Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle

Correa, Lísia Bertonha; Netto, Arlindo Saran; Silva, Janaina Silveira da; Cônsolo, Nara Regina Brandão; Pugine, Silvana Marina Piccoli; Melo, Mariza Pires de; Santana, Roberta Silva de Souza; Zanetti, Marcus Antônio

doi:10.1016/j.livsci.2022.104850

Cited by 10 publications

(7 citation statements)

References 55 publications

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“…According to a study by Correa et al (2022) , incorporating canola oil into the diet of Nellore cattle resulted in increased levels of unsaturated fat, ω-3, and conjugated linoleic acid in their meat. This led to an improved ω-6/ω-3 ratio and reduced the saturated fat content.…”

Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

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Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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“…Regarding their reduction, different combinations of lipids and proteins may produce particles with different densities such as HDL, LDL, and VLDL [ 48 ]. Furthermore, dietary Se may reduce VLDL- and LDL-cholesterol, regulating the HMG-CoA reductase enzyme by decreasing glutathione peroxidase (GSH) and increasing oxidized glutathione (GSSG) activities [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Inclusion of Sunflower Oil, Organic Selenium, and Vitamin E on Milk Production and Composition, and Blood Parameters of Lactating Cows

Netto

Silva

Martins

et al. 2022

Animals

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Aiming to improve milk quality and animal health, the effects of the inclusion of sunflower oil with added organic selenium (Se) and vitamin E in the diets of lactating cows were evaluated. Twenty-four multiparous lactating Jersey cows were randomly enrolled into four treatments: CON (control); SEL [2.5 mg organic Se kg−1 dry matter (DM) + 1000 IU vitamin E daily]; SUN (sunflower oil 3% DM); and SEL + SUN (sunflower oil 3% DM + 2.5 mg organic Se kg−1 DM + 1000 IU vitamin E daily). The experimental period was 12 weeks with 14 days for acclimation. Cows were milked twice a day. Dry matter intake, milk production, and composition were measured daily and analyzed in a pooled 4-week sample. On day 84, white blood cell counts, as well as serum and milk Se and vitamin E levels, were assessed. Supplementation with selenium and vitamin E alone or combined with sunflower oil increased milk production, and increased the serum and milk concentrations of those nutrients. The inclusion of sunflower oil reduced fat content and DM intake but also altered the milk fatty acid profile, mainly increasing levels of trans 11 C18:1 (vaccenic) and cis 9 trans 11 conjugated linoleic acid (CLA). Our results indicate that supplementation with sunflower oil, Se and vitamin E provides beneficial effects on animal performance and milk composition, which could be an important source of CLA and antioxidants (Se and vitamin E) for human consumption.

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“…Additionally, the activation of prostaglandin E2 (PGE2) and transforming growth factor beta (TGF-β) signaling pathways has been implicated in this process (Wang, Wei, et al, 2022). Red meat is known to be high in saturated fatty acids and cholesterol, which is partially responsible for the steady increase in prostate cancer incidence and mortality (Correa et al, 2022;. 4-Hydroxynonenal, derived from intracellular lipid peroxidation, is the most representative substance in the aldehyde group products of cellular lipid peroxidation.…”

Section: Introductionmentioning

confidence: 99%

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention in the field of food. This updated review has several Neu5Gc aspects given including biosynthetic pathway of Neu5Gc and its accumulation in the human body, the distribution of Neu5Gc in food, the methods for detecting Neu5Gc, and most importantly, a systematic review of the existing methods for reducing the content of Neu5Gc in red meat and processed meat. It also provides some insights into the current status and future directions in this area.

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Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle

Cited by 10 publications

References 55 publications

Strategies for Healthier Meat Foods: An Overview

Strategies for Healthier Meat Foods: An Overview

Inclusion of Sunflower Oil, Organic Selenium, and Vitamin E on Milk Production and Composition, and Blood Parameters of Lactating Cows

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

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