A comparison of fat composition of Japanese and long-term grain-fed Australian steers

Yang, Aijun; Larsen, Tom; Powell, V.H.; Tume, R.K.

doi:10.1016/s0309-1740(98)00065-5

Cited by 73 publications

(53 citation statements)

References 15 publications

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“…The content of SFA or UFA in samples of M. longissimus dorsi fat did not differ markedly from their content in subcutaneous fat, but there was significantly (PO.01) more saturated and less unsaturated acids in kidney fat; a similar tendency was also found in other studies on vegetable oil use for fattened bulls (Chang et al, 1992;Rule et al, 1994;Yang et al, 1999). The increased linolenic acid (C 18:3 n-3) and conjugated linoleic acid (C 18:2, CLA) contents in M. longissimus dorsi fat found in our experiment are compatible with the results reported by Chang et al (1992) and Choi et al (1999).…”

Section: Discussionsupporting

confidence: 82%

Performance and meat quality of fattening bulls fed complete feed with rapeseed oil cake or linseed

Stasiniewicz¹,

Strzetelski²,

Kowalczyk³

et al. 2000

J. Anim. Feed Sci.

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The experiment was carried out on 44 Black-and-White Lowland bulls divided into 4 groups and fattened from 155 to 540 kg body weight to investigate the effect of feeding rapeseed oil cake or linseed on bull performance and meat quality. The animals were fed ad libitum a basic complete feed and barley straw (control group) or with similar amounts of supplement fat as linseed, rapeseed oil cake, or rape seed oil. At the end of the experiment 6 animals of each group were slaugh-

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Section: Discussionsupporting

confidence: 82%

Performance and meat quality of fattening bulls fed complete feed with rapeseed oil cake or linseed

Stasiniewicz¹,

Strzetelski²,

Kowalczyk³

et al. 2000

J. Anim. Feed Sci.

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“…These findings were recently confirmed in a study of Oka et al [59] that compared the intramuscular fatty acid profile of Japanese Black Wagyu steers derived from 34 sires. The Wagyu beef breed is known for its extensive marbling and comparatively less external fat, and has been found to have higher levels of MUFA and a higher MUFA/SFA ratio than other breeds in several studies [2,17,51,54,84,94,95]. However, the health benefit of the slightly higher MUFA/SFA ratio in these studies is probably counteracted by the very high fat content of this kind of meat and the associated very low P/S ratio.…”

Section: Beefmentioning

confidence: 81%

Meat fatty acid composition as affected by fatness and genetic factors: a review

2004

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-Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. Résumé -Influence des facteurs génétiques et de l'état d'engraissement sur la composition en acides gras de la viande. Revue. La composition en acides gras de la viande est affectée par divers facteurs : des facteurs nutritionnels, mais aussi des facteurs génétiques, quoiqu'à un degré moindre. L'espèce animale est également une source de variation importante, c'est même la plus important...

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“…Ruminants have low levels of PUFA in their fat due to biohydrogenation of dietary PUFA (Doreau and Ferlay 1994) although there are differences in ruminants in the amount of oleate depending on genetics and feed source (Yang et al 1999a). One of the major effects on ruminant fat is the ratio of stearate to oleate, which depends on the location of the fat within the body: the closer to the surface the higher the oleate and the lower the stearate (Meng et al 1969;West and Shaw 1975;Morin 2007;Staerfl et al 2011).…”

Section: Recommendations For Animal Industriesmentioning

confidence: 99%

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Barendse

2014

Anim. Prod. Sci.

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Abstract.Humans hunt or raise a wide variety of animals for meat, which vary from free-range to intensively reared. These animals form a valuable part of human nutrition. Their tissues, including the fat, contain vitamin and other essential nutrients necessary for health. However, animal fat from ruminants and other land mammals is usually regarded as saturated. The purpose of this review is partly to examine the basis for the saturated fat hypothesis of cardiovascular disease given more recent research, to examine the human health effects of animal fats, and partly to draw into one place the diverse knowledge about animal fat and the effects of fat on metabolism. Mechanistic understanding of the initiation of the fatty streak and atherosclerosis calls into question the avoidance of ruminant or porcine fat. Due to high levels of oleic acid, a low n-6 : n-3 fatty acid ratio in some groups, and the presence of specific micronutrients including vitamins and essential fatty acids, animal fats are of benefit in human nutrition. Animal fats can be obtained in minimally processed form making them a convenient source of energy and micronutrients.

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A comparison of fat composition of Japanese and long-term grain-fed Australian steers

Cited by 73 publications

References 15 publications

Performance and meat quality of fattening bulls fed complete feed with rapeseed oil cake or linseed

Performance and meat quality of fattening bulls fed complete feed with rapeseed oil cake or linseed

Meat fatty acid composition as affected by fatness and genetic factors: a review

Should animal fats be back on the table? A critical review of the human health effects of animal fat

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