Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat

Agnew, Michael; Craigie, C.R.; Weralupitiya, Gayani; Reis, Marlon M.; Johnson, Peggy A.

doi:10.3390/metabo9090189

Cited by 25 publications

(21 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Prior to fatty acid composition analysis, all samples were freeze-dried (Cuddon Freeze Drier, Blenheim, New Zealand) and ground into a fine powder. Fatty acid concentrations were measured using trans-methylation of the fatty acids and quantification by gas chromatography (GC), as described by Agnew et al [ 20 ]. Freeze-dried ground meat (300 mg), 4 mL of toluene, 0.3 mL of internal standard (C11 triglyceride in toluene) and 4 mL of 5% of sulphuric acid in methanol were mixed thoroughly by vortex and incubated at 70 °C for 2 h, with mixing every 30 min during the incubation time.…”

Section: Methodsmentioning

confidence: 99%

“…The peak areas obtained from the GC were integrated using the Shimadzu Lab-solution software (version 4.20, Shimadzu, Kyoto, Japan) in a post-run analysis. Peaks were identified by comparison of their retention times with those of commercial standard mixtures (FAME mix 37 components from Supelco Inc., Bellefont, PA, USA) and quantified by using the internal standard (C11:0) and theoretical FID response factors [ 20 ]. The equations for generating the response and conversion factors to quantify individual fatty acids from FAME were obtained from American Oil Chemists’ Society 6th edition (AOCS Ce1f-96, Ce 1 h-05 and Ce 1i-07).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Eyres

Reis

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, diet and breed, from three farms, which represent typical forage lamb production systems in New Zealand. The meat from 4-month-old composite lambs slaughtered at weaning had a similar polyunsaturated to saturated fatty acid ratio compared to 6- to 8-month-old composite lambs, but a greater ratio than that of 12-month-old Merino lambs (p < 0.05), with all ratios being lower than the recommended ≥0.45. All lamb production systems produced meat with an omega-6 to omega-3 ratio below 1.5, well below the recommended ratio ≤ 4.0. Meat from 4-month-old lambs had higher C12:0, C14:0 and C16:0 and lower C18:0, reflecting the composition of the milk diet, resulting in higher atherogenic index than meat from other animal groups, while meat from 12-month-old Merino lambs, with lower content of polyunsaturated fatty acids, showed higher thrombogenic index. Meat from lambs processed at weaning contained the greatest concentration of eicosapentaenoic and docosahexaenoic acids, which would qualify as a ‘source’ or ‘good source’ of these target fatty acids based on the Commission of Regulation of the European Union or the Food Standards Australia New Zealand guidelines, respectively. Volatiles were extracted from the headspace of raw lean meat and 36 volatile compounds were identified. The abundance of carbon disulphide, isododecane, heptanal, 2,5-hexanediol and 3-octanone and pentanoic, octanoic, nonanoic and heptanoic acids was similar between all groups of lambs. Meat from 12-month-old Merino lambs had low abundance of acetic, propanoic, butanoic and hexanoic acids, and hexanal, octanal and dimethyl sulphide. For 6- to 8-month-old composite lambs, hexanal, octanal and nonanal were present at higher relative abundance in meat from lambs that grazed on chicory than perennial ryegrass. The significant differences in the fatty acid and volatile profiles in meat from 12-month-old Merino lambs compared with lambs slaughtered at weaning or further grazed on red clover, chicory or mixed pasture may result in distinctive nutritional value and lamb flavour.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Eyres

Reis

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Samples of extracted milk fat were stored at −18°C until they were analyzed for fatty acid composition. Following methylation with sodium methoxide (Slover and Lanza, 1979), the concentrations of fatty acid methyl esters in milk fat were determined by GC by the method described by Agnew et al (2019). Peak identification was by retention time comparisons with fatty acid standards (189-19, 37 FAME 4:0-24:0; Sigma Chemical Co.) included every 15 samples.…”

Section: Measurementsmentioning

confidence: 99%

Influence of proportion of wheat in a pasture-based diet on milk yield, methane emissions, methane yield, and ruminal protozoa of dairy cows

