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Su Q, Raza SHA, Gao Z, Zhang F, Wu Z, Ji Q, He T, Aloufi BH, El-Mansi AA, Eldesoqui M, Sabir DK, Gui L. Profiling and functional analysis of circular RNAs in yaks intramuscular fat. J Anim Physiol Anim Nutr (Berl) 2024. [PMID: 38432684 DOI: 10.1111/jpn.13947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 02/13/2024] [Accepted: 02/18/2024] [Indexed: 03/05/2024]
Abstract
Circular RNAs (circRNAs) are a new class of endogenous RNA regulating gene expression. However, the regulatory mechanisms of lipid metabolism in yaks involved in circRNAs remain poorly understood. The IMF plays a crucial role in the quality of yak meat, to greatly improve the meat quality. In this study, the fatty acid profiles of yak IMF were determined and circRNAs were sequenced. The results showed that the total of polyunsaturated fatty acid (PUFA) content of adult yak muscle was significantly higher than that in yak calves (p < 0.05). A total of 29,021 circRNAs were identified in IMF tissue, notably, 99 differentially expressed (DE) circRNAs were identified, to be associated with fat deposition, the most significant of which were circ_12686, circ_6918, circ_3582, ci_106 and ci_123 (A circRNA composed of exons is labelled 'circRNA' and a circRNA composed of introns is labelled 'ciRNA'). KEGG pathway enrichment analysis showed that the differential circRNAs were enriched in four pathways associated with fat deposition (e.g., the peroxisome proliferator-activated receptor signalling, fatty acid degradation, sphingolipid metabolism and sphingolipid signalling pathways). We also constructed co-expression networks of DE circRNA-miRNA using high-throughput sequencing in IMF deposition, from which revealed that ci_106 target binding of bta-miR-130b, bta-miR-148a, bta-miR-15a, bta-miR-34a, bta-miR-130a, bta-miR-17-5p and ci_123 target binding of bta-miR-150 were involved in adipogenesis. The study revealed the role of the circRNAs in the IMF deposition in yak and its influence on meat quality the findings demonstrated the circRNA differences in the development of IMF with the increase of age, thus providing a theoretical basis for further research on the molecular mechanism of IMF deposition in yaks.
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Affiliation(s)
- Quyangangmao Su
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - Sayed Haidar Abbas Raza
- Guangdong Provincial Key Laboratory of Food Quality and Safet, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, China
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhanhong Gao
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - Fengshuo Zhang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - ZhenLing Wu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - QiuRong Ji
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - TingLi He
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - Bandar Hamad Aloufi
- Biology Department, Faculty of Science, University of Ha'il, Ha'il, Saudi Arabia
| | - Ahmed A El-Mansi
- Biology Department, Faculty of Science, King Khalid University, Abha, Saudi Arabia
| | - Mamdouh Eldesoqui
- Department of Basic Medical Sciences, College of Medicine, AlMaarefa University, Diriyah, Riyadh, Saudi Arabia
- Department of Human Anatomy and Embryology, Faculty of Medicine, Mansoura University, Mansoura, Egypt
| | - Deema Kamal Sabir
- Department of Medical Surgical Nursing, College of Nursing, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
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2
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Li Z, Peng C, Wang H, Liu X. Improved muscle fatty acid composition and oxidative stability in lambs grazing on sainfoin pasture. Vet Anim Sci 2024; 23:100337. [PMID: 38328742 PMCID: PMC10847756 DOI: 10.1016/j.vas.2024.100337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024] Open
Abstract
As a mode of animal management, grazing on pasture has the potential to improve animal performance and provide healthy meat. However, there is little information about the effects of lamb meat quality grazed on sainfoin pasture. Therefore, the present study was conducted to compare the fatty acid composition and oxidative stability of growing lambs. The twenty-four lambs were randomly divided into grazing on sainfoin pasture (GS) or feeding indoors pelleted total mixed ration (FI). The results show that GS had the higher polyunsaturated fatty acids (PUFA), especially n-3 PUFA (P = 0.002), and beneficial for nutritional index of fatty acid. Corresponding that GS had lower the Thiobarbituric acid reactive substance (TBARS) in raw (P = 0.005) and cooked meat (P = 0.008). The GS had higher total phenols (P = 0.021), ferric reducing antioxidant power (FRAP) (P = 0.048) and α-Tocopherol of meat (P = 0.004). In conclusion, grazing on sainfoin pasture in lambs can improve muscle fatty acid composition and oxidative stability than feeding indoors.
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Affiliation(s)
- Zijian Li
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Chao Peng
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Hucheng Wang
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Xianbai Liu
- Neiguanying Animal Husbandry and Veterinary Station, Anding District Animal Husbandry and Veterinary Bureau, Dingxi, China
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3
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Baila C, Joy M, Bertolín JR, Alves S, Bessa R, Blanco M, Lobón S. Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17947-17958. [PMID: 37955980 PMCID: PMC10682985 DOI: 10.1021/acs.jafc.3c05902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023]
Abstract
The effects of sainfoin inclusion (Onobrychis viciifolia) in the finishing concentrate for light lambs on the fatty acid (FA) composition of the ruminal digesta, plasma, and meat were evaluated. Twenty-six weaned male lambs were divided into three groups and fed individually ad libitum for 40 days with one of three concentrates differing in the level of sainfoin inclusion: 0% (0SF), 20% (20SF), and 40% (40SF). The rumen digesta showed an increase in C18:3 n-3 concentration and a decrease in C18:1 t10 concentration when sainfoin was included in the concentrate regardless of the level of inclusion. However, the highest C18:1 t11 and the lowest C18:2 n-6 proportions were obtained only in the 40SF rumen, showing a stronger t11 biohydrogenation pathway. In plasma, most effects were associated with changes in the levels of polyunsaturated FA (PUFA) n-3. The meat FA profile of 40SF lambs presented higher percentages of PUFA n-3 and CLA c9,t11 and a lower PUFA n-6/PUFA n-3 ratio compared with those from 0SF and 20SF diets because of the potentiation of the ruminal t11 pathway. Inclusions of 20 and 40% sainfoin both showed beneficial effects on meat quality; furthermore, these effects were most marked in the 40% sainfoin diet.
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Affiliation(s)
- Clàudia Baila
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Margalida Joy
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Juan Ramón Bertolín
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Susana Alves
- CIISA,
Centro de Investigação Interdisciplinar em Sanidade
Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa 1300-477, Portugal
- Laboratório
Associado para Ciência Animal e Veterinária (AL4AnimalS), Avenida da Universidade Técnica, Lisboa 1300-477, Portugal
| | - Rui Bessa
- CIISA,
Centro de Investigação Interdisciplinar em Sanidade
Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa 1300-477, Portugal
- Laboratório
Associado para Ciência Animal e Veterinária (AL4AnimalS), Avenida da Universidade Técnica, Lisboa 1300-477, Portugal
| | - Mireia Blanco
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
| | - Sandra Lobón
- Departamento
de Ciencia Animal, Centro de Investigación
y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza 50059, Spain
- Instituto
Agroalimentario de Aragón − IA2 (CITA-Universidad de
Zaragoza), Zaragoza 50059, Spain
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Mirrahimi B, Moazemi M, Eslami N, Jamshidi E, Mir M, Mohebbi R, Esmaily H. Evaluating the Effect of Eicosapentaenoic Acid in Children With Atopic Dermatitis: A Randomized Triple-Blind Clinical Trial. J Pediatr Pharmacol Ther 2023; 28:29-35. [PMID: 36777980 PMCID: PMC9901318 DOI: 10.5863/1551-6776-28.1.29] [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: 10/12/2021] [Accepted: 02/07/2022] [Indexed: 02/05/2023]
Abstract
OBJECTIVE To evaluate the effects of dietary eicosapentaenoic acid (EPA) in children with atopic dermatitis. METHODS Forty-eight children with atopic dermatitis were randomly allocated to receive either 250 mg twice daily EPA (n = 24) or placebo (n = 24) for 4 weeks. The absolute improvement in the SCORing Atopic Dermatitis (SCORAD) index and the necessity to use topical corticosteroids was evaluated. RESULTS Based on an intention-to-treat analysis, after 2 weeks the scores decreased to 30.50 ± 8.91 and 38.34 ± 10.52 in the EPA and placebo groups, respectively (p = 0.015). Per-protocol analysis showed a decrease in scores to 18.01 ± 10.63 in the EPA group and to 30.11 ± 9.58 in the placebo group (p = 0.001). After 2 weeks, corticosteroid was needed in 11 (50.0%) patients in the EPA group and 14 (58.3%) patients in the placebo group (p = 0.571), and after 4 weeks, it was needed in 7 (33.3%) patients in the EPA group and 14 (63.6%) patients in the placebo group, respectively (p = 0.047). CONCLUSIONS Our results show significant favorable effects of EPA on the SCORAD scale and with regard to the necessity for corticosteroid readministration. Few adverse effects were reported in the 2 groups. We conclude that EPA supplementation is a well-tolerated and effective add-on strategy for reducing the severity of atopic dermatitis in children.
