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Han Y, He X, Yun Y, Chen L, Huang Y, Wu Q, Qin X, Wu H, Wu J, Sha R, Borjigin G. The Characterization of Subcutaneous Adipose Tissue in Sunit Sheep at Different Growth Stages: A Comprehensive Analysis of the Morphology, Fatty Acid Profile, and Metabolite Profile. Foods 2024; 13:544. [PMID: 38397521 PMCID: PMC10887640 DOI: 10.3390/foods13040544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Adipose tissue is a crucial economically significant trait that significantly influences the meat quality and growth performance of domestic animals. To reveal the changes in adipose tissue metabolism during the growth of naturally grazing sheep, we evaluated the thickness, adipocyte morphology, fatty acid profile, and metabolite profile of subcutaneous adipose tissue (SAT) from naturally grazing Sunit sheep at 6, 18, and 30 months of age (referred to as Mth-6, Mth-18, and Mth-30, respectively). The fat thickness and adipocyte number were significantly increased with the growth of the sheep (p < 0.05), and the increase of which from Mth-18 to Mth-30 was less than that from Mth-6 to Mth-18. Additionally, the alpha-linolenic acid metabolism was enhanced and fatty acid (FA) elongation increased with growth. The metabolomic analysis revealed 76 differentially expressed metabolites (DEMs) in the SAT in different growth stages. Interestingly, we observed elongation of FAs in lipids correlated with sheep growth. Furthermore, the expression of acylcarnitines was downregulated, and fatty acid amides, aspartic acid, acetic acid and phosphocholine were upregulated in Mth-18 and Mth-30 compared to Mth-6. Altogether, the study found that the difference in SAT in Mth-6 was great compared to Mth-18 and Mth-30. An increase in fat deposition via adipocyte proliferation with the growth of the sheep in naturally grazing. The DEMs of acylcarnitines, fatty acid amides, aspartic acid, acetic acid, and phosphocholine emerged as potential key regulators of adipose tissue metabolism. These findings illustrate the variation in and metabolic mechanism of sheep adipose tissue development under natural grazing, thus providing valuable insights into improving the edible quality of sheep meat and developing the mutton sheep industry.
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Affiliation(s)
- Yunfei Han
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Xige He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Yueying Yun
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China;
| | - Lu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Yajuan Huang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Qiong Wu
- Ke Er Qin You Yi Front Banner Administration for Market Regulation, Xing’an League 137400, China;
| | - Xia Qin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Haiyan Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Jindi Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Rina Sha
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
| | - Gerelt Borjigin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; (Y.H.); (X.H.); (L.C.); (Y.H.); (X.Q.); (H.W.); (J.W.); (R.S.)
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Vítor ACM, Francisco AE, Silva J, Pinho M, Huws SA, Santos-Silva J, Bessa RJB, Alves SP. Freeze-dried Nannochloropsis oceanica biomass protects eicosapentaenoic acid (EPA) from metabolization in the rumen of lambs. Sci Rep 2021; 11:21878. [PMID: 34750444 PMCID: PMC8576006 DOI: 10.1038/s41598-021-01255-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 10/25/2021] [Indexed: 01/01/2023] Open
Abstract
Eicosapentaenoic acid (EPA) from freeze-dried biomass of Nannochloropsis oceanica microalgae resists ruminal biohydrogenation in vitro, but in vivo demonstration is needed. Therefore, the present study was designed to test the rumen protective effects of N. oceanica in lambs. Twenty-eight lambs were assigned to one of four diets: Control (C); and C diets supplemented with: 1.2% Nannochloropsis sp. oil (O); 12.3% spray-dried N. oceanica (SD); or 9.2% N. oceanica (FD), to achieve 3 g EPA /kg dry matter. Lambs were slaughtered after 3 weeks and digestive contents and ruminal wall samples were collected. EPA concentration in the rumen of lambs fed FD was about 50% higher than lambs fed SD or O diets. Nevertheless, the high levels of EPA in cecum and faeces of animals fed N. oceanica biomass, independently of the drying method, suggests that EPA was not completely released and absorbed in the small intestine. Furthermore, supplementation with EPA sources also affected the ruminal biohydrogenation of C18 fatty acids, mitigating the shift from the t10 biohydrogenation pathways to the t11 pathways compared to the Control diet. Overall, our results demonstrate that FD N. oceanica biomass is a natural rumen-protected source of EPA to ruminants.
