1
|
He S, Wang Y, Luo Y, Xue M, Wu M, Tan H, Peng Y, Wang K, Fang M. Integrated analysis strategy of genome-wide functional gene mining reveals DKK2 gene underlying meat quality in Shaziling synthesized pigs. BMC Genomics 2024; 25:30. [PMID: 38178019 PMCID: PMC10765619 DOI: 10.1186/s12864-023-09925-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Accepted: 12/18/2023] [Indexed: 01/06/2024] Open
Abstract
BACKGROUND Shaziling pig is a well-known indigenous breed in China who has superior meat quality traits. However, the genetic mechanism and genomic evidence underlying meat quality characteristics of Shaziling pigs are still unclear. To explore and investigate the germplasm characteristics of Shaziling pigs, we totally analyzed 67 individual's whole genome sequencing data for the first time (20 Shaziling pigs [S], 20 Dabasha pigs [DBS], 11 Yorkshire pigs [Y], 10 Berkshire pigs [BKX], 5 Basha pigs [BS] and 1 Warthog). RESULTS A total of 2,538,577 SNPs with high quality were detected and 9 candidate genes which was specifically selected in S and shared in S to DBS were precisely mined and screened using an integrated analysis strategy of identity-by-descent (IBD) and selective sweep. Of them, dickkopf WNT signaling pathway inhibitor 2 (DKK2), the antagonist of Wnt signaling pathway, was the most promising candidate gene which was not only identified an association of palmitic acid and palmitoleic acid quantitative trait locus in PigQTLdb, but also specifically selected in S compared to other 48 Chinese local pigs of 12 populations and 39 foreign pigs of 4 populations. Subsequently, a mutation at 12,726-bp of DKK2 intron 1 (g.114874954 A > C) was identified associated with intramuscular fat content using method of PCR-RFLP in 21 different pig populations. We observed DKK2 specifically expressed in adipose tissues. Overexpression of DKK2 decreased the content of triglyceride, fatty acid synthase and expression of relevant genes of adipogenic and Wnt signaling pathway, while interference of DKK2 got contrary effect during adipogenesis differentiation of porcine preadipocytes and 3T3-L1 cells. CONCLUSIONS Our findings provide an analysis strategy for mining functional genes of important economic traits and provide fundamental data and molecular evidence for improving pig meat quality traits and molecular breeding.
Collapse
Affiliation(s)
- Shuaihan He
- State Key Laboratory of Animal Biotech Breeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China
| | - Yubei Wang
- Sanya Institute of China Agricultural University, Sanya, 572025, China
| | - Yabiao Luo
- State Key Laboratory of Animal Biotech Breeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China
| | - Mingming Xue
- State Key Laboratory of Animal Biotech Breeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China
| | - Maisheng Wu
- Xiangtan Bureau of Animal Husbandry and Veterinary Medicine and Aquatic Product, Xiangtan, 411102, China
| | - Hong Tan
- Xiangtan Bureau of Animal Husbandry and Veterinary Medicine and Aquatic Product, Xiangtan, 411102, China
| | - Yinglin Peng
- Hunan Institute of Animal & Veterinary Science, Changsha, 410131, China
| | - Kejun Wang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China.
| | - Meiying Fang
- State Key Laboratory of Animal Biotech Breeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.
- Sanya Institute of China Agricultural University, Sanya, 572025, China.
| |
Collapse
|
2
|
Chun CKY, Roth M, Welti R, Richards MP, Hsu WW, O'Quinn T, Chao MD. Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system. Meat Sci 2023; 198:109091. [PMID: 36587462 DOI: 10.1016/j.meatsci.2022.109091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The objective of this study was to elucidate the effect of phospholipase A2 (PLA2) and a PLA2 antibody (aPLA2) on phospholipid (PL) hydrolysis in beef and to understand how the altered PL composition may affect lipid oxidation and antioxidant capacity of beef in an in vitro system. Various combinations of PLA2 and aPLA2 were introduced to a beef liposome model system and exposed to a retail display. The PL and free fatty acid (FFA) profiles, antioxidant capacity and lipid oxidation were measured for the liposome system. Key PL classes were reduced and the release of polyunsaturated FFAs was increased with the inclusion of PLA2 in the treatments (P < 0.05). There was no inhibition of PL hydrolysis with the addition of aPLA2. PLA2 showed strong antioxidant capacity in the liposome system (P < 0.01), but lipid oxidation still increased in samples treated with PLA2 throughout the retail display (P < 0.01). Finally, aPLA2 treatments demonstrated potential to decrease lipid oxidation (P < 0.01).