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Affiliation(s)
- Bahador Mirrahimi
- Department of Clinical Pharmacy (BM, HS), School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahsa Moazemi
- Student Research Committee (MM, EJ), School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Narges Eslami
- Department of Allergy and Clinical Immunology (NE), Mofid Children's Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Jamshidi
- Student Research Committee (MM, EJ), School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahshad Mir
- Pharmaceutical Sciences Research Center (MM, RM), Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Rezvaneh Mohebbi
- Pharmaceutical Sciences Research Center (MM, RM), Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hadi Esmaily
- Department of Clinical Pharmacy (BM, HS), School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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5
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Williams MS, Mandell IB, Wood KM, Bohrer BM. The effects of feeding benzoic acid and/or active dry yeast ( Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis. Transl Anim Sci 2022; 7:txac161. [PMID: 36628388 PMCID: PMC9825282 DOI: 10.1093/tas/txac161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Fifty-nine Angus-cross steers (492 ± SD 36 kg) were arranged in a randomized complete block design and assigned to the following dietary treatments for the final 106 days of the finishing phase: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/steer/d active dry Saccharomyces cerevisiae (YST), or both [0.5% benzoic acid and 3 g/steer/d S. cerevisiae (AY)]. Steers were slaughtered at a commercial facility where longissimus thoracis (IMPS #107 Beef Rib) samples were retrieved and evaluated for fatty acid composition, sensory attributes, and shelf-life during a simulated retail display period. Data (N = 57) were analyzed using dietary treatment as a fixed effect, blocking weight at the beginning of the study as a random effect, and steer as the experimental unit. Muscle pH and proximate composition (moisture and intramuscular lipid) for longissimus samples were not different (P ≥ 0.39) among dietary treatments. Most fatty acid profile values and calculations were not different among dietary treatments (P ≥ 0.10); however, the n-6:n-3 ratio differed (P = 0.01), with ACD samples having lower n-6:n-3 compared with CON and YST samples while AY samples were intermediate and not different from other dietary treatments. The trained sensory panel did not detect differences among dietary treatments (P ≥ 0.23) for juiciness, beef flavor intensity, or off-flavor intensity; however, they did score AY samples as chewier than ACD samples with CON and YST samples intermediate and not different from other dietary treatments. Yet, tenderness was not different when scored by trained panelists (P = 0.10) or measured instrumentally (P = 0.21). Total color change tended to differ (P = 0.09) during the 12-d simulated retail display period with AY samples experiencing less color change compared with YST samples, while CON and ACD samples were intermediate and not different from other dietary treatments. Lipid oxidation (as measured with TBARS) tended to differ (P = 0.08) following the 12-d simulated retail display period with ACD and AY samples experiencing lower levels of oxidation compared with CON, while YST samples were intermediate and not different from other dietary treatments. Overall, these results suggest there were no negative impacts on meat quality when finishing steers were supplemented with either benzoic acid or S. cerevisiae, and there may even be advantages for fatty acid composition and oxidative stability when steers were supplemented with benzoic acid.
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Affiliation(s)
- Melissa S Williams
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Ira B Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Katharine M Wood
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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6
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Haq ZU, Saleem A, Khan AA, Dar MA, Ganaie AM, Beigh YA, Hamadani H, Ahmad SM. Nutrigenomics in livestock sector and its human-animal interface-a review. Vet Anim Sci 2022; 17:100262. [PMID: 35856004 PMCID: PMC9287789 DOI: 10.1016/j.vas.2022.100262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Nutrigenomics unfolds the link between nutrition and gene expression for productivity.expression profile of intramuscular. Nutrigenomics helps scientists discover genes and DNA in each animal's cell or tissue by assisting them in selecting nutrients. It brings out the importance of micronutrition for increasing animal production. Nutrigenomics integrates nutrition, molecular biology, genomics, bioinformatics, molecular medicine, and epidemiology.
Noncommunicable diseases such as cardiovascular disease, obesity, diabetes, and cancer now outnumber all other health ailments in humans globally due to abrupt changes in lifestyle following the industrial revolution. The industrial revolution has also intensified livestock farming, resulting in an increased demand for productivity and stressed animals. The livestock industry faces significant challenges from a projected sharp increase in global food and high animal protein demand. Nutrition genomics holds great promise for the future as its advances have opened up a whole new world of disease understanding and prevention. Nutrigenomics is the study of the interactions between genes and diet. It investigates molecular relationships between nutrients and genes to identify how even minor modifications could potentially alter animal and human health/performance by using techniques like proteomics, transcriptomics, metabolomics, and lipidomics. Dietary modifications mostly studied in livestock focus mainly on health and production traits through protein, fat, mineral, and vitamin supplementation changes. Nutrigenomics meticulously selects nutrients for fine-tuning the expression of genes that match animal/human genotypes for better health, productivity, and the environment. As a step forward, nutrigenomics integrates nutrition, molecular biology, genomics, bioinformatics, molecular medicine, and epidemiology to better understand the role of food as an epigenetic factor in the occurrence of these diseases. This review aims to provide a comprehensive overview of the fundamental concepts, latest advances, and studies in the field of nutrigenomics, emphasizing the interaction of diet with gene expression, and how it relates to human and animal health along with its human-animal interphase.
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7
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Impact of Oil Sources on In Vitro Fermentation, Microbes, Greenhouse Gas, and Fatty Acid Profile in the Rumen. FERMENTATION 2022. [DOI: 10.3390/fermentation8050242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study estimated the effects of oil sources on fermentation characteristics, greenhouse gas, microbial diversity, and biohydrogenation of fatty acids in the rumen. In vitro ruminal incubation was performed with 7 mg of oil source, 15 mL rumen buffer, and 150 mg of synthetic diet at 39 °C for 0, 3, 6, 12, and 24 h. Oil sources consisted of corn oil (CO; linoleic acid (C18:2n-6)), linseed oil (LSO; linolenic acid (C18:3n-3)), or Ca-salts (protected C18:2n-6). The ruminal gas was collected for CH4 and CO2 analysis. Incubated rumen buffer was sub-sampled for the analysis of microbial quantification, fermentation characteristics, and fatty acid profiles. The results showed that Ca-salt increased acetate (p = 0.013), while CO increased propionate (p = 0.007). Fibrobacter succinogenes, Ruminococcus flavefaciens, and R. albus increased (p < 0.05) with Ca-salt after 12 h of incubation, while Streptococcus bovis increased (p < 0.05) by LSO. The CO and Ca-salt resulted in the highest C18:2n-6 (p = 0.002), while LSO resulted in the highest C18:3n-3 (p = 0.001). The Ca-salt had the lowest C18:0 (p = 0.002), but the highest C18:1cis-9 (p = 0.004). In conclusion, Ca-salt supplementation resisted biohydrogenation to some extent, decreased methanogenic archaea and protozoa, and exerted less toxic effects on fibrolytic bacteria.
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8
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Zhang T, Niu Q, Wang T, Zheng X, Li H, Gao X, Chen Y, Gao H, Zhang L, Liu GE, Li J, Xu L. Comparative Transcriptomic Analysis Reveals Diverse Expression Pattern Underlying Fatty Acid Composition among Different Beef Cuts. Foods 2022; 11:foods11010117. [PMID: 35010243 PMCID: PMC8750426 DOI: 10.3390/foods11010117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 01/21/2023] Open
Abstract
Beef is an important dietary source of quality animal proteins and amino acids in human nutrition. The fatty acid composition is one of the indispensable indicators affecting nutritional value of beef. However, a comprehensive understanding of the expression changes underlying fatty acid composition in representative beef cuts is needed in cattle. This study aimed to characterize the dynamics of fatty acid composition using comparative transcriptomic analysis in five different type of beef cuts. We identified 7545 differentially expressed genes (DEGs) among 10 pair-wise comparisons. Co-expression gene network analysis identified two modules, which were significantly correlated with 2 and 20 fatty acid composition, respectively. We also identified 38 candidate genes, and functional enrichment showed that these genes were involved in fatty acid biosynthetic process and degradation, PPAR, and AMPK signaling pathway. Moreover, we observed a cluster of DEGs (e.g., SCD, LPL, FABP3, and PPARD) which were involved in the regulation of lipid metabolism and adipocyte differentiation. Our results provide some valuable insights into understanding the transcriptome regulation of candidate genes on fatty acid composition of beef cuts, and our findings may facilitate the designs of genetic selection program for beneficial fatty acid composition in beef cattle.
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Affiliation(s)
- Tianliu Zhang
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Qunhao Niu
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Tianzhen Wang
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Xu Zheng
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Haipeng Li
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Xue Gao
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Yan Chen
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Huijiang Gao
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Lupei Zhang
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - George E. Liu
- Animal Genomics and Improvement Laboratory, United States Department of Agriculture-Agricultural Research Services, Beltsville, MD 20705, USA;
| | - Junya Li
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
| | - Lingyang Xu
- Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (T.Z.); (Q.N.); (T.W.); (X.Z.); (H.L.); (X.G.); (Y.C.); (H.G.); (L.Z.); (J.L.)
- Correspondence:
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9
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Maciel ICF, Schweihofer JP, Fenton JI, Hodbod J, McKendree MGS, Cassida K, Rowntree JE. Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers. Transl Anim Sci 2021; 5:txab214. [PMID: 34888490 PMCID: PMC8651173 DOI: 10.1093/tas/txab214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Accepted: 11/10/2021] [Indexed: 11/14/2022] Open
Abstract
A 2-yr study was conducted to evaluate the effects of beef genotypes and feeding systems on performance, carcass traits, meat quality, and sensory attributes. A 2×2 factorial experiment was used to randomly allocate 60 steers in year 1 (YR1) and 44 steers in year 2 (YR2). The two beef genotypes evaluated were Red Angus (RA), and RA x Akaushi (AK) crossbreed. The steers were allotted to two finishing feeding systems: grazing, a multi-species forage mixture (GRASS) and feedlot finishing, conventional total mixed ration (GRAIN). All steers were slaughtered on the same day, at 26 and 18 mo of age (GRASS and GRAIN, respectively), and carcass data were collected 48 h postmortem. Growth and slaughter characteristics were significantly impacted by the finishing system (P < 0.01), with the best results presented by GRAIN. Beef genotype affected dressing percent (P < 0.01), ribeye area (P = 0.04), and marbling score (P = 0.01). The AK steers had a tendency (P = 0.09) for lower total gain; however, carcass quality scores were greater compared to RA. There was a genotype by system interaction for USDA yield grade (P < 0.01), where it was lower in GRASS compared to GRAIN in both genotypes, and no difference was observed between the two genotypes for any GRASS or GRAIN systems. There was no difference in meat quality or sensory attributes (P > 0.10) between the two genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Thawing loss and color variables were impacted by the finishing system (P < 0.01). L* (lightness) and hue angle presented greater values while a* (redness), b* (yellowness), and chroma presented lower values in GRAIN compared to GRASS. Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01). There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Within each system, no difference was observed for flavor between RA and AK. Beef from steers in GRASS had greater (P < 0.01) WBSF than those from GRAIN. These results indicate that steers from GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree compared to RA. Furthermore, the beef finishing system had a marked impact on the steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.
