Fatty Acids 2017
DOI: 10.5772/67693
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Abstract: In relation the nutritional atributes of beef meat quality, the composition of faty acid is important not only because it afects the meat palatability, but also it can afect the human health. The faty acids harmful to human health have received atenuating atention in recent years. Some studies, with taurine breed, have shown that there is a genetic variation for the trait faty acid proile of the meat and, therefore, the possibility of genetic improvement of this trait in beef catle. Meantime, in zebu catle, th… Show more

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Cited by 5 publications
(2 citation statements)
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“…Myristic acid, palmitic acid, stearic acid and pentadecanoic acid were the major SFA in the beef of cattle under the study. Similarly, a study reported the dominant SFAs in cattle fat as myristic (C14:0), palmitic (C16:0), and stearic (C18:0) acids [39]. The age and breeds of cattle had a significant influence (P < 0.05) on fatty acid profiles in the present study.…”
Section: Types Of Saturated and Unsaturated Fatty Acid In Beef Fromsupporting
confidence: 78%
“…Myristic acid, palmitic acid, stearic acid and pentadecanoic acid were the major SFA in the beef of cattle under the study. Similarly, a study reported the dominant SFAs in cattle fat as myristic (C14:0), palmitic (C16:0), and stearic (C18:0) acids [39]. The age and breeds of cattle had a significant influence (P < 0.05) on fatty acid profiles in the present study.…”
Section: Types Of Saturated and Unsaturated Fatty Acid In Beef Fromsupporting
confidence: 78%
“…Red meat is also characterized by a particular SFA profile that has been linked to carcinogenesis and CVD (Quiñones et al, 2017). For instance, beef contains several damaging SFAs, such as myristic and palmitic acids that are assumed to be dangerous for the heart, because it raises the serum cholesterol concentrations by four to six folds (de Lemos et al, 2017).…”
Section: Introductionmentioning
confidence: 99%