Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows

Huerta-Leidenz, Nelson; Cross, H. R.; Savell, J. W.; Lunt, D. K.; Baker, J. F.; Pelton, L S; Smith, Stephen B.

doi:10.2527/1993.713625x

Cited by 79 publications

(47 citation statements)

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“…Proportions of C16:0 and C18:0 in intramuscular fat were lower in Thai Native bulls in combination with significantly greater proportions of C18:2n-6, and the longer chain FAs C20:2n-6, C20:3n-6, C22:5n-3 and C22:6n-3. The latter observations are corroborated by Huerta-Leidenz et al (1993) who also reported higher proportions PUFA in adipose tissue of B. indicus v. B. Taurus cattle. The difference in LD FA profile between the two cattle breeds is difficult to explain but an intrinsically higher capacity for deposition of PUFA and conversion to longer chain derivatives in Thai Native cattle compared with Holstein cattle cannot be excluded.…”

Section: Discussionsupporting

confidence: 70%

“…For instance, Huerta-Leidenz et al (1993) reported that proportions of both MUFA and PUFA in adipose tissue were significantly greater in Bos indicus compared with Bos taurus cattle. Interestingly, Laborde et al (2001) reported that the SFA content in Red Angus is higher than in Simmental because of a difference in SCD activity between the two breeds.…”

Section: Introductionmentioning

confidence: 99%

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Effect of whole cottonseed v. sunflower seed on the fatty acid profile of subcutaneous fat, longissimus dorsi and blood of Thai Native and Holstein bulls

Polviset

Schonewille

Everts

et al. 2015

Animal

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In a 2 × 2 factorial design, 12 Thai Native and 12 Holstein bulls were fed ad libitum a total mixed ration (20 : 80; roughage : concentrate) with whole cottonseed (WCS) or sunflower seed (SFS) as oilseed sources. The rations contained 7% crude fat and were fed for 90 days. Plasma was taken at three times during the experiment, and at slaughter the longissimus dorsi and subcutaneous fat were sampled for fatty acid analysis. Ration did not affect rumen fermentation parameters. The plasma fatty acid profile was not affected by ration. In subcutaneous fat, a ration × breed interaction for the saturated fatty acid (SFA) and c9t11 CLA proportions was observed, resulting from larger differences between the rations in Thai Native compared with Holstein bulls. The WCS ration resulted in higher proportions of SFA and lower proportions of monounsaturated fatty acids and c9,t11 CLA compared with the SFS ration ( P < 0.01). In the intramuscular fat, the WCS ration was also associated with a lower c9t11 CLA proportion ( P < 0.01) and higher SFA proportion ( P < 0.05). The intramuscular proportion of polyunsaturated acids was higher and the proportion of SFA was lower in Thai Native compared with Holstein bulls ( P < 0.05), irrespective of ration.

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Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Effect of whole cottonseed v. sunflower seed on the fatty acid profile of subcutaneous fat, longissimus dorsi and blood of Thai Native and Holstein bulls

Polviset

Schonewille

Everts

et al. 2015

Animal

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“…Thus, compared to lipids of Brahman steers, those of Hereford steers have a higher proportion of saturated FA (38.8 vs. 34.5% total FA) but lower proportions of monounsaturated (53.4 vs. 59.5%) and polyunsaturated (1.8 vs. 2.4%) FA with both groups of steers being given the same diets. Hereford steers have 5% more FA in fat stores than Brahman steers [48]. The same differences have been reported for intramuscular lipids and cholesterol [110].…”

Section: Effects Of Ruminant Feeding On the Nutritional Value Of Meatssupporting

confidence: 61%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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“…Breed differences and associated effects of maturity or growth potential on the subcutaneous or intramuscular fatty acid composition of beef were also reported by Gillis et al [28], Huerta-Leidenz et al [32,33], Malau-Aduli et al [45,46], Mills et al [52], Pitchford et al [63], Rule et al [73] and Siebert et al [80]. Sex effects are also reported regularly.…”

Section: Beefmentioning

confidence: 59%

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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Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows

Cited by 79 publications

References 0 publications

Effect of whole cottonseed v. sunflower seed on the fatty acid profile of subcutaneous fat, longissimus dorsi and blood of Thai Native and Holstein bulls

Effect of whole cottonseed v. sunflower seed on the fatty acid profile of subcutaneous fat, longissimus dorsi and blood of Thai Native and Holstein bulls

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

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

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