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Affiliation(s)
- Isabella C F Maciel
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA
| | - J P Schweihofer
- Michigan State University Extension, Port Huron, MI 48060, USA
| | - J I Fenton
- Department of Food Science and Human Nutrition, East Lansing, MI 48824, USA
| | - J Hodbod
- Department of Community Sustainability, Michigan State University, East Lansing, MI 48824, USA
| | - M G S McKendree
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI 48824, USA
| | - K Cassida
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USA
| | - J E Rowntree
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA
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10
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Tang X, Liu X, Zhang K. Effects of Microbial Fermented Feed on Serum Biochemical Profile, Carcass Traits, Meat Amino Acid and Fatty Acid Profile, and Gut Microbiome Composition of Finishing Pigs. Front Vet Sci 2021; 8:744630. [PMID: 34805337 PMCID: PMC8600044 DOI: 10.3389/fvets.2021.744630] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Microbial fermented feed is an important part of feed industry, while little research has focused on the solid-state fermentation of complete feed. Herein, the purpose of the present study was to investigate the effects of fermented complete feed (FCF) on the growth performance, biochemical profile, carcass traits, meat proximate composition, meat amino acid and fatty acid profile, and gut microbiome composition of finishing pigs, thereby providing references for the application of FCF in animal production. Twenty Duroc × Landrace × Yorkshire pigs with an average body weight (BW) of 48.74 ± 1.49 kg were divided randomly into control group (pigs received a basal diet, CN, n = 10) and FCF group (pigs fed with FCF, n = 10). The experiment lasted for 60 days. FCF improved the growth performance, which was indicated by a significantly increased final BW, average daily gain and average daily feed intake, and a significantly decreased feed-to-gain ratio. FCF improved biochemical profile, which was indicated by a higher alkaline phosphatase, glucose, immunoglobulin G, immunoglobulin M, superoxide dismutase, and total antioxidant capacity content. Pigs that received FCF had better carcass traits and meat quality than did pigs that received basal diet, which was indicated by a higher carcass length, crude protein content, lysine content, Glu content, C18:ln9c, C18:2n6c, C20:4n6, and unsaturated fatty acid content and a lower average back-fat thickness, C18:0, and saturated fatty acids. FCF significantly reduced the relative abundances of presumably pathogenic bacteria of phylum Proteobacteria and genus Escherichia–Shigella and enhanced the relative abundances of likely beneficial bacteria of phylum Firmicutes and genus Clostridium. In summary, FCF had a certain effect on the improvement of growth performance, serum biochemical profile, carcass traits, meat proximate composition, amino acid and fatty acid profile, and gut microbiome composition of finishing pigs.
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Affiliation(s)
- Xiaopeng Tang
- State Engineering Technology Institute for Karst Desertfication Control, School of Karst Science, Guizhou Normal University, Guiyang, China
| | - Xuguang Liu
- State Engineering Technology Institute for Karst Desertfication Control, School of Karst Science, Guizhou Normal University, Guiyang, China
| | - Kai Zhang
- College of Animal Science, Shanxi Agricultural University, Jinzhong, China
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11
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Alves SP, Vahmani P, Mapiye C, McAllister TA, Bessa RJB, Dugan MER. Trans-10 18:1 in ruminant meats: A review. Lipids 2021; 56:539-562. [PMID: 34608647 DOI: 10.1002/lipd.12324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 08/21/2021] [Accepted: 09/13/2021] [Indexed: 11/10/2022]
Abstract
Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant-derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant-sourced foods can have either high levels of t10- or t11-18:1, and when considering enriched sources, t10-18:1 has properties similar to industrial TFA, whereas t11-18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11-conjugated linoleic acid), both of which have potential positive health effects. Increased t10-18:1 in meat-producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10-18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10-18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.
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Affiliation(s)
- Susana P Alves
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Payam Vahmani
- Department of Animal Science, University of California-Davis, Davis, California, USA
| | - Cletos Mapiye
- Department of Animal Sciences, Stellenbosch University, Cape Town, South Africa
| | - Tim A McAllister
- Agricuture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge, Alberta, Canada
| | - Rui J B Bessa
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
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12
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The Meat Quality Characteristics of Holstein Calves: The Story of Israeli 'Dairy Beef'. Foods 2021; 10:foods10102308. [PMID: 34681357 PMCID: PMC8534874 DOI: 10.3390/foods10102308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/12/2021] [Accepted: 09/23/2021] [Indexed: 01/06/2023] Open
Abstract
Global animal production systems are often criticized for their lack of sustainability and insufficient resilience to ensure food security. The ‘farm-to-fork’ approach aims at orienting food systems towards the creation of a positive environmental impact, nutritious, healthy, safe and sufficient foods, and fairer economic returns for primary producers. Many countries rely on an imported supply of live animals to fulfill their needs for fresh meat. In Israel, ~60% of the sources of fresh beef come from the import of live animals. In order to encourage sustainable beef production in Israel, the proportion of local beef should be raised at the expense of imported animals. However, for this to be achieved, the superior performance of local beef should be justified. The current study was conducted to compare between the meat quality characteristics of local (Israeli Holstein; N = 205) vs. imported (Australian; N = 169) animals. Generally, while the imported calves presented a higher dressing percentage (p < 0.0001), the local animals were characterized by tenderer meat (p < 0.0001), longer sarcomeres (p < 0.0001), higher a* color attributes and pH (p < 0.001), superior cooking (p = 0.002) and thawing loss (p < 0.0001), higher intra-muscular fat (IMF) content, and a higher PUFA proportion (p < 0.01 and p < 0.0001, respectively) and PUFA:SFA ratio. The findings shown herein may provide sound arguments for stakeholders and policy makers to facilitate sustainable local beef production in Israel.
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13
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Genome-Wide Association Study for Fatty Acid Composition in American Angus Cattle. Animals (Basel) 2021; 11:ani11082424. [PMID: 34438882 PMCID: PMC8388739 DOI: 10.3390/ani11082424] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/04/2021] [Accepted: 08/12/2021] [Indexed: 12/14/2022] Open
Abstract
Livestock is an important commodity playing a major role in the global economy. Red meat plays an important role in human life, as it is a good source of animal protein and energy. The fatty acid content of beef has been shown to impact the eating experience and nutritional value of beef. Therefore, this study aimed to identify genomic regions which can account for genetic variation in meat fatty acid content. Genotypes imputed to the Illumina BovineHD 770K BeadChip were used in this study. Thirty-six 1-Mb genomic regions with a posterior probability of inclusion (PPI) greater than 0.90 were identified to be associated with variation in the content of at least one fatty acid. The genomic regions (1Mb) which were associated with more than one fatty acid trait with high genetic variance and harbored good candidate genes were on Chromosome (Chr) 6 (fatty acid binding protein 2), Chr 19 (thyroid hormone receptor alpha, fatty acid synthase), Chr 26 (stearoyl-CoA desaturase), and Chr 29 (thyroid hormone responsive, fatty acid desaturase 2, and fatty acid desaturase 3). Further studies are required to identify the causal variants within the identified genomic regions. Findings from the present study will help to increase understanding of the variation in fatty acid content of beef and help to enhance selection for beef with improved fatty acid composition.
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14
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Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods 2021; 10:foods10040872. [PMID: 33923499 PMCID: PMC8073878 DOI: 10.3390/foods10040872] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 12/20/2022] Open
Abstract
Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions.
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15
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Ramírez-Bribiesca JE, Hernández-Cruz L, Cruz-Monterrosa RG, Guerrero-Legarreta I, Mota-Rojas D, Rayas-Amor AA, Domínguez-Vara IA, Avendaño-Reyes L, Corona-Gochi L, Cuchillo-Hilario M. The effects of diets containing two corn stubble levels and three non-hydrogenated lipids sources on fattening performance, carcase, and meat quality of male hair-lambs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1884008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | - Rosy G. Cruz-Monterrosa
- Dpto. de Ciencias de la Alimentación. Universidad Autónoma Metropolitana-Unidad Lerma, Lerma de Villada, México
| | | | - Daniel Mota-Rojas
- Dpto. de Bienestar y comportamiento animal, Universidad Autónoma Metropolitana-Unidad Xochimilco, Coyoacan, Mexico
| | - Adolfo A. Rayas-Amor
- Dpto. de Ciencias de la Alimentación. Universidad Autónoma Metropolitana-Unidad Lerma, Lerma de Villada, México
| | - Ignacio A. Domínguez-Vara
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Mexico
| | - Leonel Avendaño-Reyes
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Mexicali, Mexico
| | - Luis Corona-Gochi
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacan, Mexico
| | - Mario Cuchillo-Hilario
- Salvador Zubirán. Dpto. Nutrición Animal, Instituto Nacional de Ciencias Médicas y Nutrición, Cd. Tlalpan, Mexico
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16
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Barragán-Hernández W, Mahecha-Ledesma L, Burgos-Paz W, Olivera-Angel M, Angulo-Arizala J. Using near-infrared spectroscopy to determine intramuscular fat and fatty acids of beef applying different prediction approaches. J Anim Sci 2021; 98:5939743. [PMID: 33099624 DOI: 10.1093/jas/skaa342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 10/19/2020] [Indexed: 02/06/2023] Open
Abstract
This study aimed to predict fat and fatty acids (FA) contents in beef using near-infrared spectroscopy and prediction models based on partial least squares (PLS) and support vector machine regression in radial kernel (R-SVR). Fat and FA were assessed in 200 longissimus thoracis samples, and spectra were collected in reflectance mode from ground meat. The analyses were performed for PLS and R-SVR with and without wavelength selection based on genetic algorithms (GAs). The GA application improved the error prediction by 15% and 68% for PLS and R-SVR, respectively. Models based on GA plus R-SMV showed a prediction ability for fat and FA with an average coefficient of determination of 0.92 and ratio performance deviation of 4.8.
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Affiliation(s)
- Wilson Barragán-Hernández
- Red de Ganadería y Especies Menores, Centro de Investigación El Nus, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), San Roque, Antioquia, Colombia
| | - Liliana Mahecha-Ledesma
- Facultad de ciencias agrarias, Grupo de investigación en ciencias animales-GRICA, Universidad de Antioquia, Medellín, Colombia
| | - William Burgos-Paz
- Red de Ganadería y Especies Menores, Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Mosquera, Cundinamarca, Colombia
| | - Martha Olivera-Angel
- Facultad de ciencias agrarias, Grupo de investigación Biogénesis, Universidad de Antioquia, Medellín, Colombia
| | - Joaquín Angulo-Arizala
- Facultad de ciencias agrarias, Grupo de investigación en ciencias animales-GRICA, Universidad de Antioquia, Medellín, Colombia
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17
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Pećina M, Ivanković A. Candidate genes and fatty acids in beef meat, a review. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1991240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mateja Pećina
- Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
| | - Ante Ivanković
- Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
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18
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Acciaro M, Decandia M, Giovanetti V, Manca C, Dimauro C, Rassu SPG, Addis M, Molle G. Effects of grass- and concentrate-based finishing systems on the quality of meat from the M. longissimus thoracis of young Sarda bulls. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20449] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Context
Recent heightened interest of consumers in the origins of their food, together with broader general awareness of environmental matters, has led to an increase in the demand for meat obtained from grazing systems. The importance of local breeds adapted to medium- and low-input production is fully recognised as a means of guaranteeing the sustainability of these farming methods. A finishing system based on pastures and the use of local breeds could both meet the demands of consumers and increase economic returns for Sardinian farmers.
