Nutritional recommendations for n-3 polyunsaturated fatty acids and the challenge to the food industry

Barlow, Stuart; Young, F. V. K.; Duthie, I. F.

doi:10.1079/pns19900004

Cited by 37 publications

(12 citation statements)

References 9 publications

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“…Linolenic acid (C18:3 n-3) as the precursor of long chain n-3 fatty acids that have a wide range of biological effects as anti-inflammatory and cardioprotective effects (Kromhout, 1989;Barlow et al, 1990;Howe et al, 2006), was higher in intramuscular fat from PEA lambs than in their counterparts. Also this result was probably linear with the highest level of this fatty acid in PEA diet (2.823 vs 1.566 and 1.998 mg/g DM, respectively) ( Table 2).…”

Section: Meat Physical and Chemical Characteristicsmentioning

confidence: 99%

Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

Lanza

Fabro

Scerra

et al. 2011

Italian Journal of Animal Science

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The aim of this experiment was to study the effect of concentrates including legume seeds (Vicia faba var. minor or Pisum sativum) on lamb performances and meat quality, emphasizing the intramuscular fatty acid composition. Thirty lambs (14.5 +/- 3.45 kg live weight) were randomly assigned to three dietary treatments: i) group fed on concentrate including 400 g/kg of peas (PEA); ii) group fed on concentrate including 380 g/kg of faba bean (FB); iii) group fed on concentrate including 180 g/kg of soybean meal (SBM). Growth and slaughter performances were not affected by treatments as well as physical and proximate chemical meat characteristics. FB and SBM meat showed higher (P< 0.001) vaccenic acid levels compared to PEA meat. Oleic acid was higher (P< 0.05) in PEA meat compared to SBM meat while its level in FB meat was similar to counterparts. Linoleic acid levels tended to increase (P< 0.10) in SBM lambs compared with PEA animals. PEA group showed higher (P< 0.001) alpha-linolenic acid proportions compared with FB and SBM groups and a tendentially higher (P< 0.10) eicosapentaenoic acid content compared with SBM meat. As a result, total n-3 fatty acids were higher (P< 0.05) in PEA meat compared to SBM one while the proportions in FB meat were at intermediate level. These findings accounted for a lower and more favourable (P< 0.001) n-6/n-3 ratio in PEA group compared with counterparts. Peas based-concentrate seemed to be more effective than faba bean-or soybean meal-included concentrates to improve the acidic profile of meat leading to higher a-linolenic acid levels and a lower n-6/n-3 ratio

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Section: Meat Physical and Chemical Characteristicsmentioning

confidence: 99%

Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

Lanza

Fabro

Scerra

et al. 2011

Italian Journal of Animal Science

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“…A rapidly growing literature illustrates that the n-3 series PUFA have a wide range of biological effects and physiological functions believed to be beneficial for human health, especially in alleviating cardiovascular disease, atherosclerosis, autoimmune disorder, diabetes and other diseases [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Oxidation of all‐ cis ‐7,10,13,16,19‐docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization

Pan

Kaneko²,

Ushio

et al. 2005

Eur. J. Lipid Sci. Technol.

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Oxidation of all-cis-7,10,13,16,19-docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterizationThe isomeric hydroperoxide distribution and the composition of volatiles generated by oxidation of all-cis-7,10,13,16,19-docosapentaenoic acid ethyl ester (DPA Et) were determined. DPA Et was prepared by using seal blubber oils as raw material and purified by urea complexation and reverse-phase high-performance liquid chromatography (HPLC). The DPA Et of over 96% purity thus obtained was dissolved in methanol and subsequently divided into two portions. One portion was added with methylene blue and exposed to a tungsten bulb light at 5 7C for photosensitized oxidation. The other portion was added with 2,2'-azobis (2,4-dimethylvaleronitrile) as an azo-radical initiator and kept in the dark at room temperature for autoxidation. Positional isomers of hydroperoxides generated by autoxidation or photosensitized oxidation of DPA Et were separated by normal-phase HPLC and detected by a fluorescence detection system as well as UV absorption. The peak components were identified by gas chromatography-mass spectrometry (GC-MS). Eight isomeric hydroperoxides, including certain amounts of 7-, 10-, 11-, 13-, 14-, 16-, 17-, and 20-hydroperoxy docosapentaenoate, were generated by autoxidation of DPA Et. The photosensitized oxidation of DPA Et yielded not only the above eight hydroperoxide isomers but also two additional isomeric hydroperoxides, 8-and 19-hydroperoxy docosapentaenoate, which are characteristic hydroperoxide isomers generated by singlet oxygen-mediated oxidation. Volatiles formed by autoxidation of DPA Et at 50 7C were collected and analyzed by solid-phase micro-extraction and GC/GC-MS. A number of aldehydes, ketones, alcohols, acids, furans and hydrocarbons were identified. The formation mechanisms of certain volatiles are discussed.

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“…Long chain n-3 PUFA, EPA and DHA have a wide range of biological effects, which are believed to be beneficial for human health (Kromhout, 1989;Barlow et al, 1990). These fatty acids are only found in significant amounts in fish oil, fish meal and some algae products (Nettleton, 1991;Givens et al, 2000).…”

Section: Dietary Supplementation Of Fish Oil or Fish Mealmentioning

confidence: 99%

Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

Raes

Smet

Demeyer

2004

Animal Feed Science and Technology

542

371

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Inspired by the health conscious consumer, several studies in meat producing domesticated animals have been completed that have aimed at increasing the polyunsaturated fatty acid content, and in particular the n-3 or -3 long chain fatty acids, as well as the conjugated linoleic acid (CLA) content in intramuscular fat of beef, lamb and pork meat. Increasing the n-3 content in animal meats can be achieved by including fish oil/fish meal in the diet (i.e. rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), linseed (oil) and/or forages (i.e. rich in linolenic acid (LNA)). Diets rich in LNA result in an increased level of LNA, EPA and docosapentaenoic acid (DPA) in the meat, while in most cases no effect on intramuscular DHA level was observed. Increasing DHA contents in meat was mainly achieved when fish oil/fish meal was included in the animals diet. In most studies, an increased n-3 content in the intramuscular fat was accompanied with a decreased n-6 deposition, mainly due to a lower n-6 dietary supply between the treatments. This resulted in a more favourable n-6/n-3 ratio in the meat while the polyunsaturated fatty acid/saturated fatty acid (P/S) ratio was less affected.Attempts to increase the intramuscular c9t11CLA content was accomplished by feeding ruminants n-3 rich diets (linseed either or not in combination with grass (silage)), fish oil or high concentrate diets rich in linoleic acid (LA). The c9t11CLA content in beef and lamb meat varied between 0.2 and 1.0 g/100 g of total fatty acids and was not increased to a high extent by nutri- Raes et al. / Animal Feed Science and Technology 113 (2004) 199-221 tional factors. In contrast, including CLA-oils consisting of several CLA isomers in the diet of monogastrics markedly increased the intramuscular CLA content.

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Nutritional recommendations for n-3 polyunsaturated fatty acids and the challenge to the food industry

Cited by 37 publications

References 9 publications

Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

Oxidation of all‐ cis ‐7,10,13,16,19‐docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization

Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

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