Fatty acid composition of mesenteric, cardiac, abdominal, intermuscular, and subcutaneous adipose tissues from horses of three body condition scores

Isolation methods, proliferation, and adipogenic differentiation of adipose-derived stem cells from different fat depots in bovines

The adipose-derived stem cells (ASCs) are a valuable resource for regenerative medicine and essential materials for research in fat deposition. However, the isolation procedure of ASCs has not been standardized and needs to be harmonized; differences in proliferation and adipogenic differentiation of ASCs obtained from different fat depots have not been well characterized. In the present study, we compared the efficiency of ASCs isolation by enzymatic treatment and explant culture methods and the proliferation ability and adipogenic differentiation potential of ASCs isolated from subcutaneous and visceral fat depots. The explant culture method was simple and with no need for expensive enzymes while the enzymatic treatment method was complex, time consuming and costly. By the explant culture method, a larger number of ASCs were isolated from subcutaneous and visceral fat depots. By contrast, fewer ASCs were obtained by the enzymatic treatment method, especially from visceral adipose. ASCs isolated by the explant culture method performed well in cell proliferation and adipogenic differentiation, though they were slightly lower than those by the enzymatic treatment method. ASCs isolated from visceral depot demonstrated higher proliferation ability and adipogenic differentiation potential. In total, the explant culture method is simpler, more efficient, and lower cost than the enzymatic treatment method for ASCs isolation; compared with visceral adipose, subcutaneous adipose is easier to isolate ASCs; however, the visceral ASCs are superior to subcutaneous ASCs in proliferation and adipogenic differentiation.

Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles

The Yakutian cattle is an indigenous Siberian cattle breed living in an extremely cold climate in some parts of Yakutia. There are only a few thousand animals of this breed, and the conservation of the Yakutian cattle is embedded in the international agenda. We studied the fatty acid profiles in the meat, liver, and fat of the Yakutian cattle (five individuals) of different ages and their main food resource-pasture plants. The fatty acid profile of the tissues of the Yakutian cattle differed from that of pasture plants: 16:0, 18:2n-6, and 18:3n-3 dominated in the pasture plants; 16:0, 18:0, 18:1n-9, 18:2n-6, 20:4n-6, 20:5n-3, and 22:5n-3 dominated in the meat and liver; and 16:0, 18:0, and 18:1n-9 dominated in the fat. The fatty acid composition of food products is related to the risk of developing cardiovascular disease (CVD). The meat and liver of the Yakutian cattle are health food products that contribute to decreasing the risk of developing CVD because of their rather high content of eicosapentaenoic and docosahexaenoic fatty acids, optimal n-6/n-3 and polyunsaturated fatty acids/saturated fatty acids ratios, low values of indexes of atherogenicity and thrombogenicity, and high values of hypocholesterolemic/hypercholesterolemic and health-promoting indexes. The results of the present study support the importance of preserving this valuable cattle breed. Actions should be taken to increase their population while retaining their contemporary housing and feeding conditions.

Fish Nutritional Value as an Approach to Children's Nutrition

Fish is a relatively cheap and accessible source of animal protein for human consumption even in rural communities. It is critical for global food and nutrition security, and its consumption continues to increase. As a highly nutritious food, fish consumption is highly recommended for children and expectant mothers for normal growth and development. The present paper explores the nutritional value of fish as approach to nutrition in children and its benefits. The findings reveal that fish is a valuable source of essential amino acids (EAA) and polyunsaturated fatty acids (PUFAs) that play important physiological functions for maintenance and development of fetuses, neonates, and infant brains. Therefore, it could be a valuable tool in the fight against food insecurity and malnutrition. However, fish and fish products are also highly susceptible to contamination by various organic and inorganic compounds that threaten public health. Particularly, heavy metals and biogenic amines (BAs) have shown adverse effects when contaminated fish is consumed, and the effects in children have been worse. Hence, while fish consumption is highly recommended for children's nutrition, the safety and quality of the product should always be checked to safeguard public health.