Collapse
Affiliation(s)
- Colin K Y Chun
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - Mary Roth
- Kansas State University, Division of Biology, Manhattan, Kansas, 66506, USA
| | - Ruth Welti
- Kansas State University, Division of Biology, Manhattan, Kansas, 66506, USA
| | - Mark P Richards
- University of Wisconsin Madison, Animal and Dairy Sciences, Madison, WI 53706-1205, USA
| | - Wei-Wen Hsu
- University of Cincinnati, Environmental and Public Health Sciences, Cincinnati, OH 45267, USA
| | - Travis O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA.
| |
Collapse
|
3
|
Hou X, Zhang R, Yang M, Niu N, Wu J, Shu Z, Zhang P, Shi L, Zhao F, Wang L, Wang L, Zhang L. Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs. Food Chem 2023; 404:134699. [DOI: 10.1016/j.foodchem.2022.134699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 10/08/2022] [Accepted: 10/17/2022] [Indexed: 11/06/2022]
|
4
|
Tejeda JF, Gandemer G, García C, Viau M, Antequera T. Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig. Food Chem 2020; 338:128102. [PMID: 33091977 DOI: 10.1016/j.foodchem.2020.128102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 11/28/2022]
Abstract
During dry-cured ham processing, phospholipids (PL) are the main substrates of lipolysis and oxidation. However, the published data on individual PL classes in the pig muscle are inconsistent. This study determined the PL class contents and composition in biceps femoris of Iberian pigs according to the rearing system (Montanera vs Pienso). Phosphatidylcholine (PC), phosphatidylethanolamine (PE), cardiolipin (CL) and sphingomyelin contents were higher in the Montanera pigs than in the Pienso pigs. Total PL and PC, PE, phosphatidylinositol + phosphatidylserine and CL contained higher levels of oleic acid and slightly higher levels of n-3 polyunsaturated fatty acids (PUFA) but lower levels of n-6 PUFA in the Montanera pigs than in the Pienso pigs. The rearing system had no effect on the plasmalogen content but influenced aldehyde composition, mainly in PE and in total PL. These results can partially explain the differences in sensory properties of dry-cured ham between the Montanera and Pienso systems.
Collapse
Affiliation(s)
- Juan F Tejeda
- Food Technology and Biochemistry, School of Agricultural Engineering, Research University Institute of Agricultural Resources, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.
| | - Gilles Gandemer
- INRA, Division of Science and Technology of Agricultural Products, Rue de la Géraudière, 44316 Nantes Cedex 3, France
| | - Carmen García
- Department of Food Technology and Biochemistry, School of Veterinary Science, Research Institute of Meat and Meat Products, University of Extremadura, 10003 Cáceres, Spain
| | - Michelle Viau
- INRA, Laboratoire Biopolymères, Interactions, Assemblages, rue de la Géraudière, CS 71627, 44316 Nantes cedex, France
| | - Teresa Antequera
- Department of Food Technology and Biochemistry, School of Veterinary Science, Research Institute of Meat and Meat Products, University of Extremadura, 10003 Cáceres, Spain
| |
Collapse
|
5
|
Chao MD, Donaldson EA, Wu W, Welter AA, O'Quinn TG, Hsu WW, Schulte MD, Lonergan SM. Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods. Meat Sci 2020; 163:108065. [PMID: 31986363 DOI: 10.1016/j.meatsci.2020.108065] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 01/20/2020] [Accepted: 01/20/2020] [Indexed: 12/19/2022]
Abstract
Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P < .01) from 1 to 21 days of aging in pork loins. Phosphatidylinositol (PI) and phosphatidylserine (PS) increased by 30% and 73%, respectively, from 1 to 21 days of aging in pork loins (P < .01). This increase was mainly due to relative percentage increase from PI 38:4 (18:0-20:4) and PS 36:2 (18:0-18:2; P < .01). The results also showed that the relative percentage of lysophosphatidylcholine increased by 35% after short term aging (8d), and phosphatidic acid increased by 10-folds after extended aging (21d; P < .01). These results documented that phospholipids undergo enzymatic hydrolysis during aging, but also indicated that lipid species containing 18:2 or 20:4 within PI and PS were slightly more resistant to enzymatic hydrolysis compared with the other phospholipids.
Collapse
Affiliation(s)
- M D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA.