Aims
The work evaluated the effects of different finishing treatments (pasture PAS-0C vs hay–concentrate-based diets HAY-C) on the quality of meat from young Sarda bulls and the usefulness of meat chemicals as markers to discriminate between finishing systems.
Methods
Twenty-eight young Sarda bulls were assigned randomly to the following two treatments: finished on natural pasture (PAS-0C group, n = 7), and fed on natural pasture hay ad libitum and concentrate (HAY-C group, n = 21). The latter group comprised three levels characterised by an increasing daily dose of concentrates, as follows: 2.5 kg/animal (HAY-2.5C), 3.3 kg/animal (HAY-3.3C), and ad libitum (HAY-ALC). After slaughter at a fixed age (416 ± 25 days), carcass yield, pH of the Longissimus thoracis (LT) muscle, colour parameters, cooking loss, proximate analysis, α-tocopherol and cholesterol concentration, and fatty acid composition of intramuscular fat of LT were all determined. The discriminating power of the meat chemicals between the two main finishing systems (PAS-0C vs HAY-C) and among the three groups receiving concentrates and hay (HAY-2.5C, HAY-3.3C and HAY-ALC) was assessed using linear discriminant analysis.
Key results
Pasture-based treatment decreased the intramuscular fat and increased the α-tocopherol concentration of meat and the proportion of some desirable fatty acids (α-linolenic acid and its derivatives eicosapentaenoic acid, docosapentaenoic acid), and improved the value of the ratio of n-6:n-3, without affecting the ultimate pH, colour parameters, and cooking loss. The discriminant procedure was able to discriminate accurately between the two main finishing systems and among the three groups receiving concentrate and hay (P < 0.0001 and P < 0.005 of the Hotelling’s T-squared test respectively). The concentration of α-tocopherol was key to the discrimination of the two main finishing systems, whereas the content of C17:0 and C18:0i were particularly effective in discriminating among the three groups fed with hay concentrate.
Conclusions
Grazing improves some of the meat traits of young Sarda bulls compared with the effects of a hay-concentrate-based finishing diet. The concentration of α-tocopherol in meat is an effective marker for discriminating the effects of pasture from those of a concentrate-based finishing diet
Implications
The results highlight the role of pasture-based diet in finishing young Sarda bulls, and could provide a wealth of knowledge for Sardinian beef farmers for delivering meat produce that stands out in the market and meets the demand of consumers more concerned about food origin and its healthiness.
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Hennessy AA, Kenny DA, Byrne CJ, Childs S, Ross RP, Devery R, Stanton C. Fatty acid concentration of plasma, muscle, adipose and liver from beef heifers fed an encapsulated n-3 polyunsaturated fatty acid supplement. Animal 2020; 15:100039. [PMID: 33516004 DOI: 10.1016/j.animal.2020.100039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2019] [Revised: 06/06/2020] [Accepted: 06/08/2020] [Indexed: 10/22/2022] Open
Abstract
Increasing the content of polyunsaturated fat in the human diet is a priority for reducing cardiovascular disease and cancer risks. Beef has the potential to contribute to the polyunsaturated fat content in the human diet; however, ruminants cannot synthesise many long-chain fatty acids de novo; they require dietary supplementation. The objectives of the current study were to evaluate (i) the effect of a partially rumen protected n-3 long-chain polyunsaturated fatty acid (LC-PUFA) dietary supplement on the fatty acid composition of muscle (Longissimus dorsi), adipose and liver tissues of beef heifers and (ii) the usefulness of blood plasma as a predictor of tissue concentrations of specific fatty acids. Charolais crossbred heifers (n = 20) were assigned to one of two isolipid dietary treatments namely palmitic acid (control) or an n-3 LC-PUFA supplement for a 91-day period. Blood plasma and adipose tissue samples were taken to determine the temporal effect of these diets on fatty acid composition (days 0, 10, 35 and 91), while liver and muscle samples were taken following slaughter. Dietary lipid source did not influence animal growth rate or body condition score. At day 91, the percentage differences between control and n-3 LC-PUFA heifers in concentrations of eicosapentaenoic acid were +61, +176 and +133 % in liver, muscle and adipose, respectively. For docosahexaenoic acid, at the same time point, the percentage differences were +57, +73 and +138 % for liver, muscle and adipose, respectively. Medium-to-strong positive correlation coefficients were evident for liver and plasma fatty acids, in particular, there were positive relationships with concentrations of total saturated fatty acid (SFA), total n-6 PUFA and total n-3 PUFA. This trend also extended to both the ratio of PUFA to SFA (slope (β1) = 0.56 ± 0.167, intercept (β0) = 0.56, R2 = 0.61, P < 0.05) and the ratio of n-6 to n-3 PUFA (β1 = 0.15 ± 0.054, β0 = 0.24, R2 = 0.52, P < 0.05). A strong correlation was also detected in the ratio of n-6 to n-3 in plasma and muscle tissue of heifers fed the n-3 LC-PUFA diet (β1 = 0.53 ± 0.089, β0 = -0.31, R2 = 0.83, P < 0.001). The results of this study show that the n-3 LC-PUFA can be readily increased through targeted supplementation and that plasma concentrations of n-3 LC-PUFA are useful predictors of their concentrations in a number of economically important tissues.
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Affiliation(s)
- A A Hennessy
- Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; National Institute for Cellular Biotechnology, Dublin City University, D09 NR58, Ireland
| | - D A Kenny
- Animal and Bioscience Research Centre, Teagasc Grange, Dunsany, Co. Meath C15 PW93, Ireland.
| | - C J Byrne
- Animal and Bioscience Research Centre, Teagasc Grange, Dunsany, Co. Meath C15 PW93, Ireland
| | - S Childs
- Animal and Bioscience Research Centre, Teagasc Grange, Dunsany, Co. Meath C15 PW93, Ireland; Animal Production Research Centre, Teagasc, Mellows Campus, Athenry, Co. Galway H65 R718, Ireland
| | - R P Ross
- Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork P61 C996, Ireland
| | - R Devery
- National Institute for Cellular Biotechnology, Dublin City University, D09 NR58, Ireland
| | - C Stanton
- Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork P61 C996, Ireland
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20
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Jiang Y, Li D, Tu J, Zhong Y, Zhang D, Wang Z, Tao X. Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking. Food Chem 2020; 344:128587. [PMID: 33191014 DOI: 10.1016/j.foodchem.2020.128587] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 10/03/2020] [Accepted: 11/04/2020] [Indexed: 01/18/2023]
Abstract
This work explored the effects of protein unfolding and cross-linking induced by lipid oxidation (linoleic acid, OLA) on the gel water-holding capacity (WHC) of beef myofibrillar proteins (MP). Medium concentration of OLA (≤6 mM) caused the increase of gel WHC from 55.2% to 65.1%, while relative high OLA concentration (>6 mM) decreased the gel WHC. When the OLA concentrations increased from 0 to 10 mM, the population of immobile water of gel decreased from 92.91% to 78.97%, whereas that of free water increased from 6.13% to 19.80%, suggesting that OLA treatment regardless concentration was harmful for gel WHC. However, medium OLA concentrations (≤6 mM) caused the shifting of α-helixes to β-sheets in MP gel, exerting positive effect on gel WHC. Protein unfolding and cross-linking jointly determined the increased gel WHC at moderate oxidative modification. Additionally, the protein aggregation at high OLA concentration resulted in decreased gel WHC.
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Affiliation(s)
- Yi Jiang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Dahu Li
- School of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Yujie Zhong
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Dong Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Xiaoqi Tao
- College of Food Science, Southwest University, Chongqing 400715, China.
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Growth performance, carcass characteristics and fatty acid composition of finishing pigs fed on graded levels of Vachellia tortilis leaf meal. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Gruffat D, Bauchart D, Thomas A, Parafita E, Durand D. Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods. Food Chem 2020; 343:128476. [PMID: 33158683 DOI: 10.1016/j.foodchem.2020.128476] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 10/19/2020] [Accepted: 10/21/2020] [Indexed: 01/30/2023]
Abstract
This study aimed to determine how ageing and cooking, each one applied to the beef meat most suitable (pan-fried or grilled ribeye steak, braised chuck and fried or roasted rump steak), induce changes in lipid content, fatty acid (FA) composition and lipid oxidation of muscles from 16 cattle representative of animals raised for France meat production. The fattiest muscle (ribeye) was the richest in saturated and monounsaturated FA leading to poor nutritional indexes. In contrast, the leanest muscle (rump) had the highest proportion of polyunsaturated FA and the highest levels of peroxidation without exceeding critical limits. The impact of cooking methods seemed mainly linked to the moisture loss increasing meat fat content and the culinary fat addition whose FA composition marked the meat. Cooking methods induced oxidation phenomena that could exceed the limit thresholds. In conclusion, short cooking time of rump steak was the best combination to meet nutritional expectations.
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Affiliation(s)
- Dominique Gruffat
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Dominique Bauchart
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Agnès Thomas
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Emilie Parafita
- Adiv, 10 rue Jacqueline Auriol, ZAC Parc Industriel des Gravanches, F-63039 Clermont-Ferrand CEDEX 2, France.
| | - Denys Durand
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Listrat A, Gagaoua M, Andueza D, Gruffat D, Normand J, Mairesse G, Picard B, Hocquette JF. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics? Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104209] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Wang H, Niu W, Wu F, Qiu X, Yu Z, He Y, Li H, Su H, Cao B. Effects of dietary energy on antioxidant capacity, glucose-lipid metabolism and meat fatty acid profile of Holstein bulls at different ages. J Anim Physiol Anim Nutr (Berl) 2020; 105:199-209. [PMID: 33006191 DOI: 10.1111/jpn.13457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/15/2020] [Accepted: 09/03/2020] [Indexed: 01/01/2023]
Abstract
This experiment was conducted to investigate the effects of dietary energy on antioxidant capacity, liver glucose-lipid-related gene expressions and meat fatty acid of Holstein bulls. Thirty-six Holstein bulls (age, 17.0 ± 0.49 months; body weight, 493.3 ± 39.7 kg) were randomly allocated to three dietary treatments. The metabolizable energy of diets was 10.12, 10.90 and 11.68 MJ/kg. Bulls in each dietary treatment were sampled at the age of 20, 23 or 26 months. Results showed that serum glutathione peroxidase and superoxide dismutase decreased with the increasing age. Dietary energy and age had interaction effects on the expressions of fatty acid synthase, peroxisome proliferator-activated receptor alpha, acyl coenzyme A oxidase 1 and carnitine palmitoyl-transferase 1 alpha. Besides, the increase of age and dietary energy increased the expression of liver phosphoenolpyruvate carboxykinase 1. The expressions of liver glucose-6-phosphatase, tumour necrosis factor alpha and sterol regulatory element binding protein 1 increased with the increasing age. The increase of age and dietary energy increased the proportions of C18:1cis-9, C18:2n-6trans and monounsaturated fatty acid. In summary, the increase of age and dietary energy enhanced the intensity of metabolic changes and inflammatory responses. Dietary energy and age affected the expressions of liver lipid metabolism-related genes, further affected meat fatty acid composition of Holstein bulls.
