Influence of Feeding Soybean Oil on Conjugated Linoleic Acid Content in Beef

Dhiman, T. R.; Zaman, Shahiduz; Olson, K. C.; Bingham, Howard R.; Ure, and Amy L.; Pariza, Michael W.

doi:10.1021/jf049048c

Cited by 31 publications

(32 citation statements)

References 33 publications

(61 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This enzyme partly converts the 18:0 into c 9-18:1 in the adipose tissue (Demeyer and Doreau, 1999) and its activity is inhibited by PUFAs (Ntambi, 1999), which were more abundant in the SOY treatment. Similar results have been reported by Dhiman et al (2005) with 4% soybean oil, and Madron et al (2002) with extruded whole seed soybean. Although the OLI diet provides a greater amount of c 9-18:1 than the PALM diet (Table 2), the content of this FA in the OLI meat fat did not differ from that of the PALM meat fat.…”

Section: Meat Qualitysupporting

confidence: 89%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

View full text Add to dashboard Cite

Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

show abstract

Section: Meat Qualitysupporting

confidence: 89%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

View full text Add to dashboard Cite

show abstract

“…Duckett et al (2002) fed steers a diet with 80% conventional corn and found a greater duodenal flow of VA than t10-18:1. The amount of VA increased when high-oil corn was substituted for conventional corn, but when corn oil was added to conventional corn at the same rate as in the high-oil corn, the flow of t10-18:1 was more than 300% higher than the flow of VA. Beaulieu et al (2002) and Dhiman et al (2005) added soybean oil to a corn-based diet and found greater concentrations of total trans-18:1 in adipose tissue, but no change was observed in RA, leading them to speculate the increase in trans fatty acids was related to isomers other than VA. When Madron et al (2002) supplemented a corn-based diet with up to 25.6% extruded full fat soybeans, however, muscle concentrations of t10-and t11-18:1 increased, but VA remained the predominant isomer.…”

Section: Pufa In Low Forage-to-concentrate Ratio Diets Can Be a Bad Cmentioning

confidence: 99%

Review:Trans-forming beef to provide healthier fatty acid profiles

et al. 2011

View full text Add to dashboard Cite

Dugan, M. E. R., Aldai, N., Aalhus, J. L., Rolland, D. C. and Kramer, J. K. G. 2011. Review: Trans- forming beef to provide healthier fatty acid profiles. Can. J. Anim. Sci. 91: 545–556.Trans fatty acids are found naturally in foods, particularly in those derived from ruminant animals, such as beef and dairy cattle. Over the past few decades, human consumption of trans fatty acids has increased, but this has been mainly from products containing partially hydrogenated vegetable oils. The correlation of trans fatty acid consumption with diseases such as coronary heart disease has been cause for concern, and led to recommendations to reduce their consumption. Trans fatty acids, however, have differing effects on human health. Therefore, in foods produced from ruminant animals, it is important to know their trans fatty acid composition, and how to enrich or deplete fatty acids that have positive or negative health effects. This review will cover the analysis of trans fatty acids in beef, their origin, how to manipulate their concentrations, and give a brief overview of their health effects.

show abstract

“…The other main isomer of synthetic CLA, trans-10,cis-12, is present in food in negligible amounts. Thus this isomer is considered to be 'man-made' and may not have much relevance if CLA is obtained from natural sources (Chin et al, 1994;Dhiman et al, 2005;Park & Pariza, 1998). Currently, most CLA research reports on the activities of these two isomers.…”

Section: Isomers Of Clamentioning

confidence: 99%