Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle

Correa, Lísia Bertonha; Netto, Arlindo Saran; Silva, Janaina Silveira da; Cônsolo, Nara Regina Brandão; Pugine, Silvana Marina Piccoli; Melo, Mariza Pires de; Santana, Roberta Silva de Souza; Zanetti, Marcus Antônio

doi:10.1016/j.livsci.2022.104850

Cited by 8 publications

(4 citation statements)

References 55 publications

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“…Regarding their reduction, different combinations of lipids and proteins may produce particles with different densities such as HDL, LDL, and VLDL [ 48 ]. Furthermore, dietary Se may reduce VLDL- and LDL-cholesterol, regulating the HMG-CoA reductase enzyme by decreasing glutathione peroxidase (GSH) and increasing oxidized glutathione (GSSG) activities [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Inclusion of Sunflower Oil, Organic Selenium, and Vitamin E on Milk Production and Composition, and Blood Parameters of Lactating Cows

Netto

Silva

Martins

et al. 2022

Animals

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Aiming to improve milk quality and animal health, the effects of the inclusion of sunflower oil with added organic selenium (Se) and vitamin E in the diets of lactating cows were evaluated. Twenty-four multiparous lactating Jersey cows were randomly enrolled into four treatments: CON (control); SEL [2.5 mg organic Se kg−1 dry matter (DM) + 1000 IU vitamin E daily]; SUN (sunflower oil 3% DM); and SEL + SUN (sunflower oil 3% DM + 2.5 mg organic Se kg−1 DM + 1000 IU vitamin E daily). The experimental period was 12 weeks with 14 days for acclimation. Cows were milked twice a day. Dry matter intake, milk production, and composition were measured daily and analyzed in a pooled 4-week sample. On day 84, white blood cell counts, as well as serum and milk Se and vitamin E levels, were assessed. Supplementation with selenium and vitamin E alone or combined with sunflower oil increased milk production, and increased the serum and milk concentrations of those nutrients. The inclusion of sunflower oil reduced fat content and DM intake but also altered the milk fatty acid profile, mainly increasing levels of trans 11 C18:1 (vaccenic) and cis 9 trans 11 conjugated linoleic acid (CLA). Our results indicate that supplementation with sunflower oil, Se and vitamin E provides beneficial effects on animal performance and milk composition, which could be an important source of CLA and antioxidants (Se and vitamin E) for human consumption.

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Section: Resultsmentioning

confidence: 99%

Inclusion of Sunflower Oil, Organic Selenium, and Vitamin E on Milk Production and Composition, and Blood Parameters of Lactating Cows

Netto

Silva

Martins

et al. 2022

Animals

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“…Additionally, the activation of prostaglandin E2 (PGE2) and transforming growth factor beta (TGF-β) signaling pathways has been implicated in this process (Wang, Wei, et al, 2022). Red meat is known to be high in saturated fatty acids and cholesterol, which is partially responsible for the steady increase in prostate cancer incidence and mortality (Correa et al, 2022;. 4-Hydroxynonenal, derived from intracellular lipid peroxidation, is the most representative substance in the aldehyde group products of cellular lipid peroxidation.…”

Section: Introductionmentioning

confidence: 99%

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention in the field of food. This updated review has several Neu5Gc aspects given including biosynthetic pathway of Neu5Gc and its accumulation in the human body, the distribution of Neu5Gc in food, the methods for detecting Neu5Gc, and most importantly, a systematic review of the existing methods for reducing the content of Neu5Gc in red meat and processed meat. It also provides some insights into the current status and future directions in this area.

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“…The fatty acid composition and intramuscular fat (IMF) content of beef contribute to sustainability due to their significant influences on shelf life [2], eating quality [3], and human health [4]. Studies suggest that dietary supplementation [5,6], nutritional alteration [7], and selective breeding [8] are management tools for manipulating meat fatty acid composition and beef quality. The nutritional composition of the diet is known to influence meat fatty acid composition and has been a subject of many literature reviews [9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

et al. 2022

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This study aimed to identify single nucleotide polymorphisms (SNP) in lipogenic genes of northern Australian tropically adapted crossbred beef cattle and to evaluate associations with healthy lipid traits of the Longissimus dorsi (loin eye) muscle. The hypothesis tested was that there are significant associations between SNP loci encoding for the fatty acid binding protein 4 (FABP4), stearoyl-CoA desaturase (SCD) and fatty acid synthase (FASN) genes and human health beneficial omega-3 long-chain polyunsaturated fatty acids (ω3 LC-PUFA) within the loin eye muscle of northern Australian crossbred beef cattle. Brahman, Charbray, and Droughtmaster crossbred steers were fed on Rhodes grass hay augmented with desmanthus, lucerne, or both, for 140 days and the loin eye muscle sampled for intramuscular fat (IMF), fat melting point (FMP), and fatty acid composition. Polymorphisms in FABP4, SCD, and FASN genes with significant effects on lipid traits were identified with next-generation sequencing. The GG genotype at the FABP4 g.44677239C>G locus was associated with higher proportion of linoleic acid than the CC and CG genotypes (p < 0.05). Multiple comparisons of genotypes at the SCD g.21266629G>T locus indicated that the TT genotype had significantly higher eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids than GG genotype (p < 0.05). Significant correlations (p < 0.05) between FASN SNP and IMF, saturated and monounsaturated fatty acids were observed. These results provide insights into the contribution of lipogenic genes to intramuscular fat deposition and SNP marker-assisted selection for improvement of meat-eating quality, with emphasis on alternate and sustainable sources of ω3 LC-PUFA, in northern Australian tropical crossbred beef cattle, hence an acceptance of the tested hypothesis.

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Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle

Cited by 8 publications

References 55 publications

Inclusion of Sunflower Oil, Organic Selenium, and Vitamin E on Milk Production and Composition, and Blood Parameters of Lactating Cows

Inclusion of Sunflower Oil, Organic Selenium, and Vitamin E on Milk Production and Composition, and Blood Parameters of Lactating Cows

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

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