Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Scollan, Nigel D.; Hocquette, Jean-François; Nuernberg, Karin; Dannenberger, Dirk; Richardson, Ian; Moloney, A.P.

doi:10.1016/j.meatsci.2006.05.002

Cited by 729 publications

(705 citation statements)

References 92 publications

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“…The presence of this fatty acid only in the intramuscular fat from lamb fed with linseed suggested a possible role of 20:3 n-3 as a marker of linseed supplementation. Moreover, dietary linseed enhanced the content of 20:5 n-3 in both intramuscular fat and polar PL from the L and OCL lambs, but not the content of 22:6 n-3, confirming what was reported in previous studies, about the long time needed to complete the elongation process from 18:3 n-3 to 22:6 n-3 (Scollan et al, 2006;Sinclair, 2007). The overall effect of the L diet and, to a lower extent, of the OCL diet, was to increase the degree of unsaturation of the polar lipids of muscle cell membranes (Table 4).…”

Section: Resultssupporting

confidence: 90%

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentratebased diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20 : 80 forage : concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6 : n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

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Section: Resultssupporting

confidence: 90%

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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“…(2017), excluded the cooking process to match nutritional data. Based on best available evidence, it was assumed that protein and micronutrient contents were comparable between production systems for the same species (Scollan et al., 2006). …”

Section: Methodsmentioning

confidence: 99%

“…(2006) and Howes, Bekhit, Burritt, and Campbell (2015) further explored nutritional strategies to enhance long chain PUFA in beef. Specifically, Scollan et al.…”

Section: Effects Of Farming Systems On Meat Qualitymentioning

confidence: 99%

“…Specifically, Scollan et al. (2006) considered the role of genetics in fatty acid composition of meat, such as the thyroglobulin gene that regulates fat marbling and mutations of myostatin that decrease intramuscular fat content and increase muscle mass at the same time. Motivated by health‐conscious consumers, Howes et al.…”

Section: Effects Of Farming Systems On Meat Qualitymentioning

confidence: 99%

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Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

McAuliffe

Takahashi

Lee

2018

Food and Energy Security

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Life cycle assessment (LCA) is widely regarded as a useful tool for comparing the environmental impacts of multiple livestock production systems. While LCA results are typically communicated in the form of environmental burdens per mass unit of the end product, it is increasingly becoming recognized that the product quality also needs to be accounted for to truly understand the value of a farming system to society. To date, a number of studies have examined environmental consequences of different food consumption patterns at the diet level; however, few have addressed nutritional variations of a single commodity attributable to production systems, leaving limited insight into how on‐farm practices can be improved to better balance environment and human nutrition. Using data from seven livestock production systems encompassing cattle, sheep, pigs, and poultry, this paper proposes a novel framework to incorporate nutritional value of meat products into livestock LCA. The results of quantitative case studies demonstrate that relative emissions intensities associated with different systems can be dramatically altered when the nutrient content of meat replaces the mass of meat as the functional unit, with cattle systems outperforming pig and poultry systems in some cases. This finding suggests that the performance of livestock systems should be evaluated under a whole supply chain approach, whereby end products originating from different farm management strategies are treated as competing but separate commodities.

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“…The fatty acid composition of adipose and muscle tissues depend on a number of factors such as diet, fatness of animals, age/weight, gender, breed, season and others (Nuernberg et al, 1998;Scollan et al, 2006;Wood et al, 2008). In monogastric animals the quality of meat can be relatively easy improved by dietary manipulations.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary fatty acids on expression of lipogenic enzymes and fatty acid profile in tissues of bulls

Herdmann

Nuernberg

Martin

et al. 2010

Animal

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This study investigated the effects of dietary linolenic acid (C18:3n-3) v. linoleic acid (C18:2n-6) on fatty acid composition and protein expression of key lipogenic enzymes, acetyl-CoA carboxylase (ACC), stearoyl-CoA desaturase (SCD) and delta 6 desaturase (Δ6d) in longissimus muscle and subcutaneous adipose tissue of bulls. Supplementation of the diet with C18:3n-3 was accompanied by an increased level of n-3 fatty acids in muscle which resulted in decrease of n-6/n-3 ratio. The diet enriched with n-3 polyunsaturated fatty acids (PUFAs) significantly inhibited SCD protein expression in muscle and subcutaneous adipose tissue, and reduced the Δ6d expression in muscle. There was no significant effect of the diet on ACC protein expression. Inhibition of the Δ6d expression was associated with a decrease in n-6 PUFA level in muscles, whereas repression of SCD protein was related to a lower oleic acid (C18:1 cis-9) content in the adipose tissue. Expression of ACC, SCD and Δ6d proteins was found to be relatively higher in subcutaneous adipose tissue when compared with longissimus muscle. It is suggested that dietary manipulation of fatty acid composition in ruminants is mediated, at least partially, through the regulation of lipogenic enzymes expression and that regulation of the bovine lipogenic enzymes expression is tissue specific.

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Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Cited by 729 publications

References 92 publications

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

Effect of dietary fatty acids on expression of lipogenic enzymes and fatty acid profile in tissues of bulls

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