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Affiliation(s)
- Haibo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China.,Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization (Southwest Minzu University), Ministry of Education, Chengdu, China
| | - Wenjing Niu
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Fei Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Xinjun Qiu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Zhantao Yu
- Department of Animal Science, University of Tennessee, Knoxville, TN, USA
| | - Yang He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Hang Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Huawei Su
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Binghai Cao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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25
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Vahmani P, Rolland D, Block H, Dugan M. Red blood cells are superior to plasma for predicting subcutaneous trans fatty acid composition in beef heifers. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The trans (t)-18:1 content in beef has become more of interest as partially hydrogenated vegetable oils are removed from foods. Predicting t-18:1 early in the feeding period would be useful if limitations are put on t-18:1 in beef. To determine which blood component is better related to backfat, proportions of t10-18:1 and t11-18:1 (vaccenic acid) were measured in heifer red blood cells (RBC) and plasma (N = 14) after 0, 28, 56, and 76 d on a barley-grain-based diet, and correlated with post-slaughter subcutaneous fat (SCF). Total t-18:1 declined in both RBC and plasma during late finishing (P < 0.05). At 28 d, t11-18:1 decreased and t10-18:1 increased in RBC and plasma (P < 0.05). By 76 d, t10-18:1 declined to 0 d levels. RBC and plasma t-18:1 compositions were highly correlated (t10-18:1, r ≥ 0.7, P ≤ 0.02; t11-18:1, r ≥ 0.51, P ≤ 0.06). Correlations with post-slaughter backfat were, however, consistently greater for RBC compared with plasma. The use of RBC t-18:1 composition may, therefore, be superior to plasma for predicting t-18:1 in SCF, and the length of finishing could be useful for manipulating t-18:1 in beef. The time required for changes in t18:1 in RBC to reflect in changes in SCF still, however, needs to be determined to establish optimal durations for beneficial modification.
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Affiliation(s)
- P. Vahmani
- Department of Animal Science, University of California-Davis, 2119 Meyer Hall, Davis, CA 95616-5270, USA
| | - D.C. Rolland
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - H.C. Block
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - M.E.R. Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
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26
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Jaček M, Hrnčířová D, Rambousková J, Dlouhý P, Tůma P. Effect of Food with Low Enrichment of N-3 Fatty Acids in a Two-Month Diet on the Fatty Acid Content in the Plasma and Erythrocytes and on Cardiovascular Risk Markers in Healthy Young Men. Nutrients 2020; 12:nu12082207. [PMID: 32722083 PMCID: PMC7468964 DOI: 10.3390/nu12082207] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/13/2020] [Accepted: 07/22/2020] [Indexed: 12/04/2022] Open
Abstract
Polyunsaturated fatty acids of the n-3 series (n-3 PUFA) exhibit a number of favorable effects on the human organism and it is desirable to increase their intake in the diet. For this purpose, flaxseed oil was added to a chicken-feed mixture for the production of meat and eggs. The content of n-3 PUFA in the obtained meat was increased from 250 mg (reference value) to 900 mg in 100 g of meat and from 110 mg (reference value) to 190 mg in 100 g of whole egg; the enriched products are designated as omega-3 meat and omega-3 eggs. Omega-3 meat and eggs were subsequently fed for a period of eight weeks in an amount of 480 g of meat and four eggs (228 g netto) a week to a group of 14 healthy volunteers, whose body composition parameters were measured and blood was analyzed biochemically to determine blood lipids, coagulation parameters, plasma, and erythrocyte fatty acid spectrum composition. A control group of 14 volunteers was fed normal chicken and eggs in the same regime. The performed dietary intervention increases the intake of long-chain PUFA (LC-PUFA) by 37 mg per day, which represents 7–15% of the recommended daily dose. The performed tests demonstrated that the consumption of omega-3 enriched meat and eggs significantly increases the content of n-3 PUFA in the erythrocytes, which are a long-term indicator of fatty acid intake. This intervention has no demonstrable effect on the basic body parameters, such as body weight, fat content, Body Mass Index (BMI), and also on the plasma cholesterol level, high-density lipoprotein (HDL), low-density lipoprotein (LDL), blood clotting and inflammation markers, and omega-3 index.
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Affiliation(s)
| | | | | | | | - Petr Tůma
- Correspondence: ; Tel.: +42-0-267-102-585
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27
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Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle. Animals (Basel) 2020; 10:ani10071176. [PMID: 32664412 PMCID: PMC7401520 DOI: 10.3390/ani10071176] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/02/2020] [Accepted: 07/08/2020] [Indexed: 12/16/2022] Open
Abstract
Simple Summary The consumer’s liking of meat is measured in relation to color, intramuscular fat content, healthy composition of fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics, influencing the consumer’s choice, guide the market whose objective is to provide safe beef with high food characteristics. The use of agro-industrial co-products, containing appreciable amounts of vegetable oils, could be a feasible strategy to influence the quality of meat. In this study, the effect of the partially destoned olive cake supplementation on the performance, carcass characteristics, and meat quality of beef cattle was evaluated. The experiment was carried out on 45 Limousin bulls divided into three homogenous groups, fed with a diet containing 0%, 7.5%, and 15.0% of the olive cake. Results show that the olive cake supplementation influenced the animal performance, increased the tenderness of meat, the intramuscular fat content and unsaturated fatty acids (oleic acid and essential fatty acids), affecting the meat quality indices and suggesting olive cake as a strategy for the sustainability of the animal food chain, rural economies, and environment, providing healthy animal products. Abstract Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.
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28
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Liu T, Wu JP, Lei ZM, Zhang M, Gong XY, Cheng SR, Liang Y, Wang JF. Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles. Food Sci Anim Resour 2020; 40:563-577. [PMID: 32734264 PMCID: PMC7372984 DOI: 10.5851/kosfa.2020.e33] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/07/2020] [Accepted: 04/07/2020] [Indexed: 12/21/2022] Open
Abstract
This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angus× Chinese Simmental (AS), Wagyu×Chinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (p<0.10) to lower total saturated fatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA) compared with CS. Crossbreed of AS and WS had significantly (p<0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.
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Affiliation(s)
- Ting Liu
- Faculty of Animal Science and Technology,
Gansu Agricultural University, Gansu 730070,
China
| | - Jian-Ping Wu
- Faculty of Animal Science and Technology,
Gansu Agricultural University, Gansu 730070,
China
- Gansu Academy of Agricultural Sciences,
No. 1 Agricultural Academy Village Anning, Gansu
730070, China
| | - Zhao-Min Lei
- Faculty of Animal Science and Technology,
Gansu Agricultural University, Gansu 730070,
China
| | - Ming Zhang
- Faculty of Animal Science and Technology,
Gansu Agricultural University, Gansu 730070,
China
| | - Xu-Yin Gong
- Gansu Academy of Agricultural Sciences,
No. 1 Agricultural Academy Village Anning, Gansu
730070, China
| | - Shu-Ru Cheng
- Faculty of Animal Science and Technology,
Gansu Agricultural University, Gansu 730070,
China
| | - Yu Liang
- Department of Civil Engineering, College
of Technology and Engineering, Lanzhou University of
Technology, Gansu 730070, China
| | - Jian-Fu Wang
- Faculty of Animal Science and Technology,
Gansu Agricultural University, Gansu 730070,
China
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29
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Salami SA, O'Grady MN, Luciano G, Priolo A, McGee M, Moloney AP, Kerry JP. Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp. Meat Sci 2020; 168:108181. [PMID: 32417672 DOI: 10.1016/j.meatsci.2020.108181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/02/2020] [Accepted: 05/06/2020] [Indexed: 01/01/2023]
Abstract
This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT (radical scavenging activity, ferric reducing antioxidant power and iron chelating activity). Feeding DCP significantly increased the proportion of conjugated linoleic acids and polyunsaturated fatty acids in beef. Lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP) were unaffected by dietary treatment but feeding 40% DCP reduced (P < .05) lipid oxidation in aerobically-stored cooked beef patties. Beef patties stored in MAP for up to 7 days were assessed by sensory panellists to be juicier for those fed 40% DCP compared to 0% and 80% DCP. Results indicated that substitution of barley with DCP improved the fatty acid profiles of beef without negatively influencing the eating quality of beef.
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Affiliation(s)
- Saheed A Salami
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland; Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
| | - Michael N O'Grady
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Giuseppe Luciano
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Alessandro Priolo
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Mark McGee
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Aidan P Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
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30
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Kim M, Park T, Jeong JY, Baek Y, Lee HJ. Association between Rumen Microbiota and Marbling Score in Korean Native Beef Cattle. Animals (Basel) 2020; 10:ani10040712. [PMID: 32325868 PMCID: PMC7222830 DOI: 10.3390/ani10040712] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 04/04/2020] [Accepted: 04/16/2020] [Indexed: 12/27/2022] Open
Abstract
Simple Summary The ruminal microbiome affects various metabolic processes associated with animal development; however, few studies have focused on its correlation with marbling. Results of the present study show differences in ruminal microbiomes among Hanwoo Korean beef cattle, which have low or high marbling scores. By elucidating the effect of the ruminal microbiome on the marbling of Hanwoo, differentially abundant microbial taxa, ruminal taxonomic drivers of lipid metabolism, and the correlation with meat quality indices, the present study provides insights into the potential effects of microbial factors on marbling in beef cattle. Abstract This study demonstrated the potential effects of the rumen microbiota on the deposition of intramuscular fat, known as marbling. Previous studies on fatty acid metabolism in beef cattle have mostly focused on biohydrogenating rumen bacteria, whereas those on the overall rumen microbiota—to understand their roles in marbling—have not been systematically performed. The rumen microbiota of 14 Korean beef cattle (Hanwoo), which showed similar carcass characteristics and blood metabolites but different marbling scores, were analyzed by 16S rRNA gene sequencing. The rumen samples were grouped into two extreme marbling score groups of host animals as follows: LMS, marbling score≤ 4 or HMS, marbling score ≥7. Species richness tended to be higher in the HMS group, whereas the overall microbiota differed between LMS and HMS groups. RFP12, Verrucomicrobia, Oscillospira, Porphyromonadaceae, and Paludibacter were differentially abundant in the HMS group, whereas Olsenella was abundant in the LMS group. Some marbling-associated bacterial taxa also contributed to the enrichment of two lipid metabolic pathways including “alpha-linolenic acid metabolism” and “fatty acid biosynthesis” in the HMS microbiome. Taxonomic drivers of fatty acid biosynthesis, particularly in the rumen microbiome of high-marbled meat, could thus be further studied to increase the intramuscular fat content.
