Conservation of conjugated linoleic, trans‐vaccenic and long chain omega‐3 fatty acid content in raw and cooked lamb from two cross‐breeds

Knight, T. W.; Knowles, Scott O.; Death, A. F.; Cummings, Tracey L.; Muir, P. D.

doi:10.1080/00288233.2004.9513580

Cited by 15 publications

(14 citation statements)

References 20 publications

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“…The concentrations of both CLA and TVA in the LT from the lambs in this trial were lower than the concentrations of 1.9 g CLA and 4.7 g TVA 100 g-1 TFA found in lambs that had grown for 17 weeks on their mothers to a carcass weight of 18.5 kg before being slaughtered (Knight et al 2004). Those ewes grazed only grass and the lambs grew at 300 g day -1 , which could only have been achieved with high milk intakes by the lambs.…”

Section: Discussionmentioning

confidence: 83%

“…Dietary TVA has been shown to be a precursor for CLA in mice (Santora et al 2000) and humans (Salminen et al 1998). This suggests TVA in ruminant meat could be considered an additional dietary precursor of CLA in humans, especially since the concentrations of TVA in beef and lamb are up to five-fold higher than the concentrations of CLA (Knight et al 2003(Knight et al , 2004.…”

Section: Introductionmentioning

confidence: 99%

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Conjugated linoleic acid concentration (CLA) in them. longissimus thoracisof the offspring of Romney ewes screened for high and low CLA in their milkfat

Knight

Tavendale

Death

et al. 2004

New Zealand Journal of Agricultural Research

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Total conjugated fatty acid concentration in milk from 131 lactating Romney ewes at about the fourth week of lactation was measured spectrophotometrically to identify 20 ewes with high and 20 ewes with low concentrations of conjugated linoleic acid (CLA) in the total fatty acid (TFA) of their milk. The persistence of these differences in CLA concentration was measured in milk from this and a subsequent lactation. The CLA concentration was also measured in plasma collected from these ewes 6 months after their lambs were weaned and in the m. longissimus thoracis (LT) of the offspring from these ewes. Allocation of ewes to the High CLA and Low CLA groups were confirmed by measuring the CLA concentration in the milkfat using gas liquid chromatography (GLC) (r = 0.73; P < 0.001). High CLA ewes had higher (P < 0.001) concentrations of CLA than Low CLA ewes in milkfat collected in the fourth week (2.55 versus 1.49 ± 0.07 g 100 g -1 TFA) and eighth week (2.18 versus 1.66 ± 0.09 g 100 g -1 TFA) of lactation, during the subsequent lactation (1.36 versus 0.90 ± 0.08 g 100 g -1 TFA), and in plasma collected 6 months after weaning (0.41 versus 0.34 ± 0.02 g 100 g -1 TFA; P < 0.05). Differences between the groups in transvaccenic acid (TVA) concentrations were consistent with the differences in CLA concentrations in milk and plasma. Lambs slaughtered at 28 weeks of age (12 weeks post-weaning) from High CLA ewes had a 37% higher (P < 0.05) CLA concentration in the TFA extracted from the LT than lambs from Low CLA ewes (0.82 versus 0.60 ± 0.06 g 100 g -1 TFA). Single-born lambs from the High and Low CLA groups had a 35% higher (P < 0.01) CLA concentration in the LT than twin-born lambs from these groups (0.81 versus 0.60 ± 0.06 g 100 g -1 TFA), suggesting that differences in CLA concentration in the meat were due to differences in the ingestion of CLA in milk. It is concluded that a higher concentration of CLA in the milkfat of ewes resulted in a higher concentration of CLA in the meat from their lambs and that the ranking of ewes for concentration of CLA in milkfat persisted for at least two lactations.

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Section: Discussionmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Conjugated linoleic acid concentration (CLA) in them. longissimus thoracisof the offspring of Romney ewes screened for high and low CLA in their milkfat

Knight

Tavendale

Death

et al. 2004

New Zealand Journal of Agricultural Research

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“…This water loss was higher compared to 27.1% by micro-waving or 36.5% by broiling lamb meat to a core temperature of 75 7C [16]. Cooking lamb meat under a fan grill to 82 7C increased the cooking loss also to 45% [17]. The cooking loss was not affected by sex, feeding or storage time.…”

Section: Resultsmentioning

confidence: 81%

“…Badiani et al [21] reported no effect of different cooking procedures (dry-heat and moist-heat) on PUFA percentages in lamb muscle lipids. In another work, the cooking (at 200 7C) of lean intact longissimus lamb muscles or trimmed muscles reduced the percentage but increased the concentration of PUFA [17]. Grilling of chicken breast to an internal temperature of 85-90 7C with sunflower oil increased the UFA/SFA and PUFA/SFA ratios in comparison to raw samples [23].…”

Section: Storage and Processing Effectsmentioning

confidence: 95%

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Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils

Nuernberg

Kuechenmeister

Nuernberg

et al. 2006

Eur. J. Lipid Sci. Technol.

