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Quaresma MAG, Dos Santos FA, Roseiro LC, Ribeiro AP, Ferreira JD, Alves SP, Bessa RJB. Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes. Poult Sci 2024; 103:103290. [PMID: 38100942 PMCID: PMC10762460 DOI: 10.1016/j.psj.2023.103290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/03/2023] [Accepted: 11/13/2023] [Indexed: 12/17/2023] Open
Abstract
The mallard duck or wild duck (Anas platyrhynchos) is the world's most widespread and numerous dabbling duck, being traditionally hunted across many countries in Europe and North America. This study aims to provide a detailed characterization of mallard duck's meat lipid fraction obtained from farmed specimens, reared for hunting purposes, under semiextensive conditions. The mallard's duck meat total lipid content averaged 2.0 and 4.26 g/100 g of fresh meat in breast and leg meat portions, and its meat comprised 23 individual fatty acids (FA) and 3 dimethylacetals (DMA), independently of the sex or meat portion. The oleic (C18:1 cis-9), palmitic (C16:0), stearic (C18:0), linoleic (C18:2n-6), arachidonic (C20:4n-6), palmitoleic (C16:1 cis-9), and cis-vaccenic (C18:1 cis-11) acids were the predominant FA (representing >1% of total fatty acids in both breast and leg meat portions and independently of the sex), and together, these 7 fatty acids were accountable for 92.4 to 96.5% of total FA plus DMA in mallard duck meat. The monounsaturated, saturated and polyunsaturated fatty acids were accountable for 40.4, 35.0, and 21.0% of total FA plus DMA in breast and 54.6, 38.7, and 5.7% of total fatty acids in leg, while total DMA were liable for 3.6 and 0.9% of total FA plus DMA in breast and leg, respectively. The mallard duck meat total cholesterol content averaged 49.8 and 57.1 mg/100 g of fresh meat for breast and leg meat portions. Five tocochromanols were quantified in mallard duck meat, affording it with a total vitamin E content of 5.48 and 3.63 µg/g of fresh meat in breast and leg portions. The sex had no influence (P > 0.05) on mallard's duck meat lipid composition, but meat portion had a strong influence on mallard's duck meat lipid composition, influencing total lipid, total cholesterol, total vitamin E contents, FA partial sums, FA ratios (exception made for the n-6/n-3 ratio), and all nutritional lipid indices. The breast meat presented lower total lipid and total cholesterol contents, better FA ratios and nutritional quality indices and higher vitamin E content, being regarded as a healthier meat than leg. The study presented herein shows that mallard duck production in semiextensive conditions, similar to those used herein, could be used for the production of mallard duck beyond hunting. A production of duck's meat under natural or organic production practices, oriented to a market niche within the gourmet/organic markets.
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Affiliation(s)
- M A G Quaresma
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; AL4AnimalS - Associate Laboratory for Animal and Veterinary Sciences, Faculty of Veterinary Medicine, Lisboa, Portugal.
| | - F Abade Dos Santos
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; AL4AnimalS - Associate Laboratory for Animal and Veterinary Sciences, Faculty of Veterinary Medicine, Lisboa, Portugal; Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, 1749-024 Lisboa, Portugal
| | - L C Roseiro
- Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research (INIAV, IP), 2780-159 Oeiras, Portugal; GeoBioTec - Geobiosciences, Geoengineering e Geobiotechnologies, NOVA School of Science and Technology, 2829-516 Caparica, Portugal
| | - A P Ribeiro
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
| | - J D Ferreira
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
| | - S P Alves
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; AL4AnimalS - Associate Laboratory for Animal and Veterinary Sciences, Faculty of Veterinary Medicine, Lisboa, Portugal
| | - R J B Bessa
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; AL4AnimalS - Associate Laboratory for Animal and Veterinary Sciences, Faculty of Veterinary Medicine, Lisboa, Portugal
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He Y, Lei JN, Zhu S, Liu YF, Xu YJ. Monomethyl branched-chain fatty acids-a pearl dropped in the ocean. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37140184 DOI: 10.1080/10408398.2023.2207655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
As an emerging group of bioactive fatty acids, monomethyl branched-chain fatty acids (mmBCFAs) have sparked the interest of many researchers both domestically and internationally. In addition to documenting the importance of mmBCFAs for growth and development, there is increasing evidence that mmBCFAs are highly correlated with obesity and insulin resistance. According to previous pharmacological investigations, mmBCFAs also exhibit anti-inflammatory effects and anticancer properties. This review summarized the distribution of mmBCFAs, which are widely found in dairy products, ruminants, fish, and fermented foods. Besides, we discuss the biosynthesis pathway in different species and detection methods of mmBCFAs. With the hope to unveil their mechanisms of action, we recapitulated detailed the nutrition and health benefits of mmBCFAs. Furthermore, this study provides a thorough, critical overview of the current state of the art, upcoming difficulties, and trends in mmBCFAs.
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Affiliation(s)
- Yuan He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Jing-Nan Lei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Shuang Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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Wan J, Liu Q, Ma C, Muhoza B, Huang Y, Sun M, Song S, Ho CT. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology. Food Res Int 2023; 166:112581. [PMID: 36914343 DOI: 10.1016/j.foodres.2023.112581] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography-olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone with buttery and caramellic attributes were dominated in BT, while (E)-2-nonenal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
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Affiliation(s)
- Junwen Wan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Changzhong Ma
- Department of Food Science, Tibet Agricultural and Animal Husbandry University, Tibet 860000, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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Illijas MI, Kim GW, Honda M, Itabashi Y. Characteristics of fatty acids from the red alga Kappaphycus alvarezii (Doty) Doty (Rhodophyta, Solieriaceae). ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.103005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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Moloney AP, McGettrick S, Dunne PG, Shingfield KJ, Richardson RI, Monahan FJ, Mulligan FJ, Ryan M, Sweeney T. Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus Muscle. Foods 2022; 11:foods11244061. [PMID: 36553802 PMCID: PMC9778207 DOI: 10.3390/foods11244061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/07/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Beef contains an array of conjugated linoleic acid (CLA) isomers for which positive effects have been reported in animal models of human disease. The objectives were to develop a CLA-enriched beef production system and to assess its quality. Sixty Spring-born heifers were housed in Autumn and offered unwilted grass silage and a barley/soyabean concentrate or wilted grass silage and a concentrate containing sunflower oil and fish oil. In May, both groups were offered either pasture for 22 weeks, restricted pasture and sunflower oil and fish oil for 22 weeks, or pasture for 11 weeks and restricted pasture and sunflower oil and fish oil for the final 11 weeks. The predominant CLA isomer in beef was cis9, trans11 representing on average, 80% total CLA. The modified winter diet followed by supplementation for 22 weeks resulted in beef that had a CLA concentration that was higher, at a comparable intramuscular fatty acid concentration, than previously reported. The lipid and colour stability (over 10 days in modified atmosphere packaging) and sensory characteristics were generally not negatively affected. There were minor effects on the expression of candidate genes involved in lipid metabolism. Consumption of this beef would make a substantial contribution to the quantity of CLA suggested to have a positive effect on consumer health.
