Acid Profile Of Subcutaneous Fat Research Articles

134 Does inclusion of high oleic soybeans in a swine finishing ration influence lipid oxidation and consumer taste panel preference?

Abstract The objective of this study was to determine if a swine finishing ration that included soybeans with greater concentration of oleic acid will have an impact on lipid oxidation and palatability of pork. Crossbred pigs [n = 72; initial body weight (BW) = 78 ± 9 kg] were blocked by BW, sex, and distributed within 18 pens. Each pen was randomly assigned to 1 of 3 experimental diets: a control soybean-meal (CTRL), extruded conventional soybean (CONV), and extruded high oleic acid soybean (TRU). Six different harvest groups (n = 12/group) were created across treatments to ensure uniformity of final BW. Therefore, experimental diets were offered to animals for 34, 37, 41, 42, 48, or 50 d, until all pigs reached 118 ± 5 kg. Carcasses were harvested, and chilled (2°C) for 24 h, before fabricating one 2.5 cm chop from the 11th rib of the right carcass side. The chops were vacuum packaged, aged for 7 d at 2 oC, and frozen (-18 oC) for later sensory analysis. Pork chops were thawed and cooked to 71 oC peak internal temperature (AMSA sensory guidelines) and fed to 115 consumers that rated overall liking, flavor, tenderness, juiciness, and presence of off flavors using hedonic scales. Also, a 50 g sample was obtained from each loin at the 12th rib, aged for 7 d and frozen at -80 oC for evaluation of malondialdehyde (MDA) as indicator of lipid oxidation. Subcutaneous fat samples were obtained from the first thoracic vertebra, frozen, and saved for fatty acid analysis. Data were analyzed using the MIXED procedure of SAS where diet was the main effect, while pen and breed were random effects. Repeated measures were used to analyze the consumer panel. Differences were considered significant at P ≤ 0.05 with pen as experimental unit. There were no significant differences (P > 0.05) for consumer perception of overall like, pork flavor, and presence of off flavors. Experimental diets impacted the perception of juiciness and tenderness (P < 0.05), where CONV was perceived as juicier and more tender than CTRL and TRU. As expected, diet affected the fatty acid profile of subcutaneous fat (P < 0.0001), with TRU having the greatest percentage for oleic (43.9 %), CONV the greatest percentage for linoleic and linolenic (17.8 and 1.3 % respectively), and CTRL for saturated fatty acids (34.5 %). Surprisingly, the lipid oxidation was not affected by the diet (P > 0.05). These results indicate that feeding extruded high oleic soybeans during the finishing period can modify the fatty acid profile in pork by improving the percentage of unsaturated fatty acids, so these soybeans can be considered as an alternative to improve nutritional value of pork without increasing the lipid oxidation or affecting the consumers acceptability.

Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet

Context Although beef consumption has been linked to increased blood cholesterol, it has positive impacts on human health and provides essential nutrients of high biological value. Aims This study investigated the effects of aging time on beef quality, the chemical composition of the Longissimus thoracis (LT) muscle, and the metabolite and fatty acid profile of the subcutaneous fat from young bulls finished in feedlot with a high-lipid diet. Methods Fifty young bulls were divided into groups following their breed composition, Nellore (n = 25) and Angus × Nellore crossbred (n = 25), and randomly assigned into four pens. The feedlot phase consisted of 105 days of feed, and the diet (80% concentrate) was formulated to meet or safely exceed the requirements of beef cattle to achieve an average daily gain of 1.6 kg/day. After slaughter, meat samples were collected between the 11th and 13th ribs 24 h postmortem. Steaks were aged for 1, 14, 28, and 42 days. Key results No differences were observed for total weight loss, drip loss, and cooking loss between the genetic groups (P > 0.05). An increase in lipid oxidation was observed for TBARS in the LT beef and subcutaneous fat (P < 0.01). Shear force was influenced by breed and aging time (P < 0.01). There was a significant interaction between aging time and the parameters L* a*, b* c*, and h* (P < 0.01). The crossbred animals had greater (P < 0.01) concentrations of collagen, and Nellore had greater (P < 0.01) concentration of moisture in their LT beef. In total, 33 metabolites were identified in beef extract, and differences were observed in beef from both groups. Nellore animals had higher concentrations of polyunsaturated fatty acids and conjugated linoleic acid. Conclusions The shear force, collagen concentration, and moisture were affected by breeds, while the aging time affected lipid oxidation, shear force, and colour parameters. Different breeds and a high-lipid diet modified the metabolite profile of meat and the profile of subcutaneous fat. Implications These findings suggest that genetic manipulation could potentially be used to improve beef quality.

