Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle

Smith, Stephen B.; Lunt, D. K.; Chung, Ki Yong; Choi, Cheol; Tume, R.K.; Zembayashi, Meiji

doi:10.1111/j.1740-0929.2006.00375.x

Cited by 151 publications

(101 citation statements)

References 37 publications

(70 reference statements)

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“…The fatty acid C14:1 n5 is derived from the desaturation of C14:0 by the enzyme ∆ 9 desaturase. Likewise, the fatty acid C16:1 n7, which occurs in moderately low levels in the diet, is concentrated in the adipose tissue according to the activity of the enzyme ∆ 9 desaturase (SMITH et al, 2006). Our finding that this fatty acid had the second highest average level may indicate greater activity of ∆ 9 desaturase in the steers.…”

Section: Resultssupporting

confidence: 45%

“…However, it is worth noting that gas chromatography using short columns (15-20 m) instead of larger columns (100 m), as in the present study (30 m), has the drawback of not separating geometric isomers, especially MUFA 18 C. Thus, the values obtained for the fatty acid C18:1 n9 may be overestimated because they may include significant amounts of 18:1 trans11, as well as 18:1 n7 from lengthening 16:1 n-7. In addition, the fatty acids C17:0 and C17:1 n8 and other fatty acids with minor peaks may be included in the amounts of the fatty acid C16:1 n7 (SMITH et al, 2006). However, these results do increase our limited knowledge of the nutraceutical quality of meat at different ages.…”

Section: Resultsmentioning

confidence: 46%

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Age castration of Nellore males on the profile of fatty acids of meat

Missio

Restle

Freitas

et al. 2017

SCA

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This study aimed to evaluate the cholesterol content, α-tocopherol and fatty acids in the meat of Nellore young bulls or steers castrated at different ages, 13 or 18 months. The animals were confined for 100 days and slaughtered at 22 months of age. The experimental design was completely randomized with three treatments, using 12 repetitions. The levels of palmitic acid (26.39%), stearic (24.39%), myristic (3.01%) and total saturated fatty acids were not altered by sexual condition or castration age. Oleic was the fatty acid with the highest average participation in the meat (34.54%), and lower content in the meat of young bulls in relation to the castrated. The content of total unsaturated fatty acids was lower in the young bulls in relation to castrated at 18 months, which did not differ from castrated at 12 months. The content of total polyunsaturated fatty acids was increased by elevation of the castration age, being similar between young bulls and castrated at 18 months. The ratio ω6/ω3 was not altered by sexual condition or castration age. Castration at the beginning of the finishing period increases the content of beneficial fatty acids to health in relation to castrated in the first third of backgrounding. Key words: Unsaturated fatty acids. Saturated fatty acids. Linoleic. Oleic. ResumoObjetivou-se avaliar o conteúdo de colesterol, α-tocoferol e ácidos graxos da carne de machos inteiros ou castrados em diferentes idades (13 ou 18 meses) da raça Nelore. Os animais foram confinados por 100 dias e abatidos com 22 meses de idade. O delineamento experimental utilizado foi o inteiramente casualizado com três tratamentos, utilizando-se 12 repetições. Os teores dos ácidos palmítico (26,39%), esteárico (24,39%), mirístico (3,01%) e ácidos graxos saturados totais não foram alterados pela condição sexual e/ou idade à castração. O oleico foi o ácido graxo com maior participação média na carne (34,54%), com menor participação na carne dos inteiros em relação aos castrados. O teor de ácidos graxos insaturados totais foi menor na carne dos inteiros em relação aos castrados com 18 meses, que não diferiram dos castrados aos 12 meses. O teor dos ácidos graxos poliinsaturados foi aumentado pela elevação da idade à castração, sendo similar entre inteiros e castrados aos 18 meses. A relação ω6/ ω3 não foi alterada pela condição sexual e/ou idade à castração. A castração no início do período de