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Affiliation(s)
- Aidan P. Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., C15PW93 Meath, Ireland
- Correspondence:
| | - Shane McGettrick
- School of Agriculture and Food Science, University College Dublin, D04V1W8 Dublin, Ireland
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
| | - Peter G. Dunne
- Teagasc Food Research Centre, Ashtown, D15KN3K Dublin, Ireland
| | | | - Robert Ian Richardson
- Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
| | - Frank J. Monahan
- School of Agriculture and Food Science, University College Dublin, D04V1W8 Dublin, Ireland
| | - Finbar J. Mulligan
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
| | - Marion Ryan
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
| | - Torres Sweeney
- School of Veterinary Medicine, University College Dublin, D04V1W8 Dublin, Ireland
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Krusinski L, Maciel ICF, Sergin S, Jambunathan V, Garg E, Garmyn AJ, Singh S, Bitler CA, Rowntree JE, Fenton JI. Effects of Hay, Baleage, and Soybean Hulls Waste Used as Supplemental Feeds on the Nutritional Profile of Grass-Finished Beef. Foods 2022; 11:foods11233856. [PMID: 36496663 PMCID: PMC9741108 DOI: 10.3390/foods11233856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022] Open
Abstract
Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional profile of GFB. This two-year study involved 117 steers randomly allocated to one of four diets: (1) grass+hay (G-HAY), (2) grass+baleage (G-BLG), (3) grass+soybean hulls (G-SH), and (4) baleage+soybean hulls in feedlot (BLG-SH). Feed samples were analyzed for their nutritional value, and beef samples underwent analysis for fatty acids (FAs), vitamin E, minerals, lipid oxidation, and shear force. FAs were measured by GC-MS, vitamin E was analyzed chromatographically, minerals were analyzed by ICP-MS, and lipid oxidation was measured via a thiobarbituric acid reactive substances (TBARS) assay. G-SH beef had the highest n-6:n-3 ratio (p < 0.001), while BLG-SH beef contained less vitamin E (p < 0.001) and higher TBARS values (p < 0.001) compared to the other groups. G-HAY beef contained more long-chain n-3 polyunsaturated FAs compared to the other groups (p < 0.001). In conclusion, G-HAY beef had the most beneficial nutritional profile, while soybean hulls increased the n-6:n-3 ratio of beef.
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Affiliation(s)
- Lucas Krusinski
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Isabella C. F. Maciel
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Selin Sergin
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Vijayashree Jambunathan
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Esha Garg
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Sukhdeep Singh
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, 1066 Bogue St, East Lansing, MI 48824, USA
| | | | - Jason E. Rowntree
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Correspondence: ; Tel.: +1-(517)-353-3342
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Krusinski L, Sergin S, Jambunathan V, Rowntree JE, Fenton JI. Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.851494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
As the global population increases, so does meat consumption. This trend is accompanied by concerns regarding the meat industry, and consumers are demanding transparency on the environmental and health effects of the products they are purchasing. Many leading health organizations recommend reducing red meat consumption. Nevertheless, no differentiation is made among red meats and beef. The beef production system is generally ignored despite nutritional differences between grain- and grass-fed beef. Compared to grain-fed beef, grass-fed beef contains a healthier fatty acid profile, including more omega-3 polyunsaturated fatty acids and conjugated linoleic acid, and increased concentrations of phytochemicals desired by health-conscious customers. However, there is a lack of consistency among grass-fed beef in the United States regarding clear product labeling and cattle dietary components. Grass-fed beef labeling confusion has emerged, including misunderstandings between grass-fed and grass-finished beef. Along with this, previous studies observed significant nutritional variation among grass-finished beef from different producers across the country. Cattle diet has the strongest influence on the nutritional composition of beef. Therefore, understanding differences in feeding practices is key to understanding differing nutritional quality of grass-fed beef. Feeding cattle diverse pastures composed of multiple plant species including grasses and legumes managed in a rotational grazing fashion results in higher omega-3 polyunsaturated fatty acids and phytochemical levels in beef compared to feedlots and monocultures. Seasonal differences including changes in temperature, rainfall, grazing practices, and plant growth cycles affect the nutritional composition of feeds and ultimately meat. Additional feeds utilized in grass-fed beef production systems such as conserved forages may reduce or increase health-promoting nutrients in grass-fed beef, while supplements such as grape byproducts and flaxseed may improve its nutritional profile. Further research should measure the effects of individual feedstuff and the finishing period on the nutritional profile on grass-fed beef. A better understanding of these details will be a step toward the standardization of pasture-raised ruminant products, strengthening the relationship between grass-fed beef consumption and human health.
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Davis H, Magistrali A, Butler G, Stergiadis S. Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef. Foods 2022; 11:foods11050646. [PMID: 35267281 PMCID: PMC8909876 DOI: 10.3390/foods11050646] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 12/12/2022] Open
Abstract
Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.
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Affiliation(s)
- Hannah Davis
- School of Natural and Environmental Science, Newcastle University, Newcastle-upon-Tyne NE1 7RU, UK; (A.M.); (G.B.)
- Correspondence: (H.D.); (S.S.)
| | - Amelia Magistrali
- School of Natural and Environmental Science, Newcastle University, Newcastle-upon-Tyne NE1 7RU, UK; (A.M.); (G.B.)
| | - Gillian Butler
- School of Natural and Environmental Science, Newcastle University, Newcastle-upon-Tyne NE1 7RU, UK; (A.M.); (G.B.)
| | - Sokratis Stergiadis
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6EU, UK
- Correspondence: (H.D.); (S.S.)