| | - E A Donaldson
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - W Wu
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - A A Welter
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - T G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA
| | - W-W Hsu
- Kansas State University, Department of Statistics, Manhattan, Kansas 66506, USA
| | - M D Schulte
- Iowa State University, Department of Animal Science, Ames, Iowa 50011, USA
| | - S M Lonergan
- Iowa State University, Department of Animal Science, Ames, Iowa 50011, USA
| |
Collapse
|
6
|
Urrutia O, Mendizabal JA, Alfonso L, Soret B, Insausti K, Arana A. Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants. Int J Mol Sci 2020; 21:E3183. [PMID: 32365995 PMCID: PMC7246642 DOI: 10.3390/ijms21093183] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 11/25/2022] Open
Abstract
Dietary recommendations by health authorities have been advising of the importance of diminishing saturated fatty acids (SFA) consumption and replacing them by polyunsaturated fatty acids (PUFA), particularly omega-3. Therefore, there have been efforts to enhance food fatty acid profiles, helping them to meet human nutritional recommendations. Ruminant meat is the major dietary conjugated linoleic acid (CLA) source, but it also contains SFA at relatively high proportions, deriving from ruminal biohydrogenation of PUFA. Additionally, lipid metabolism in ruminants may differ from other species. Recent research has aimed to modify the fatty acid profile of meat, and other animal products. This review summarizes dietary strategies based on the n-3 PUFA supplementation of ruminant diets and their effects on meat fatty acid composition. Additionally, the role of n-3 PUFA in adipose tissue (AT) development and in the expression of key genes involved in adipogenesis and lipid metabolism is discussed. It has been demonstrated that linseed supplementation leads to an increase in α-linolenic acid (ALA) and eicosapentaenoic acid (EPA), but not in docosahexaenoic acid (DHA), whilst fish oil and algae increase DHA content. Dietary PUFA can alter AT adiposity and modulate lipid metabolism genes expression, although further research is required to clarify the underlying mechanism.
Collapse
Affiliation(s)
- Olaia Urrutia
- IS-FOOD Institute, Escuela Técnica Superior de Ingeniería Agronómica y Biociencias, Departamento de Agronomía, Biotecnología y Alimentación, Universidad Pública de Navarra, 31006 Pamplona, Spain; (J.A.M.); (L.A.); (B.S.); (K.I.); (A.A.)
| | | | | | | | | | | |
Collapse
|
7
|
Vahmani P, Ponnampalam EN, Kraft J, Mapiye C, Bermingham EN, Watkins PJ, Proctor SD, Dugan MER. Bioactivity and health effects of ruminant meat lipids. Invited Review. Meat Sci 2020; 165:108114. [PMID: 32272342 DOI: 10.1016/j.meatsci.2020.108114] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 03/13/2020] [Accepted: 03/14/2020] [Indexed: 02/07/2023]
Abstract
Ruminant meat (RM) is an excellent source of high-quality protein, B vitamins and trace minerals and plays an important role in global food and nutrition security. However, nutritional guidelines commonly recommend reduced intake of RM mainly because of its high saturated fatty acid (SFA) content, and more recently because of its perceived negative environmental impacts. RM is, however, rich in heart healthy cis-monounsaturated fatty acids and can be an important source of long-chain omega-3 (n-3) fatty acids in populations with low fish consumption. In addition, RM is a source of bioactive phospholipids, as well as rumen-derived bioactive fatty acids including branched-chain, vaccenic and rumenic acids, which have been associated with several health benefits. However, the role of bioactive RM lipids in maintaining and improving consumers' health have been generally ignored in nutritional guidelines. The present review examines RM lipids in relation to human health, and evaluates the effectiveness of different feeding strategies and possibilities for future profile and content improvement.
Collapse
Affiliation(s)
- Payam Vahmani
- Department of Animal Science, University of California, 2201 Meyer Hall, Davis, California 95616, United States.
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, and Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Burlington, VT 05405, USA.
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | | | - Peter J Watkins
- Commonwealth Scientific Industry Research Organisation, 671 Sneydes Road, Werribees, VIC 3030, Australia.
| | - Spencer D Proctor
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada.
| |
Collapse
|
8
|
Merayo M, Pighin D, Grigioni G. Meat quality traits and feeding distillers grains to cattle: a review. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18382] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.
Collapse
|
9
|
Yang YC, Wang ZH, Yin MC. Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health. Biomedicine (Taipei) 2018; 8:10. [PMID: 29806588 PMCID: PMC5992927 DOI: 10.1051/bmdcn/2018080210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Accepted: 02/14/2018] [Indexed: 11/14/2022] Open
Abstract
The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation endproducts (AGEs) and trans fatty acids (TFAs) in 16 kinds of cured meat products was examined. Results showed that NO and 3-nitrotyrosine levels were in the range of non-detectable to 4.6 μM/mg protein, and non-detectable to 0.49 nmol/mg protein, respectively. Carboxymethyllysine could be detected in 13 kinds of cured meat products; its content was in the range of 48-306 μg/100 g meat. Pentosidine was found in 14 kinds of meat products, in the range of 109-631 μg/100 g meat. Furosine was presented in all test meat samples, in the range of 156-676 μg/100 g meat. Palmitelaidic acid was found in 3 kinds of meat product, and the content was in the range of 0.59-0.71%. Vaccenic acid was presented in 9 kinds of meat products; its content was in the range of 0.89-1.47%. Elaidic acid was detected in 5 kinds of meat products, and the content was in the range of 0.67-1.21%. Because NO, 3-nitrotyrosine and AGEs might have adverse impact upon health, people with certain healthy conditions should carefully consider the frequency and amount of consumption for these cured meat products.