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The purpose of the study was to assess changes in the fatty acid composition of raw and grilled pig muscles after different storage periods. A total of 13 female and 12 castrated Pietrain×German Landrace pigs were fed a basal concentrate diet supplemented with 5% olive oil or 5% linseed oil during the growing‐finishing period. An entire cut of the pork loin with bone (15th rib to 5th lumbar vertebra) was stored at 5 °C for 48, 96 or 144 h. Simultaneous analyses of intramuscular fat and lipid composition were carried out on raw and grilled longissimus muscles following different storage intervals. Dietary inclusion of linolenic acid by linseed oil feeding effectively increased the long‐chain n‐3 fatty acids, whereas in the olive oil group the oleic acid in pork was higher. Mean total lipid ranged from 1.8 to 2.3% for raw and from 2.6 to 3.5% for grilled pork chops. The relative proportions of lauric acid, stearic acid and oleic acid significantly increased with storage time, while the percentages of linoleic, arachidonic, eicosapentaenoic acid and the sum of polyunsaturated fatty acids, especially n‐6 fatty acids, were decreased. Compared with raw muscle, grilling affected the relative fatty acid profile only slightly. Related to the original weight, storage and grilling increased the total fatty acid contents and the sum of saturated, monounsaturated, n‐6 and n‐3 fatty acids of loin chops, as a result of water losses.

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Total Lipids of Sarda Sheep Meat that Include the Fatty Acid and Alkenyl Composition and the CLA and Trans‐18:1 Isomers

Santercole

Mazzette

Santis

et al. 2007

Lipids

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The total lipids of the longissimus dorsi muscle were analyzed from commercial adult Sarda sheep in Sardina taken from local abattoirs, and in the subsequent year from three local farms in the Sassari region that provided some information on the amount and type of supplements fed to the pasture-fed sheep. The complete lipid analysis of sheep meat included the fatty acids from O-acyl and N-acyl lipids, including the trans- and conjugated linoleic acid (CLA) isomers and the alk-1-enyl ethers from the plasmalogenic lipids. This analysis required the use of a combination of acid- and base-catalyzed methylation procedures, the former to quantitate the O-acyl, N-acyl and alkenyl ethers, and the latter to determine the content of CLA isomers and their metabolites. A combination of gas chromatographic and silver-ion separation techniques was necessary to quantitate all of the meat lipid constituents, which included a prior separation of the trans-octadecenoic acids (18:1) and a separation of fatty acid methyl esters and the dimethylacetals (DMAs) from the acyl and alk-1-enyl ethers, respectively. The alk-1-enyl moieties of the DMAs were analyzed as their stable cyclic acetals. In general, about half of the meat lipids were triacylglycerols, even though excess fat was trimmed from the meat. The higher fat content in the meat appears to be related to the older age of these animals. The variation in the trans-18:1 and CLA isomer profiles of the Sarda sheep obtained from the abattoirs was much greater than in the profiles from the sheep from the three selected farms. Higher levels of 10t-18:1, 7t9c-18:2, 9t11c-18:2 and 10t12c-18:2 were observed in the commercial sheep meat, which reflected the poorer quality diets of these sheep compared to those from the three farms, which consistently showed higher levels of 11t-18:1, 9c11t-18:2 and 11t13c-18:2. In the second study, sheep were provided with supplements during the spring and summer grazing season, which contributed to higher levels of 11t-18:1 and 9c11t-18:2. The farm that provided a small amount of supplements during the spring had the better lipid profile at both time periods. The polyunsaturated fatty acid (PUFA) content was higher in the meat from Sarda sheep from the three farms than in the meat from those sheep obtained from commercial slaughter operations. The plasmalogenic lipid content ranged from 2 to 3% of total lipids, the alk-1-enyl ethers consisted mainly of saturated and monounsaturated moieties, and the trans-18:1 profile was similar to that of the FA. The n-6 (6-8%) and n-3 PUFA (2-3%) contents, the n-6/n-3 ratio (3:1), as well as the saturated fatty acid (SFA) content (42-45%) and the SFA to PUFA ratio (4:1 to 5:1) of the Sarda sheep from the three farms were comparable to sheep meat lipids found in similar commercial operations in Europe. Inclusion of small amounts of supplements for the grazing Sarda sheep resulted in improved quality of sheep meat lipids.

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Conservation of conjugated linoleic, trans‐vaccenic and long chain omega‐3 fatty acid content in raw and cooked lamb from two cross‐breeds

Cited by 15 publications

References 20 publications

Conjugated linoleic acid concentration (CLA) in them. longissimus thoracisof the offspring of Romney ewes screened for high and low CLA in their milkfat

Conjugated linoleic acid concentration (CLA) in them. longissimus thoracisof the offspring of Romney ewes screened for high and low CLA in their milkfat

Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils

Total Lipids of Sarda Sheep Meat that Include the Fatty Acid and Alkenyl Composition and the CLA and Trans‐18:1 Isomers

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