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Section: Resultssupporting

confidence: 45%

Section: Resultsmentioning

confidence: 46%

Age castration of Nellore males on the profile of fatty acids of meat

Missio

Restle

Freitas

et al. 2017

SCA

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“…Oleic acid is a fatty acid typically found in ruminant feed and in the rumen is largely hydrogenated to estearic acid by rumen microorganisms. In tissues, the concentration of oleic acid is dependent upon the activity of D 9 desaturase (Smith et al 2006) that is the major lipogenic enzyme that catalyses the conversion of palmitic (C16:0) to palmitoleic (C16:1) and estearic (C18:0) to oleic (C18:1). Dinh et al (2010) explain that the significant presence of oleic acid is explained by D 9 desaturase, which may convert as much as 10% of estearic to oleic acid in the enterocyte (Byers & Schelling 1993).…”

Section: Discussionmentioning

confidence: 99%

Intramuscular fat and fatty acid profile of muscle of lambs finished in irrigated pasture

Lobo

Bomfim

Facó

et al. 2013

Journal of Applied Animal Research

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The aim of this research was to study the differences between breeds through the analyses of the intramuscular fat content and fatty acid profile of the main local hair sheep breeds of Brazil, Morada Nova (MO), Brazilian Somali (SO) and Santa Ineˆs (SI) and the crossbred ½ Dorper )½ Morada Nova (F1). Genetic group was a significant source of variation for intramuscular fat content, individual fatty acids, polyunsaturated fatty acid (PUFA)/ saturated fatty acid (SFA) ratio, total PUFA, essential fatty acids (EFA), total n-3 and n-6 PUFA and D9 desaturase and atherogenic index. MO breed presented the highest values of conjugated linoleic acid, PUFA (similar to F1) and PUFA/SFA (similar to F1). MO meat had the highest proportion of EFA, despite the value was similar to F1. SO breed showed highest proportion of myristc, pentadecanoic, palmitic and palmitoleic acids in muscle, and highest D9 desaturase indices. In conclusion, there are differences between genetic group for the profile of fatty acids and intramuscular fat. The meat from MO lambs had better attributes of fatty acid composition with higher PUFA, PUFA/SFA ratio, EFA and total n-3 PUFA.

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“…Modification of beef SR membrane fatty acid profiles by feeding WDGS likely occurred by the same mechanism that modification of beef muscle fatty acid profiles occurs. Although the majority of the unsaturated fatty acids in the diet were biohydrogenated to saturated fatty acid (SFA) by the rumen microflora, WDGS has double the amount of corn oil (Ham et al 1994) compared with corn, which led to greater deposition of 18 : 2 and PUFA in the (Wood et al 2008;Smith et al 2006). Perhaps, the 0% WDGS steers needed to generate more MUFA from SFA because less PUFA was available in the plasma to incorporate in the organelle membrane.…”

Section: Sr Membrane Fatty Acidsmentioning

confidence: 99%

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

et al. 2018

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Abstract. Feeding wet distillers grains plus solubles (WDGS) increases polyunsaturated fatty acid (PUFA) levels in beef. It was hypothesised that WDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid intracellular calcium leakage and improved tenderness. The objective of this study was to evaluate this hypothesis. Ninety-six crossbred steers were fed either a corn-based diet with 0% WDGS or 50% WDGS. Fifteen strip loins per treatment were collected, fabricated into steaks, aged and placed under retail display conditions. Steaks were used to measure tenderness, proteolysis, free calcium concentrations, lipid oxidation, sarcomere length and SR membrane fatty acid, phospholipid lipid, neutral lipid and total lipid profiles. Compared with steaks from steers fed 0% WDGS, steaks from steers fed 50% WDGS were more tender (P < 0.05) and had greater (P < 0.05) free calcium concentrations early post-mortem. Feeding 50% WDGS also tended to increase (P < 0.10) total PUFA concentrations, decrease (P < 0.10) total phospholipid concentration and increase (P < 0.10) total neutral lipid concentration for SR membrane. Steaks from steers fed 0% WDGS had greater (P < 0.05) lipid oxidation (TBARS values) than steaks from steers fed 50% WDGS after extended aging. Although differences in tenderness between the two treatments were detected, there were no corresponding differences (P > 0.10) in sarcomere length or proteolysis. This study showed that feeding WDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism that contributes to these differences is still unclear.

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Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle

Cited by 151 publications

References 37 publications

Age castration of Nellore males on the profile of fatty acids of meat

Age castration of Nellore males on the profile of fatty acids of meat

Intramuscular fat and fatty acid profile of muscle of lambs finished in irrigated pasture

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

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