Production of Lean Beef Containing a High Content of<i>trans-10</i>,<i>cis-12</i>Conjugated Linoleic Acid by Feeding a High-Temperature-Micro-Time-Treated Diet with Extruded Soybean

Xu, Cheng-Xiong; Lee, Hong-Gu; Lee, Bokyun; Wang, Jihui; Hong, Zhong-Shan; Kim, Taegyu; Kang, Seoung-Hun; Choi, Naggin; Roh, Sanggun; Choi, Yun‐Jaie

doi:10.1271/bbb.60037

Cited by 9 publications

(4 citation statements)

References 40 publications

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“…After ruminai production, the GLA is biohydrogenated to vaccenic acid very quickly, but there is some escape. In the present research, the grinding process was probably not sufficient to release large amounts of linoleic il or linolenic acid for biohydrogenation, as reported by Xu et al (2006) and Nelson et al (2008) working with extruded oilseeds and oils, respectively. In contrast to backfat, the results showed that the percentages of C16:0 and C14:0 in the muscle were not affected by the different lipid sources.…”

Section: Resultsmentioning

confidence: 53%

“…Some sources, such as oils (Mir et al, 2002;Boles et al, 2005;Nelson et al, 2008), extruded oilseeds (Madron et al, 2002;Xu et al, 2006), and whole oilseeds (Gosta, 2009) have already been studied, and it has been shown that the fatty acid profile and concentration of GLA may be affected by the form in which the lipid is provided to the animals. However, studies evaluating ground oilseeds are scarce (Borys and Borys, 2005;Peng et al, 2010;Turner, 2010) and must be investigated to evaluate whether this form of processing has the potential to alter the fatty acid profile of meat.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds1

Oliveira

Ladeira

Chizzotti

et al. 2011

Journal of Animal Science

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The objective of this study was to evaluate the effects of dietary addition of ground oilseed sources on the quality, fatty acid profile, and CLA content of meat from zebu steers. Thirty-one zebu steers with an initial average age of 23 mo and an initial BW of 365 kg were used in this study. The experimental period was 84 d, which was preceded by an adaption period of 28 d. The diet was provided ad libitum with a forage:concentrate ratio of 40:60. Corn silage was used as the forage source. Four different concentrates were formulated for each treatment: without additional lipids (control) or with ground soybeans (SB), ground cottonseed (CS), or ground linseed (LS). The SB, CS, and LS diets were formulated to have 6.5% ether extract on a total dietary DM basis. The experiment was set up as a completely randomized design. After slaughter, samples were taken from the longissimus thoracis muscle for the measurement of fatty acid concentration and the evaluation of meat quality. The luminosity index was greater in the control and LS diets (P < 0.01). The greatest percentages of myristic acid (C14:0), palmitic acid (C16:0), trans octadecenoic acid (C18:1 trans-10, trans-11, or trans-12), and SFA in the subcutaneous fat were observed in the CS treatment (P < 0.01). Moreover, the least percentages of oleic acid (C18:1 cis-9) and total unsaturated fatty acids in the subcutaneous fat were observed in the CS diet (P < 0.01). The meat linoleic acid and α-linolenic acid percentages were greatest in the SB and LS treatments, respectively (P < 0.001). The unsaturated fatty acid:SFA ratio was smallest for the CS diet (P < 0.01). A gradual increase in oxidation was observed as a function of storage time; however, the diets did not affect the rancidity of the meat (P > 0.05). The fatty acid profile of subcutaneous fat was impaired by the addition of CS. Supplying ground oilseeds did not increase the content of CLA in the meat.

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Section: Resultsmentioning

confidence: 53%

Section: Introductionmentioning

confidence: 99%

Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds1

Oliveira

Ladeira

Chizzotti

et al. 2011

Journal of Animal Science

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show abstract

“…The effect of soybean as a dietary supplement on the t 10, c 12-CLA level in Holstein steers was confirmed by Xu et al They examined the changes of different CLA isomers in the longissimus muscle and subcutaneous fat in Holstein steers after they fed on the soybean supplement. Compared to the steers fed without high quality extruded soybean, the results revealed that there was a significant increase in total CLA content in both the longissimus muscle and subcutaneous fat in which the levels of c 9, t 11-CLA and t 10, c 12-CLA increased in subcutaneous fat, while t 10, c 12-CLA was the only CLA isomer with an increased level in the longissimus muscle.…”

Section: Factors That Affect Cla Content In Muscle Food Productsmentioning

confidence: 85%

Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review

Wang

Han

Wang

et al. 2020

J. Agric. Food Chem.

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Conjugated fatty acids (CFAs) are a group of positional and geometric isomers of polyunsaturated fatty acids (PUFAs) with conjugated double bonds. There are several subgroups of CFAs including conjugated linoleic acids (CLAs), conjugated linolenic acids (CLNAs), conjugated eicosapentaenoic acids (CEPAs), and conjugated docosahexaenoic acids (CDHAs). CFAs, especially CLAs, have been studied in recent years both for their health benefits and factors that affect their level in muscle food products. CFAs have been reported in numerous studies as having antitumor, antiobesity, antidiabetes, anticardiovascular disease, and modulating immune system effects. These biological activies are involved in changes of lipid peroxidation and energy expenditure, as well as inhibitory effects on the hormone receptor, lipid metabolism, lipoprotein lipase activity, and adiponectin production. A large body of studies has revealed that the diet, processing, storage conditions, slaughter season, and age are common factors that affect CFA content in muscle food products, as detailed in this review. Recommendations are made regarding animal farming and meat product processing to obtain high CFA content meat products and to optimize the benefits of CFA for health promotion.

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“…According to Maga, the extent of hydrogenation and cis - to trans -isomerization of fatty acids that takes place during extrusion is too small to be nutritionally significant [ 15 , 16 ]. Furthermore, Xu et al observed that a high-temperature-microtime-treated diet with extruded soybean increased the level of trans -10, cis -12 conjugated linoleic acid, which may inhibit lipogenesis in the intramuscular fat of Holstein steers [ 17 ]. However, the effect of extrusion variables on TFA content in crude oil has rarely been studied.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content

Feng

Sui

Chang

et al. 2014

The Scientific World Journal

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To evaluate the effects of extrusion process on the trans fatty acids (TFAs) formation in soybean crude oils, three different extrusion parameters, namely, extrusion temperature (80–160°C), feed moisture (10–26%), and screw speed (100–500 rpm), were carried out. It was found that only five different types of TFAs were detected out using gas chromatography-mass spectrometry. Before the extrusion started, the initial amount of total TFAs was 3.04 g/100 g. However, after extruding under every level of any variable, the total amounts of TFAs were significantly higher than those in the control sample (P < 0.05). For example, taking the effect of extrusion temperature into account, we can find that the highest amount of total of trans fatty acid (TTFA) was 1.62 times the amount of that in the control sample, whereas the lowest amount of TTFA was 1.54 times the amount of that in the control sample. Importantly, it was observed that the amounts of every type of trans fatty acid were not continuously increasing with the increase of the level of any extrusion variable. This phenomenon demonstrated that the formation and diversification were intricate during extruding process and need to be further studied.

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Production of Lean Beef Containing a High Content oftrans-10,cis-12Conjugated Linoleic Acid by Feeding a High-Temperature-Micro-Time-Treated Diet with Extruded Soybean

Cited by 9 publications

References 40 publications

Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds1

Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds1

Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review

Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content

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