Collapse
Affiliation(s)
- Ya-Chen Yang
- Department of Food Nutrition and Health Biotechnology, Asia University, Taichung 413, Taiwan
| | - Zhi-Hong Wang
- Department of Food Nutrition and Health Biotechnology, Asia University, Taichung 413, Taiwan
| | - Mei-Chin Yin
- Department of Food Nutrition and Health Biotechnology, Asia University, Taichung 413, Taiwan - Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan
| |
Collapse
|
10
|
Bermingham EN, Reis MG, Subbaraj AK, Cameron-Smith D, Fraser K, Jonker A, Craigie CR. Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle. Meat Sci 2018; 140:26-37. [PMID: 29501930 DOI: 10.1016/j.meatsci.2018.02.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 02/18/2018] [Accepted: 02/19/2018] [Indexed: 01/21/2023]
Abstract
Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products. Important for these characteristics is the composition of lipid species and their distribution across the carcass. The aim of this study was to analyse the distribution of fatty acids and phospholipids in 26 table cuts, nine co-products and three fat deposits of carcasses from New Zealand pasture-fed Wagyu-dairy cross beef carcasses (n = 5). Phospholipid and fatty acid levels varied across different cuts of the carcass, but typically cuts with high levels of phospholipids also had high levels of omega-3 fatty acids and low levels of saturated fatty acids. This work will be used in the future to examine the potential health aspects of pasture-fed Wagyu beef.
Collapse
Affiliation(s)
- Emma N Bermingham
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand.
| | | | - Arvind K Subbaraj
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand
| | - David Cameron-Smith
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand; Liggins Institute, The University of Auckland, Auckland, New Zealand
| | - Karl Fraser
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand
| | - Arjan Jonker
- Animal Nutrition & Physiology Team, AgResearch, Palmerston North, New Zealand
| | - Cameron R Craigie
- Food Assurance & Meat Quality Team, AgResearch, Hamilton, New Zealand
| |
Collapse
|
11
|
Chao MD, Domenech-Perez KI, Senaratne-Lenagala LS, Calkins CR. Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16784] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Feeding wet distillers grains plus solubles (WDGS) increases polyunsaturated fatty acid (PUFA) levels in beef. It was hypothesised that WDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid intracellular calcium leakage and improved tenderness. The objective of this study was to evaluate this hypothesis. Ninety-six crossbred steers were fed either a corn-based diet with 0% WDGS or 50% WDGS. Fifteen strip loins per treatment were collected, fabricated into steaks, aged and placed under retail display conditions. Steaks were used to measure tenderness, proteolysis, free calcium concentrations, lipid oxidation, sarcomere length and SR membrane fatty acid, phospholipid lipid, neutral lipid and total lipid profiles. Compared with steaks from steers fed 0% WDGS, steaks from steers fed 50% WDGS were more tender (P < 0.05) and had greater (P < 0.05) free calcium concentrations early post-mortem. Feeding 50% WDGS also tended to increase (P < 0.10) total PUFA concentrations, decrease (P < 0.10) total phospholipid concentration and increase (P < 0.10) total neutral lipid concentration for SR membrane. Steaks from steers fed 0% WDGS had greater (P < 0.05) lipid oxidation (TBARS values) than steaks from steers fed 50% WDGS after extended aging. Although differences in tenderness between the two treatments were detected, there were no corresponding differences (P > 0.10) in sarcomere length or proteolysis. This study showed that feeding WDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism that contributes to these differences is still unclear.
Collapse
|
12
|
Marzocchi S, Pasini F, Baldinelli C, Caboni MF. Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques. J Oleo Sci 2018; 67:143-150. [DOI: 10.5650/jos.ess17139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood), University of Bologna
| | | | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences and Technologies, University of Bologna
- Interdepartmental Centre for Agri-Food Industrial Research (CIRI AgriFood), University of Bologna
| |
Collapse
|
13
|
Feeding vitamin E may reverse sarcoplasmic reticulum membrane instability caused by feeding wet distillers grains plus solubles to cattle. ACTA ACUST UNITED AC 2017. [DOI: 10.15232/pas.2016-01569] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
14
|
Bradley RM, Stark KD, Duncan RE. Influence of tissue, diet, and enzymatic remodeling on cardiolipin fatty acyl profile. Mol Nutr Food Res 2016; 60:1804-18. [PMID: 27061349 DOI: 10.1002/mnfr.201500966] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/21/2016] [Accepted: 03/28/2016] [Indexed: 11/10/2022]
Abstract
Cardiolipin is a specialized phospholipid found primarily in the inner mitochondrial membrane. Because of its unique dimeric structure, cardiolipin plays an important role in mitochondrial function, stability, and membrane fluidity. As such, cardiolipin is subject to a high degree of remodeling by phospholipases, acyltransferases, and transacylases that create a fatty acyl profile that tends to be highly tissue-specific. Despite this overarching regulation, the molecular species of cardiolipin produced are also influenced by dietary lipid composition. A number of studies have characterized the tissue-specific profile of cardiolipin species and have investigated the specific nature of cardiolipin remodeling, including the role of both enzymes and diet. The aim of this review is to highlight tissue specific differences in cardiolipin composition and, collectively, the enzymatic and dietary factors that contribute to these differences. Consequences of aberrant cardiolipin fatty acyl remodeling are also discussed.