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Delmonte P, Belaunzaran X, Ridge CD, Aldai N, Kramer JK. Separation and characterization of products from acidic methanolysis of plasmalogenic lipids by two-dimensional gas chromatography with online reduction. J Chromatogr A 2020; 1619:460955. [DOI: 10.1016/j.chroma.2020.460955] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 02/03/2020] [Accepted: 02/06/2020] [Indexed: 12/27/2022]
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Vahmani P, Ponnampalam EN, Kraft J, Mapiye C, Bermingham EN, Watkins PJ, Proctor SD, Dugan MER. Bioactivity and health effects of ruminant meat lipids. Invited Review. Meat Sci 2020; 165:108114. [PMID: 32272342 DOI: 10.1016/j.meatsci.2020.108114] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 03/13/2020] [Accepted: 03/14/2020] [Indexed: 02/07/2023]
Abstract
Ruminant meat (RM) is an excellent source of high-quality protein, B vitamins and trace minerals and plays an important role in global food and nutrition security. However, nutritional guidelines commonly recommend reduced intake of RM mainly because of its high saturated fatty acid (SFA) content, and more recently because of its perceived negative environmental impacts. RM is, however, rich in heart healthy cis-monounsaturated fatty acids and can be an important source of long-chain omega-3 (n-3) fatty acids in populations with low fish consumption. In addition, RM is a source of bioactive phospholipids, as well as rumen-derived bioactive fatty acids including branched-chain, vaccenic and rumenic acids, which have been associated with several health benefits. However, the role of bioactive RM lipids in maintaining and improving consumers' health have been generally ignored in nutritional guidelines. The present review examines RM lipids in relation to human health, and evaluates the effectiveness of different feeding strategies and possibilities for future profile and content improvement.
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Affiliation(s)
- Payam Vahmani
- Department of Animal Science, University of California, 2201 Meyer Hall, Davis, California 95616, United States.
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, and Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Burlington, VT 05405, USA.
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | | | - Peter J Watkins
- Commonwealth Scientific Industry Research Organisation, 671 Sneydes Road, Werribees, VIC 3030, Australia.
| | - Spencer D Proctor
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada.
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Vahmani P, Salazar V, Rolland DC, Gzyl KE, Dugan MER. Iso- but Not Anteiso-Branched Chain Fatty Acids Exert Growth-Inhibiting and Apoptosis-Inducing Effects in MCF-7 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10042-10047. [PMID: 31422658 DOI: 10.1021/acs.jafc.9b03549] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The present study compared the growth-inhibitory effects of four common branched chain fatty acids (BCFAs) found in beef and dairy fats including iso 15:0, anteiso 15:0, iso 17:0, and anteiso 17:0. MCF-7 human breast cancer cells were exposed for 72 h to media containing increasing doses (50 to -400 μM) of the four BCFA. Cell viability was not affected by any of the BCFA treatments at doses less than 200 μM. Culturing cells with 200 μM of iso-15:0 or iso-17:0 reduced cell viability by 27 ± 2.8 and 43 ± 8.3% at 24 h, 35 ± 4.6 and 49 ± 9.1% at 48 h, and 44 ± 6.8 and 57 ± 8.8% at 72 h posttreatment. In contrast, culturing cells with 200 μM of anteiso-15:0 or anteiso-17:0 did not affect cell viability for any durations tested. The incorporation of iso 15:0 and iso 17:0 into cells (19.1 ± 1.3 and 21.2 ± 1.4 μmol/mg protein, respectively) was greater (P < 0.01) than that of anteiso 15:0 and anteiso 17:0 (11.8 ± 0.7 and 13.8 ± 0.8 μmol/mg protein, respectively). Iso-15:0 and iso-17:0 downregulated (P < 0.01) the expression of antiapoptotic Bcl-2 (0.71 ± 0.6-fold and 0.64 ± 0.09-fold, respectively) and upregulated (P < 0.01) the expression of proapoptotic Bax (1.72 ± 0.14-fold and 2.15 ± 0.24-fold, respectively) compared to the control, whereas their corresponding anteiso isomers did not affect the expression of any apoptosis-related genes. Our findings suggest that the branching structure influences anticarcinogenic effects of BCFAs, with iso being more potent than anteiso.
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Affiliation(s)
- Payam Vahmani
- Department of Animal Science , University of California , 2251 Meyer Hall , Davis , California 95616 , United States
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada , Lacombe , Alberta T4L 1W1 , Canada
| | - Vivien Salazar
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada , Lacombe , Alberta T4L 1W1 , Canada
| | - David C Rolland
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada , Lacombe , Alberta T4L 1W1 , Canada
| | - Katherine E Gzyl
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada , Lacombe , Alberta T4L 1W1 , Canada
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada , Lacombe , Alberta T4L 1W1 , Canada
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Gómez-Cortés P, Rodríguez-Pino V, Marín ALM, de la Fuente MA. Identification and quantification of dimethyl acetals from plasmalogenic lipids in lamb intramuscular fat under different derivatization procedures. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1120:24-28. [PMID: 31060023 DOI: 10.1016/j.jchromb.2019.04.049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 04/15/2019] [Accepted: 04/25/2019] [Indexed: 11/29/2022]
Abstract
Meat lipids are mostly comprised by triacylglycerols, but small amounts of plasmalogens are also present in intramuscular fat. The purpose of this study was to evaluate the effect of lipid derivatization on the presence of dimethyl acetal (DMA) molecules from plasmalogenic lipids in intramuscular fat samples. Three different methods of methylation were assayed. Acid-catalyzed methanolysis using HCl, the traditional procedure to derivatize meat lipids, was compared to two base-catalyzed methanolysis based on the ISO International standard procedure using either KOH and/or NaOCH3 which, apparently, are only able to methylate fatty acids from triacylglycerols. DMA compounds were isolated by thin layer chromatography and then identified by gas chromatography-mass spectrometry. The most prominent DMA molecules detected were 16:0 and 18:0, but also minor amounts of monounsaturated and branched-chain DMA were quantified. Acid methylation yielded the highest amounts of DMA. However, the present article demonstrates that ISO standard based methylation procedures could also generate DMA derivatives in considerable quantities, which is not usually considered and may interfere with the determination of fatty acid methyl esters (FAME) from triacylglycerides. The current research warns scientist about possible FAME misidentifying and overestimations in intramuscular fat analysis using basic methylation and the need to consider the presence of DMA in samples that contain plasmalogens.