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Affiliation(s)
- Ana C M Vítor
- Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477, Lisboa, Portugal.,CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal
| | - Alexandra E Francisco
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal.,Polo de Investigação de Santarém, Instituto Nacional de Investigação Agrária E Veterinária (INIAV-Santarém), 2005-048, Vale de Santarém, Portugal
| | - Joana Silva
- Allmicroalgae, Rua 25 Abril, 2445-413, Pataias, Portugal
| | - Mário Pinho
- Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477, Lisboa, Portugal.,CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal
| | - Sharon A Huws
- School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast, UK
| | - José Santos-Silva
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal.,Polo de Investigação de Santarém, Instituto Nacional de Investigação Agrária E Veterinária (INIAV-Santarém), 2005-048, Vale de Santarém, Portugal
| | - Rui J B Bessa
- Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477, Lisboa, Portugal.,CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal
| | - Susana P Alves
- Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477, Lisboa, Portugal. .,CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal.
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Alves SP, Vahmani P, Mapiye C, McAllister TA, Bessa RJB, Dugan MER. Trans-10 18:1 in ruminant meats: A review. Lipids 2021; 56:539-562. [PMID: 34608647 DOI: 10.1002/lipd.12324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 08/21/2021] [Accepted: 09/13/2021] [Indexed: 11/10/2022]
Abstract
Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant-derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant-sourced foods can have either high levels of t10- or t11-18:1, and when considering enriched sources, t10-18:1 has properties similar to industrial TFA, whereas t11-18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11-conjugated linoleic acid), both of which have potential positive health effects. Increased t10-18:1 in meat-producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10-18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10-18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.
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Affiliation(s)
- Susana P Alves
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Payam Vahmani
- Department of Animal Science, University of California-Davis, Davis, California, USA
| | - Cletos Mapiye
- Department of Animal Sciences, Stellenbosch University, Cape Town, South Africa
| | - Tim A McAllister
- Agricuture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge, Alberta, Canada
| | - Rui J B Bessa
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
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Tedeschi T, Anzani C, Ferri M, Marzocchi S, Caboni MF, Monari S, Tassoni A. Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids. Foods 2021; 10:foods10040755. [PMID: 33918122 PMCID: PMC8067011 DOI: 10.3390/foods10040755] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/27/2021] [Accepted: 03/30/2021] [Indexed: 11/19/2022] Open
Abstract
The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.
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Affiliation(s)
- Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 49/a, 43124 Parma, Italy;
- Correspondence: (T.T.); (A.T.); Tel: +39-0521-905406 (T.T.); +39-051-2091278 (A.T.)
| | - Cecilia Anzani
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze 49/a, 43124 Parma, Italy;
| | - Maura Ferri
- Department of Biological, Geological, Environmental Science, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (S.M.)
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
| | - Stefania Monari
- Department of Biological, Geological, Environmental Science, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (S.M.)
| | - Annalisa Tassoni
- Department of Biological, Geological, Environmental Science, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (S.M.)
- Correspondence: (T.T.); (A.T.); Tel: +39-0521-905406 (T.T.); +39-051-2091278 (A.T.)