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Affiliation(s)
- Minseok Kim
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea; (M.K.); (J.Y.J.); (Y.B.)
- Department of Animal Science, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Korea
| | - Tansol Park
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - Jin Young Jeong
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea; (M.K.); (J.Y.J.); (Y.B.)
| | - Youlchang Baek
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea; (M.K.); (J.Y.J.); (Y.B.)
| | - Hyun-Jeong Lee
- Dairy Science Division, National Institute of Animal Science, Cheonan 31000, Korea
- Correspondence: ; Tel.: +82-41-580-3419
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31
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Giotto FM, Fruet APB, Nörnberg JL, Calkins CR, de Mello AS. Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts. Food Sci Anim Resour 2020; 40:484-494. [PMID: 32426725 PMCID: PMC7207090 DOI: 10.5851/kosfa.2020.e28] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 11/22/2022] Open
Abstract
This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron - M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%-12% of moisture, and 40% of MDGS with 45%-55% of moisture - DM basis) and fed for 190 days. The TM muscle had higher concentrations of ω6 FAs and polyunsaturated fatty acids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lower C18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGS had higher concentrations of ω6 FAs when compared to MDGS. Different moisture levels only affected FAs containing 14, 16, and 17 carbons. Different muscles, diets, and moisture levels of DGS affected the deposition of FAs in the lean.
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Affiliation(s)
- Francine M. Giotto
- Department of Agriculture, Nutrition, and
Veterinary Sciences, University of Nevada, Reno,
1664 N. Virginia St. mail stop 202, Reno, NV 89557, USA
| | - Ana Paula B. Fruet
- Department of Science and Food Technology,
Federal University of Santa Maria, Santa Maria,
1000 Roraima Av., Santa Maria, RS 97105-900, Brazil
| | - José L. Nörnberg
- Department of Science and Food Technology,
Federal University of Santa Maria, Santa Maria,
1000 Roraima Av., Santa Maria, RS 97105-900, Brazil
| | - Chris R. Calkins
- Department of Animal Sciences, University
of Nebraska, Lincoln 68583-0908,
USA
| | - Amilton S. de Mello
- Department of Agriculture, Nutrition, and
Veterinary Sciences, University of Nevada, Reno,
1664 N. Virginia St. mail stop 202, Reno, NV 89557, USA
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32
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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.
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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.
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33
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Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review. Meat Sci 2020; 163:108076. [PMID: 32066000 DOI: 10.1016/j.meatsci.2020.108076] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 01/29/2020] [Accepted: 01/29/2020] [Indexed: 02/06/2023]
Abstract
This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over baseline values or over high-carbohydrate diets. Neither low-oleic acid nor high-oleic acid ground beef increased risk factors for CVD, confirming earlier studies that used high-oleic acid oils. High-oleic acid beef can be obtained from cattle fed a corn-based finishing diet to USDA Grade of USDA Choice or greater; from beef from cattle with Japanese genetics; and from the brisket. Beef from grass-fed cattle contains more n-3 fatty acids than beef from conventionally-fed cattle, but also contains greater amounts of saturated and trans-fatty acids.
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Oliveira CVR, Schoonmaker JP, Casagrande DR, Machado Neto OR, Reis VAA, Teixeira PD, Santos LR, Ladeira MM. Effects of soybean meal versus processed whole soybean diets on the performance of young bulls and the fatty acid composition of intramuscular fat. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context It is hypothesised that the use of processed soybean for feedlot beef cattle improves feed efficiency and produces beef with a better fatty acid profile for human health. Aims This study aimed to evaluate average daily gain, feed efficiency, carcass traits, chemical composition, fatty acid profile and colour in the beef of young bulls fed diets with ground or extruded soybean. Methods A total of 60 young Zebu bulls (Nellore or Nellore crossed with other Zebu breeds) with an average initial liveweight of 320 ± 8.12 kg and an average initial age of 20 ± 2 months were randomly assigned to receive one of the following diets for 84 days: dehulled and defatted soybean meal (3.22% of ether extract), ground soybean (6.51% of ether extract) or extruded soybean (6.37% of ether extract). The fatty acid profiles of these animals were analysed using high-resolution gas chromatography. The CIE L*a*b* colour space model was used to numerically describe the colour during the aging period (0, 7, 14 and 21 days). Key results Diet had no effect on the average daily gain, feed efficiency or carcass traits of the animals (P > 0.05). Protein, ether extract and ash composition of the Longissimus lumborum (LL) muscle were not affected (P > 0.30) by the use of processed soybean grains. The ground soybean diet decreased oleic acid and C18:2 c9, t11 concentrations, but increased C18:2 t10, c12 and trans-octadecenoic acid isomer concentrations in the LL muscle compared with those in the dehulled and defatted soybean meal and extruded soybean diets (P < 0.05). Muscle from bulls fed processed soybean exhibited greater concentrations of stearic acid and saturated fatty acids, and a lower concentration of unsaturated fatty acids, as well as a decreased unsaturated fatty acids:saturated fatty acids ratio (P < 0.05). Processed soybean grains did not affect (P > 0.05) the LL muscle pH or colour. Conclusions The use of ground or extruded soybean did not affect the performance, carcass traits, LL protein, ether extract or ash composition, and had no impact on beef colour compared with the diet containing soybean meal. Processed whole soybeans in the diet did not increase unsaturated fatty acids or conjugated linoleic acid in beef compared with a diet without soybean meal. Implications Up to 20% of ground or extruded soybean in feedlot beef cattle can be used as a replacement for soybean meal and corn.
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Majewska MP, Kowalik B. Growth Performance, Carcass Characteristics, Fatty Acid Composition, and Blood Biochemical Parameters of Lamb Fed Diet with the Addition of Lingonberry Leaves and Oak Bark. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900273] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Małgorzata P. Majewska
- Department of Animal Nutrition The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences Instytucka 3, 05‐110 Jabłonna Poland
| | - Barbara Kowalik
- Department of Animal Nutrition The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences Instytucka 3, 05‐110 Jabłonna Poland
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Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation. Animal 2019; 14:1093-1101. [PMID: 31658927 DOI: 10.1017/s1751731119002507] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Currently, consumers are increasingly interested in obtaining high-quality and healthy lamb meat. Compared to grain-based diets, dietary forage legumes such as alfalfa and condensed tannin (CT)-rich sainfoin increase the levels of polyunsaturated fatty acids (PUFAs) that are beneficial for health in lamb meat thanks to their high content in PUFA and/or their impact on ruminal biohydrogenation. However, they can therefore adversely affect its oxidative stability. Thus, the impact of dietary forage legumes on lamb longissimus thoracis (LT) muscle FA composition and their stability to peroxidation was studied in 36 Romane lambs grazing alfalfa (AF; n = 12) or alfalfa plus daily supplementation with CT-rich sainfoin pellets (AS; n = 12; 15 g DM/kg BW, 42 g CT/kg DM) or stall-fed concentrate and grass hay indoors (SI; n = 12). Lambs were slaughtered at a mean age of 162 ± 8.0 days after an average experimental period of 101 ± 8.1 days. Forage legumes-grazing lambs outperformed SI lambs in LT nutritional quality, with more conjugated linoleic acids and n-3 PUFAs, especially 18:3n-3, eicosapentaenoic and docosahexaenoic acids (P < 0.001), and thus lower n-6 PUFA/n-3 PUFA and 18:2 n-6/18:3 n-3 ratios (P < 0.001). Peroxidizability index was higher (P < 0.001) in LT muscle of forage legumes-grazing lambs. Concurrently, two endogenous antioxidant enzyme activities, superoxide dismutase and glutathione peroxidase, were, respectively, similar and lower (P < 0.001) for forage legumes-grazing compared with SI lambs. A lower vitamin E level in SI lambs compared with forage legumes-grazing lambs (1.0 v. 3.8 mg/g, P < 0.001) could explain that malondialdehyde content, a marker of lipid oxidation intensity, was 0.63 µg/g in SI after 8 days in aerobic packaging conditions, whereas it remaining steady at 0.16 µg/g in forage legumes-grazing lambs. Dietary forage alfalfa thus improved FA composition of lamb LT muscle and their stability to oxidation when compared to SI lambs. However, supplementation of alfalfa-grazing lambs with CT-rich sainfoin pellets did not affect the nutritional quality of LT muscle FAs.
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Reis VA, Reis RA, Araújo TLDRD, Lage JF, Teixeira PD, Gionbelli TRS, Lanna DP, Ladeira MM. Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains. Meat Sci 2019; 160:107962. [PMID: 31683256 DOI: 10.1016/j.meatsci.2019.107962] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 08/22/2019] [Accepted: 10/03/2019] [Indexed: 01/05/2023]
Abstract
Two studies were carried out, the first with the objective to evaluate performance, beef quality and expression of genes involved in lipid metabolism in the muscle of bulls fed with or without low-fat dried distillers grains with solubles (DDGS, 21% DM) in the diet. In the second, eight rumen-fistulated bulls were assigned in a switch back design to evaluate the fatty acid profile of omasal fluid. We hypothesized that bulls fed DDGS may have an improved fatty acid profile and expression of genes involved in lipid metabolism may be altered, without affecting performance. Bulls fed DDGS had greater (P < .05) concentrations of PUFA n-6 in the omasum and muscle. CLA t10, c12 content was higher and there was lower expression of the LPL gene (P = .05) in the muscle of animals fed DDGS (P = .03). In conclusion, DDGS can be used as a protein feedstuff because it maintains beef quality.