Fatty Acid Composition of Meat Animals as Flavor Precursors

This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals have similar fatty acids with more saturated fatty acids and monounsaturated fatty acids than polyunsaturated fatty acids. In monogastric animals, fatty acids in the muscle reflect the composition of diets, whereas ruminant fatty acids are more saturated because of biohydrogenation in the rumen. Lipid- derived flavor compounds are formed from the thermal oxidation of fatty acids during cooking, producing more desirable aromatic compounds than autoxidation. Monounsaturated fatty acids such as oleic acid and polyunsaturated fatty acids such as linoleic acid in meat produce various volatile compounds contributing to cooked meat aromas. Under most cooking conditions, lipid-derived flavor compounds are usually predominant. However, these compounds have greater thresholds than those derived from water-soluble compounds, such as the Maillard reaction products. The interactions between lipid oxidation products and Maillard compounds are more important for the development of meat flavor than originally thought. Moreover, fat-derived volatile compounds provide flavor notes indicative of species identification.

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Simple Summary

Horse meat; even though is still not popular in most countries; its consumption is slowly increasing and has the potential to become an alternative future red meat. However; research is still insufficient and a deeper understanding of its nutritional and physicochemical characteristics would be beneficial for the horse meat industry. The capacity of horses to efficiently uptake polyunsaturated fatty acids into their tissues has been reported; but detailed knowledge about horse meat fatty acid composition is limited. The present work provides a comprehensive fatty acid composition analysis of subcutaneous and muscle tissues from semiextensively reared Hispano-Breton horses; results indicated that finishing on a high-grain diet limited muscle n-3 accumulation. In addition; the evolution of physicochemical quality parameters such as pH, instrumental color, texture and cook loss were thoroughly studied during vacuum ageing (0, 7, 14 and 21 days), and the conclusion was that an ageing period between 7 and 14 days would be recommended for an optimum horse meat quality. The reasons for this recommendation were that tenderness increased during the first two weeks and then stayed stable and that visual properties deteriorated after 14 days. Overall; these results will help to standardize post mortem practices to obtain a homogeneous final horse meat quality.

Abstract

A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

Lipidomic markers of sperm cryotolerance in cattle

The objective of the current study was to determine the fatty acid composition of sperm from Holstein bulls with different freezability (Good and Poor; n = 12). Fatty acids were extracted from frozen sperm in 1:2 (v/v) chloroform-methanol solvent, fractionated into neutral and polar fractions, and composition determined by gas chromatography-mass spectrometry. Thirty-four fatty acids were quantified and their concentrations and percentages within each lipid fraction were calculated. Overall, saturated fatty acids (SFA) were predominant, accounting for 71 to 80% of fatty acids in neutral and polar lipid factions. There were marked differences in fatty acid composition between the lipid fractions (P < 0.001). The branched chain fatty acid (BCFA) concentration (15 to 18 µg) was almost twice as much as polyunsaturated fatty acids (PUFA) concentration found in the polar lipid fraction (8 to 9 µg; P < 0.001). Sperm with different freezability phenotypes only had a few differences in 22:0, 18:1 cis 9, and 14:0 13-methyl fatty acids (P ≤ 0.011). These results are significant because they reveal key understandings of fatty acid composition of sperm membrane and lay a foundation for the manipulation of membrane integrity, fluidity, and stability to advance the assisted reproductive technologies.

Fatty Acid Content and Composition of the Yakutian Horses and Their Main Food Source: Living in Extreme Winter Conditions

: For the first time, seasonal changes in the content of total lipids (TLs) and phospholipids (PLs) were studied in fodder plants growing in Central Yakutia-a perennial cereal, smooth brome (Bromopsis inermis L.), and an annual cereal, common oat (Avena sativa L.). Both species have concentrated TLs and PLs in autumn under cold hardening. In addition, a significant increase in the content of fatty acids (FAs) of B. inermis was observed during the autumn decrease in temperature. The Yakutian horses, which fed on cereals enriched with nutrients preserved by natural cold (green cryo-fodder), accumulated significant amounts of 18:2n-6 and 18:3n-3, the total content of which in cereals was 75% of the total FA content. We found differences in the distribution of these two FAs in different tissues of the horses. Thus, liver was rich in 18:2n-6, while muscle and adipose tissues accumulated mainly 18:3n-3. Such a distribution may indicate different roles of these FAs in the metabolism of the horses. According to FA content, meat of the Yakutian horses is a valuable dietary product.