Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat

Juárez, M.; Dugan, M. E. R.; Aalhus, J. L.; Aldai, Noelia; Basarab, J. A.; Baron, Vern S.; McAllister, Tim A.

doi:10.1016/j.meatsci.2011.01.023

Cited by 73 publications

(62 citation statements)

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“…The lack of effect of vitamin E observed for cis-MUFA and total MUFA in the present experiment is in line with earlier studies in cattle (Juá rez et al, 2011) and sheep (Chen et al, 2008). The negative linear trend observed between SFA and vitamin E supplementation in subcutaneous fat concurs with previous findings where feeding vitamin E and soybean oil (Chen et al, 2008) or corn oil (Chen et al, 2010) decreased total SFA in longissimus muscle of sheep.…”

Section: Discussionsupporting

confidence: 93%

“…Juá rez et al (2011, however, observed that feeding vitamin E plus flaxseed increased levels of 18:3n-3. Overall, literature suggests that vitamin E modifies the biohydrogenation of CLA and n-3 fatty acids when combined with PUFA-rich dietary sources (Chen et al, 2008 andJuá rez et al, 2011). In this view, it might also be important to evaluate the effect of combining high levels of vitamin E with other rumen biohydrogenation modifiers such as buffers , dried distillers grains plus solubles and plant secondary compounds (e.g.…”

mentioning

confidence: 99%

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Influence of α-tocopherol supplementation on trans-18:1 and conjugated linoleic acid profiles in beef from steers fed a barley-based diet

Mapiye

Dugan

Juárez

et al. 2012

Animal

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The current study was conducted to determine the effect of different α-tocopherol (vitamin E) inclusion levels ontrans(t)-18:1 and conjugated linoleic acid (CLA) profiles in subcutaneous and intramuscular fat of steers fed a barley-based diet. Fifty-six feedlot steers were offered a barley-based finisher diet (73% steam rolled barley, 22% barley silage and 5% supplement as-fed basis) with four levels of supplementarydl-α-tocopheryl acetate (340, 690, 1040 or 1740 IU/steer per day) for 120 days. Adding vitamin E to the diet had little effect on the overall fatty acid composition of intramuscular fat. The proportion of individual and totalt,t-andcis(c),t-CLA,n-3 fatty acids, total polyunsaturated fatty acids (PUFA), mono-unsaturated fatty acids and saturated fatty acids to PUFA ratio in subcutaneous fat were not influenced (P> 0.05) by dietary vitamin E supplementation. Increasing levels of vitamin E led to linear reductions int6-/t7-/t8-18:1 andt10-18:1 (P< 0.05), and linear increase int11-/t10-18:1 ratio (P< 0.05) in subcutaneous fat. The content of 20:3n-6 and totaln-6 in subcutaneous fat decreased (P< 0.05) linearly with increasing amounts of vitamin E. The subcutaneous fatn-6:n-3 ratio showed a quadratic (P< 0.05) response to vitamin E. In conclusion, although vitamin E supplementation has some potential to reducet10-18:1 formation and increaset11-/t10-18:1 ratio in subcutaneous fat of cattle fed barley-based diets, the changes in the present study were limited and may not have been sufficient to impact on human health.

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Section: Discussionsupporting

confidence: 93%

mentioning

confidence: 99%

Influence of α-tocopherol supplementation on trans-18:1 and conjugated linoleic acid profiles in beef from steers fed a barley-based diet

Mapiye

Dugan

Juárez

et al. 2012

Animal

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“…In contrast, Juarez et al (2011), evaluating the effect of flaxseed and vitamin E on beef steers, found greater α-linolenic acid contents when the vitamin was supplemented. The authors suggested that vitamin E acting as an electron acceptor in the rumen, which could mitigate biohydrogenation of n-3 fatty acids.…”

Section: Resultsmentioning

confidence: 84%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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“…through incorporation of functional ingredients in meat product formulations. Abundant research has been going on for alteration of meat composition through feeding (Bartoň et al 2007;Juárez et al 2011;Raes et al 2003), but not succeeded to desired mark because of low digestibility, low absorbance through gut membrane, possible multifaceted interaction with other compounds or degradation of principal compound of interest due to enzymatic and chemical reactions in animal physiological system. Thus, there has been an increasing interest in the use of proven functional ingredients with multidimensional health benefits in the product formulation in order to improve the nutritional and functional value of meat products.…”

Section: Introductionmentioning

confidence: 99%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat

Cited by 73 publications

References 50 publications

Influence of α-tocopherol supplementation on trans-18:1 and conjugated linoleic acid profiles in beef from steers fed a barley-based diet

Influence of α-tocopherol supplementation on trans-18:1 and conjugated linoleic acid profiles in beef from steers fed a barley-based diet

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

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