Hostname: page-component-8448b6f56d-jr42d Total loading time: 0 Render date: 2024-04-23T23:55:35.652Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle

Published online by Cambridge University Press:  09 July 2018

R. Marino Open the ORCID record for R. Marino [Opens in a new window] ,
A. della Malva ,
M. Caroprese ,
P. de Palo ,
A. Santillo ,
A. Sevi  and
M. Albenzio
R. Marino*
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
A. della Malva
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
M. Caroprese
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
P. de Palo
Affiliation:
Department of Veterinary Medicine, University Aldo Moro of Bari, S.P. per Casamassima, km 3, 70010 Valenzano (BA), Italy
A. Santillo
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
A. Sevi
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
M. Albenzio
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
*
†E-mail: rosaria.marino@unifg.it
Get access

Abstract

Diet supplementation with oilseeds is known to improve the fatty acid profile of meat, but few studies have been carried out to determine the time required for the incorporation of a significant quantity of n-3 polyunsaturated fatty acids (PUFA) into meat from steers. Therefore, the present study aimed to assess the effects of linseed supplementation and feeding duration on the fatty acid profile, cholesterol and bioactive compounds of bovine meat. In total, 54 Friesian steers were randomly allocated during the finishing period into six experimental treatments following a 2×3 factorial design. The six treatments consisted of two diets, the control diet (CO) with no supplemental fat and the linseed diet (LS) containing 10% whole linseed, fed 40, 75 or 120 days before slaughter. At the end of each finishing period, steers from the CO and LS groups were slaughtered. After 8 days of ageing chemical analysis, the fatty acid profile, cholesterol content and bioactive compounds were determined from the longissimus thoracis muscle. Including linseed in the diet increased the content of monounsaturated fatty acids, CLA and n-3 PUFA, and reduced the proportion of saturated fatty acids and n-6 PUFA. The percentage of myristic fatty acid increased with the duration of feeding, regardless of diet and a decrease in PUFA and n-6 PUFA was observed in the CO and LS diets, respectively. Furthermore, meat from steers fed linseed showed an increased percentage of n-3 PUFA, linolenic acid, and EPA from 40 to 75 days of feeding, whereas vaccenic acid, CLA 9c,11t, and total CLA increased from 40 and 75 days but declined at 120 days. Beef from the linseed group had a higher content of bioactive substances such as creatine, carnosine and anserine than beef from the control group. The duration of feeding significantly affected the creatine concentrations, with an increase in the LS group from 40 to 75 days of feeding. Feeding linseed did not modify the cholesterol content, on average and the lowest cholesterol content was found in meat after 75 days of linseed administration. This study demonstrates that a short-term diet manipulation is sufficient to improve the nutritional properties of meat, including n-3 PUFA and bioactive compounds.