Collapse
Affiliation(s)
- Ryan M Bradley
- Department of Kinesiology, Faculty of Applied Health Sciences, University of Waterloo, Waterloo, Ontario, Canada
| | - Ken D Stark
- Department of Kinesiology, Faculty of Applied Health Sciences, University of Waterloo, Waterloo, Ontario, Canada
| | - Robin E Duncan
- Department of Kinesiology, Faculty of Applied Health Sciences, University of Waterloo, Waterloo, Ontario, Canada
| |
Collapse
|
15
|
Cui L, Decker EA. Phospholipids in foods: prooxidants or antioxidants? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:18-31. [PMID: 26108454 DOI: 10.1002/jsfa.7320] [Citation(s) in RCA: 136] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 06/09/2015] [Accepted: 06/22/2015] [Indexed: 05/25/2023]
Abstract
Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants.
Collapse
Affiliation(s)
- Leqi Cui
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, PO Box 80203, Jeddah 21589, Saudi Arabia
| |
Collapse
|
16
|
Tao H, Chang G, Xu T, Zhao H, Zhang K, Shen X. Feeding a High Concentrate Diet Down-Regulates Expression of ACACA, LPL and SCD and Modifies Milk Composition in Lactating Goats. PLoS One 2015; 10:e0130525. [PMID: 26086219 PMCID: PMC4472775 DOI: 10.1371/journal.pone.0130525] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Accepted: 05/22/2015] [Indexed: 12/20/2022] Open
Abstract
High concentrate diets are fed to early and mid-lactation stages dairy ruminants to meet the energy demands for high milk production in modern milk industry. The present study evaluated the effects of a high concentrate diet on milk fat and milk composition, especially, cis-9, trans-11 CLA content in milk and gene expression of lactating goats. Eight mid-lactating goats with rumen fistula were randomly assigned into a high concentrate diet (HCD) group and low concentrate diet (LCD) group. High concentrate diet feeding significantly increased lipopolysaccharides (LPS) in plasma and decreased milk fat content, vaccenic acid (VA) and cis-9, trans-11 CLA in milk of the lactating goats. The mRNA expression levels of sterol regulatory element binding protein B 1c (SREBP1c), lipoprotein lipase (LPL), fatty acid synthetase (FASN) and acetyl-CoA carboxylase α (ACACA, ACCα) involving in lipid metabolism were analyzed, and ACACA and LPL all decreased in their expression level in the mammary glands of goats fed a high concentrate diet. DNA methylation rate of stearoyl-CoA desaturase (SCD) was elevated and decreased, and SCD mRNA and protein expression was reduced significantly in the mammary glands of goats fed a high concentrate diet. In conclusion, feeding a high concentrate diet to lactating goats decreases milk fat and reduced expression of SCD in the mammary gland, which finally induced cis-9, trans-11 CLA content in milk.
Collapse
Affiliation(s)
- Hui Tao
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Guangjun Chang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Tianle Xu
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Huajian Zhao
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Kai Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiangzhen Shen
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, 210095, China
| |
Collapse
|
17
|
Nutrition-dependent changes of mouse adipose tissue compositions monitored by NMR, MS, and chromatographic methods. Anal Bioanal Chem 2015; 407:5113-23. [DOI: 10.1007/s00216-015-8551-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 01/26/2015] [Accepted: 02/09/2015] [Indexed: 02/07/2023]
|
18
|
Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cows. Meat Sci 2014; 96:99-107. [DOI: 10.1016/j.meatsci.2013.06.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 06/06/2013] [Accepted: 06/07/2013] [Indexed: 11/23/2022]
|
19
|
Physicochemical Properties, Volatile Compounds and Phospholipid Classes of Silver Carp Brain Lipids. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2280-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
20
|
Fatty Acid Composition of Phospholipids and in the Central and External Positions of Triacylglycerol in Muscle and Subcutaneous Fat of Beef Steers Fed Diets Supplemented with Oil Containing n6 and n3 Fatty Acids While Undergoing One of Three 48 h Feed Withdrawal Treatments. J Lipids 2012; 2012:543784. [PMID: 22900190 PMCID: PMC3414078 DOI: 10.1155/2012/543784] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2012] [Accepted: 05/14/2012] [Indexed: 11/29/2022] Open
Abstract
This study was designed to determine the effects of dietary oil and feed withdrawal treatments on fatty acid composition of phospholipids of triacylglycerol in pars costalis diaphragmatis muscle and subcutaneous fat from the brisket. A 2 × 3 factorial experiment was conducted with crossbred steers with an initial body weight of 280.5 ± 5.8 kg. Steers were fed either a control or an oil containing diet where 5% of the control diet was replaced with an equal mixture sunflower and flax oil while undergoing one of three feed withdrawal treatments: no withdrawal, a single 48 h withdrawal before initiation of fattening at one year of age, or 48 h withdrawal at 8 wk intervals from weaning to initiation of fattening. At time of processing samples of muscle and fat were obtained and analyzed to determine fatty acid composition. Disproportionate distribution of the fatty acids was observed by diet, feed withdrawal regimen and whether the sample was from muscle or fat. Differences are discussed in detail, and our data suggests a special function for the fatty acids that accumulate in specific positions of the triacylglycerol due to treatment.
