Fatty acid profile and oxidative stability of the perirenal fat of bulls fattened on grass silage and maize silage supplemented with tannins, garlic, maca and lupines

Staerfl, S.M.; Soliva, Carla R.; Leiber, Florian; Kreuzer, Michael

doi:10.1016/j.meatsci.2011.04.006

Cited by 32 publications

(16 citation statements)

References 48 publications

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“…Larraín et al (2009) reported that a diet high in sorghum hybrid (Sorghum bicolor [L.] Moench), with 1.7% to 3.5% CT (DM basis) did not affect the fatty acid composition of muscle. Similarly, Staerfl et al (2011) did not find an effect of supplementation with a tannin extract from Acacia mearnsii at 3.0% DM on the fatty acid profile of perirenal fat of bulls.…”

Section: Effects Of Tannins On Meat Fat Fatty Acid Profilementioning

confidence: 85%

Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

Morales

Ungerfeld

2015

Chilean J. Agric. Res.

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This paper reviews how tannins, through their effects on rumen lipid metabolism, can affect the composition of ruminants' meat and milk fat. Tannins are a heterogeneous group of plant secondary compounds known for both beneficial and detrimental effects on animals' digestive physiology. Tannins supplementation of ruminants' diets alters both in vivo and in vitro unsaturated fatty acids biohydrogenation and hence the profile of fatty acids outflowing the rumen, which can influence milk and meat content of beneficial fatty acids such as linolenic acid (c9,c12,c15-18:3), vaccenic acid (t11-18:1) and rumenic acid (c9,t11-18:2), among others. Published information indicates that tannins could inhibit biohydrogenation though affecting ruminal microorganisms. Some studies found increments in linolenic, rumenic and/or vaccenic acids in meat and milk fat using different sources of tannins; however, the effects of tannins supplementation on milk and meat fatty acid profile are not consistent, and there are contradictory results published in the literature. Effects of tannin supplementation on fatty acids biohydrogenation are affected by the chemical type of tannins, the complexity of their interactions with dietary components, and the potential microbial adaptation to tannins. In addition, the duration of the tannins-feeding period may also affect milk and meat fatty acid profile. Characterizing the effects of each specific tannic compound on different biohydrogenation steps and on the microbial species conducting them, as well as the interaction between specific tannin compounds and other dietary components can help to take greater advantage of tannins potential to contribute to improve human health through promoting beneficial fatty acids in ruminants products.

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Section: Effects Of Tannins On Meat Fat Fatty Acid Profilementioning

confidence: 85%

Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

Morales

Ungerfeld

2015

Chilean J. Agric. Res.

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“…Information on the consequences of diet supplementation with garlic on product FA composition may help to confirm or disconfirm this trend, but relevant data are not well documented. Garlic oil did not change the FA composition of perirenal fat in bulls fed a maize silage diet [49], but increased PUFA and decreased C18:0 in milk FA in goats [50]. Despite these discrepancies between studies, it can be concluded that garlic oil holds enough promise, as a treatment to reduce the extent of lipolysis and/ or BH processes and thus increase PUFA and/or decrease C18:0, to warrant further research.…”

Section: Garlic Oilmentioning

confidence: 89%

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Doreau

Árturo-Schaan²,

Laverroux

2016

Euro J Lipid Sci & Tech

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Nutritional policies recommend that animal products should be made to contain more polyunsaturated FA, especially n‐3 FA. This means finding ways to limit ruminal lipolysis and/or biohydrogenation. In pursuit of this goal, we performed an in vitro study to test the ability of four feed additives, typically used for other purposes, to reduce ruminal biohydrogenation of a linolenic acid‐rich substrate. The four additives tested were cinnamon essential oil, brown algae (Ascophyllum nodosum), synthetic vitamin E, and garlic essential oil. The first three additives had no effect on ruminal fermentation and biohydrogenation. Garlic essential oil led to a decrease in methane production (P < 0.001), an increase in propionate (P = 0.002) and butyrate (P < 0.001) production at the expense of acetate (P < 0.001), and a decrease in biohydrogenation evaluated by the disappearance of linolenic acid (P = 0.083) and linoleic acid (P = 0.008). Stearic acid proportion in FA decreased, while biohydrogenation intermediates such as C18:2t11c15 and vaccenic acid proportion increased (P < 0.001). Practical applications: Garlic essential oil emerges as a promising additive for decreasing biohydrogenation, but its efficiency needs to be confirmed in vivo in different dietary conditions, and possible side effects of the incorporation of garlic oil in diets will have to be evaluated. When garlic oil is added to a control substrate in an incubator containing rumen contents, biohydrogenation of linolenic acid (18:3c9c12c15) is reduced, and proportion of different unsaturated FA increases at the expense of stearic acid (18:0) which decreases from 71.8 to 62.2%. If this is confirmed in vivo, this may contribute to reduce saturated FA in milk and meat from ruminants.

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“…One of the major effects on ruminant fat is the ratio of stearate to oleate, which depends on the location of the fat within the body: the closer to the surface the higher the oleate and the lower the stearate (Meng et al 1969;West and Shaw 1975;Morin 2007;Staerfl et al 2011). Despite the difference in total SFA between free-range chicken, pig and ruminant fat, they contain very similar levels of CISFA, in a range~25%.…”

Section: Recommendations For Animal Industriesmentioning

confidence: 99%

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Barendse

2014

Anim. Prod. Sci.

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Abstract.Humans hunt or raise a wide variety of animals for meat, which vary from free-range to intensively reared. These animals form a valuable part of human nutrition. Their tissues, including the fat, contain vitamin and other essential nutrients necessary for health. However, animal fat from ruminants and other land mammals is usually regarded as saturated. The purpose of this review is partly to examine the basis for the saturated fat hypothesis of cardiovascular disease given more recent research, to examine the human health effects of animal fats, and partly to draw into one place the diverse knowledge about animal fat and the effects of fat on metabolism. Mechanistic understanding of the initiation of the fatty streak and atherosclerosis calls into question the avoidance of ruminant or porcine fat. Due to high levels of oleic acid, a low n-6 : n-3 fatty acid ratio in some groups, and the presence of specific micronutrients including vitamins and essential fatty acids, animal fats are of benefit in human nutrition. Animal fats can be obtained in minimally processed form making them a convenient source of energy and micronutrients.

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Fatty acid profile and oxidative stability of the perirenal fat of bulls fattened on grass silage and maize silage supplemented with tannins, garlic, maca and lupines

Cited by 32 publications

References 48 publications

Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

Garlic oil reduces ruminal fatty acid biohydrogenation in vitro

Should animal fats be back on the table? A critical review of the human health effects of animal fat

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