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Stanford K, Sultana H, He M, Dugan M, McAllister T. Effects of dietary flaxseed and vitamin E on fermentation, nutrient disappearance, fatty acid biohydrogenation, and microbial protein synthesis using a simulated rumen (Rusitec). CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Two simulated rumens (Rusitecs) were used to assess the effects of flaxseed (FS) and (or) vitamin E (VE) on rumen fermentation, fatty acid (FA) biohydrogenation, and microbial protein synthesis. Ground FS replaced 0% or 15% of barley grain, along with VE at 0 or 1000 IU d−1 in a 2 × 2 factorial experiment. Flaxseed lowered neutral detergent fiber (P = 0.001) and acid detergent fiber (P = 0.01) and increased (P = 0.001) nitrogen (N) disappearance. Flaxseed also increased (P = 0.01) total volatile FA and decreased (P = 0.001) acetate production. When both FS and VE were included, the acetate:propionate ratio decreased (P = 0.04). Biohydrogenation of FA was not influenced by VE, but total FA and C18:0 in effluent were increased (P = 0.001) and C16:0 decreased (P = 0.001) by FS. With VE, total microbial N (MN) was increased (P = 0.001). In the concentrate, production of MN in feed-particle-bound bacteria was increased (P = 0.001) by VE. Vitamin E did not alter FA biohydrogenation but did promote MN production. The stable and relatively high pH in the Rusitec may have prevented the typical shift from C18:1 trans-11 to C18:1 trans-10 with concentrate diets. Future studies simulating subclinical acidosis in the Rusitec may illuminate ruminal mode(s) of action of VE on FA biohydrogenation.
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Affiliation(s)
- K. Stanford
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - H. Sultana
- Department of Animal Science, University of Florida, Gainesville, FL 32611, USA
| | - M.L. He
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada
| | - M. Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1V7, Canada
| | - T.A. McAllister
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, Canada
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Wang J, Han L, Wang D, Li P, Shahidi F. Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13530-13540. [PMID: 33175544 DOI: 10.1021/acs.jafc.0c05759] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Conjugated fatty acids (CFAs) are a group of positional and geometric isomers of polyunsaturated fatty acids (PUFAs) with conjugated double bonds. There are several subgroups of CFAs including conjugated linoleic acids (CLAs), conjugated linolenic acids (CLNAs), conjugated eicosapentaenoic acids (CEPAs), and conjugated docosahexaenoic acids (CDHAs). CFAs, especially CLAs, have been studied in recent years both for their health benefits and factors that affect their level in muscle food products. CFAs have been reported in numerous studies as having antitumor, antiobesity, antidiabetes, anticardiovascular disease, and modulating immune system effects. These biological activies are involved in changes of lipid peroxidation and energy expenditure, as well as inhibitory effects on the hormone receptor, lipid metabolism, lipoprotein lipase activity, and adiponectin production. A large body of studies has revealed that the diet, processing, storage conditions, slaughter season, and age are common factors that affect CFA content in muscle food products, as detailed in this review. Recommendations are made regarding animal farming and meat product processing to obtain high CFA content meat products and to optimize the benefits of CFA for health promotion.
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Affiliation(s)
- Jiankang Wang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, P. R. China
| | - Linxiao Han
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, P. R. China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
| | - Pengpeng Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
| | - Fereidoon Shahidi
- Departments of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
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Vahmani P, Rolland D, Block H, Dugan M. Red blood cells are superior to plasma for predicting subcutaneous trans fatty acid composition in beef heifers. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The trans (t)-18:1 content in beef has become more of interest as partially hydrogenated vegetable oils are removed from foods. Predicting t-18:1 early in the feeding period would be useful if limitations are put on t-18:1 in beef. To determine which blood component is better related to backfat, proportions of t10-18:1 and t11-18:1 (vaccenic acid) were measured in heifer red blood cells (RBC) and plasma (N = 14) after 0, 28, 56, and 76 d on a barley-grain-based diet, and correlated with post-slaughter subcutaneous fat (SCF). Total t-18:1 declined in both RBC and plasma during late finishing (P < 0.05). At 28 d, t11-18:1 decreased and t10-18:1 increased in RBC and plasma (P < 0.05). By 76 d, t10-18:1 declined to 0 d levels. RBC and plasma t-18:1 compositions were highly correlated (t10-18:1, r ≥ 0.7, P ≤ 0.02; t11-18:1, r ≥ 0.51, P ≤ 0.06). Correlations with post-slaughter backfat were, however, consistently greater for RBC compared with plasma. The use of RBC t-18:1 composition may, therefore, be superior to plasma for predicting t-18:1 in SCF, and the length of finishing could be useful for manipulating t-18:1 in beef. The time required for changes in t18:1 in RBC to reflect in changes in SCF still, however, needs to be determined to establish optimal durations for beneficial modification.
