Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls

Haak, L.; Balcaen, Annelies; Claeys, Erik; Demeyer, Daniël; Smet, Stefaan De

doi:10.1016/s0309-1740(03)00105-0

Cited by 96 publications

(68 citation statements)

References 25 publications

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“…However, the results of this study are supported by other studies, such as those of Engle et al (2000) and Beaulieu et al (2002), who used 4% and 5% soybean oil supplements, respectively, and did not observe any increase in the c 9,t 11-18:2 content. Similarly, Raes et al (2004) found no significant differences in the t 11-18:1 or Means within rows with different superscript differ significantly (P < 0.05).…”

Section: Meat Qualitymentioning

confidence: 74%

“…The reason for the lack of a significant increase of c 9,t 11-18:2 in the intramuscular fat after the addition of oils rich in 18:2 and 18:3 is not clear. The above-mentioned authors (Raes et al, 2004) suggest that it is due to lower activity of the Δ 9 desaturase, which could affect the endogenous production of c 9,t 11-18:2. In this trial and others that showed no increase in c 9,t 11-18:2, the animals were fed with a diet based on concentrate, while in studies showing increased c 9,t 11-18:2, steers were fed on forage and concentrate.…”

Section: Meat Qualitymentioning

confidence: 99%

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Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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Section: Meat Qualitymentioning

confidence: 74%

Section: Meat Qualitymentioning

confidence: 99%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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“…These fatty acids are harmful to human health, causing hypercholesterolemia. Raes et al (2004) evaluated the fatty acid composition of beef cattle fed diets with similar levels of linoleic acid and found differences in the lipid composition between the L. thoracis and T. brachii muscles. The authors claimed that the differences were due to the amounts of triglycerides and phospholipids found in the muscles.…”

Section: Resultsmentioning

confidence: 99%

“…According to Raes et al (2004), the highest amount of triacylglycerol compared to phospholipid provides higher levels of saturated and polyunsaturated fatty acids.…”

Section: Resultsmentioning

confidence: 99%

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g -1 , respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.Keywords: Conjugated linoleic acid, cholesterol, ether extract, meat cuts, protein.Composição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleo RESUMO. Objetivou-se avaliar as diferenças na composição química e lipídica do contrafilé (Longissimus thoracis) e da picanha (Biceps femoris) in natura ou assados de bovinos alimentados com diferentes fontes de óleo. Para isto, foram utilizadas amostras, seccionadas em bifes de 2,54 cm, do contrafilé e da picanha, provenientes de 35 carcaças de tourinhos da raça Nelore, confinados por 96 dias e abatidos com peso médio de 532,17 ± 30,25 kg e 24 meses de idade. A picanha apresentou os valores mais baixos de proteína e cinzas (18,57 e 0,90%, respectivamente). No entanto, os maiores teores de extrato etéreo também foram encontrados para este corte comparado ao contrafilé (3,37 e 1,90%, respectivamente). Maiores teores de colesterol foram encontrados na picanha em relação ao contrafilé (40,91 e 30,93 mg 100 g -1 , respectivamente). O contrafilé in natura apresentou menores teores de ácidos graxos saturados e maiores quantidades de ácidos graxos poli-insaturados. Para as relações dos ácidos graxos ômega-6: ômega-3, os melhores valores foram encontrados na carne in natura. O contrafilé, no presente estudo, mostrou-se mais saudável pela maior quantidade de ácidos graxos poli-insaturados que a picanha. Assar a carne diminui os teores de ácidos graxos poli-insaturados, ômega-3 e ômega-6, além da relação ômega-6: ômega-3.Palavras-chave: Ácido linoleico conjugado, colesterol, extrato etéreo, cortes cárneos, proteína.

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“…Fatty acids methyl esters (FAME) were analysed on a Hewlett-Packard 6890 gas chromatograph (Hewlett-Packard Co., Belgium) with a CPSil88 column for FAME (100 m £ 0.25 mm £ 0.2 mm; Chrompack Inc., The Netherlands). For more detailed information about the GC analysis of rumen, abomasum, intramuscular and subcutaneous fat samples we refer to Raes et al (2004). For the grass FA the following temperature program was used: 1508C for 2 min, followed by an increase at a rate of 18C/min until 2008C.…”

Section: Pasturesmentioning

confidence: 99%

Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat

Lourenço

Ranst

Smet

et al. 2007

Animal

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In order to study the effect of grazing pastures with a different botanical composition on rumen and intramuscular fatty acid metabolism, 21 male lambs were assigned to three botanically different pastures: botanically diverse (BD) (consisting for 65% of a variety of grass species); Leguminosa rich (L) (consisting for 61% of Leguminosae) and intensive English ryegrass (IR) (with 69% Lolium perenne). Pastures were sampled weekly for 12 weeks for analysis of their fatty acid content and composition and on nine occasions to determine the botanical composition. Ruminal and abomasal contents were sampled at slaughter and muscle and subcutaneous fat 24 h after slaughter. All samples were prepared and analysed for fatty acid composition. The L pasture showed a higher fatty acid content (29.8 mg/g dry matter (DM) v. 18.5 and 25.5 mg/g DM, for BD and IR pastures, respectively), but the sum of the proportions of the major polyunsaturated fatty acids, C18:2 n-6 and C18:3 n-3, were similar for the three pastures (69.9, 69.4 and 71.1% of fatty acids methyl esters (FAME) for BD, L and IR pastures, respectively). The BD pasture was richer in C18:2 n-6 (18.2% of FAME), while IR pasture had a higher C18:3 n-3 content (57.2% of FAME). Rumen data showed that animals grazing the BD pasture presented higher proportions of biohydrogenation intermediates, mainly C18:1 t11, C18:2 t11c15 and CLA c9t11, suggesting an inhibition of biohydrogenation. These changes were associated with shifts in the rumen microbial population as indicated by differences in the rumen pattern of volatile fatty acids, microbial odd-and branched-chain fatty acids. In L pasture animals, the content of C18:2 n-6 and C18:3 n-3 in the abomasum and subcutaneous fat was higher. Finally, higher proportions of C20:4 n-6, C20:5 n-3 and C22:5 n-3 and higher indices for elongation and desaturation activity in the intramuscular fat of BD grazing animals suggest some stimulation of elongation and desaturation of long-chain fatty acids, although this also might have been provoked partially by reduced fat deposition (due to a lower growth rate of the animals).

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Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls

Cited by 96 publications

References 25 publications

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat

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