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Affiliation(s)
- P Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - V Rodríguez-Pino
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - A L Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain
| | - M A de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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Antunes I, Coimbra M, Ribeiro A, Ferreira J, Abade dos Santos F, Alves S, Bessa R, Quaresma M. Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens. Poult Sci 2019; 98:1037-1046. [DOI: 10.3382/ps/pey367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Accepted: 08/09/2018] [Indexed: 11/20/2022] Open
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Bedford A, Yu H, Hernandez M, Squires EJ, Leeson S, Gong J. Effects of fatty acid glyceride product SILOhealth 104 on the growth performance and carcass composition of broiler chickens. Poult Sci 2018; 97:1315-1323. [PMID: 29462360 DOI: 10.3382/ps/pex440] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Accepted: 01/23/2018] [Indexed: 01/04/2023] Open
Abstract
Butyric acid is the primary energy source for colonocytes, and has shown potential as an alternative to in-feed antibiotics, due to its antimicrobial activity and positive effects on production performance traits of broiler chickens. SILOhealth 104 (SILO S.P.A., Florence, Italy) is a commercial product mainly containing mono- and di-glycerides of butyrate with a small portion of propionic, caprylic, capric, and lauric acid mono- and di-glycerides. Its effects on broiler performance and carcass composition have yet to be evaluated. Four-hundred-eighty day-old male Ross 308 birds were divided into different dietary treatment groups with equal starting weights and fed a diet containing 0, 500, 1,000, 2,000, or 3,000 ppm of SILOhealth 104 for 35 days. There were no significant differences in overall average daily gain or feed: gain ratio with the addition of SILOhealth 104 to the diets (P > 0.05). At 5 wk of age, abdominal fat weight was reduced in birds supplemented with SILOhealth 104 in a dose-responsive manner (P < 0.05), while breast muscle weight increased with supplementation, with significant increases in 2,000 ppm and 3,000 ppm birds compared to controls (P < 0.05). A significant reduction in gene expression of both forkhead box protein O4 and myostatin, 2 factors that can inhibit protein synthesis, was found in the breast muscle of all SILOhealth 104 treated birds (P < 0.05). In addition, gene expression in the adipose tissue, including acetyl-CoA carboxylase alpha and lipoprotein lipase, which are associated with lipid metabolism, was significantly decreased and increased, respectively, by the supplementation of SILOhealth 104 (P < 0.05). These data suggest that the components of SILOhealth 104 can positively affect the deposition of muscle, while reducing abdominal fat deposition in broiler chickens.
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Affiliation(s)
- A Bedford
- Guelph Research and Development Center, Agriculture and Agri-food Canada, Guelph, Ontario, Canada N1G 5C9
| | - H Yu
- Guelph Research and Development Center, Agriculture and Agri-food Canada, Guelph, Ontario, Canada N1G 5C9
| | - M Hernandez
- Guelph Research and Development Center, Agriculture and Agri-food Canada, Guelph, Ontario, Canada N1G 5C9
| | - E J Squires
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - S Leeson
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - J Gong
- Guelph Research and Development Center, Agriculture and Agri-food Canada, Guelph, Ontario, Canada N1G 5C9
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Ferrinho AM, Nassu RT, Aldai N, Bravo-Lamas L, Furlan MLN, Toda BM, Utembergue BL, Rezende RG, Mueller LF, Furlan JJM, Zanata M, Baldi F, Pereira ASC. Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle. Meat Sci 2017; 138:15-22. [PMID: 29289714 DOI: 10.1016/j.meatsci.2017.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 08/30/2017] [Accepted: 12/04/2017] [Indexed: 01/13/2023]
Abstract
This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P<0.05); however, an off-flavor was detected by the panelists (P<0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist.
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Affiliation(s)
| | | | - Noelia Aldai
- Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Leire Bravo-Lamas
- Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Maísa L N Furlan
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Beatriz M Toda
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | | | - Romulo G Rezende
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Lenise F Mueller
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Joyce J M Furlan
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Mariana Zanata
- University of Sao Paulo, USP, Pirassununga, SP 13635-900, Brazil
| | - Fernando Baldi
- Sao Paulo State University, Jaboticabal, SP 14884-000, Brazil
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Abstract
The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.
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Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat. Animal 2017; 12:417-425. [PMID: 28720155 DOI: 10.1017/s1751731117001689] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
This study was undertaken to provide a thorough analysis of the neutral lipid (NL) and polar lipid (PL) fractions of horse meat that included the content and distribution of acyl and alkenyl moieties in foals under different rearing conditions. Two groups of crossbred horses were studied; the first group was selected from suckling foals produced under grazing conditions and slaughtered at 4 months of age (n=8), and the second group was selected from concentrate-finished foals and slaughtered at 12 months of age (n=7). There were significant differences related to the age and feeding practices of foals which affected the intramuscular (IM) fat content and the fatty acid (FA) composition of NL and PL fractions. Samples from suckling foals were leaner and provided the highest content of methylation products from the plasmalogenic lipids, and total and n-3 polyunsaturated fatty acid (PUFA). By contrast, the meat from concentrate-finished foals had a higher IM fat level resulting in a greater accumulation of 16:0 and total monounsaturated FAs in the NL fraction, whereas the muscle PL fraction retained a similar FA composition between both groups. Linolenic acid was preferentially deposited in the NL fraction, but linoleic acid and the long-chain n-3 and n-6 PUFAs were incorporated into the PL fraction where they served as cell membrane constituents and in eicosanoid formation.