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Affiliation(s)
- P. Vahmani
- Department of Animal Science, University of California-Davis, 2119 Meyer Hall, Davis, CA 95616-5270, USA
| | - D.C. Rolland
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - H.C. Block
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - M.E.R. Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
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Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle. Animals (Basel) 2020; 10:ani10071176. [PMID: 32664412 PMCID: PMC7401520 DOI: 10.3390/ani10071176] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/02/2020] [Accepted: 07/08/2020] [Indexed: 12/16/2022] Open
Abstract
Simple Summary The consumer’s liking of meat is measured in relation to color, intramuscular fat content, healthy composition of fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics, influencing the consumer’s choice, guide the market whose objective is to provide safe beef with high food characteristics. The use of agro-industrial co-products, containing appreciable amounts of vegetable oils, could be a feasible strategy to influence the quality of meat. In this study, the effect of the partially destoned olive cake supplementation on the performance, carcass characteristics, and meat quality of beef cattle was evaluated. The experiment was carried out on 45 Limousin bulls divided into three homogenous groups, fed with a diet containing 0%, 7.5%, and 15.0% of the olive cake. Results show that the olive cake supplementation influenced the animal performance, increased the tenderness of meat, the intramuscular fat content and unsaturated fatty acids (oleic acid and essential fatty acids), affecting the meat quality indices and suggesting olive cake as a strategy for the sustainability of the animal food chain, rural economies, and environment, providing healthy animal products. Abstract Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.
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Marzocchi S, Pasini F, Baldinelli C, Caboni MF. Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques. J Oleo Sci 2018; 67:143-150. [DOI: 10.5650/jos.ess17139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood), University of Bologna
| | | | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences and Technologies, University of Bologna
- Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood), University of Bologna
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Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int 2017; 104:25-38. [PMID: 29433780 DOI: 10.1016/j.foodres.2017.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/04/2017] [Accepted: 05/07/2017] [Indexed: 02/07/2023]
Abstract
Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)-3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n-3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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González-Calvo L, Joy M, Blanco M, Dervishi E, Molino F, Sarto P, Ripoll G, Serrano M, Calvo JH. Effect of vitamin E supplementation or alfalfa grazing on fatty acid composition and expression of genes related to lipid metabolism in lambs. J Anim Sci 2016; 93:3044-54. [PMID: 26115290 DOI: 10.2527/jas.2014-8758] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The aim of this study was to investigate the effects of vitamin E (VE) supplementation and alfalfa grazing during fattening on fatty acid composition and mRNA expression of genes related to lipid metabolism in the LM of Rasa Aragonesa light lambs. After weaning, 48 lambs were kept indoors and fed a commercial concentrate and a VE supplemented concentrate (480 mg DL-α-tocopheryl acetate/kg DM) for 0 (control [CON]), 10 (VE10d), 20 (VE20d), and 30 d (VE30d) before slaughtering at 22 to 24 kg. Simultaneously, 8 unweaned lambs grazed in alfalfa (154 mg α-tocopherol/kg DM) paddocks with their dams and supplemented with the commercial concentrate (ALF). Immediately after slaughter, LM was sampled to determine gene expression. After 24 h of cooling at 4°C, LM was extracted to determine intramuscular fat (IMF) content and fatty acid composition. The IMF content did not differ with the dietary treatment ( = 0.212). Unweaned grazing alfalfa lambs had greater concentration of rumenic acid (C18:2 c9,t11; P < 0.001) and lower oleic acid (C18:1 c9; = 0.001) content and PUFA n-6:n-3 ratio (P < 0.001) but similar expression of genes implicated in lipid metabolism compared to the concentrate-fed lambs. Vitamin E supplementation did not modify muscle fatty acid composition; however, it increased the expression of FADS2 and ELOVL6, which are involved in desaturation of long-chain fatty acid and the elongation of SFA and MUFA. The results showed that a short period of VE supplementation, especially 10 (VE10d) and 20 d (VE20d), modified gene expression. Overall, the results showed that VE may be acting as a regulatory factor for transcriptional control of genes related to lipid metabolism in the muscle of Rasa Aragonesa light lambs (22-24 kg live weight and younger than 90 d old).
