N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle

Nuernberg, Karin; Nuernberg, Gerd; Ender, K.; Lorenz, Stephanie; Winkler, Kirstin; Rickert, Rainer; Steinhart, Hans

doi:10.1002/1438-9312(200208)104:8<463::aid-ejlt463>3.0.co;2-u

Cited by 105 publications

(82 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The proportion of PUFA in phospholipids is controlled by the system of desaturases and elongases responsible for the conversion of essential C18:2n-6 and C18:3n-3 to long-chain PUFA . As reported by Nuernberg et al (2002) and as shown in our study, the high availability of C18:3n-3 in the diet resulted in an enhanced absorption of this FA and its conversion to C20:5n-3, C22:5n-3, and C22:6n-3. Long-chain PUFA are beneficial to human health due to their anti-atherogenic, antithrombotic, and anti-inflammatory effects.…”

Section: Discussionsupporting

confidence: 92%

Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

Bartoň¹,

Bureš²,

Kudrna³

2010

CZECH J ANIM SCI

View full text Add to dashboard Cite

ABSTRACT:The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais × Czech Fleckvieh (CH × CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P < 0.01), less protein (P < 0.01) and lighter meat (P < 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P < 0.01) and intramuscular fat (P < 0.01) and increased the content of hydroxyproline (P < 0.05). The CH bulls exhibited higher PUFA n-3 (P < 0.05) and lower MUFA (P < 0.05) compared to the CF, with the CH × CF being intermediate. The LCS diet enhanced the proportions of PUFA (P < 0.05) and PUFA n-3 (P < 0.001) and reduced MUFA (P < 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

show abstract

Section: Discussionsupporting

confidence: 92%

Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

Bartoň¹,

Bureš²,

Kudrna³

2010

CZECH J ANIM SCI

View full text Add to dashboard Cite

show abstract

“…different muscles from a group of doublemuscled bulls fed different diets (data from [68]). Similar findings are reported for pork [4,72] and sheep [55,58]. A clear inverse relationship between P/S ratio and total intramuscular fat exists for beef, as shown in Figure 2 based on a set of literature data (n = 113).…”

Section: Effect On P/s Ratiomentioning

confidence: 79%

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

2004

View full text Add to dashboard Cite

-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...

show abstract

“…However, beef from steers fed P and PG showed ratio values lower than 2.0 (Table 4), whereas beef from feedlot steers showed a mean ratio value of 2.79 (P < 0.05). Similar results have been reported by other authors (Enser et al, 1998;Nuernberg et al, 2002;Schor et al, 2008;De la Fuente et al, 2009) who have also found that the n-6:n-3 ratio increases as the grain or concentrate content in the diet increases.…”

Section: Longissimus Thoracis Intramuscular Fatty Acid Compositionmentioning

confidence: 99%

Nutritional Quality of Beef Produced in Chile from Different Production Systems

Morales

Folch

Iraira

et al. 2012

Chilean J. Agric. Res.

View full text Add to dashboard Cite

In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat markets. However, there is limited scientific information about the nutritional quality of beef from Chile. The aim of the present study was to evaluate the nutritional quality of beef produced in Chile from different production systems classified according to the type of finishing diet. Two-hundred and five animals from 13 livestock farms were used, 80 steers were finished on grazing pasture, 79 on pasture supplemented with grain or concentrate and 46 steers were finished on a typical feedlot system in the central zone of Chile. Longissimus thoracis intramuscular fat, fatty acid composition and cholesterol content were determined. Beef from pasture-fed animals showed higher content of vaccenic acid (C18:1 trans-11) rumenic acid (CLA cis-9 trans-11) and n-3 fatty acids, and lower n-6:n-3 ratio than beef from feedlot animals. However, Chilean beef from the three production systems showed similar intramuscular fat percentages and a n-6:n-3 ratio lower than 4.0. Results indicate that the Longissimus muscle from Chilean beef could be recommended as a source of red meat for a healthy diet.

show abstract

N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle

Cited by 105 publications

References 31 publications

Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

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

Nutritional Quality of Beef Produced in Chile from Different Production Systems

Contact Info

Product

Resources

About