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Bedford A, Yu H, Hernandez M, Squires J, Leeson S, Hou Y, Gong J. Response of Ross 308 and 708 broiler strains in growth performance and lipid metabolism to diets containing tributyrate glycerides. CANADIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1139/cjas-2017-0025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Andrea Bedford
- Guelph Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada,
| | - Hai Yu
- Guelph Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada,
| | - Marta Hernandez
- Guelph Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada,
| | - J. Squires
- University of Guelph, Animal and Poultry Science, Animal Science and Nutrition Bldg, Room 228, Guelph, Ontario, Canada, N1G2W1, ,
| | - Steve Leeson
- U o Guelph, APS, Guelph, ON, Guelph, Canada, N1G2W1,
| | - Yongqing Hou
- Wuhan Polytechnic University, 74615, Wuhan, Hubei , China
| | - Joshua Gong
- Guelph Food Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada, N1G 5C9, ,
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Belaunzaran X, Lavín P, Barron LJR, Mantecón AR, Kramer JKG, Aldai N. An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain. Meat Sci 2016; 124:39-47. [PMID: 27835833 DOI: 10.1016/j.meatsci.2016.10.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 10/20/2016] [Accepted: 10/26/2016] [Indexed: 11/26/2022]
Abstract
The objective of the present study was to assess the fatty acid composition of horse-meat available at the retail market in northern Spain. Horse steaks (Longissimus thoracis et lumborum muscle; n=82) were purchased from butcher-shops and large grocery stores throughout six northern regions of Spain in two different seasons. Fat content differed significantly among regions (1.12 to 2.77%). Samples with higher intramuscular fat content presented the highest percentages of total monounsaturated fatty acids and the lowest contents of dimethylacetal and polyunsaturated fatty acids (PUFA), while the opposite was found in the leanest samples. A high variability was observed in the muscle and subcutaneous n-3 PUFA content. Overall, total n-3 PUFA content ranged between 1.17% and 18.9% in muscle fat and between 1.52% and 27.9% in backfat. Interestingly, almost 5% of surveyed loins from horse carcasses (4 out of 82) contained over 300mg of linolenic acid per 100g of meat which could have been marketed as a "source" of n-3 FAs according to Commission Regulation (EU) No 116/2010.
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Affiliation(s)
- Xabier Belaunzaran
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Paz Lavín
- Mountain Livestock Institute, CSIC-ULE, Finca Marzanas, 24346 Grulleros, León, Spain
| | - Luis J R Barron
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Angel R Mantecón
- Mountain Livestock Institute, CSIC-ULE, Finca Marzanas, 24346 Grulleros, León, Spain
| | - John K G Kramer
- Guelph Food Research Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
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Growth, carcass and meat quality traits in beef from Angus, Hereford and cross-breed grazing steers, and their association with SNPs in genes related to fat deposition metabolism. Meat Sci 2016; 114:121-129. [DOI: 10.1016/j.meatsci.2015.12.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 12/11/2015] [Accepted: 12/23/2015] [Indexed: 11/18/2022]
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Karolyi D, Đikić M, Salajpal K, Jurić I. Fatty acid composition of muscle and adipose tissue of beef cattle. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.s3.264] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | - Marija Đikić
- Department of Animal ScienceUniversity of Zagreb, Croatia
| | | | - Ivan Jurić
- Department of Animal ScienceUniversity of Zagreb, Croatia
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Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile. Meat Sci 2016; 117:108-16. [PMID: 26970291 DOI: 10.1016/j.meatsci.2016.02.043] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 02/14/2016] [Accepted: 02/29/2016] [Indexed: 11/22/2022]
Abstract
A survey of commercially available lamb meat was performed in northern Spain in order to evaluate their fatty acid (FA) composition with emphasis on trans fatty acid (TFA) and conjugated linoleic acid (CLA) isomers. Samples were collected in spring (n=24) and winter (n=24) of 2013, and were obtained in about equal numbers from grocery stores and butcher-shops. Subcutaneous fat, known to be a sensitive indicator of TFA content in ruminants, was analyzed by GC-FID. In general, very few differences were observed between collection periods and type of stores because of the high variability within the groups that was believed to be associated with differences in genetics and feeding strategies. However, the 10t/11t ratio of all samples showed two clearly identifiable groups irrespective of the source: 1) when 10t/11t was >1, 10t-shifted samples; 2) when 10t/11t was ≤1, non-shifted samples where 11t-18:1 was the predominant isomer. These two groups were clearly identified and associated with distinct FAs using principal component analysis.
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Quaresma M, Pimentel F, Ribeiro A, Ferreira J, Alves S, Rocha I, Bessa R, Oliveira M. Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jaudszus A, Mainz JG, Pittag S, Dornaus S, Dopfer C, Roth A, Jahreis G. Effects of a dietary intervention with conjugated linoleic acid on immunological and metabolic parameters in children and adolescents with allergic asthma--a placebo-controlled pilot trial. Lipids Health Dis 2016; 15:21. [PMID: 26843092 PMCID: PMC4739392 DOI: 10.1186/s12944-016-0187-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Accepted: 01/20/2016] [Indexed: 01/09/2023] Open
Abstract
Background Circumstantial evidence suggests that conjugated linoleic acid (CLA) beneficially modulates immune function in allergic subjects. C9,t11-CLA, naturally occurring in ruminant fats, is suggested to be the effective isomer. In contrast, for the t10,c12-CLA isomer, which is naturally found only in traces but usually constitutes a relevant part in commercial CLA mixtures, adverse effects have been reported. Aim of this study was to assess putative immunomodulatory effects of highly enriched c9,t11-CLA in allergic subjects. To our best knowledge, our study is the first in that a CLA preparation was used for such purpose which was free of t10,c12-CLA. Design Twenty-nine asthmatic children and adolescents (age 6–18 y) with diagnosed allergic sensitization against grass pollen, house dust mite, or cat hair/epithelia consumed daily a portion of yoghurt containing either 3 g CLA (75 % c9,t11-CLA, 87 % purity) or placebo (safflower oil) over a period of 12 weeks. At study start and end, lung function parameters, specific IgE, in vitro allergen-induced cytokine production in peripheral blood mononuclear cells (PBMC), plasma ECP, urinary 8-oxodG as marker of oxidation, fatty acid profiles of erythrocytes, and routine haematological parameters were determined. Prior to blood samplings, 3-days dietary records were requested. Throughout the study, the participants documented daily their peak expiratory flow and kept protocol about their allergy symptoms and usage of demand medication. Results In contrast to the CLA group, PBMC-produced IFN-γ and IL-4 increased significantly and by trend, respectively, in the placebo group. Moreover, plasma ECP tended to increase in the placebo group. In the pollen subgroup, FEV1 improved upon both CLA and placebo oil supplementation. In both intervention groups, the n-6/n-3 PUFA ratio in red blood cells decreased, mainly due to an increase in n-3 PUFA. Moreover, 8-oxodG excretion increased in both groups. No changes occurred regarding specific IgE concentrations, allergy symptoms, and volume parameters. Conclusion Our results indicate that CLA modestly dampens the inflammatory response on the cellular level. A clinically relevant amelioration of the symptoms could not be proved in atopic manifest patients. Trial registration NCT01026506.