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Adeyemi KD, Sabow AB, Ebrahimi M, Samsudin AA, Sazili AQ. Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1158081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mapiye C, Vahmani P, Mlambo V, Muchenje V, Dzama K, Hoffman L, Dugan M. The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fat. Meat Sci 2015; 99:123-31. [DOI: 10.1016/j.meatsci.2014.08.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 07/25/2014] [Accepted: 08/04/2014] [Indexed: 01/07/2023]
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Mandal G, Roy A, Patra A. Effects of feeding plant additives rich in saponins and essential oils on the performance, carcass traits and conjugated linoleic acid concentrations in muscle and adipose tissues of Black Bengal goats. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.08.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed. Meat Sci 2014; 98:279-88. [DOI: 10.1016/j.meatsci.2014.06.005] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 04/04/2014] [Accepted: 06/03/2014] [Indexed: 12/20/2022]
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Scollan ND, Dannenberger D, Nuernberg K, Richardson I, MacKintosh S, Hocquette JF, Moloney AP. Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci 2014; 97:384-94. [DOI: 10.1016/j.meatsci.2014.02.015] [Citation(s) in RCA: 165] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/21/2014] [Accepted: 02/25/2014] [Indexed: 01/24/2023]
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Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids. Meat Sci 2014; 96:1281-8. [DOI: 10.1016/j.meatsci.2013.10.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2013] [Revised: 10/19/2013] [Accepted: 10/21/2013] [Indexed: 11/15/2022]
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Ramírez-Mella M, Hernández-Mendo O, Ramírez-Bribiesca EJ, Améndola-Massiotti RD, Crosby-Galván MM, Burgueño-Ferreira JA. Effect of vitamin E on milk composition of grazing dairy cows supplemented with microencapsulated conjugated linoleic acid. Trop Anim Health Prod 2013; 45:1783-8. [PMID: 23828556 DOI: 10.1007/s11250-013-0434-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/19/2013] [Indexed: 12/20/2022]
Abstract
The objective of this study was to evaluate the effect of vitamin E on the fat content and fatty acid profile of grazing dairy cows supplemented with microencapsulated conjugated linoleic acid. Eight New Zealand Holstein cows in a rotational grazing system were used, in a crossover design, randomly assigned to four treatments: control (base diet with microencapsulated conjugated linoleic acid) and three levels of vitamin E (control with 4,000; 8,000; and 12,000 IU/cow per day). All the cows received a supplement apportioning 5 g of cis-9, trans-11, and 5 g of trans-10, cis-12 of conjugated linoleic acid. Moreover, they each received 4-kg dry matter (DM) concentrate and 3.2-kg DM corn silage every day. There were no differences in dry matter intake, milk production, milk composition (fat, protein, and lactose), or fatty acid profile as an effect of vitamin E, and fat content remained under 3 % in all treatments. Therefore, under the conditions that this experiment was carried out, high concentrations of vitamin E in the diet of grazing dairy cows do not inhibit milk fat depression associated with conjugated linoleic acid. It also has no effect on the fatty acid profile of the milk.
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Affiliation(s)
- Monica Ramírez-Mella
- Programa de Ganadería-Colegio de Postgraduados, Carretera México-Texcoco, Km 36.5, C.P.56230, Montecillo, Texcoco, Mexico
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The labile lipid fraction of meat: From perceived disease and waste to health and opportunity. Meat Sci 2012; 92:210-20. [DOI: 10.1016/j.meatsci.2012.03.016] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 03/29/2012] [Accepted: 03/30/2012] [Indexed: 02/07/2023]
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