Effects of fish meal in beef cattle diets on growth performance, carcass characteristics, and fatty acid composition of longissimus muscle.

Mandell, I. B.; Buchanan-Smith, J. G.; Holub, Bruce J.; Campbell, C. P.

doi:10.2527/1997.754910x

Cited by 69 publications

(68 citation statements)

References 37 publications

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“…Similar results have been obtained with fish meal enriched diets. These results showed that preferential incorporation of C20:5n-3 and of C22:6n-3 in lipids of Longissimus thoracis was to the detriment of n-6 PUFA, especially of C20:4n-6 [65].…”

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

confidence: 77%

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

confidence: 77%

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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“…In cattle fed linseed and fish oils, concentrations of EPA, DHA, and C18:3 increased in muscle phospholipids (Table 3), but the oil supplementation did not affect growth performance and feed intake compared to the control group (Scollan et al 2001a). Mandell et al (1997) found that feeding fishmeal significantly increased concentration of n-3 fatty acids including EPA and DHA in longissimus muscle. Jiang et al (1996) doubled the CLA content of milk from 5.04 to 11.28 mg g -1 fat by feeding a concentrate-toroughage ratio of 65:35 to dairy cows as compared to a 50:50 ratio.…”

Section: Increasing Desirable Fatty Acids In Beef Through Dietary Supmentioning

confidence: 92%

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Mir¹,

Ivan²,

He³

et al. 2003

Can. J. Anim. Sci.

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Z. 2003. Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review. Can. J. Anim. Sci. 83: 673-685. The diet is the source of many essential fatty acids such as linoleic and linolenic acids for all mammals. These fatty acids either, as altered isomers or as other elongated products, have been found to provide unique advantages to human health. Currently two conjugated linoleic acids (CLA) isomers (cis-9, trans-11 C18:2; trans-10, cis-12 C18:2) and two elongated products of linolenic acid [eicosapentaenoic acid (EPA, C20:5 n-3), docosahexaenoic acid (DHA, C22:6 n-3)] have been recognized for their roles in maintaining human health. Consumers can obtain these functional fatty acids from beef if the feeding management of beef cattle can be altered to include precursor fatty acids. Diet, breed, and gender are important factors that affect total fat content and/ or the fatty acid profile of beef with regard to CLA, EPA, and DHA. Diet provides the precursor fatty acids that are altered and deposited, and breed dictates, the amount of fat that is deposited. These fatty acids can be increased in beef by increasing the forage:concentrate ratio, inclusion of non-fermented forage, and supplementation with various oils or oil seeds. The CLA and vaccenic acid (trans-11 C18:1) concentration in beef was increased by feeding sunflower oil or seeds, linseed, and soybean oil supplemented diets, while cattle fed linseed and fish oil supplemented diets had increased concentrations of EPA and DHA. Although the concentration of these fatty acids can be increased in beef, there is a need to further the understanding of the mechanism by which they exert positive affects on human health. De la nourriture, les animaux tirent maints acides gras essentiels comme les acides linoléique et linolénique. On sait que ces acides gras et leurs isomères modifiés ou des molécules plus longues sont également bénéfiques à la santé humaine. À l'heure actuelle, on a reconnu les effets bénéfiques de deux isomères des acides linoléiques conjugués (le cis-9, trans-11 C18:2 et le trans-10, cis-12 C18:2) et de deux formes allongées de l'acide linolénique [l'acide eïcosapentaénoïque (EPA, C20:5 n-3) et l'acide docosahexaénoïque (DHA, C22:6 n-3) sur la santé humaine. Les consommateurs peuvent obtenir ces acides gras fonctionnels du boeuf si on modifie l'alimentation des bovins pour leur fournir les acides gras précurseurs. Le régime, la race et le genre sont des facteurs importants qui affectent la concentration totale de lipides et la composition des acides gras dans la viande (ALC, EPA et DHA). La nourriture fournit les acides gras précurseurs, qui sont modifiés et déposés dans les tissus, tandis que la race dicte l'importance des dépôts lipidiques. On peut accroître la concentration de ces acides gras dans le boeuf en relevant le rapport fourrages:concentrés, en utilisant des fourrages non fermentés et en employant divers oléagineux ou huiles comme supplément. L'huile ou les graines de tournesol, de lin et...

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“…Secondly, IM fat cannot be considered in isolation from its health effects and related consumer concerns and its fatty acid (FA) profile has to be taken into consideration (Mazier and Jones, 1991;Simopoulos, 1991Simopoulos, , 2002Ulbricht and Southgate, 1991). Many studies have shown that fat partitioning (in the sense of amount and distribution) among the depots is influenced by several factors such as breed or genotype (Callow, 1962;Wright and Russel, 1984;HuertaLeidenz et al, 1993), sex or physiological status (Kazala et al, 1999;Malau-Aduli et al, 2000), age or live weight (Truscott et al, 1983;Rule et al, 1995), feeding (Mandell et al, 1997;Bas and Morand-Fehr, 2000) and anatomical location (Hood and Allen, 1975;Truscott et al, 1983), and that FA composition could be also influenced by the aforementioned factors and their interactions mainly related to animal's fat content (Nürnberg et al, 1998(Nürnberg et al, , 1999De Smet et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype

et al. 2007

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The objective was to study the relationships between the actual European beef carcass classification scale, which classifies carcasses with regard to conformation and degree of fat cover scores, and muscle fat quality, depending on breed and mh-genotype. For this purpose samples from 100 yearling bulls from "Asturiana de los Valles" (24 AV(mh/mh), 26 AV(mh/+), 25 AV (+/+)) and "Asturiana de la Montaña" (25 AM) were analysed. The results of the study showed that breed or genotype affect carcass measurement scores and muscle fatty acid profile through its important effect on animal overall fatness. Homozygous doublemuscled animals produced carcasses with high conformation and low intramuscular (IM) fat content. While early-maturing and rustic AM animals produced low carcass yield and high IM fat content. The other genotypes (mh/+, +/+) showed, in general, intermediate characteristics. Referring to correlations, carcass conformation was negatively related to saturated (SFA) (r = − 0.69, P b 0.001) and monounsaturated fatty acid (MUFA) (r = −0.69, P b 0.001) groups, and positively to polyunsaturated (PUFA) (r = 0.72), n-6 (r = 0.72), n-3 (r = 0.71) and unsaturated fatty acid (UFA) (r = 0.69) groups, being all of them significant (P b 0.001). However, carcass degree of fat cover was positively related to SFA (r = 0.53, P b 0.001) and MUFA (r = 0.62, P b 0.001), and negatively to PUFA (r = −0.61), n-6 (r = − 0.60), n-3 (r = −0.62) and UFA (r = − 0.53) groups, being all of them significant. Moreover, simple and low-cost prediction equations were calculated for a rapid and sufficiently accurate fatty acid group (SFA, MUFA, PUFA, n-6, n-3, UFA) estimation (R 2 N 0.46, P b 0.001). In general, meat obtained from double-muscled animals display a more appropriate IM fatty acid profile from the nutritional point of view according to actual recommendations, but it could happen the disability of these lean animals to deposit sufficient IM fat to ensure consumer overall liking or acceptability.

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Effects of fish meal in beef cattle diets on growth performance, carcass characteristics, and fatty acid composition of longissimus muscle.

Cited by 69 publications

References 37 publications

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

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

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype

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