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Affiliation(s)
- Anke Jaudszus
- Present Address: Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, D-76131, Karlsruhe, Germany.
| | - Jochen G Mainz
- Department of Pediatrics, Pediatric Pulmonology, CF-Centre, Jena University Hospital, Kochstraße 2, D-07745, Jena, Germany
| | - Sylvia Pittag
- Department of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, D-07743, Jena, Germany
| | - Sabine Dornaus
- Department of Pediatrics, Pediatric Pulmonology, CF-Centre, Jena University Hospital, Kochstraße 2, D-07745, Jena, Germany
| | - Christian Dopfer
- Department of Pediatrics, Pediatric Pulmonology, CF-Centre, Jena University Hospital, Kochstraße 2, D-07745, Jena, Germany
| | - Alexander Roth
- Present Address: Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, D-76131, Karlsruhe, Germany
| | - Gerhard Jahreis
- Department of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 24, D-07743, Jena, Germany
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Alves SP, Raundrup K, Cabo Â, Bessa RJB, Almeida AM. Fatty Acid Composition of Muscle, Adipose Tissue and Liver from Muskoxen (Ovibos moschatus) Living in West Greenland. PLoS One 2015; 10:e0145241. [PMID: 26678792 PMCID: PMC4683068 DOI: 10.1371/journal.pone.0145241] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Accepted: 11/30/2015] [Indexed: 01/12/2023] Open
Abstract
Information about lipid content and fatty acid (FA) composition of muskoxen (Ovibos moschatos) edible tissues is very limited in comparison to other meat sources. Thus, this work aims to present the first in-depth characterization of the FA profile of meat, subcutaneous adipose tissue and liver of muskoxen living in West Greenland. Furthermore, we aim to evaluate the effect of sex in the FA composition of these edible tissues. Samples from muscle (Longissimus dorsi), subcutaneous adipose tissue and liver were collected from female and male muskoxen, which were delivered at the butchery in Kangerlussuaq (West Greenland) during the winter hunting season. The lipid content of muscle, adipose tissue and liver averaged 284, 846 and 173 mg/g of dry tissue, respectively. This large lipid contents confirms that in late winter, when forage availability is scarce, muskoxen from West Greenland still have high fat reserves, demonstrating that they are well adapted to seasonal feed restriction. A detailed characterization of FA and dimethylacetal composition of muskoxen muscle, subcutaneous adipose tissue and liver showed that there are little differences on FA composition between sexes. Nevertheless, the 18:1cis-9 was the most abundant FA in muscle and adipose tissue, reaching 43% of total FA in muscle. The high content of 18:1cis-9 suggests that it can be selectively stored in muskoxen tissues. Regarding the nutritional composition of muskoxen edible tissues, they are not a good source of polyunsaturated FA; however, they may contribute to a higher fat intake. Information about the FA composition of muskoxen meat and liver is scarce, so this work can contribute to the characterization of the nutritional fat properties of muskoxen edible tissues and can be also useful to update food composition databases.
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Affiliation(s)
- Susana P. Alves
- CIISA/FMV–Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
- * E-mail:
| | | | - Ângelo Cabo
- CIISA/FMV–Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
| | - Rui J. B. Bessa
- CIISA/FMV–Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
| | - André M. Almeida
- CIISA/FMV–Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
- IBET–Instituto de Biologia Experimental e Tecnológica, Oeiras, Portugal
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Bessa RJB, Alves SP, Santos-Silva J. Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400468] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rui J. B. Bessa
- CIISA, Faculdade de Medicina Veterinária (FMV); Universidade de Lisboa (ULisboa); Lisboa Portugal
| | - Susana P. Alves
- CIISA, Faculdade de Medicina Veterinária (FMV); Universidade de Lisboa (ULisboa); Lisboa Portugal
| | - José Santos-Silva
- Unidade Estratégica de Investigação e Serviços em Produção e Saúde Animal; Instituto Nacional de Investigação Agrária e Veterinária (UEISPA-INIAV); Lisboa Portugal
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Kamihiro S, Stergiadis S, Leifert C, Eyre M, Butler G. Meat quality and health implications of organic and conventional beef production. Meat Sci 2015; 100:306-18. [DOI: 10.1016/j.meatsci.2014.10.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Accepted: 10/16/2014] [Indexed: 11/30/2022]
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Kusche D, Kuhnt K, Ruebesam K, Rohrer C, Nierop AFM, Jahreis G, Baars T. Fatty acid profiles and antioxidants of organic and conventional milk from low- and high-input systems during outdoor period. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:529-539. [PMID: 24898881 DOI: 10.1002/jsfa.6768] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 05/15/2014] [Accepted: 06/02/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Intensification of organic dairy production leads to the question of whether the implementation of intensive feeding incorporating maize silage and concentrates is altering milk quality. Therefore the fatty acid (FA) and antioxidant (AO) profiles of milk on 24 farms divided into four system groups in three replications (n = 71) during the outdoor period were analyzed. In this system comparison, a differentiation of the system groups and the effects of the main system factors 'intensification level' (high-input versus low-input) and 'origin' (organic versus conventional) were evaluated in a multivariate statistical approach. RESULTS Consistent differentiation of milk from the system groups due to feeding-related impacts was possible in general and on the basis of 15 markers. The prediction of the main system factors was based on four or five markers. The prediction of 'intensification level' was based mainly on CLA c9,t11 and C18:1 t11, whereas that of 'origin' was based on n-3 PUFA. CONCLUSION It was possible to demonstrate consistent differences in the FA and AO profiles of organic and standard conventional milk samples. Highest concentrations of nutritionally beneficial compounds were found in the low-input organic system. Adapted grass-based feeding strategies including pasture offer the potential to produce a distinguishable organic milk product quality.
