Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat

Cameron, N. D.; Enser, M.; Nute, GR; Whittington, FM; Penman, J.C.; Fisken, A. C.; Perry, A.M.; Wood, J. D.

doi:10.1016/s0309-1740(99)00142-4

Cited by 184 publications

(122 citation statements)

References 21 publications

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“…Flavour depends on the quantity and composition of fat in the meat (Melton, 1990;Wood and Enser, 1997;Calkins and Hodgen, 2007). Relationships between fat composition and flavour have also been observed for pork (Cameron et al, 2000) and in game meat , although flavour is a very complex attribute of meat palatability (Calkins and Hodgen, 2007). Unfortunately, fat composition was not determined in the current study.…”

Section: Intramuscular Fat and Physical Meat Quality Characteristicsmentioning

confidence: 71%

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Muchenje

Dzama

Chimonyo

et al. 2008

Animal

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The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P , 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (P , 0.05) intramuscular fat (IMF; 1.12%) than Bonsmara beef (1.07%). Nguni beef had higher (P , 0.05) sensory scores than Bonsmara beef after ageing for 2 days. There were no (P . 0.05) relationships between IMF and sensory characteristics. Aroma intensity, impression on juiciness and tenderness-related scores were affected (P , 0.05) by pH. There were significant (P , 0.05) correlations between most physical meat characteristics and sensory characteristics. Nguni beef had better sensory scores than Bonsmara beef for beef aged for 2 days. While most physical meat characteristics were correlated to sensory scores, all sensory scores were not significantly correlated to IMF.

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Section: Intramuscular Fat and Physical Meat Quality Characteristicsmentioning

confidence: 71%

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Muchenje

Dzama

Chimonyo

et al. 2008

Animal

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“…The intramuscular fat content was on average 0.4% higher in the SM compared with the BF. This difference can be explained by an increased level of neutral lipid rather than phospholipid, the latter being very constant and independent of the total intramuscular fat content (Cameron et al, 2000). Thus, the higher DHA concentrations in the SM than in the BF might result from its higher accumulation rate.…”

Section: Discussionmentioning

confidence: 97%

Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs

Bee

Jacot

Guex

et al. 2008

Animal

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Dietary linseed supply efficiently elevates the linolenic acid concentration of pork. The main problem of increasing the n-3 fatty acid tissue levels arises from a higher susceptibility to lipid oxidation. Increasing the saturation level of tissue lipids by the dietary inclusion of conjugated linoleic acids (CLA) or tallow might prevent oxidation. Thus, the aim of the study was to evaluate the impact of dietary CLA or tallow supplementation combined with extruded linseed on the growth performance, carcass characteristics and fatty acid profile of muscles (longissimus, semimembranosus, biceps femoris) and subcutaneous fat (SF). The enzyme activity of the de novo lipogenesis and stearoyl-CoA desaturase in the SF was also assessed. From 18 to 104 kg BW, 32 Swiss Large White barrows were fed a diet supplemented with either: (1) 2% linseed (L2); (2) 3% linseed (L3); (3) 2% linseed 1 1% CLA (L2-C) or (4) 2% linseed 1 1% tallow (L2-T). The linolenic and eicosatrienoic acid concentrations were higher (P , 0.01) and the P n-6/ P n-3 ratio was lower (P , 0.01) in all tissues of L3 than L2 and L2-T barrows. Only in the SF the docosapentaenoic acid concentration was increased (P , 0.01) in L3 barrows. Compared with the other three diets, feeding the L2-C diets increased (P , 0.01) the amount of myristic, palmitic, stearic and palmitoleic acid at the expense of the oleic and eicosenoic acid content in the intramuscular and SF lipids. Except for the lower (P , 0.05) eicosadienoic acid concentration in the muscles, feeding the L2-C treatment resulted in similar polyunsaturated fatty acid concentrations and P n-6/ P n-3 ratio than feeding L2 or L2-T diets. Both the c9,t11-and t10,c12-CLA isomers found in the CLA-supplemented diet were also detected in the tissues, but the c9,t11-isomer was more abundant than the t10,c12-isomer. De novo lipogenesis was not (P . 0.05) affected by the dietary fats, whereas D9-desaturase activity was depressed (P , 0.05) by CLA inclusion (L2-C). Only when oxidation was challenged by cooking and subsequent storage for 4 days at 48C values of thiobarbituric acid-reactive substances were lower (P , 0.05) in longissimus muscle chops of L2-C compared with L2, L3 and L2-T barrows. The present findings revealed that CLA, but not tallow, combined with extruded linseed enhanced the oxidative stability of pork probably by lowering the degree of unsaturation of the lipids without affecting the improved P n-6/ P n-3 ratio.

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“…Cameron et al [7] studied the genotype by nutrition interactions on fatty acid composition of intramuscular fat in Large White pigs. Pigs from four selected lines (seven generations of selection for high daily food intake, lean food conversion ratio and lean growth rate on ad libitum or restricted feeding regimes) and a control line were fed different diets on either restricted or ad libitum feeding regimes.…”

Section: Porkmentioning

confidence: 99%

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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Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat

Cited by 184 publications

References 21 publications

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs

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

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