Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

Abstract

This paper focuses on dietary approaches to control intramuscular fat deposition to increase beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid content and reduce saturated fatty acids in beef. Beef lipid trans-fatty acids are considered, along with relationships between lipids in beef and colour shelf-life and sensory attributes. Ruminal lipolysis and biohydrogenation limit the ability to improve beef lipids. Feeding omega-3 rich forage increases linolenic acid and long-chain PUFA in beef lipids, an effect increased by ruminally-protecting lipids, but consequently may alter flavour characteristics and shelf-life. Antioxidants, particularly ?-tocopherol, stabilise high concentrations of muscle PUFA. Currently, the concentration of long-chain omega-3 PUFA in beef from cattle fed non-ruminally-protected lipids falls below the limit considered by some authorities to be labelled a source of omega-3 PUFA. The mechanisms regulating fatty acid isomer distribution in bovine tissues remain unclear. Further enhancement of beef lipids requires greater understanding of ruminal biohydrogenation.Peer reviewe

Diet and Genotype Effects on n-3 Polyunsaturated Fatty Acids of Beef Lipids

“…In our study beef PUFAs content was higher than the values reported by others (Scollan et al, 2006) LA is the primary PUFAs in both grass/forage-fed and grain-finished beef providing 60-85% of total PUFAs (Duckett et al, 2013). Usually the percentage of PUFAs in beef is increased by as much as 25% in response to grass-feeding due to the lower intramuscular total fat of most grass-fed beef.…”

Differences in intramuscular fatty acid profiles amongBos indicusand crossbredBos taurus × Bos indicusbulls finished on pasture or with concentrate feed in Brazil

“…In general, the amount of PUFA is expected to be higher in pasture-finished animals (French et al 2000;Daley et al 2010;Scollan et al 2014), but the response seems to be breed dependent (Bressan et al 2011). However, individual PUFA respond differently to the finishing system, such that 18:2 n-6 tends to be higher in grain-finished animals, while 18:3 n-3 increases with pasture-finishing (Nuernberg et al 2005), as was also observed in our study, and total PUFA should reflect the relative importance of these components.…”

“…The consumption of red meat originating from ruminants has often been considered to be associated with cardiovascular disease in humans, and it is believed that this is mostly a consequence of the high content of saturated fatty acids (SFA) and low content of polyunsaturated fatty acids (PUFA) in intramuscular fat (IMF), particularly when compared with monogastric animals (Wood et al 2008;Scollan et al 2014). However, factors such as diet and genotype have a well-known effect on the amount of IMF and its fatty acid profile (Pitchford et al 2002;Gruffat et al 2013).…”

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

“…This undesirable fatty acid ratio is a risk factor for the development of vascular and coronary diseases (Barton et al, 2007). There has been an increased interest in recent years for manipulating the fatty acid composition of meat Scollan et al, 2014) with modifications of livestock diets being one of the most important strategies. Human nutritionists are recommending lower fat intakes along with greater intakes of polyunsaturated fatty acids (PUFA), especially of n-3 fatty acids (Voedingsaanbevelingen voor België, 2000).…”