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Affiliation(s)
- Daniel Kusche
- Faculty of Organic Agricultural Sciences, Kassel University, Nordbahnhofstraße 1a, D-37213, Witzenhausen, Germany
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Ran-Ressler RR, Bae S, Lawrence P, Wang DH, Brenna JT. Branched-chain fatty acid content of foods and estimated intake in the USA. Br J Nutr 2014; 112:565-72. [PMID: 24830474 PMCID: PMC4381348 DOI: 10.1017/s0007114514001081] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Branched-chain fatty acids (BCFA) are bioactive food components that constitute about 2 % of fatty acids in cows' milk fat. There are few systematic data available on the BCFA content of other foods to estimate dietary intakes. In the present study, we report BCFA distribution and content of fresh and processed foods representing the major foods in the American diet and estimate BCFA intake. BCFA are primarily components of dairy and ruminant food products, and are absent from chicken, pork and salmon. The mean BCFA intake of 500 mg/d was delivered primarily from dairy and beef food products; by comparison, average intake of the widely studied long-chain PUFA EPA and DHA has been estimated to be 100 mg/d. Common adjustments in the diet could double the daily intake of BCFA. The fermented foods sauerkraut and miso had appreciable fractions of BCFA, but, overall, they are low-fat foods providing very small amounts of BCFA in the diet, and other fermented foods did not contain BCFA as might have been expected from the influence of microbial exposure. These data support the quantitative importance of BCFA delivered primarily from dairy and beef food products and highlight the need for research into their effects on health.
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Affiliation(s)
| | - SangEun Bae
- Division of Nutritional Sciences, Cornell University,Ithaca,NY14853,USA
| | - Peter Lawrence
- Division of Nutritional Sciences, Cornell University,Ithaca,NY14853,USA
| | - Dong Hao Wang
- Division of Nutritional Sciences, Cornell University,Ithaca,NY14853,USA
| | - J Thomas Brenna
- Division of Nutritional Sciences, Cornell University,Ithaca,NY14853,USA
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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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Alves SP, Bessa RJB. Thetrans-10,cis-15 18:2: a Missing Intermediate oftrans-10 Shifted Rumen Biohydrogenation Pathway? Lipids 2014; 49:527-41. [DOI: 10.1007/s11745-014-3897-4] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Accepted: 03/07/2014] [Indexed: 10/25/2022]
Affiliation(s)
- Susana P. Alves
- ; CIISA, Faculdade de Medicina Veterinária (FMV); Universidade de Lisboa (ULisboa); Av. da Universidade Técnica Lisbon 1300-477 Portugal
| | - Rui J. B. Bessa
- ; CIISA, Faculdade de Medicina Veterinária (FMV); Universidade de Lisboa (ULisboa); Av. da Universidade Técnica Lisbon 1300-477 Portugal
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Aldai N, de Renobales M, Barron LJR, Kramer JKG. What are thetransfatty acids issues in foods after discontinuation of industrially producedtransfats? Ruminant products, vegetable oils, and synthetic supplements. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300072] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Noelia Aldai
- Lactiker Research Group; Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
| | - Mertxe de Renobales
- Lactiker Research Group; Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
| | - Luis Javier R. Barron
- Lactiker Research Group; Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
| | - John K. G. Kramer
- Guelph Food Research Centre; Agriculture & Agri-Food Canada; Guelph ON Canada
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Aldai N, Lavín P, Kramer JK, Jaroso R, Mantecón AR. Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition. Meat Sci 2012; 92:687-96. [DOI: 10.1016/j.meatsci.2012.06.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2012] [Revised: 06/12/2012] [Accepted: 06/13/2012] [Indexed: 11/26/2022]
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Influence of α-tocopherol supplementation on trans-18:1 and conjugated linoleic acid profiles in beef from steers fed a barley-based diet. Animal 2012; 6:1888-96. [PMID: 22717292 DOI: 10.1017/s1751731112000730] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
The current study was conducted to determine the effect of different α-tocopherol (vitamin E) inclusion levels on trans(t)-18:1 and conjugated linoleic acid (CLA) profiles in subcutaneous and intramuscular fat of steers fed a barley-based diet. Fifty-six feedlot steers were offered a barley-based finisher diet (73% steam rolled barley, 22% barley silage and 5% supplement as-fed basis) with four levels of supplementary dl-α-tocopheryl acetate (340, 690, 1040 or 1740 IU/steer per day) for 120 days. Adding vitamin E to the diet had little effect on the overall fatty acid composition of intramuscular fat. The proportion of individual and total t,t- and cis(c),t-CLA, n-3 fatty acids, total polyunsaturated fatty acids (PUFA), mono-unsaturated fatty acids and saturated fatty acids to PUFA ratio in subcutaneous fat were not influenced (P > 0.05) by dietary vitamin E supplementation. Increasing levels of vitamin E led to linear reductions in t6-/t7-/t8-18:1 and t10-18:1 (P < 0.05), and linear increase in t11-/t10-18:1 ratio (P < 0.05) in subcutaneous fat. The content of 20:3n-6 and total n-6 in subcutaneous fat decreased (P < 0.05) linearly with increasing amounts of vitamin E. The subcutaneous fat n-6:n-3 ratio showed a quadratic (P < 0.05) response to vitamin E. In conclusion, although vitamin E supplementation has some potential to reduce t10-18:1 formation and increase t11-/t10-18:1 ratio in subcutaneous fat of cattle fed barley-based diets, the changes in the present study were limited and may not have been sufficient to impact on human health.
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Dugan M, Aldai N, Aalhus J, Rolland D, Kramer J. Review:Trans-forming beef to provide healthier fatty acid profiles. CANADIAN JOURNAL OF ANIMAL SCIENCE 2011. [DOI: 10.4141/cjas2011-044] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Dugan, M. E. R., Aldai, N., Aalhus, J. L., Rolland, D. C. and Kramer, J. K. G. 2011. Review: Trans- forming beef to provide healthier fatty acid profiles. Can. J. Anim. Sci. 91: 545–556.Trans fatty acids are found naturally in foods, particularly in those derived from ruminant animals, such as beef and dairy cattle. Over the past few decades, human consumption of trans fatty acids has increased, but this has been mainly from products containing partially hydrogenated vegetable oils. The correlation of trans fatty acid consumption with diseases such as coronary heart disease has been cause for concern, and led to recommendations to reduce their consumption. Trans fatty acids, however, have differing effects on human health. Therefore, in foods produced from ruminant animals, it is important to know their trans fatty acid composition, and how to enrich or deplete fatty acids that have positive or negative health effects. This review will cover the analysis of trans fatty acids in beef, their origin, how to manipulate their concentrations, and give a brief overview of their health effects.
