Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

Enser, M.; Richardson, RI; Wood, J. D.; Gill, Byoungchul; Sheard, P.R.

doi:10.1016/s0309-1740(99)00144-8

Cited by 245 publications

(161 citation statements)

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“…In our study in rabbits, increased amounts of EPA and DHA were found in plasma and liver due to the addition of LO to feeds (Tables 1 to 3), as it had been found in meat . This is in accordance with other studies in rabbit (Bernardini et al, 1999;Dal Bosco et al, 2004;Maertens et al, 2008) and other animals (Enser et al, 2000;Bou et al, 2006b). However, the effectiveness of the synthesis of DHA from linolenic acid in animals and humans is controversial, as it has been reported to be limited (Cherian and Sim, 1995;D'Arrigo et al, 2002;Hoz et al, 2003;Burdge and Calder, 2005b;Nuernberg et al, 2005).…”

Section: Resultssupporting

confidence: 94%

“…Changes in the FA composition of tissues from rabbit (Bernardini et al, 1999), other animals (Wood and Enser, 1997;Enser et al, 2000;Bou et al, 2006b) and humans (Arterburn et al, 2006) have been reported as a result of varying the FA profile of diets. In our study in rabbits, the content of trans FA in plasma and liver and the content of MUFA in liver decreased, while total PUFA in liver increased (Tables 1 and 2) as BT in feeds was replaced by increasing doses of n-6-or n-3-rich vegetable fat .…”

Section: Resultsmentioning

confidence: 99%

“…Attempts have been made to increase the long-chain n-3 polyunsaturated fatty acids (PUFA) content in animal tissues by enriching diets with fats that have a high linolenic acid content (Bernardini et al, 1999;Enser et al, 2000;Bou et al, 2006b). However, the increase in dietary long-chain n-3 PUFA, achieved for instance by adding marine fat sources to the diet, has been reported to be more effective (Nettleton, 1991;Wood and Enser, 1997).…”

Section: Introductionmentioning

confidence: 99%

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Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Tres

Bou

Codony

et al. 2009

Animal

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We supplemented diets with a-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6-or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) composition, the a-tocopherol (aT) content and the oxidative stability of rabbit plasma and liver. These effects were compared with those observed in a previous study in rabbit meat. As in meat, the content of saturated, monounsaturated and trans FA in plasma and liver mainly reflected feed FA profile, except stearic acid in liver, which increased as feeds contained higher doses of vegetable fat, which could be related to an inhibition of the activity of the stearoyl-CoA-desaturase. As linseed oil increased in feeds, the n-6/n-3 FA ratio was decreased in plasma and liver as a result of the incorporation of FA from diets and also, due to the different performance and selectivity of desaturase enzymes. However, an increase in the dose of vegetable fat in feeds led to a significant reduction in the aT content of plasma and liver, which was greater when the fat source was linseed oil. Increasing the dose of vegetable fat in feeds also led to an increase in the susceptibility to oxidation (lipid hydroperoxide (LHP) value) of rabbit plasma, liver and meat and on the thiobarbituric acid (TBA) values of meat. Although the dietary supplementation with a-tocopheryl acetate increased the aT content in plasma and liver, it did not modify significantly their TBA or LHP values. In meat however, both TBA and LHP values were reduced by the dietary supplementation with a-tocopheryl acetate. The plasma aT content reflected the aT content in tissues, and correlated negatively with tissue oxidability. From the studied diets, those containing 1.5% linseed oil plus 1.5% BT and 100 mg of a-tocopheryl acetate/kg most improved the FA composition and the oxidative stability of rabbit tissues.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Tres

Bou

Codony

et al. 2009

Animal

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“…for pork [20] and for beef [8,34] and as reviewed by Raes et al [67]. The C18:2n-6/C18:3n-3 ratio in membrane phospholipids is generally higher than in triacylglycerols, reflecting the preferential deposition of C18:2n-6 in phospholipids and the more equal partitioning of C18:3n-3 in triacylglycerols and phospholipids.…”

Section: Effect On N-6/n-3 Ratiomentioning

confidence: 92%

Meat fatty acid composition as affected by fatness and genetic factors: a review

2004

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-Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. Résumé -Influence des facteurs génétiques et de l'état d'engraissement sur la composition en acides gras de la viande. Revue. La composition en acides gras de la viande est affectée par divers facteurs : des facteurs nutritionnels, mais aussi des facteurs génétiques, quoiqu'à un degré moindre. L'espèce animale est également une source de variation importante, c'est même la plus important...

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“…At the same time increased levels of n-6 fatty acids are associated with an increase in chronic diseases (Givens et al, 2006). Because of n-3 PUFA benefi cial effects and the fact that western diet is very rich in n-6 fatty acids (Enser et al, 2000) the nutritional authorities have recommended the diet rich in n-3 polyunsaturated fatty acids and that n-6/n-3 ratio should be lowered to between 1 and 4 instead of the current 15-20:1 (Simopoulos, 2002).…”

Section: Introductionmentioning

confidence: 99%

Influence of Addition of Linseed on the Diet on Meat Quality of Piglets

Okanović¹,

Palic²,

Ilić³

2017

QOL

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Abstract:The aim of this study was to estimate the infl uence of diet supplemented with linseed rich additive under commercial name Vitalan on omega-fatty acids content in piglet meat. The main ingredient in Vitalan is extruded linseed, that contribute the diet is rich in omega-3 fatty acids. Piglets were divided in control and experimental group and reared to 33 kg of average live weight. Experimental group was fed the standard diet enriched with 2.5% of Vitalan. After the end of fattening period, the meat samples from both groups were analyzed for omega-3 and omega-6 fatty acids content in raw and oven-roasted meat. The ratio between omega-6 and omega-3 acids was established. Additionally, other parameters, such as weight gain, health and behaviour of piglets were observing during the study. The treatment with linseed enriched diet resulted in higher omega-3 acids content, which lowered ratio between omega-6 and omega-3 acids in meat, thus making it better for a human nutrition from a health perspective.

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Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

Cited by 245 publications

References 18 publications

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Meat fatty acid composition as affected by fatness and genetic factors: a review

Influence of Addition of Linseed on the Diet on Meat Quality of Piglets

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