Factors affecting the variation in fatty acid concentrations in lean beef from grass‐fed cattle in New Zealand and the implications for human health

Knight, T. W.; Knowles, Scott O.; Death, A. F.; West, J; Agnew, Michael; Morris, C. A.; Purchas, R. W.

doi:10.1080/00288233.2003.9513534

Cited by 30 publications

(23 citation statements)

References 25 publications

(45 reference statements)

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“…These results are consistent with those of Peterson et al (2002) who found that, despite variations in diet, the ranking of dairy cows for CLA concentration in milkfat was maintained over the lactation. Breed and sire effects on CLA and TVA concentrations have been reported in beef, indicating that genotype can affect the concentrations of these FA (Knight et al 2003). The CLA concentration in milkfat from ewes of 1.5-2.6 g 100 g -1 TFA was similar to the values of 1.2-2.2 g CLA 100 g-1 TFA in the milkfat of New Zealand dairy cows fed grass (Kay et al 2002).…”

Section: Discussionsupporting

confidence: 48%

“…Saponification of the lipids and methylation of the subsequent FA in milk, plasma, and lamb meat extracts, and the GLC analysis of the FA were similar to the method described by Knight et al (2003). The GLC analyses for milk used a BPX 70 column with a column of 10 m length, 0.1 mm internal diameter, and 0.1 (Am thickness with an injection volume of 0.1 |Al, whereas for plasma, a column of 30 m length, 0.32 mm internal diameter, and 0.25 (Am thickness with an injection volume of 1 | Al was used.…”

Section: Saponification Methylation and Glc Analysismentioning

confidence: 94%

“…However, even for animals on the same diet there are large variations in CLA and TVA concentrations among animals. Knight et al (2003) found coefficients of variation of 30-90% for CLA and TVA concentrations in grass-fed beef, and significant breed and sire effects on the concentrations of these FA, indicating there were genetic influences on CLA and TVA concentrations. Similarly, Kelly et al (1998) found a five-fold variation in the CLA concentration of milkfat although all the cows were on the same diet.…”

Section: Introductionmentioning

confidence: 99%

“…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%

“…Extraction of FA from the LT of the lambs was by the method described for beef by Knight et al (2003), with part of the extract being used to determine lipid content of the dried meat gravimetrically and the rest being used for the GLC analysis.…”

Section: Extractions Of Fatty Acids For Glc Analysesmentioning

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: Discussionsupporting

confidence: 48%

Section: Saponification Methylation and Glc Analysismentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Extractions Of Fatty Acids For Glc Analysesmentioning

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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Rump and shoulder muscles from grass and linseed fed cattle as important sources of n‐3 fatty acids for beef consumers

Kronberg

Scholljegerdes

Maddock

et al. 2017

Euro J Lipid Sci & Tech

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Ground beef has potential to be a relatively inexpensive and sustainable source of n‐3 fatty acids (FA) for people who frequently consume it, but don't consume n‐3 containing fish. To enhance n‐3 FA content in ground beef, we evaluated FA content in pertinent muscles from grass‐fed cattle that were supplemented with flaxseed for 75 days before slaughter and compared them with loin muscle from these cattle. Lipids from rump (m. biceps femoris), shoulder (m. triceps brachii), and loin (m. longissimus dorsi) were separated into neutral and phospholipids and FA mass determined using gas liquid chromatography. In phospholipids, concentration of α‐linolenic acid (ALA; 18:3n‐3), eicosapentaenoic acid (EPA; 20:5n‐3), docosapentaenoic acid (DPA; 22:5n‐3), and docosahexaenoic acid (DHA; 22:6n‐3) were higher in shoulder and rump compared to loin (p < 0.0001). Compared to shoulder, FA concentration was higher in the rump (p < 0.0001) except for DPA (p = 0.53). ALA, EPA, DPA, and DHA were increased between 1.5‐ and 1.8‐fold in the rump and 1.3‐ and 1.5‐fold in the shoulder compared to loin, respectively. Lean ground beef made with rump and shoulder muscles from grass‐fed cattle supplemented with flaxseed has potential to be a source of dietary n‐3 FA for many people. Practical applications: Frequently consumed foods containing n‐3 FA may help reduce chronic inflammation, atherosclerosis, and cardiovascular disease when consumed early in life. Given that many people do not consume recommended amounts of n‐3 containing fish, foods they do consume frequently, such as ground beef, should be evaluated as potential useful sources of n‐3 FA. Muscles from the rump and shoulder of cattle that are raised on a grass‐based diet with flaxseed supplementation have potential to provide more n‐3 FA to ground beef consumers than is generally appreciated. Compared to bovine loin muscle, bovine shoulder and rump muscles tend to have higher concentrations of alpha‐linolenic acid (ALA; 18:3n‐3) and the long‐chain omega‐3 fatty acids eicosapentaenoic acid (EPA; 20:5n‐3), docosapentaenoic acid (DPA; 22:5n‐3), and docosahexaenoic acid (DHA; 22:6n‐3). This is healthful for many people in that shoulder and rump muscles are less expensive beef which is eaten by millions of people as ground/minced beef in foods such as hamburgers, tacos, and empanadas; thus, providing a practical source of omega‐3 fatty acids for people who seldom eat expensive sources such as salmon and tuna.

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Polyunsaturated Fatty Acid Biosynthesis and Metabolism in Agriculturally Important Species

Dugan

Mapiye

Vahmani

2018

Polyunsaturated Fatty Acid Metabolism

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Factors affecting the variation in fatty acid concentrations in lean beef from grass‐fed cattle in New Zealand and the implications for human health

Cited by 30 publications

References 25 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

Rump and shoulder muscles from grass and linseed fed cattle as important sources of n‐3 fatty acids for beef consumers

Polyunsaturated Fatty Acid Biosynthesis and Metabolism in Agriculturally Important Species

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