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Affiliation(s)
- Michael Dugan
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1
| | - Noelia Aldai
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1
| | - Jennifer Aalhus
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1
| | - David Rolland
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1
| | - John Kramer
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1
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Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles. Animal 2011; 5:1643-52. [DOI: 10.1017/s1751731111000607] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Fritsche J, Petersen KD, Jahreis G. Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000379] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Herdmann A, Martin J, Nuernberg G, Dannenberger D, Nuernberg K. Effect of dietary n-3 and n-6 PUFA on lipid composition of different tissues of German Holstein bulls and the fate of bioactive fatty acids during processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8314-8321. [PMID: 20597504 DOI: 10.1021/jf101145y] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The present study investigated the effects of dietary linolenic acid (ALA) versus linoleic acid (LA) on meat quality, fatty acid composition, and stearoyl-CoA desaturase (SCD) activity in longissimus muscle (MLD) and subcutaneous adipose tissue (SAT) of German Holstein bulls and the transfer of beneficial n-3 fatty acids into German corned beef sausages (GCB). Feeding LA- and ALA-enriched diets increased essential fatty acids in MLD and SAT. The ALA-supplemented diet decreased significantly the SCD activity in MLD and SAT, resulting in a reduced relative concentration of oleic acid in muscle. The relative proportion of CLAcis-9,trans-11 analyzed by HPLC was not different between groups in either tissue. GCB were produced by using the lean meat of bulls. Beef products of bulls fed the ALA-supplemented diet were rich in ALA and n-3 LC PUFA. Most importantly, there was no loss of n-3 fatty acids during processing under production conditions. Conclusively, the n-6/n-3 fatty acid ratio was beneficially low.
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Affiliation(s)
- Andrea Herdmann
- Research Unit Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology, 18196 Dummerstorf, Germany
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Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.01.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Ecker J, Liebisch G, Scherer M, Schmitz G. Differential effects of conjugated linoleic acid isomers on macrophage glycerophospholipid metabolism. J Lipid Res 2010; 51:2686-94. [PMID: 20522602 DOI: 10.1194/jlr.m007906] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Conjugated linoleic acids (CLA) are dietary fatty acids. Whereas cis-9,trans-11-(c9,t11)-CLA can be found in meat and dairy products, trans-9,trans-11-(t9,t11)-CLA is a constituent of vegetable oils. Previous studies showed that these two isomers activate different nuclear receptors and, thus, expression of genes related to lipid metabolism. Here we show that these CLA isomers are differentially elongated and desaturated in primary monocyte-derived macrophages isolated from healthy volunteers by using gas chromatography-mass spectrometry (GC-MS). We further demonstrate that c9,t11-CLA incorporates in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) species and activates de novo glycerophospholipid synthesis by quantitative electrospray ionization-tandem mass spectrometry (ESI-MS/MS). c9,t11-CLA leads to strong shifts of the species profiles to PC 18:2/18:2 and PE 18:2/18:2, which are due to de novo synthesis and fatty acid remodeling. In contrast, t9,t11-CLA is preferentially bound to neutral lipids, including triglycerides and cholesterol esters. Taken together our results show that c9,t11-CLA and t9,t11-CLA have differential effects on PC and PE metabolism. Moreover, these data demonstrate that the structure of fatty acids not only determines their incorporation into lipid classes but also modulates the kinetics of lipid metabolism, particularly PC synthesis.
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Affiliation(s)
- Josef Ecker
- Institute of Clinical Chemistry and Laboratory Medicine, University of Regensburg, Regensburg, Germany
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41
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Aldai N, Dugan ME, Kramer JK. Can the trans-18:1 and conjugated linoleic acid profiles in retail ground beef be healthier than steak? J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2010.01.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Aldai N, Dugan ME, Juárez M, Martínez A, Osoro K. Double-muscling character influences the trans-18:1 and conjugated linoleic acid profiles in concentrate-fed yearling bulls. Meat Sci 2010; 85:59-65. [DOI: 10.1016/j.meatsci.2009.12.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2009] [Revised: 12/02/2009] [Accepted: 12/04/2009] [Indexed: 10/20/2022]
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Aldai N, Dugan MER, Kramer JKG, Robertson WM, Juárez M, Aalhus JL. Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer, sodium sesquicarbonate, in the concentrate of finishing steers. Meat Sci 2009; 84:735-41. [PMID: 20374850 DOI: 10.1016/j.meatsci.2009.11.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2009] [Revised: 10/26/2009] [Accepted: 11/10/2009] [Indexed: 11/25/2022]
Abstract
Ninety-six European crossbred steers were fed a barley-based finishing diet for differing lengths of time (34-104 days) to investigate if adding dietary buffer (sodium sesquicarbonate at 1.5% as fed) could improve the trans-18:1 (GC-FID) and CLA (Ag(+)-HPLC-DAD) content and isomeric profile of beef produced. Results indicate that the addition of buffer to diets of cattle fed high concentrate diets has limited effects on the overall fatty acid composition of backfat and muscle tissues. However, buffer addition can help to prevent a 10t- shift by maintaining a better (higher) 11t-/10t-18:1 ratio in both meat and backfat during the first 30-60 days of feeding a high grain diet. Over time, however, the effect is lost becoming equal in tissues from animals with or without buffer addition to their diets.
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Affiliation(s)
- Noelia Aldai
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, AB, Canada T4L 1W1
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Mohammed R, Stanton C, Kennelly J, Kramer J, Mee J, Glimm D, O’Donovan M, Murphy J. Grazing cows are more efficient than zero-grazed and grass silage-fed cows in milk rumenic acid production. J Dairy Sci 2009; 92:3874-93. [DOI: 10.3168/jds.2008-1613] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Vera RR, English P, Vargas K, Briones I. Lipid profile of commercial beef cuts from grazing, suckling calves. GRASAS Y ACEITES 2009. [DOI: 10.3989/gya.031809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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