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Affiliation(s)
- Viviane Amin Reis
- Department of Animal Science, Universidade Federal de Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | - Ricardo Andrade Reis
- Department of Animal Science, Universidade Estadual Paulista, Jaboticabal, São Paulo 14.884-900, Brazil
| | | | | | - Priscilla Dutra Teixeira
- Department of Animal Science, Universidade Federal de Lavras, Lavras, Minas Gerais 37.200-000, Brazil
| | | | - Dante Pazzanese Lanna
- Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Piracicaba, São Paulo 13418-900, Brazil
| | - Marcio Machado Ladeira
- Department of Animal Science, Universidade Federal de Lavras, Lavras, Minas Gerais 37.200-000, Brazil.
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Gleason CB, White RR. BEEF SPECIES-RUMINANT NUTRITION CACTUS BEEF SYMPOSIUM: A role for beef cattle in sustainable U.S. food production1. J Anim Sci 2019; 97:4010-4020. [PMID: 31414131 PMCID: PMC6736101 DOI: 10.1093/jas/skz173] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Accepted: 07/26/2019] [Indexed: 12/29/2022] Open
Abstract
The increasing global population, limited resource availability, and global focus on reducing greenhouse gas (GHG) emissions put pressure on animal agriculture industries to critically evaluate and optimize the role they play in a sustainable food production system. The objective of this review is to summarize evidence of the various roles that the U.S. beef industry plays in the U.S. and global agricultural systems. As the world's largest beef producer, the United States reaps considerable economic benefit from the beef industry through strong domestic and international demand, as well as employment opportunities for many Americans. Beef production contributes to GHG emissions, land use, and water use, among other critical environmental impacts but provides an important source of essential micronutrients for human consumption. The U.S. beef industry provides sufficient product to meet the protein, vitamin B12, omega-3 and -6 fatty acid requirements of 43, 137, 47, and 487 million people, respectively. In the United States, beef production was estimated to account for 53% of GHG emissions from U.S. animal agriculture and 25% of GHG emissions from all of U.S. agriculture. Footprinting studies suggest that much of the land use and water use associated with beef production are attributed to the development of feed crops or pastureland. On a global scale, beef from U.S. origin is exported to numerous developed and developing countries, representing an important international nutrient routing. Along with other prominent beef-producing nations, the United States continues to pursue a greater level of sustainability in its cattle industry, which will bear important implications for future global food security. Efforts to reduce the environmental impacts of beef production will likely be the strongest drivers of enhanced sustainability.
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Affiliation(s)
- Claire B Gleason
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA
| | - Robin R White
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA
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Natalello A, Luciano G, Morbidini L, Valenti B, Pauselli M, Frutos P, Biondi L, Rufino-Moya PJ, Lanza M, Priolo A. Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4472-4482. [PMID: 30929432 DOI: 10.1021/acs.jafc.9b00307] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This work investigated the effects of feeding whole pomegranate byproduct (WPB) to lambs on ruminal, liver, and intramuscular fatty acids (FA). Seventeen lambs, divided into two groups, were fed for 36 days with a cereal-based concentrate diet (CON) or with a concentrate diet containing 200 g/kg DM of WPB to partially replace barley and corn (WPB). The dietary treatment did not affect the final body and carcass weight, the dry matter intake, or the average daily gain. However, total polyunsaturated FA (PUFA), linolenic, rumenic (RA), and vaccenic (VA) acid were increased in liver (+15%, +32%, +344%, and +118%, respectively) and muscle (+46%, +38%, +169%, and +89%, respectively) of WPB lambs ( P < 0.05). Punicic acid and three isomers of conjugated linolenic acid were detected exclusively in the rumen and tissues of WPB-lambs. The C18:1 t10/ t11 ra tio in rumen digesta or in tissues was reduced by feeding WPB (-791%, -690%, and -456%, respectively, in rumen, liver and muscle; P < 0.001), suggesting that the WPB prevented the t10-shift rumen biohydrogenation pathway. In conclusion, the inclusion of WPB into a concentrate-based diet can be a strategy to improve the FA composition of meat, without effects on the animal performances.
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Affiliation(s)
- Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Luciano Morbidini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3) , University of Perugia , Borgo XX Giugno 74 , 06123 Perugia , Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3) , University of Perugia , Borgo XX Giugno 74 , 06123 Perugia , Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3) , University of Perugia , Borgo XX Giugno 74 , 06123 Perugia , Italy
| | - Pilar Frutos
- Instituto de Ganadería de Montaña, CSIC-Universidad de León , Finca Marzanas s/n , 24346 Grulleros, León , Spain
| | - Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Pablo J Rufino-Moya
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) , Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza) , Avda. Montan ̃ana 930 , 50059 Zaragoza , Spain
| | - Massimiliano Lanza
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
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Wang Z, Zhu B, Niu H, Zhang W, Xu L, Xu L, Chen Y, Zhang L, Gao X, Gao H, Zhang S, Xu L, Li J. Genome wide association study identifies SNPs associated with fatty acid composition in Chinese Wagyu cattle. J Anim Sci Biotechnol 2019; 10:27. [PMID: 30867906 PMCID: PMC6399853 DOI: 10.1186/s40104-019-0322-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Accepted: 01/14/2019] [Indexed: 12/29/2022] Open
Abstract
Background Fatty acids are important traits that affect meat quality and nutritive values in beef cattle. Detection of genetic variants for fatty acid composition can help to elucidate the genetic mechanism underpinning these traits and promote the improvement of fatty acid profiles. In this study, we performed a genome-wide association study (GWAS) on fatty acid composition using high-density single nucleotide polymorphism (SNP) arrays in Chinese Wagyu cattle. Results In total, we detected 15 and 8 significant genome-wide SNPs for individual fatty acids and fatty acid groups in Chinese Wagyu cattle, respectively. Also, we identified nine candidate genes based on 100 kb regions around associated SNPs. Four SNPs significantly associated with C14:1 cis-9 were embedded with stearoyl-CoA desaturase (SCD), while three SNPs in total were identified for C22:6 n-3 within Phospholipid scramblase family member 5 (PLSCR5), Cytoplasmic linker associated protein 1 (CLASP1), and Chymosin (CYM). Notably, we found the top candidate SNP within SCD can explain ~ 7.37% of phenotypic variance for C14:1 cis-9. Moreover, we detected several blocks with high LD in the 100 kb region around SCD. In addition, we found three significant SNPs within a 100 kb region showing pleiotropic effects related to multiple FA groups (PUFA, n-6, and PUFA/SFA), which contains BAI1 associated protein 2 like 2 (BAIAP2L2), MAF bZIP transcription factor F (MAFF), and transmembrane protein 184B (TMEM184B). Conclusions Our study identified several significant SNPs and candidate genes for individual fatty acids and fatty acid groups in Chinese Wagyu cattle, and these findings will further assist the design of breeding programs for meat quality in cattle.
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Affiliation(s)
- Zezhao Wang
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China.,2National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, 100193 China
| | - Bo Zhu
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Hong Niu
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Wengang Zhang
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Ling Xu
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Lei Xu
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China.,3Institute of Animal Husbandry and Veterinary Research, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Yan Chen
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Lupei Zhang
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xue Gao
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Huijiang Gao
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Shengli Zhang
- 2National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, 100193 China
| | - Lingyang Xu
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Junya Li
- 1Innovation Team of Cattle Genetic Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
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Nguyen DV, Malau-Aduli BS, Cavalieri J, Nichols PD, Malau-Aduli AE. Supplementation with plant-derived oils rich in omega-3 polyunsaturated fatty acids for lamb production. Vet Anim Sci 2018; 6:29-40. [PMID: 32734050 PMCID: PMC7386694 DOI: 10.1016/j.vas.2018.08.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 03/01/2018] [Accepted: 08/01/2018] [Indexed: 12/01/2022] Open
Abstract
In this report, an overview of the health benefits of omega-3 long-chain (≥C20) polyunsaturated fatty acids (n-3 LC-PUFA) and recent progress in using alpha linolenic acid (ALA) rich sources derived from oilseeds to enhance productive performance, n-3 PUFA profiles and sensory properties of lamb for human consumption is reviewed. Omega-3 LC-PUFA can prevent mental health issues and chronic human disorders including cancer, cardiovascular and inflammatory diseases. The median amount of n-3 LC-PUFA consumption is generally lacking in Western diets. More attention is now being paid to the use of innovative nutritional strategies to improve PUFA content in ruminants, which could subsequently increase the content of health-benefitting n-3 LC-PUFA for human consumption. The richest sources of dietary n-3 LC-PUFA are derived from marine products, while forage and oilseeds such as flaxseed, canola, and their oils are abundant in ALA. Numerous studies have shown that dietary ALA increases n-3 LC-PUFA levels of edible tissues. However, other studies concluded that ALA rich supplementation led to no differences in tissue FA profiles because of extensive biohydrogenation of dietary ALA, limited conversion from ALA to n-3 LC-PUFA and low incorporation of n-3 LC-PUFA into edible tissues. Generally, the inclusion of ALA rich sources in lamb diets potentially increases ALA content in lamb. It is proposed that supplementing ruminants with ALA-rich sources at or below 6% can promote n-3 PUFA profiles in lamb and is unlikely to have negative effects on feed intake, growth, carcass and sensory properties.
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Affiliation(s)
- Don V. Nguyen
- Animal Genetics and Nutrition, Veterinary Science Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia
- National Institute of Animal Science, Hanoi 129909, Viet Nam
| | - Bunmi S. Malau-Aduli
- College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia
| | - John Cavalieri
- Animal Genetics and Nutrition, Veterinary Science Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia
| | - Peter D. Nichols
- Animal Genetics and Nutrition, Veterinary Science Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia
- CSIRO Oceans & Atmosphere, PO Box 1538, Hobart, TAS 7001, Australia
| | - Aduli E.O. Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Science Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia
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Borden SA, Damer HN, Krogh ET, Gill CG. Direct quantitation and characterization of fatty acids in salmon tissue by condensed phase membrane introduction mass spectrometry (CP-MIMS) using a modified donor phase. Anal Bioanal Chem 2018; 411:291-303. [PMID: 30470916 DOI: 10.1007/s00216-018-1467-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 10/15/2018] [Accepted: 10/31/2018] [Indexed: 12/15/2022]
Abstract
Existing mass spectrometric methods for the analysis of fatty acids often require derivatization, chromatographic separations, and/or extensive sample preparation. Direct mass spectrometry strategies can avoid these requirements, but may also suffer from poor quantitation and/or lack of sensitivity. Condensed phase-membrane introduction mass spectrometry (CP-MIMS) provides direct quantitative measurements of analytes in complex samples with little or no sample preparation. CP-MIMS uses a semipermeable membrane to transfer neutral, hydrophobic compounds from real-world samples to a mass spectrometer. The results presented utilize aqueous/organic sample solvent (donor) mixtures to allow for the sensitive (pptr) detection of a range of fatty acids. The relative sensitivity across a homologous series of fatty acids is observed to change, favoring short- or long-chain fatty acids, depending on the amount of miscible co-solvent added to the donor phase. Further, lithium acetate added online via the acceptor phase was used in tandem mass spectrometry experiments to determine the location of double bonds in polyunsaturated fatty acids (PUFAs). The method was applied to direct measurements and structural determinations for selected PUFAs in salmon tissue samples. Standard addition was employed to quantify the amount of PUFAs in a variety of salmon samples, yielding 0.27-0.42 and 0.40-0.84 w/w % for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively, for Sockeye and Chinook salmon, in good agreement with the literature. This work presents, to our knowledge, the first use of CP-MIMS for the direct analysis of fatty acids in oily foodstuff samples. Graphical abstract ᅟ.