Collapse
|
21
|
Sexten AK, Krehbiel CR, Dillwith JW, Madden RD, McMurphy CP, Lalman DL, Mateescu RG. Effect of muscle type, sire breed, and time of weaning on fatty acid composition of finishing steers1. J Anim Sci 2012; 90:616-25. [DOI: 10.2527/jas.2011-4218] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- A. K. Sexten
- Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506
| | - C. R. Krehbiel
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - J. W. Dillwith
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater 74078
| | - R. D. Madden
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater 74078
| | - C. P. McMurphy
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - D. L. Lalman
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - R. G. Mateescu
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| |
Collapse
|
22
|
Dunne PG, Rogalski J, Childs S, Monahan FJ, Kenny DA, Moloney AP. Long chain n-3 polyunsaturated fatty acid concentration and color and lipid stability of muscle from heifers offered a ruminally protected fish oil supplement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5015-5025. [PMID: 21449556 DOI: 10.1021/jf200232e] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Beef heifers (n = 48) were offered, daily, a 1.5 kg ration that contained 0, 69, 138, and 275 g of ruminally protected fish oil (RPFO) fortified with vitamin E (5000 IU/kg). The fatty acid profile of neutral (NL) and polar lipids (PL) of neck muscle was analyzed by GC-FID. Minced muscle was displayed in an 80% O(2):20% CO(2) atmosphere under simulated retail display conditions. Muscle α-tocopherol concentrations did not differ. For PL, the proportions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased (P < 0.05, linearly and quadratically, respectively). For NL, the proportion of EPA was not affected but DHA increased linearly and quadratically (P < 0.05). Supplementation did not affect color stability of ground beef, but lipid oxidation was higher (P < 0.001) for 275 g of RPFO on day 10 of display. In conclusion, supplementation with RPFO increased muscle EPA and DHA with no effect on color stability while lipid oxidation was increased only at the highest level of supplementation, after prolonged display.
Collapse
Affiliation(s)
- Peter G Dunne
- Animal and Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany, Co. Meath, Ireland
| | | | | | | | | | | |
Collapse
|
23
|
Blasbalg TL, Hibbeln JR, Ramsden CE, Majchrzak SF, Rawlings RR. Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century. Am J Clin Nutr 2011; 93:950-62. [PMID: 21367944 PMCID: PMC3076650 DOI: 10.3945/ajcn.110.006643] [Citation(s) in RCA: 590] [Impact Index Per Article: 45.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
BACKGROUND The consumption of omega-3 (n-3) and omega-6 (n-6) essential fatty acids in Western diets is thought to have changed markedly during the 20th century. OBJECTIVE We sought to quantify changes in the apparent consumption of essential fatty acids in the United States from 1909 to 1999. DESIGN We calculated the estimated per capita consumption of food commodities and availability of essential fatty acids from 373 food commodities by using economic disappearance data for each year from 1909 to 1999. Nutrient compositions for 1909 were modeled by using current foods (1909-C) and foods produced by traditional early 20th century practices (1909-T). RESULTS The estimated per capita consumption of soybean oil increased >1000-fold from 1909 to 1999. The availability of linoleic acid (LA) increased from 2.79% to 7.21% of energy (P < 0.000001), whereas the availability of α-linolenic acid (ALA) increased from 0.39% to 0.72% of energy by using 1909-C modeling. By using 1909-T modeling, LA was 2.23% of energy, and ALA was 0.35% of energy. The ratio of LA to ALA increased from 6.4 in 1909 to 10.0 in 1999. The 1909-T but not the 1909-C data showed substantial declines in dietary availability (percentage of energy) of n-6 arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Predicted net effects of these dietary changes included declines in tissue n--3 highly unsaturated fatty acid status (36.81%, 1909-T; 31.28%, 1909-C; 22.95%, 1999) and declines in the estimated omega-3 index (8.28, 1909-T; 6.51, 1909-C; 3.84, 1999). CONCLUSION The apparent increased consumption of LA, which was primarily from soybean oil, has likely decreased tissue concentrations of EPA and DHA during the 20th century.