Effects of organic Selenium- and Chromium-Enriched Diets on performance, carcass characteristics, lipid profile and fat quality of finishing pigs in different weight ranges.

An experiment was conducted to evaluate the fatty acid profile of subcutaneous fat from barrowS of same genetic lineage supplemented with organic chromium and selenium initiated in different weight ranges in the finishing phase using 24 carcasses. Three different diets were used that represent the time when supplementation starts: control - without the inclusion of organic Cr and Se; CrSe70 - control with 500 g ton-1 of organic Cr and Se of 70 to 130 kg in body weight; and CrSe100 - control with inclusion of 500 g ton-1 of organic Cr and Se from 100 kg to 130 kg body weight. Performance, carcass characteristics, and lipid profile were evaluated. The data were submitted to analysis of variance, and with significant differences (p<0.05), the means were compared using the Tukey test. From 70 to 100 kg, control and CrSe70 animals consumed less feed than CrSe100. From 100 kg body weight, it reduced the C20:5n3 and C24:1n9 acids and increased the activity of the Δ-6 desaturase, elongase, Δ-5 desaturase enzymes in the supplemented animals. The moment when supplementation starts of organic chromium and selenium does not improve the performance and carcass characteristics, does not change the fatty acid profile, and does not improve the quality of the fat.

Effects of increasing amount of dietary Prosopis laevigata pods on performance, meat quality and fatty acid profile in growing lambs.

A study with finishing lambs assessed the effect of dietary inclusion of Prosopis laevigata pods (PLPs) on performance, carcass characteristics, meat traits and fatty acid profile of subcutaneous fat. Twenty-one Rambouillet lambs (27.0±3.0kg BW) were assigned to one of three experimental diets with 0, 150 and 300g PLP/kg DM. Evaluation of growth performance lasted 49days. The experimental design was completely randomized and analysed with a mixed model. Lambs fed diets with 0, 150 and 300g PLP had similar growth performance. Lambs fed diets with 300g PLP/kg DM had better (p<0.05) carcass yield and classification, less (p<0.05) fat deposition and lower lightness (L*) value (p<0.05) in meat than lambs fed diets with 0 and 150g PLP/kg DM. Saturated fatty acids (palmitic and stearic) decreased (p<0.05) and unsaturated fatty acids (oleic and linoleic) increased (p<0.05) in subcutaneous fat of lambs fed diets with 150 and 300g pods as compared with lambs not fed PLP. Prosopis laevigata pods are a safe feedstuff that can replace a third of conventional ingredients and reduce feed costs in growing lambs. Addition of PLP reduced (p<0.05) total feed cost by 21%.

Perfil de ácidos graxos e características da carne de bovinos Nelore confinados com diferentes fontes lipídicas protegidas

O objetivo deste trabalho foi avaliar os efeitos da adição de fontes de lipídeos naturais e protegidos da degradação ruminal na dieta de bovinos Nelore confinados sobre características da carne, concentrações de lipoproteínas sanguíneas e perfil de ácidos graxos da gordura do músculo Longissimus dorsi. Foram utilizados 120 bovinos Nelore, não castrados (366,9±28,7kg), com aproximadamente 24 meses. O delineamento experimental foi inteiramente casualizado, com três tratamentos: (CONTR) sem fonte adicional de lipídeo, (GDESP) com fonte de lipídeo natural (torta de algodão) e (GPROT) com fonte de lipídeo protegido rico em ácidos graxos poli-insaturados. Foram utilizadas 24 baias, cinco animais/baia, com oito repetições/tratamento, sendo as baias consideradas unidades experimentais. Foi observada (P&lt;0,05) interação entre tratamento e dias de mensuração para colesterol e LDL, com maiores valores do tratamento GPROT nos dias 1 e 15, tendo o dia 84 valor intermediário aos demais tratamentos. Observaram-se efeitos de dias de mensuração, em que VLDL e triglicerídeos apresentaram valores crescentes nos dias 15, 84 e 1; enquanto o HDL teve maior valor no dia 1. Foi observado efeito (P&lt;0,05) de tratamento para o perfil de ácidos graxos, com diminuição do C14:1, C16:1 e C17:1 e aumento do ácido transvaccênico, C18:2, ácidos graxos poli-insaturados (AGPI) e da relação AGPI: AGMI (ácidos graxos monoinsaturados) para os tratamentos GPROT e GDESP. Adição de lipídios na dieta, independentemente da fonte, promove melhora na composição de ácidos graxos da carne de bovinos Nelore confinados, aumentando a quantidade de ácidos graxos insaturados sem alterar as características qualitativas da carne.