Keywords

Friesian steersfeeding durationn-3 polyunsaturated fatty acidscholesterolcreatine
Type
Research Article
Information
animal , Volume 13 , Issue 2 , February 2019 , pp. 444 - 452
Copyright
© The Animal Consortium 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adhihetty, PJ and Beal, MF 2008. Creatine and its potential therapeutic value for targeting cellular energy impairment in neurodegenerative diseases. Neuromolecular Medicine 10, 275–290.Google Scholar
Alberti, P, Gómez, I, Mendizabal, JA, Ripoll, G, Barahona, M, Sarriés, V, Insausti, K., Beriain, MJ, Purroy, A and Realini, C 2013. Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls. Meat Science 94, 208–214.Google Scholar
Association of Official Analytical Chemists (AOAC) 1995. Official methods of analysis, volume 2, 16th edition. AOAC, Arlington, VA, USA.Google Scholar
Bernacchia, R, Preti, R and Vinci, G 2014. Chemical composition and health benefits of flaxseed. Austin Journal of Nutrition and Food Science 2, 1045–1054.Google Scholar
British Department of Health 1994. Nutritional aspects of cardiovascular disease. Report of the Cardiovascular Review Group Committee on medical aspects of food policy. Report of Health and Social Subjects (London) 46, 1–186.Google Scholar
Corazzin, M, Bovolenta, S, Sepulcri, A and Piasentier, E 2012. Effect of whole linseed addition on meat production and quality of Italian Simmental and Holstein young bulls. Meat Science 90, 99–105.Google Scholar
della Malva, A, Albenzio, M, Annicchiarico, G, Caroprese, M, Muscio, A, Santillo, A and Marino, R 2016. Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat. Small Ruminant Research 135, 39–45.Google Scholar
De Smet, S and Vossen, E 2016. Meat: the balance between nutrition and health. A review. Meat Science 120, 145–156.Google Scholar
Diaz, MT, Caneque, V, Sanchez, CI, Lauzurica, S, Perez, C, Fernandez, C, Alvarez, I and De la Fuente, J 2011. Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage. Food Chemistry 124, 147–155.Google Scholar
Doreau, M and Ferlay, A 1995. Effect of dietary lipids on nitrogen metabolism in the rumen: a review. Livestock Production Science 43, 97–110.Google Scholar
European Food Safety Authority 2009. Labelling reference intake values for n−3 and n−6 polyunsaturated fatty acids. The EFSA Journal 1176, 1–11.Google Scholar
Food Standards Australia New Zealand 2013. Nutrition information user guide to Standard 1.2.8 - Nutrition Information Requirements, FSANZ, Canberra, Australia, p. 12. Retrieved on 29 July 2017 from http://www.foodstandards.gov.au/foodstandards/userguides/ nutritioninformation1406.cfm.Google Scholar
Gingras, AA, White, PW, Chouinard, PY, Julien, P, Davis, TA, Dombrowski, L, Couture, Y, Dubreuil, P, Myre, A, Bergeron, K, Marette, A and Thivierge, MC 2007. Long-chain omega-3 fatty acids regulate bovine whole-body protein metabolism by promoting muscle insulin signalling to the Akt-mTOR-S6K1 pathway and insulin sensitivity. Journal Physiology 579, 269–284.Google Scholar
Givens, DI, Kliem, KE and Gibbs, RA 2006. The role of meat as a source of n−3 polyunsaturated fatty acids in the human diet. Meat Science 74, 209–218.Google Scholar
Griinari, JM, Corl, BA, Lacy, SH, Chouinard, PY, Nurmela, KVV and Bauman, DE 2000. Conjugated linoleic acid is synthesized endogenously in lactating dairy cows by Δ 9-desaturase. Journal Nutrition 130, 2285–2291.Google Scholar
Hiller, B, Herdmann, A and Nuernberg, K 2011. Dietary n-3 fatty acids significantly suppress lipogenesis in bovine muscle and adipose tissue: a functional genomics approach. Lipids 46, 557–567.Google Scholar
Hipkiss, AR 2009. Carnosine and its possible roles in nutrition and health. Food Nutrition Research 57, 87–154.Google Scholar
Juarez, M, Dugan, MER, Aldai, N, Aalhus, JL, Patience, JF, Zijlstra, RT and Beaulieu, AD 2011. Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability. Food Chemistry 126, 1716–1723.Google Scholar
Koletzko, B, Lien, E, Agostoni, C, Bohles, H, Campoy, C, Cetin, I, Decsi, T, Dudenhausen, JW, Dupont, C, Forsyth, S, Hoesli, I, Holzgreve, W, Lapillonne, A, Putet, G, Secher, NJ, Symonds, M, Szajewska, H, Willatts, P and Uauy, R 2008. The roles of long-chain polyunsaturated fatty acids in pregnancy, lactation and infancy: review of current knowledge and consensus recommendations. Journal of Perinatal Medicine 36, 5–14.Google Scholar
Litwińczuk, Z, Domaradzki, P, Grodzicki, T, Litwińczuk, A and Florek, M 2015. The relationship of fatty acid composition and cholesterol content with intramuscular fat content and marbling in the meat of Polish Holstein-Friesian cattle from semi-in- tensive farming. Animal Science Papers and Reports 33, 119–128.Google Scholar
Marino, R, Albenzio, M, Annicchiarico, G, Caroprese, M, Muscio, A, Santillo, A and Sevi, A 2008. Influence of genotype and slaughtering age on meat from Altamurana and Trimeticcio lambs. Small Ruminant Research 78, 144–151.Google Scholar
Mateescu, RG, Garmyn, AJ, O’Neil, MA, Tait, RG, Abuzaid, A, Mayes, MS, Garrick, DJ, Van Eenennaam, AL, VanOverbeke, DL, Hilton, GG, Beitz, DC and Reecy, JM 2012. Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. Journal of Animal Science 90, 4248–4255.Google Scholar
O’Fallon, JV, Busboom, JR, Nelson, ML and Gaskins, CT 2007. A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs. Journal of Animal Science 85, 1511–1521.Google Scholar
Oostindjer, M, Alexander, J, Amdam, GV, Andersen, G, Bryan, NS, Chen, D, Corpet, DE, De Smet, S, Dragsted, LO, Haug, A, Karlsson, AH, Kleter, G, de Kok, TM, Kulseng, B, Milkowski, AL, Martin, RJ, Pajari, AM, Paulsen, JE, Pickova, J, Rudi, K, Sødring, M, Weed, DL and Egelandsdal, B 2014. The role of red and processed meat in colorectal cancer development: a perspective. Meat Science 97, 583–596.Google Scholar
Purchas, RW and Busboom, JR 2005. The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q10, and creatine in beef muscles and liver. Meat Science 70, 589–596.Google Scholar
Scollan, ND, Dannenberger, D, Nuernberg, K, Richardson, I, MacKintosh, S, Hocquette, J and Moloney, AP 2014. Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 97, 384–394.Google Scholar
Shapiro, SS and Wilk, M 1965. An analysis of variance test for normality. Biometrika 52, 591–601.Google Scholar
Smith, SB, Smith, DR and Lunt, DK 2004. Adipose tissue. Encyclopedia of meat sciences (ed. WK Jensen, C Devine and M Dikeman), pp. 225–238. Elsevier Academic Press, London, UK.Google Scholar
Statistical Analysis System 2011. SAS/STAT: user’s guide, version 9.2. SAS Institute Inc, Cary, NC, USA.Google Scholar
Sukhija, PS and Palmquist, DL 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agriculture Food Chemistry 36, 1202–1206.Google Scholar
Ulbricht, TLV and Southgate, DAT 1991. Coronary heart disease: seven dietary factors. Lancet 338, 985–992.Google Scholar
Van Soest, PJ, Robertson, JB and Lewis, BA 1991. Methods for dietary fibre, neutral detergent fibre, and no starch polysaccharides in relation to animal nutrition. Journal of Dairy Science 74, 3583–3597.Google Scholar
Waters, SM, Kelly, JP, O’Boyle, P, Moloney, AP and Kenny, DA 2009. Effect of level and duration of dietary n-3 polyunsaturated fatty acid supplementation on the transcriptional regulation of delta 9-desaturase in muscle of beef cattle. Journal of Animal Science 87, 244–252.Google Scholar