The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

Mapiye, Cletos; Vahmani, Payam; Mlambo, Victor; Muchenje, Voster; Dzama, K.; Hoffman, Louwrens C.; Dugan, M. E. R.

doi:10.1016/j.foodres.2015.05.001

Cited by 49 publications

(37 citation statements)

References 105 publications

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“…Increasing the level of n-3 polyunsaturated FA (PUFA) in the human diet is important to overcome the imbalance resulting from high consumption of plant oils rich in linoleic acid [118]. Long-chain n-3 and n-6 PUFA improve growth, brain and retinal development, maternal and offspring health, cognitive function and psychological status in humans [15]. Also, conjugated linoleic acid (CLA) and n-3 FA confer anti-inflammatory effects [119].…”

Section: Meat Characteristicsmentioning

confidence: 99%

Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Mwangi

Charmley

Gardiner

et al. 2019

Foods

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A comprehensive review of the impact of tropical pasture grazing, nutritional supplementation during feedlot finishing and fat metabolism-related genes on beef cattle performance and meat-eating traits is presented. Grazing beef cattle on low quality tropical forages with less than 5.6% crude protein, 10% soluble starches and 55% digestibility experience liveweight loss. However, backgrounding beef cattle on high quality leguminous forages and feedlot finishing on high-energy diets increase meat flavour, tenderness and juiciness due to improved intramuscular fat deposition and enhanced mono- and polyunsaturated fatty acids. This paper also reviews the roles of stearoyl-CoA desaturase, fatty acid binding protein 4 and fatty acid synthase genes and correlations with meat traits. The review argues that backgrounding of beef cattle on Desmanthus, an environmentally well-adapted and vigorous tropical legume that can persistently survive under harsh tropical and subtropical conditions, has the potential to improve animal performance. It also identifies existing knowledge gaps and research opportunities in nutrition-genetics interactions aimed at a greater understanding of grazing nutrition, feedlot finishing performance, and carcass traits of northern Australian tropical beef cattle to enable red meat industry players to work on marbling, juiciness, tenderness and overall meat-eating characteristics.

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Section: Meat Characteristicsmentioning

confidence: 99%

Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Mwangi

Charmley

Gardiner

et al. 2019

Foods

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“…In the present study, beef slices had a high level of MUFAs, accounting for 45.6 -53.8%, followed by the SFAs (36.3 -47.8%) and PUFAs and quantified in beef jerky samples. Presence of these long chain n-3 and n-6 PUFAs has been reported to confer various health benefits including improvement of maternal and offspring health, growth and development, cognitive function and psychological status (Mapiye et al, 2015;Pelliccia et al, 2013).…”

Section: Fatty Acid Profilingmentioning

confidence: 99%

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Ojha

Harrison

Brunton

et al. 2017

Journal of Food Composition and Analysis

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“…They reported that the total fatty acids on fresh basis ranges from 1.31-11.08 mg/100 g in retail cuts studied with saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids ranging from 41.49 to 48.95%, 33.92 to 35.86% and 1.99 to 6.87%, respectively. Presence of these long chain n-3 and n-6 poly unsaturated fatty acids in beef samples has been reported for various health benefits and improve maternal and offspring health, growth and development, cognitive function and psychological status in humans (Mapiye et al ., 2015; Pelliccia et al ., 2013). …”

Section: Lipid Profile Of Beefmentioning

confidence: 99%

Health Implications of Beef Intramuscular Fat Consumption

Troy¹,

Tiwari²,

Joo³

2016

Korean Journal for Food Science of Animal Resources

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Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef. Finally, the current work emphasize that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but also contain more beneficial fatty acids.

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The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

Cited by 49 publications

References 105 publications

Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Health Implications of Beef Intramuscular Fat Consumption

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