Effect of whole cottonseed v. sunflower seed on the fatty acid profile of subcutaneous fat, longissimus dorsi and blood of Thai Native and Holstein bulls

In a 2×2 factorial design, 12 Thai Native and 12 Holstein bulls were fed ad libitum a total mixed ration (20 : 80; roughage : concentrate) with whole cottonseed (WCS) or sunflower seed (SFS) as oilseed sources. The rations contained 7% crude fat and were fed for 90 days. Plasma was taken at three times during the experiment, and at slaughter the longissimus dorsi and subcutaneous fat were sampled for fatty acid analysis. Ration did not affect rumen fermentation parameters. The plasma fatty acid profile was not affected by ration. In subcutaneous fat, a ration×breed interaction for the saturated fatty acid (SFA) and c9t11 CLA proportions was observed, resulting from larger differences between the rations in Thai Native compared with Holstein bulls. The WCS ration resulted in higher proportions of SFA and lower proportions of monounsaturated fatty acids and c9,t11 CLA compared with the SFS ration (P<0.01). In the intramuscular fat, the WCS ration was also associated with a lower c9t11 CLA proportion (P<0.01) and higher SFA proportion (P<0.05). The intramuscular proportion of polyunsaturated acids was higher and the proportion of SFA was lower in Thai Native compared with Holstein bulls (P<0.05), irrespective of ration.

Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds1

The objective of this study was to evaluate the effects of dietary addition of ground oilseed sources on the quality, fatty acid profile, and CLA content of meat from zebu steers. Thirty-one zebu steers with an initial average age of 23 mo and an initial BW of 365 kg were used in this study. The experimental period was 84 d, which was preceded by an adaption period of 28 d. The diet was provided ad libitum with a forage:concentrate ratio of 40:60. Corn silage was used as the forage source. Four different concentrates were formulated for each treatment: without additional lipids (control) or with ground soybeans (SB), ground cottonseed (CS), or ground linseed (LS). The SB, CS, and LS diets were formulated to have 6.5% ether extract on a total dietary DM basis. The experiment was set up as a completely randomized design. After slaughter, samples were taken from the longissimus thoracis muscle for the measurement of fatty acid concentration and the evaluation of meat quality. The luminosity index was greater in the control and LS diets (P < 0.01). The greatest percentages of myristic acid (C14:0), palmitic acid (C16:0), trans octadecenoic acid (C18:1 trans-10, trans-11, or trans-12), and SFA in the subcutaneous fat were observed in the CS treatment (P < 0.01). Moreover, the least percentages of oleic acid (C18:1 cis-9) and total unsaturated fatty acids in the subcutaneous fat were observed in the CS diet (P < 0.01). The meat linoleic acid and α-linolenic acid percentages were greatest in the SB and LS treatments, respectively (P < 0.001). The unsaturated fatty acid:SFA ratio was smallest for the CS diet (P < 0.01). A gradual increase in oxidation was observed as a function of storage time; however, the diets did not affect the rancidity of the meat (P > 0.05). The fatty acid profile of subcutaneous fat was impaired by the addition of CS. Supplying ground oilseeds did not increase the content of CLA in the meat.

Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

Abstract NIR technology was used to analyze the fatty acid composition of fat tissue from conjugated linoleic acid fed pigs by direct application of a fibre optics probe on two different locations of subcutaneous fat. One hundred and fifty-three pigs were fed three different diets and the fatty acid profile of subcutaneous fat from Gluteus medius was analyzed using gas chromatography and FT-NIR in a longitudinal and transversal cut. Spectra were acquired using a Bruker Optics Matrix-F duplex spectrometer equipped with a fibre optics probe (IN-268-2). Total saturated, monounsaturated and polyunsaturated together as well as oleic and stearic fatty acids were predicted accurately (R2 > 0.70), myristic, and linoleic fatty acids were predicted with lower accuracy (0.60

Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls

Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519 ± 50 kg live weight and 371 ± 18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, carcass weight, ether extractable intramuscular fat percentage, marbling, dorsal fat thickness, and ultrasonic parameters were recorded to study the relationship between these traits and fatty acid profile. Lipids of subcutaneous adipose tissue had higher monounsaturated fatty acids (MUFA) percentage (49% vs. 33%) but lower saturated fatty acids (SFA) (51% vs. 46%) and polyunsaturated fatty acids (PUFA) (16% vs. 5%) percentages than intramuscular fat depots ( p < 0.001). Fatter carcasses had higher MUFA percentage and lower PUFA percentage ( p < 0.01) in intramuscular fat. Carcass weight and conformation would contribute to explain the fatty acid profile of subcutaneous fat ( p < 0.05). Ultrasound readings reflected the effect of fatness on fat composition.

