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Wang Y, Wang Q, Dai C, Li J, Huang P, Li Y, Ding X, Huang J, Hussain T, Yang H. Effect of dietary protein level on growth, carcass characteristics, serum biochemical index, and meat quality of Hu male lambs. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106294] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Añez-Osuna F, Penner GB, Campbell J, Dugan MER, Fitzsimmons CJ, Jefferson PG, Lardner HA, McKinnon JJ. Level and source of fat in the diet of gestating beef cows: I. Effects on the prepartum performance of the dam and birth weight of the progeny1. J Anim Sci 2019; 97:3103-3119. [PMID: 31095685 PMCID: PMC6606498 DOI: 10.1093/jas/skz171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 05/15/2019] [Indexed: 12/24/2022] Open
Abstract
A 2-yr study was conducted to evaluate the effects of level and source of fat in the diet of gestating beef cows on their prepartum performance and birth weight of progeny. Each year, 75 multiparous (≥3 calving) pregnant Angus cows were stratified by BW (663 ± 21.5 kg) and BCS (2.6 ± 0.12; 1 to 5 scale) and randomly assigned to 1 of 15 outdoor pens. Subsequently, each pen was randomly assigned to 1 of 3 (n = 5) treatments: a low-fat diet (LF; 1.4 ± 0.12% EE) consisting of grass-legume hay, barley straw, and barley grain, or 1 of 2 high-fat diets (HF; 3.3 ± 0.20% EE) that included either a canola seed (CAN) or a flaxseed (FLX) based pelleted feed. Diets were formulated to meet the requirements of pregnant beef cows during the last 2 trimesters of gestation (0.183 ± 4.8 d), adjusted for changes in environmental conditions, and offered such that each pen on average received similar daily amounts of DE (31.2 ± 2.8 Mcal/cow), CP (1.36 ± 0.13 kg/cow), and DM (12.9 ± 1.0 kg/cow). Data were analyzed as a randomized complete block design with contrasts to separate the effects of level (LF vs. HF) and source (CAN vs. FLX) of fat. After 160 d on trial, conceptus corrected-BW (CC-BW) of LF cows (708 kg) and the proportion of overconditioned cows (13.2%) were greater (P ≤ 0.04) than those of HF, with no difference (P ≥ 0.84) between CAN and FLX for CC-BW (697 kg) and proportion of overconditioned cows (3.6% vs. 2.9%). Feeding FLX diet during gestation resulted in cows with a greater (P ≤ 0.01) concentration of conjugated linolenic acid (0.12% vs. 0.05%) and n-3 (0.58% vs. 0.37%) fatty acids, and a tendency (P = 0.09) for conjugated linoleic acid concentration (1.05% vs. 0.88%) to be greater in subcutaneous adipose tissue (SCAT) when compared with cows fed the CAN diet. By the end of gestation, serum NEFA concentration of LF cows (592 µEq/L) was lower (P < 0.01) than that of HF cows, and FLX cows had greater (P < 0.01) serum NEFA concentration than CAN cows (636 vs. 961 µEq/L). Cows receiving the LF diet during gestation gave birth to lighter (P < 0.01) calves compared with those receiving the HF diets (40.2 vs. 42.9 kg), with no difference (P = 0.24) between calves born to CAN (42.4 kg) and FLX (43.3 kg) cows. In conclusion, these results suggest a partitioning of the ME in pregnant beef cows that is dependent on the type of dietary energy, resulting in heavier calves at birth for cows fed high-fat diets. Also, the type of fatty acid in the diet of gestating beef cows affected the fatty acid profile in SCAT and serum NEFA concentration.
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Affiliation(s)
- Federico Añez-Osuna
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK, Canada
| | - Gregory B Penner
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK, Canada
| | - John Campbell
- Department of Large Animal Clinical Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB, Canada
| | - Carolyn J Fitzsimmons
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB, Canada
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | | | - Herbert A Lardner
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK, Canada
- Western Beef Development Centre, Humboldt, SK, Canada
| | - John J McKinnon
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK, Canada
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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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Non-conjugated cis/trans 18:2 in Beef Fat are Mainly Δ-9 Desaturation Products of trans-18:1 Isomers. Lipids 2016; 51:1427-1433. [DOI: 10.1007/s11745-016-4207-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Accepted: 10/17/2016] [Indexed: 01/18/2023]
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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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Mapiye C, Aalhus JL, Vahmani P, Rolland DC, McAllister TA, Block HC, Uttaro B, Proctor SD, Dugan MER. Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity. J Anim Sci Biotechnol 2014; 5:54. [PMID: 25810905 PMCID: PMC4373243 DOI: 10.1186/2049-1891-5-54] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Accepted: 11/18/2014] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers' grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w). RESULTS Perirenal fat versus SCF hamburgers FA had 14.3% more (P <0.05) 18:0, 11.8% less cis (c)9-18:1 (P <0.05), and 1.82% more total trans (t)-18:1 mainly in the form of t11-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P <0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P <0.05) t-18:1 by 2.89% mainly in the form of t11-18:1, feeding DGGS-15 diet led to no further changes (P >0.05), but feeding DDGS-30 diet reduced the proportions of (P <0.05) of t-18:1 chiefly t11-18:1. Feeding SS and DDGS diets had small but significant (P <0.05) effects on hamburger sensory attributes and oxidative stability. CONCLUSIONS Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (i.e., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.
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Affiliation(s)
- Cletos Mapiye
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada ; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, P. Bag X1, Matieland, 7602 South Africa
| | - Jennifer L Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Payam Vahmani
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - David C Rolland
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Timothy A McAllister
- Agriculture and Agri-Food Canada, Lethbridge Research Centre, 1st Avenue South 5403, PO Box 3000, Lethbridge, Alberta T1J 4B1 Canada
| | - Hushton C Block
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Bethany Uttaro
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Spencer D Proctor
- Metabolic and Cardiovascular Diseases Laboratory, Diabetes and Mazankowski Institutes, Li Ka Shing Centre for Health Research Innovation, University of Alberta, Edmonton, Alberta T6G 2E1 Canada
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
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