Collapse
Affiliation(s)
- Tanya L Blasbalg
- Section on Nutritional Neuroscience, Laboratory of Membrane Biochemistry and Biophysics, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD, USA
| | | | | | | | | |
Collapse
|
24
|
Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy. Animal 2011; 5:155-65. [DOI: 10.1017/s1751731110001618] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
25
|
Perez R, Cañón J, Dunner S. Genes associated with long-chain omega-3 fatty acids in bovine skeletal muscle. J Appl Genet 2010; 51:479-87. [DOI: 10.1007/bf03208877] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
26
|
Herdmann A, Martin J, Nuernberg G, Wegner J, Dannenberger D, Nuernberg K. How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls? Meat Sci 2010; 86:712-9. [DOI: 10.1016/j.meatsci.2010.06.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2009] [Revised: 05/27/2010] [Accepted: 06/09/2010] [Indexed: 10/19/2022]
|
27
|
Page MM, Robb EL, Salway KD, Stuart JA. Mitochondrial redox metabolism: aging, longevity and dietary effects. Mech Ageing Dev 2010; 131:242-52. [PMID: 20219522 DOI: 10.1016/j.mad.2010.02.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2009] [Revised: 01/27/2010] [Accepted: 02/20/2010] [Indexed: 12/23/2022]
Abstract
Mitochondrial redox metabolism has long been considered to play important roles in mammalian aging and the development of age-related pathologies in the major oxidative organs. Both genetic and dietary manipulations of mitochondrial redox metabolism have been associated with the extension of lifespan. Here we provide a broad overview of the circumstantial evidence showing associations between mitochondrial reactive oxygen species (ROS) metabolism, aging and longevity. We address most aspects of mitochondrial ROS metabolism, from superoxide production, to ROS detoxification and the repair/removal of ROS-mediated macromolecular damage. Finally, we discuss the effects of dietary manipulations (e.g. caloric restriction, methionine restriction), dietary deficiencies (e.g. folate) and dietary supplementation (e.g. resveratrol) on mitochondrial ROS metabolism and lifespan.
Collapse
Affiliation(s)
- Melissa M Page
- Department of Biological Sciences, Brock University, St. Catharines, ON, Canada
| | | | | | | |
Collapse
|
28
|
Pérez-Palacios T, Ruiz J, Dewettinck K, Le TT, Antequera T. Individual phospholipid classes from iberian pig meat as affected by diet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1755-1760. [PMID: 20067258 DOI: 10.1021/jf9029805] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The main objectives of this study were to (1) determine the individual phospholipid (PL) classes content of fresh meat from Iberian pigs and their respective fatty acid and dimethylacetal composition and (2) assess the effect of different diets (acorn and grass vs oleic acid enriched concentrates) on these lipid species. First, it was found that phosphatidylcholine was the major PL, followed by phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol in decreasing order. Each PL class showed a different lipid profile. Second, the feeding regimen influenced the quantity and the fatty composition of the individual PL classes. Meat from pigs fattened with high oleic acid concentrates had higher amounts of most phospholipid classes and polyunsaturated fatty acids, which is an indication of lipid oxidation instability. Lastly, these differences in PL species and fatty acid composition could be used to differentiate meats from Iberian pigs with different feeding regimens.
Collapse
Affiliation(s)
- Trinidad Pérez-Palacios
- Food Science, School of Veterinary Sciences, University of Extremadura, Avenida De la Universidad s/n, 10071 Caceres, Spain
| | | | | | | | | |
Collapse
|
29
|
Dannenberger D, Süß R, Teuber K, Fuchs B, Nuernberg K, Schiller J. The intact muscle lipid composition of bulls: an investigation by MALDI-TOF MS and 31P NMR. Chem Phys Lipids 2010; 163:157-64. [DOI: 10.1016/j.chemphyslip.2009.10.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2009] [Revised: 10/23/2009] [Accepted: 10/29/2009] [Indexed: 10/20/2022]
|
30
|
Lee MRF, Evans PR, Nute GR, Richardson RI, Scollan ND. A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows. Meat Sci 2008; 81:738-44. [PMID: 20416561 DOI: 10.1016/j.meatsci.2008.11.016] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2008] [Revised: 11/17/2008] [Accepted: 11/19/2008] [Indexed: 11/13/2022]
Abstract
Sixteen Holstein-Friesian dairy cull cows were offered either ad libitum grass (G) or red clover (RC) silage for 12 weeks. Dry matter (DM), total nitrogen, and pH was higher for the RC than the G silage and organic matter, water-soluble carbohydrate, fibre, DM digestibility, ammonia-N, vitamin E and acetic acid higher for the G silage (P<0.05). Fatty acid compositions were different (P<0.05) with G silage having higher levels of C12:0, C14:0, C16:1cis-9, C18:3n-3 and total fatty acids whereas RC had higher levels of C18:0, C18:2n-6 and C20:0. Daily liveweight gain was high and not different between groups (average 1.22 kg/d). Body condition score and back fat thickness at slaughter along with conformation, fat grade and slaughter weight were not different between groups. Animals offered the G silage produced larger M. longissimus length (P<0.01) and a trend (P<0.1) for width. RC fed animals had higher proportions of C18:3n-3 (P<0.001), total n-3 fatty acids (P<0.01) and total PUFA compared to animals offered the G silage despite greater intakes of these fatty acids on G (P<0.001). Vitamin E concentration and stability of aged meat during simulated retail display, were lower (P<0.05) from animals offered RC than animals offered G. Shear force and ultimate pH, however were not different in steaks and sensory attributes were similar; the only difference being a higher score (P<0.01) for fishy in the RC steaks. The results suggest that feeding high DMD silage to dairy cull cows can result in a high standard of finish and liveweight gain. Furthermore RC silage as opposed to G silage can increase the beneficial fatty acid profile of the resultant meat.
