Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

Díaz, María Teresa; Álvarez, I.; Fuente, Jesús de la; Sañudo, C.; Campo, M.M.; Oliver, M.A.; Font-i-Furnols, Maria; Montossi, F.; Julián, R. San; Nute, G.R.; Cañeque, V.

doi:10.1016/j.meatsci.2005.03.020

Cited by 139 publications

(113 citation statements)

References 27 publications

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“…In our study, the content of oleic acid and total monounsaturated fatty acids in muscle fat reached higher values than those reported by Oriani et al (2005) and Velasco et al (2001), but agreed to those reported by (Diaz et al, 2005) and (Napolitano et al, 2002) and Wood et al (2008). By weight of total lipids, cis-9 C18:1 varied from 18.03 g in Sm (Table 9) to 22.84 g in LD (Table 7).…”

Section: Discussionsupporting

confidence: 88%

“…In our experiment the content of total CLA in lamb meat was two-three fold higher than that reported in the literature for heavier lambs that were fed pasture and/or oilseeds (Demirel et al, 2004, Diaz et al, 2005, Maranesi et al, 2005and Santos-Silva et al, 2003 and similar to that reported by (Lanza et al, 2006a) and (Lanza et al, 2006b) and Valvo et al (2005) in lambs that were fed only maternal milk. 115.29 0.01 C18:2 13/15 t/t, C18:2 10/12 t/t, C18:2 8/10 t/t, C18:2 8/10 c/t, C18:2 9/11 c/c, C18:2 10/12 c/c and C18:2 11/13 c/c are detected but are not reported because < 5 mg/100g of total lipids Least square means in the same row with different superscript letters are different: small 0.01 < p < 0.05, capital p < 0.01.…”

Section: Discussionsupporting

confidence: 88%

“…If stearic acid is not included in the saturated fatty acid sum, the P/S ratio reached higher values and it varied from 0.37 in TB from lambs slaughtered at 17 kg (Table 12) to 0.56 in Sm from lambs 11 kg weigh (Table 12). These values of P/S ratio are similar to those reported for meat from light lambs fed mainly maternal milk (Diaz et al, 2005, Napolitano et al, 2002, Oriani et al, 2005and Velasco et al, 2001) and lower than those reported for meat from lambs fed only maternal milk (Lanza et al, 2006a andLanza et al, 2006b). Among SFA, C16:0 and C18:0 were the main fatty acids and their content in muscle fat tended to increase with slaughter age.…”

Section: Discussionsupporting

confidence: 85%

“…By mg of 100 g of muscle, oleic acid ranged from 410.25 in Sm (Table 12), to 690.33 mg in TB (Table 11). These values are lower than those reported by Diaz et al (2005).…”

Section: Discussioncontrasting

confidence: 73%

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Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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Eighteen Massese male lambs, fed mainly maternal milk were slaughtered at 11, 14 and 17 kg. Samples of Longissimus Dorsi (LD), Triceps Brachii (TB) and Semimembranosus (Sm) muscles were collected. Milk from the lamb's dams was sampled weekly. Fatty acid composition of milk and meat was determined.TB was the fattest muscle, Sm the leanest one and LD showed an intermediate value of total lipids, while the weight at slaughter did not influence total intramuscular fat content in any muscle. Although slaughter weight slightly affected overall fatty acid composition of muscles, rumenic acid and total CLA content in TB and Sm, but not in LD, significantly increased with slaughter weight. As regard milk fatty acid composition, the contents of total CLA, RA and others minor CLA isomers decreased during the first four weeks after lambing and then increased at the last control (five weeks). The animals slaughtered at a live weight of 14 and 17 kg showed a greater SCD enzyme activity (estimated by product/substrate ratio) and a higher rumen activity (estimated by means of branched chain and odd chain fatty acid content in meat) than animals slaughtered at 11 kg. CLA content significantly increased with the slaughter age in TB and SM, while trans-7, trans-9 CLA, only increased in TB, and cis-8, cis-10 CLA, only increased in SM. Further studies are needed in order to verify weather the different behaviour of RA in LD muscle may be due to differences in muscle metabolism or fatty acid utilisation.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionsupporting

confidence: 88%

Section: Discussionsupporting

confidence: 85%

“…By mg of 100 g of muscle, oleic acid ranged from 410.25 in Sm (Table 12), to 690.33 mg in TB (Table 11). These values are lower than those reported by Diaz et al (2005).…”

