Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Abstract

The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

“…As regards our results, statistical analysis indicated that data were influenced (p < 0.05) by both studied factors. as coronary heart disease and high blood pressure, as well as diabetes [70,71]. As regards our results, statistical analysis indicated that data were influenced (p < 0.05) by both studied factors.…”

“…Cholesterol represents an important component of cell membranes, brain and steroidogenic tissues [ 69 ]. It is well-known that its high intake and content in animal food products could be related to an elevated risk of cardiovascular diseases, such as coronary heart disease and high blood pressure, as well as diabetes [ 70 , 71 ]. As regards our results, statistical analysis indicated that data were influenced ( p < 0.05) by both studied factors.…”

“…Moreover, though the 2015–2020 Dietary Guidelines for Americans did not include the recommendations of limiting the daily cholesterol intake to the maximum of 300 mg/day, the Guidelines still advise consuming dietary cholesterol as low as possible [ 71 ]. Nowadays, attention is moved from fat quantity to fat quality and to lower consumption of dietary saturated fatty acids and total cholesterol [ 74 , 75 , 76 ].…”

Comparative Assessment of Meat Quality Characteristics of Cattle Depending on Breed, Age and Growing Conditions in the Republic of Kazakhstan

“…When it is necessary to thoroughly remove fat from the surface of the meat, trimming the fat once is not sufficient. Fat thickness requirements may apply to surface fat (subcutaneous and/or exterior fat, depending on the product) and intermuscular fat (marbling) as specified by the customer (Razmaitė et al, 2020;Pećina and Ivanković, 2021).…”

Comparison of Lipid Properties and Cadmium and Lead Content in Red Deer (Cervus elaphus) Meat from Three Feeding Grounds

“…In turn, Rozmaite et al [ 23 ] reported considerably lower fat content in meat of conventionally reared Lithuanian red deer, with a significant ( p ≤ 0.05) difference in this parameter for the SM muscle. The large differences (from 0.51 to 4.40%) in the fat content in free-living red deer meat reported in various studies [ 17 , 28 , 32 , 71 ] should be associated with the biodiversity of the feeding grounds and the ecotypes of animals in the different countries [ 62 ]. Significantly lower (by 0.79 g/100 g meat in LL and by 0.63 g/100 g meat in SM) content of intramuscular fat was found in the meat of fallow deer ( Dama dama ) from an organic farm [ 47 ].…”