Effects of barley variety fed to steers on carcass characteristics and color of meat.

This study evaluated the effect of barley varieties in the diets of finishing steers on carcass composition, fat, and lean color and the fatty acid profile of subcutaneous fat. Crossbred steers (391 kg initial BW) were assigned randomly to one of five finishing diets composed primarily of corn (n = 9), Morex barley (n = 9), Steptoe barley, (n = 9), or two experimental barley varieties SM3 (n = 9) and SM5 (n = 9). Grains were cracked prior to feeding. Diets were formulated (DM basis) to be isonitrogenous (2.24% N) and isocaloric (2.01 Mcal/kg NEm and 1.35 Mcal/kg NEg). Steers were slaughtered according to industry-accepted procedures when it was visually estimated that 70% of carcasses would grade USDA Choice. After a 24-h chill at 4 degrees C, carcass quality and yield grade data were collected by trained, experienced university personnel. Objective color (L*, a*, and b*) of both the LM and subcutaneous fat were measured, and samples of subcutaneous fat were removed from the 10th- to 12th-rib region for fatty acid analysis. Diet did not affect hot carcass weight (P = 0.15), fat thickness (P = 0.58), LM area (P = 0.57), percentage of internal fat (P = 0.52), yield grade (P = 0.96), marbling (P = 0.73), or quality grade (P = 0.10). However, the LM from steers fed diets formulated with Morex and SM5 barley varieties tended to be lighter (higher L* values, P = 0.08) than the LM from steers fed the corn-based diet. Additionally, fat from steers fed corn tended to be more yellow (higher Hunter b* values, P = 0.09) than fat from steers fed barley-based diets. Although grain source had only minimal effects on the fatty acid composition of subcutaneous fat samples, pentadecanoic acid (15:0) was greater (P < 0.05) in fat from steers fed SM3 and Steptoe barley varieties than in fat from steers fed corn. Stearic acid (18:0) concentrations were higher (P < 0.05) in fat samples from steers fed corn than in those fed the experimental barley lines (SM3 and SM5). Conversely, fat samples from steers fed Steptoe and SM5 barley had greater (P < 0.05) gadoleic acid (20:1) concentrations than fat from steers fed corn or Morex variety. Although the variety/line of barley included in the finishing diet may affect LM and fat color, grain-source (barley vs. corn) had little effect on beef carcass quality and yield grades and did not greatly alter the fatty acid composition of subcutaneous fat.

Effect of PUFA at sn‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals

AbstractThe influence of the distribution of polyunsaturated fatty acids on the glycerol backbone of dietary triacylglycerols on the fatty acid profile of adipose tissue and muscle phospholipids was investigated in growing‐finishing pigs (48) and broiler chicken (84). The animals were fattened on barley/soybean meal diets supplemented with a blend of soybean oil and beef tallow, either in the ratio 3:1 w/w (high‐PUFA) or 1:3 w/w (low‐ PUFA). Part of the high‐ and low‐PUFA blends was chemically interesterified to randomly distribute all fatty acids over the three positions of the glycerol. Thus, two sets of diets of identical overall fatty acid composition, but differing in the distribution of fatty acids in the triacylglycerols, were fed. Growth performance and carcass composition were neither affected by fatty acid composition nor by randomisation of dietary fats in either animal species. Apparent digestibility of energy was slightly lower in pigs fed the low‐PUFA blends. Fatty acid profile of subcutaneous fat of pigs and broilers as well as of internal body fat (lamina subserosa) and muscle phospholipids of pigs varied according to the dietary fatty acid composition but was not affected by randomisation of dietary fats. These findings are explained in terms of the hydrolysis of TAG during transport of lipids from enterocytes to adipose tissue cells and the continuous lipolysis and re‐esterification of fatty acids that take place in adipose tissue cells.