Collapse
Affiliation(s)
- M R F Lee
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion SY23 3EB, UK
| | | | | | | | | |
Collapse
|
31
|
Dunne PG, Monahan FJ, O'Mara FP, Moloney AP. Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history. Meat Sci 2008; 81:28-45. [PMID: 22063959 DOI: 10.1016/j.meatsci.2008.06.013] [Citation(s) in RCA: 99] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2008] [Revised: 06/16/2008] [Accepted: 06/18/2008] [Indexed: 11/29/2022]
Abstract
The colour of bovine subcutaneous (sc) adipose tissue (carcass fat) depends on the age, gender and breed of cattle. Diet is the most important extrinsic factor but its influence depends on the duration of feeding. Cattle produced under extensive grass-based production systems generally have carcass fat which is more yellow than their intensively-reared, concentrate-fed counterparts and this is caused by carotenoids from green forage. Although yellow carcass fat is negatively regarded in many countries, evidence suggests it may be associated with a healthier fatty acid profile and antioxidant content in beef, synonymous with grass feeding. Nonetheless, management strategies to reduce fat colour of grass-fed cattle are sought after. Current research suggests that yellow colour of this tissue is reduced if pasture-fed cattle are converted to a grain-based diet, which results in accretion of adipose tissue and dilution of carotenoids. Colour changes may depend on the initial yellow colour, the carotene and utilisable energy in the finishing diet, the duration of finishing, the amount of fat accumulated during finishing and the rate of utilisation of carotene from body fat. Differences in nutritional strategies which cause differences in fatty acid composition may be reflected by differences in fat colour and carotenoid concentration. Fat colour and carotenoids are prominent among a panoply of measurements which can aid the authentication of the dietary history and thus to some extent, the origin of beef, although this potential utility is complicated by the simultaneous rather than discrete use of forages and concentrates in real production systems.
Collapse
Affiliation(s)
- P G Dunne
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | | | | | | |
Collapse
|
32
|
Comparison of four extraction/methylation analytical methods to measure fatty acid composition by gas chromatography in meat. J Chromatogr A 2008; 1190:327-32. [DOI: 10.1016/j.chroma.2008.03.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2007] [Revised: 02/28/2008] [Accepted: 03/04/2008] [Indexed: 11/18/2022]
|
33
|
Sierra V, Aldai N, Castro P, Osoro K, Coto-Montes A, Oliván M. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Sci 2008; 78:248-55. [DOI: 10.1016/j.meatsci.2007.06.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2007] [Revised: 06/07/2007] [Accepted: 06/16/2007] [Indexed: 11/15/2022]
|
34
|
Pérez-Palacios T, Antequera T, Muriel E, Martín D, Ruiz J. Stereospecific analysis of phospholipid classes in skeletal muscle from rats fed different fat sources. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6191-7. [PMID: 17580877 DOI: 10.1021/jf071354d] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The fatty acid (FA) and dimethylacetal profiles of the sn-1 and sn-2 positions of different phospholipid (PL) classes from skeletal muscle of rats as affected by dietary FA profiles were studied. Rats were fed either a control diet, an olive oil-enriched diet, or a sunflower oil-enriched diet. The FA composition of both positions of the studied PL classes was affected by diet to different extents. The FA composition of the sn-2 position of phosphatidylserine was the most influenced by diet, while phosphatidylinositol was less affected by dietary modification. The FA profile of phosphatidylcholine reflected consumed FA better than any other studied PL. Thus, olive oil rats showed higher oleic acid (C18:1 n-9) contents in both positions of phosphatidylcholine, and sunflower oil rats had higher proportions of arachidonic acid (C20:4 n-6) in the sn-1 position of this PL class. Dimethylacetals were scarcely affected by diet, and only the dimethylacetal composition of phosphatidylethanolamine showed significant modifications.
Collapse
Affiliation(s)
- Trinidad Pérez-Palacios
- Food Science, School of Veterinary Sciences, University of Extremadura, 10071 Caceres, Spain.
| | | | | | | | | |
Collapse
|