Moate

Deighton

Jacobs

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

Wheat is the most common concentrate fed to grazing dairy cows in Australia, but no studies have examined the effects of wheat proportion in a pasture-based diet on milk production and methane emissions. In this 47-d experiment, 32 Holstein dairy cows were offered 1 of 4 diets during d 1 to 36. Cows in each of the dietary treatment groups were individually offered no wheat (W0) or wheat at 3 kg of dry matter (DM)/d (W3), 6 kg of DM/d (W6), or 9 kg of DM/d (W9). The remainder of the diet was 2.2 kg of DM of concentrate mix and freshly harvested perennial ryegrass (Lolium perenne) such that all individual cows were offered a total diet of approximately 20.2 kg of DM/d. From d 37 to 47 the diets of cows receiving treatments W0 and W3 remained unchanged, but cows in treatments W6 and W9 received the W3 diet. Individual cow feed intakes, milk yields, milk compositions, and methane emissions were measured for d 31 to 35 (period 1) and d 45 to 47 (period 2). During period 1, the mean intakes of cows offered the W0, W3, W6, and W9 diets were 19.2, 20.4, 20.2, and 19.8 kg of DM/d. Diet caused differences in energy-corrected milk, and means for W0, W3, W6, and W9 were 29.5, 32.4, 33.0, and 32.9 kg/d, respectively. Milk fat percentage differed with respective means of 3.93, 3.94, 3.69, and 3.17. Diets also caused differences in methane emissions, with means for W0, W3, W6, and W9 of 440, 431, 414, and 319 g/d. During period 1, the cows fed the W9 diet produced less methane and had lower methane yields (g/kg of DMI) and intensities (g/kg of energy-corrected milk) than cows fed the W3 diet. However, in period 2 when the wheat intake of cows in the W9 treatment was reduced to the same level as in the W3 treatment, their methane emissions, yields, and intensities were similar to those offered the W3 treatment, yet protozoa numbers in ruminal fluid were still much lower than those in cows offered the W3 treatment. Our research shows that for diets based on perennial ryegrass and crushed wheat, only the diet containing more than 30% crushed wheat resulted in substantially depressed milk fat concentration and reduced methane emissions, methane yield, and methane intensity. Thus, although feeding a diet with a high proportion of wheat can cause substantial methane mitigation, it can come at the cost of depression in milk fat concentration.

show abstract

“…Contrarily, Kokotou et al [ 171 ] managed to develop a direct quantification method of fatty acids in royal jelly without derivatization method. Another sample preparation improvement in meat sample was developed by Agnew and co-workers [ 172 ]. They have optimized conditions for one-step transmethylation by manipulating solvent concentration; incubation temperature and mixing mode using freeze-dried meat which offer an advantage for analyzing a broad range of fatty acids in various meat samples.…”

Section: Fatty Acids and Cholesterolmentioning

confidence: 99%

“…In addition to proper sample preparation, selection of appropriate analytical tool is paramount for fatty acid analysis. Wide range of analytical tools, including GC [ 173 , 174 , 176 , 179 , 182 ], GC-MS, gas-chromatography vacuum ultraviolet spectroscopy (GC-Vacuum UV) [ 178 ], gas-chromatography coupled with flame ionization detection (GC-FID) [ 170 , 172 ], liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) [ 171 , 183 ], UHPLC-MS/MS [ 142 ], Raman spectroscopy [ 181 ], FTIR [ 188 , 189 ] and many more improved platforms have been used to perform FA analysis. Fatty acid analysis in LC-MS instrument showed some drawbacks in term of larger solvent consumption and lower selectivity [ 190 ].…”

Section: Fatty Acids and Cholesterolmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

View full text Add to dashboard Cite

Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

show abstract

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat

Cited by 25 publications

References 37 publications

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Influence of proportion of wheat in a pasture-based diet on milk yield, methane emissions, methane yield, and ruminal protozoa of dairy cows

Recent Techniques in Nutrient Analysis for Food Composition Database

Contact Info

Product

Resources

About