Section: Discussioncontrasting

confidence: 73%

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Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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“…The present UK study and the German study by Fritsche & Steinhart (19) reported higher CLA concentrations for lamb and beef than the US study by Chin et al (18) , which may be due to differences in grazing conditions. In a study by Diaz et al (30) investigating the CLA content in meat from lambs from the UK, Spain, Germany and Uruguay, animals exclusively fed concentrate (e.g. Spanish lambs) presented the lowest concentration of CLA, while grass-fed lambs, which were mainly British and German, had higher concentrations.…”

Section: Conjugated Linoleic Acid Concentration Of Milkmentioning

confidence: 99%

Estimation of cis-9, trans-11 conjugated linoleic acid content in UK foods and assessment of dietary intake in a cohort of healthy adults

2009

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Dietary conjugated linoleic acid (CLA) from ruminant-derived foods may be potentially beneficial to health. The quantity of cis-9, trans-11 CLA and trans-10, cis-12 CLA in a range of UK foodstuffs (112 foods) was determined using triple-column silver ion HPLC. The cis-9, trans-11 CLA content ranged from 1·9 mg/g lipid (mild Cheddar) to 7·3 mg/g lipid (processed cheese) in cheeses, from 0·9 mg/g lipid (ice cream) to 3·7 mg/g lipid (double cream) in non-cheese dairy products, and from 2·9 mg/g lipid (Swedish meatballs) to 6·0 mg/g lipid (minced lamb) in meat products. cis-9, trans-11 CLA concentrations for chocolate and sweets ranged from 0·1 mg/g lipid (hot chocolate) to 4·8 mg/g lipid (buttermint). The trans-10, cis-12 CLA isomer was undetected or negligible in the food samples examined. To provide information about dietary cis-9, trans-11 CLA intakes in the UK, a study was performed to estimate the daily intake of CLA in a cohort of eighteen healthy volunteers (nine female and nine male; aged 21-60 years; mean BMI ¼ 24·0 kg/m 2 (SD 2·2)) with a 7-d weighed food record. This information combined with the CLA isomer contents of UK foodstuffs was used to estimate the daily intake of the cohort. The mean daily intake of cis-9, trans-11 CLA was estimated to be 97·5 (SD 73·3) mg/d. Due to its potential health benefits, it is important to determine the CLA content of food and dietary intake as these data will be useful in determining the role of CLA in health and disease. Conjugated linoleic acid: Dietary conjugated linoleic acid intake: Conjugated linoleic acid food content: Silver ion HPLCConjugated linoleic acid (CLA) is the collective term for positional and geometric isomers of octadecadienoic acid (linoleic acid 18 : 2n-6), which contain two conjugated double bonds. The principal dietary sources of CLA are meat and dairy products derived from ruminants. The cis-9, trans-11 isomer of CLA is the most abundant dietary form and is derived from incomplete biohydrogenation of linoleic acid by the micro-organism, Butyrivibrio fibrisolvens, in the rumen (1) or from the activity of D 9-desaturase on vaccenic acid (VA) in bovine mammary tissue (2) . CLA has been reported to induce potentially favourable effects on body composition, carcinogenesis, atherogenesis, glucose tolerance and immune function (3 -10) . Many of these effects have been observed in animal models and cell cultures, but several human intervention studies have also demonstrated beneficial effects (11 -15) . It is thought that the two CLA isomers that are responsible for such effects are cis-9, trans-11 CLA and trans-10, cis-12 CLA.Due to the potential health benefits associated with CLA consumption, several studies have been carried out to ascertain the CLA content of foodstuffs using analytical techniques such as silver ion HPLC (16) and GC (17) . Chin et al. (18) used GC to demonstrate that the CLA content of ruminant products ranged from 2·7 mg/g fat in veal to 5·6 mg/g fat in lamb and from 2·9 mg/g fat in Romano cheese to 7·1 mg/g fat in Brick ch...

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Meat and Meat Products Enriched with n-3 Fatty Acids

Díaz-Chirón

Rivas-Cañedo

Vázquez

et al. 2013

Handbook of Food Fortification and Health

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Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

Cited by 139 publications

References 27 publications

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Estimation of cis-9, trans-11 conjugated linoleic acid content in UK foods and assessment of dietary intake in a cohort of healthy adults

Meat and Meat Products Enriched with n-3 Fatty Acids

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