&lt;b&gt;Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira, Emanuel Almeida de; Sampaio, Alexandre Amstalden Moraes; Henrique, Wignez; Pivaro, Thiago Martins; Rosa, Bruna Laurindo; Fernandes, Alexandre Rodrigo Mendes

doi:10.4025/actascianimsci.v37i2.26510

Cited by 6 publications

(3 citation statements)

References 29 publications

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“…In our studies, the reduction in the content of this group of acids was on a higher level, during roasting by 22.1%, in the microwave by 55.4%. Similar to these results, a decrease in the PUFA content of about 51.9% in roast beef meat was obtained by de Oliveira et al (2015). In turn, Alfaia et al (2010) in the studies of the influence of heat treatment on beef a decrease in the content of PUFA n-6 and n-3, an increase in the content of saturated acids (C14:0, C16:0, C18:0) and oleic acid have been noticed.…”

Section: Resultssupporting

confidence: 75%

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

Rant¹,

Niżnikowski²,

Szymańska

2019

Emir J Food Agric

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The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.

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Section: Resultssupporting

confidence: 75%

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

Rant¹,

Niżnikowski²,

Szymańska

2019

Emir J Food Agric

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“…For example, both muscle and adipose are widely distributed tissues in the body of cattle, which could be classified into different types with their distinct characteristics in long-term selection. The muscle fiber types and distributions [ 22 ], intramuscular fat contents [ 23 ], as well as chemical and fatty acid profiles [ 24 ] were various in different muscles. The difference in gene expression patterns between different muscles was considerable [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

The eQTL colocalization and transcriptome-wide association study identify potentially causal genes responsible for economic traits in Simmental beef cattle

Cai

Zhang

Chang

et al. 2023

J Animal Sci Biotechnol

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Background A detailed understanding of genetic variants that affect beef merit helps maximize the efficiency of breeding for improved production merit in beef cattle. To prioritize the putative variants and genes, we ran a comprehensive genome-wide association studies (GWAS) analysis for 21 agronomic traits using imputed whole-genome variants in Simmental beef cattle. Then, we applied expression quantitative trait loci (eQTL) mapping between the genotype variants and transcriptome of three tissues (longissimus dorsi muscle, backfat, and liver) in 120 cattle. Results We identified 1,580 association signals for 21 beef agronomic traits using GWAS. We then illuminated 854,498 cis-eQTLs for 6,017 genes and 46,970 trans-eQTLs for 1,903 genes in three tissues and built a synergistic network by integrating transcriptomics with agronomic traits. These cis-eQTLs were preferentially close to the transcription start site and enriched in functional regulatory regions. We observed an average of 43.5% improvement in cis-eQTL discovery using multi-tissue eQTL mapping. Fine-mapping analysis revealed that 111, 192, and 194 variants were most likely to be causative to regulate gene expression in backfat, liver, and muscle, respectively. The transcriptome-wide association studies identified 722 genes significantly associated with 11 agronomic traits. Via the colocalization and Mendelian randomization analyses, we found that eQTLs of several genes were associated with the GWAS signals of agronomic traits in three tissues, which included genes, such as NADSYN1, NDUFS3, LTF and KIFC2 in liver, GRAMD1C, TMTC2 and ZNF613 in backfat, as well as TIGAR, NDUFS3 and L3HYPDH in muscle that could serve as the candidate genes for economic traits. Conclusions The extensive atlas of GWAS, eQTL, fine-mapping, and transcriptome-wide association studies aid in the suggestion of potentially functional variants and genes in cattle agronomic traits and will be an invaluable source for genomics and breeding in beef cattle.

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“…It is determined that heat treatments are effective on meat composition, especially fat content, product final quality and physicochemical properties in meat,. However its effect on CLA in meat is variable (Oliveira et al, 2015;Serrano et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması

Nazlı

Pehlivanoğlu

Çakır

et al. 2022

EJOSAT

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This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling, frying, baking and grilling were applied to meat samples taken from the bovine carcasses. In raw and cooked meat samples, CLA, cis-9, trans-11 and trans-10, cis-12 isomer amounts were examined in Gas Chromatography-Flame Ionization Detector (GC-FID) device. It was determined that the meat samples with frying treatment had the highest average value in total CLAs and c9,t11-CLAc9,t11-CLA. The difference between the total CLA values was found to be significant at the level of P < 0.01 and the difference between the mean values of the c9,t11-CLA at the level of P < 0.001. In other cooking methods, the difference between the mean values of total CLA, c9,t11-CLA and t10,c12-CLAwas not significant (P > 0.05). According to the findings obtained, it was concluded that thermal processes do not have a significant enhancing effect on the amount of CLAs in the meat and therefore, meat and products should be supplemented with CLAs to benefit from its positive effects.

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<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Cited by 6 publications

References 29 publications

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

The eQTL colocalization and transcriptome-wide association study identify potentially causal genes responsible for economic traits in Simmental beef cattle

Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması

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