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Affiliation(s)
- Scott A Borden
- Applied Environmental Research Laboratories (AERL), Department of Chemistry, Vancouver Island University, 900 Fifth Street, Nanaimo, British Columbia, V9R 5S5, Canada.,Department of Chemistry, University of Victoria, 3800 Finnerty Road, Victoria, British Columbia, V8P 5C2, Canada
| | - Hannah N Damer
- Applied Environmental Research Laboratories (AERL), Department of Chemistry, Vancouver Island University, 900 Fifth Street, Nanaimo, British Columbia, V9R 5S5, Canada
| | - Erik T Krogh
- Applied Environmental Research Laboratories (AERL), Department of Chemistry, Vancouver Island University, 900 Fifth Street, Nanaimo, British Columbia, V9R 5S5, Canada.,Department of Chemistry, University of Victoria, 3800 Finnerty Road, Victoria, British Columbia, V8P 5C2, Canada
| | - Chris G Gill
- Applied Environmental Research Laboratories (AERL), Department of Chemistry, Vancouver Island University, 900 Fifth Street, Nanaimo, British Columbia, V9R 5S5, Canada. .,Department of Chemistry, University of Victoria, 3800 Finnerty Road, Victoria, British Columbia, V8P 5C2, Canada. .,Department of Chemistry, Simon Fraser University, 8888 University Drive, Burnaby, British Columbia, V5A 1S6, Canada. .,Department of Environmental and Occupational Health Sciences, University of Washington, 1959 NE Pacific Street, Seattle, WA, 98195, USA.
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Vahmani P, Rolland DC, Gzyl KE, Baines DDS, Dugan MER. The Growth-Inhibiting Effects of Beef Fatty Acids on MCF-7 Cells Are Influenced Mostly by the Depot Location and Inconsistently by the Biohydrogenation Intermediate Content. Lipids 2018; 53:699-708. [PMID: 30255942 DOI: 10.1002/lipd.12085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 12/28/2022]
Abstract
Biohydrogenation intermediates (BHI) including conjugated linoleic acid (CLA) isomers are formed during ruminal biohydrogenation of polyunsaturated fatty acids (PUFA) in ruminants. Although many studies have examined the anticarcinogenic effects of CLA, few studies have reported the anticarcinogenic properties of BHI in their natural form found in dairy and beef fats. The present study compared the growth-inhibitory effects of fatty acids from beef perirenal fat (PRF) or subcutaneous fat (SCF) with low or high levels of BHI in MCF-7 human breast cancer cells. Cells were exposed for 72 h to media containing increasing doses (50 to 400 μM) of different beef fat treatments. Fatty-acid analysis showed that BHI were readily incorporated into cell phospholipids (PL) in a treatment-dependent manner, but higher BHI in PL did not consistently inhibit growth. Culturing with low-BHI PRF or high-BHI PRF did not lead to growth inhibition, but low-BHI SCF inhibited growth, and inhibition was further increased by high-BHI SCF. Other classes of fatty acids may, therefore, be interacting with BHI resulting in differential effects on growth inhibition in human breast cancer cells.
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Affiliation(s)
- Payam Vahmani
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta, T4L 1W1, Canada
| | - David C Rolland
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta, T4L 1W1, Canada
| | - Katherine E Gzyl
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta, T4L 1W1, Canada
| | - Danica D S Baines
- Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, 5403 1st Ave S., Lethbridge, Alberta, T1J 4B1, Canada
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta, T4L 1W1, Canada
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Abstract
The present review will present the recent published results and discuss the main effects of nutrients, mainly fatty acids, on the expression of genes involved in lipid metabolism. In this sense, the review focuses in two phases: prenatal life and finishing phase, showing how nutrients can modulate gene expression affecting marbling and fatty acid profile in meat from ruminants. Adiposity in ruminants starts to be affected by nutrients during prenatal life when maternal nutrition affects the differentiation and proliferation of adipose cells enhancing the marbling potential. Therefore, several fetal programming studies were carried out in the last two decades in order to better understand how nutrients affect long-term expression of genes involved in adipogenesis and lipogenesis. In addition, during the finishing phase, marbling becomes largely dependent on starch digestion and glucose metabolism, being important to create alternatives to increase these metabolic processes, and modulates gene expression. Different lipid sources and their fatty acids may also influence the expression of genes responsible to encode enzymes involved in fat tissue deposition, influencing meat quality. In conclusion, the knowledge shows that gene expression is a metabolic factor affecting marbling and fatty acid profile in ruminant meat and diets and their nutrients have direct effect on how these genes are expressed.
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Bureš D, Bartoň L. Performance, carcass traits and meat quality of Aberdeen Angus, Gascon, Holstein and Fleckvieh finishing bulls. Livest Sci 2018. [DOI: 10.1016/j.livsci.2018.06.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Petri RM, Vahmani P, Yang HE, Dugan MER, McAllister TA. Changes in Rumen Microbial Profiles and Subcutaneous Fat Composition When Feeding Extruded Flaxseed Mixed With or Before Hay. Front Microbiol 2018; 9:1055. [PMID: 29887841 PMCID: PMC5981202 DOI: 10.3389/fmicb.2018.01055] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Accepted: 05/03/2018] [Indexed: 12/25/2022] Open
Abstract
Extruded flaxseed (25%) and ground hay (75%) were each fed (DM basis) either together in a total mixed ration (TMR) or as flaxseed first followed by hay (non-TMR) to three pens of eight crossbred steers (n = 24 per diet) for 240 days. Compared to TMR, feeding non-TMR enriched subcutaneous fat with α-linolenic acid (ALA, 18:3n-3) and its biohydrogenation intermediates including vaccenic acid [trans(t)11-18:1], rumenic acid [cis(c)9,t11-conjugated linoleic acid] and conjugated linolenic acid (CLnA). Rumen microbial analysis using QIIME indicated that 14 genera differed (P ≤ 0.05) between TMR and the non-TMR. Azoarcus and Streptococcus were the only genera which increased in relative abundance in the TMR fed steers, whereas Methanimicrococcus, Moryella, Prevotella, Succiniclasticum, Succinivibrio, Suttenella, and TG5 decreased as compared to steers fed the non-TMR. Among these, Moryella, Succiniclasticum, and Succinivibrio, spp. were correlated with fatty acid profiles, specifically intermediates believed to be components of the major biohydrogenation pathway for ALA (i.e., t11, c15-18:2, c9, t11, c15-18:3, and total CLnA). In addition, negative correlations were found between the less abundant Ruminoccocus-like OTU60 and major ALA biohydrogenation intermediates, as well as positive correlations with several intermediates from alternative pathways that did not involve the formation of trans 11 double bonds. The present results suggest a number of pathways for ALA biohydrogenation are operating concurrently in the rumen, with their balance being influenced by diet and driven by less abundant species rather than members of the core bacterial population.
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Affiliation(s)
- Renee M Petri
- Department for Farm Animals and Veterinary Public Health, Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Vienna, Austria
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada
| | - Hee Eun Yang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| | - Michael E R Dugan
- Department for Farm Animals and Veterinary Public Health, Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Vienna, Austria
| | - Tim A McAllister
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
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47
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Effect of diet lipid source (linseed vs. soybean) and gender on performance, meat quality and intramuscular fatty acid composition in fattening lambs. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2017.11.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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48
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Combined Short-Path Distillation and Solvent-Assisted Crystallization of Beef Fatty Acid Methyl Esters. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3054-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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49
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van Leeuwen KA, Camin F, Jerónimo E, Vasta V, Prenzler PD, Ryan D, Bessa RJB. Dietary Effects on Stable Carbon Isotope Composition of Fatty Acids in Polar and Neutral Fractions of Intramuscular Fat of Lambs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9404-9411. [PMID: 28972778 DOI: 10.1021/acs.jafc.7b02999] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study we measured δ13C values of the main fatty acids (FA) present in neutral and polar intramuscular lipids of meat samples from 24 lambs, fed with four different diets supplemented with sunflower and linseed oil and the tanniferous shrub Cistus ladanifer L. The objective was to understand if the increase in intramuscular fat observed in lambs fed simultaneously C. ladanifer and oil was explained mostly by incorporation of diet derived FA or by increased de novo FA synthesis. De novo FA synthesis was evaluated by 13C enrichment (‰) of 16:0 in intramuscular lipids compared to bulk diet or compared to dietary 16:0. Oil reduced 13C enrichment of 16:0 in muscle lipid but had no effect when the diet included C. ladanifer (P value <0.01). Thus, dietary C. ladanifer blocked the inhibitory effects of lipid supplementation on de novo FA synthesis.
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Affiliation(s)
- Katryna A van Leeuwen
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) , Via E. Mach 1, 38010, San Michele all'Adige, Trentino, Italy
- School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University , Wagga Wagga New South Wales 2678, Australia
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) , Via E. Mach 1, 38010, San Michele all'Adige, Trentino, Italy
| | - Eliana Jerónimo
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja) , 7801-908 Beja, Portugal
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora , Évora, Portugal
| | - Valentina Vasta
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A) , via Valdisavoia 5, 95123, Catania, Italy
| | - Paul D Prenzler
- School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University , Wagga Wagga New South Wales 2678, Australia
| | - Danielle Ryan
- School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University , Wagga Wagga New South Wales 2678, Australia
| | - Rui J B Bessa
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa , Avenida da Universidade Técnica, 1300-477, Lisboa, Portugal
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50
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Abstract
The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.
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