scholarly journals Dietary vitamin E inhibits the trans 10-18:1 shift in beef backfat

2010 ◽  
Vol 90 (1) ◽  
pp. 9-12 ◽  
Author(s):  
M Juárez ◽  
M E.R. Dugan ◽  
J L Aalhus ◽  
N. Aldai ◽  
J A Basarab ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Cardiovascular Diseases ◽  
Vaccenic Acid ◽  
Barley Grain ◽  
The Other ◽  
Dietary Vitamin ◽  
Western Canada ◽  
Feedlot Steers ◽  
Increased Risk

Forty feedlot steers were fed a barley-grain-based finishing diet typical for western Canada, with two levels of supplementary vitamin E (468 or 1069 IU head-1 d-1) and the effect on backfat trans-18:1 isomeric profile was determined. Feeding 1068 IU vitamin E reduced the total trans-18:1 content in backfat (P < 0.01), as well as the percentage of trans 10-18:1 (P < 0.001), which are related to an increased risk for cardiovascular diseases. On the other hand, trans 11-18:1 (vaccenic acid) the precursor for cis 9,trans 11-18:2 (rumenic acid), which have several purported health benefits, increased (P < 0.01). Vitamin E could, therefore, be used to decrease trans-18:1 in beef and improve its isomeric profile.Key words: Beef, trans fatty acid, vaccenic acid, vitamin E

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

The influence of the level of ewe gestation nutrition and lamb finishing diet on long-chain polyunsaturated fat concentration, antioxidant and mineral status, and colour stability of meat

2018 ◽  
Vol 58 (8) ◽  
pp. 1481 ◽  
Author(s):  
E. N. Ponnampalam ◽  
R. Behrendt ◽  
M. G. Kerr ◽  
M. C. Raeside ◽  
M. B. McDonagh
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Iron Concentration ◽  
High Energy ◽  
High Protein ◽  
Dietary Vitamin ◽  
Antioxidant Vitamin ◽  
Random Allocation ◽  
Total N ◽  
Mineral Status

The influence of ewe gestation nutrition (EGN) and lamb finishing diet (LFD) on muscle essential fatty acid, antioxidant and mineral status and retail colour of meat in F1 progeny lambs were investigated. First-cross Border Leicester × Merino and Maternal–Coopworth Composite ewes (n = 938) were artificially inseminated to nine terminal sires. From this flock, 648 pregnant ewes were selected between Day 41 and Day 49 of pregnancy, producing 72 pregnant ewes from each sire for distribution across six condition-score (CS) groups. Each CS group was balanced for three sires of high, medium and low lean meat yield and ewe breed. Variation in EGN was achieved through pasture allocations and supplementation, to meet three CS (2.5, 3.0 and 3.5) targets at lambing. At lambing, management of EGN ceased and ewes and lambs were given access to similar pasture allocations. Lambs were weaned at 12 weeks of age and backgrounded on pasture before the random allocation from within each block of sire by CS treatment combination, to the following three different finishing diets: high energy–high protein (HEHP); high energy–moderate protein (HEMP) and moderate energy–high protein (MEHP). Moderate EGN (CS 3.0) increased (P < 0.02) muscle C22:6n-3 and decreased (P < 0.04) C20:4n-6 concentrations compared with CS 2.5 and CS 3.5 EGN groups respectively. Redness of meat over the display period was greater (P = 0.005) for CS 3.0 and CS 3.5 EGN regimes than for the CS 2.5 regime. The MEHP diet reduced (P < 0.01) muscle C18:2n-6, C20:4n-6 and total n-6 fatty acid and increased antioxidant (vitamin E, P < 0.01) concentrations compared with HEHP and HEMP diets, but iron concentration was not affected. Differences in dietary vitamin E concentration between MEHP diet and HEHP or HEMP diets are likely to have contributed to increases in muscle antioxidant status. The energy and protein concentration of LFD had no effect on the health claimable n-3 fatty acid concentration in meat.

scholarly journals Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue

2004 ◽  
Vol 91 (4) ◽  
pp. 551-565 ◽  
Author(s):  
G. Demirel ◽  
A. M. Wachira ◽  
L. A. Sinclair ◽  
R. G. Wilkinson ◽  
J. D. Wood ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Live Weight ◽  
Dietary Fatty Acids ◽  
Polar Lipids ◽  
Dietary Vitamin ◽  
Lipid Fractions

The effect of feeding n-3 PUFA on the fatty acid composition of muscle, adipose tissue and liver of lambs was investigated. Groups of eight ram lambs per breed, Suffolk×Lleyn (24kg live weight) and Scottish Blackface (18kg live weight), were each fed one of six diets containing one of three fat sources (50g fatty acids/kg DM; Megalac® (calcium soap of palm fatty acid distillate; Volac Ltd, Royston, Herts., UK) and formaldehyde-treated whole linseed (Trouw Nutrition UK, Northwich, Ches., UK) either alone or with fish oil (1:1, w/w) and either 100 or 500mg α-tocopheryl acetate/kg DM. Feed was offered ad libitum until slaughter at approximately half breed mature live weight. The type of dietary fat had no effect on intake, growth rate or feed conversion ratio. The 3·0-fold higher concentration of 18:3n-3 in the linseed compared with the Megalac® diet approximately doubled (P<0·001) the concentration in the neutral and polar lipid fractions of musculus semimembranosus and liver, and in adipose tissue it increased 2·5-fold. Feeding protected linseed also increased (P<0·001) concentrations of 20:5n-3 and 22:5n-3 in muscle polar lipids and both lipid fractions of liver. The linseed–fish oil raised the 20:5n-3 concentrations above those for the linseed diet and also increased 22:6n-3. Scottish Blackface lambs had lower concentrations of 18:3n-3 in all lipids compared with Suffolk x Lleyn lambs, but more 20:5n-3 in the polar lipids of muscle and liver. High levels of dietary vitamin E were associated with small decreases in the concentration of monounsaturated fatty acids and increases in PUFA. Linseed raised the PUFA:saturated fatty acid ratios in liver and adipose tissue but not in muscle, and improved the n-6:n-3 fatty acid ratio, as did the linseed–fish oil. Different combinations of dietary fatty acids and better protection against rumen biohydrogenation are required to improve muscle PUFA:saturated fatty acids ratios.

Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs

2002 ◽  
Vol 35 (6) ◽  
pp. 505-510 ◽  
Author(s):  
Karin Nuernberg ◽  
Ulrich Kuechenmeister ◽  
Gerda Kuhn ◽  
Gerd Nuernberg ◽  
Klaus Winnefeld ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Dietary Vitamin

Dietary vitamin E and polyunsaturated fatty acid (PUFA) in newborn babies with physiological jaundice

1981 ◽  
Vol 5 (2) ◽  
pp. 145-150 ◽  
Author(s):  
Ruben A. Villalaz ◽  
Nancy Toner ◽  
Malcolm L. Chiswick
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid ◽  
Dietary Vitamin

Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks

2014 ◽  
Vol 94 (4) ◽  
pp. 583-593 ◽  
Author(s):  
Obioha N. Durunna ◽  
Hushton C. Block ◽  
Alan D. Iwaasa ◽  
Shannon L. Scott ◽  
Clayton Robins ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Vaccenic Acid ◽  
Subcutaneous Fat ◽  
Western Canada ◽  
Organoleptic Quality ◽  
Meat Composition ◽  
Feeding Systems

Durunna, O. N., Block, H. C., Iwaasa, A. D., Scott, S. L., Robins, C., Khakbazan, M., Dugan, M. E. R., Aalhus, J. L., Aliani, M. and Lardner, H. A. 2014. Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks. Can. J. Anim. Sci. 94: 583–593. Fatty acid profiling, meat and organoleptic quality assessments were conducted on 160 carcasses of crossbred steers born into one of two calving systems and later assigned to one of two postweaning feeding systems. The steers were weaned from either an early calving or late calving system and later assigned to either a rapid-gain feeding (RF) or a slow-gain feeding (SF) system. The RF steers received a silage–hay diet during the backgrounding period prior to finishing, while the SF steers received a hay diet at backgrounding and then grazed alfalfa–meadow bromegrass pasture and annual cereal swaths prior to finishing. All treatment groups received a conventional diet during finishing until the steers attained a target backfat thickness or body weight. Fatty acid analyses were conducted on longissimus dorsi muscle (LDM) and subcutaneous fat samples. Other analyses included LDM composition, tenderness and taste panel evaluations. Total saturated fatty acid was greater (P<0.02) in samples from RF steers, while total monounsaturated fatty acid was greater (P<0.01) in SF steers. The SF steers had greater (P<0.01) conjugated linoleic acid concentration. There was no main or interaction effect (P>0.05) on beef aroma, flavour and tenderness but the SF steaks had lower (P=0.02) cooking losses than RF steaks. The SF strategy has the potential to create a value chain that would lead to finished steers with higher backfat omega-3, conjugated linoleic acid and trans vaccenic acid and less cooking moisture losses.

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

2016 ◽  
Vol 96 (2) ◽  
pp. 114-120 ◽  
Author(s):  
Ż. Zdanowska-Sąsiadek ◽  
M. Michalczuk ◽  
E. Poławska ◽  
K. Damaziak ◽  
J. Niemiec ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Dietary Vitamin ◽  
Chicken Breast ◽  
Control Group ◽  
Standard Diet ◽  
Leg Muscles ◽  
Acid Ratio ◽  
Chicken Muscles

The aim of the study was to determine the effect of dietary vitamin E level on cholesterol and vitamin E content and fatty acid profile in broiler chicken breast and leg muscles. Chickens (420 cocks) were randomly divided into two feeding groups (210 birds each). The control group was fed with standard diet containing 44 mg kg−1 of vitamin E, whereas the experimental group was supplemented with extra 200 mg kg−1 of vitamin E. The dietary addition of vitamin E caused a significant increase in its content in the muscles, with a higher value noted in the leg muscles. Meat of chickens fed with the higher dose of vitamin E was also characterized by a lower cholesterol level. The addition of vitamin E as well as type of the muscles had a significant effect on the fatty acid profile and values of atherogenicity (AI) and thrombogenicity (TI) indices. The recorded increase in the content of n-3 polyunsaturated fatty acids (PUFAs) and a decrease in the n-6/n-3 fatty acid ratio indicate a positive effect of vitamin E on the fatty acid profile. In turn, lower values of AI and TI in leg muscles of chickens with a high intake of vitamin E prove the beneficial fatty acid profile in these muscles upon such supplementation.

Sign in / Sign up

Export Citation Format

Share Document