Effect of Dietary n-3 and n-6 PUFA on Lipid Composition of Different Tissues of German Holstein Bulls and the Fate of Bioactive Fatty Acids during Processing
The present study investigated the effects of dietary linolenic acid (ALA) versus linoleic acid (LA) on meat quality, fatty acid composition, and stearoyl-CoA desaturase (SCD) activity in longissimus muscle (MLD) and subcutaneous adipose tissue (SAT) of German Holstein bulls and the transfer of bene...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-07, Vol.58 (14), p.8314-8321 |
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| creator | Herdmann, Andrea Martin, Jörg Nuernberg, Gerd Dannenberger, Dirk Nuernberg, Karin |
| description | The present study investigated the effects of dietary linolenic acid (ALA) versus linoleic acid (LA) on meat quality, fatty acid composition, and stearoyl-CoA desaturase (SCD) activity in longissimus muscle (MLD) and subcutaneous adipose tissue (SAT) of German Holstein bulls and the transfer of beneficial n-3 fatty acids into German corned beef sausages (GCB). Feeding LA- and ALA-enriched diets increased essential fatty acids in MLD and SAT. The ALA-supplemented diet decreased significantly the SCD activity in MLD and SAT, resulting in a reduced relative concentration of oleic acid in muscle. The relative proportion of CLAcis-9,trans-11 analyzed by HPLC was not different between groups in either tissue. GCB were produced by using the lean meat of bulls. Beef products of bulls fed the ALA-supplemented diet were rich in ALA and n-3 LC PUFA. Most importantly, there was no loss of n-3 fatty acids during processing under production conditions. Conclusively, the n-6/n-3 fatty acid ratio was beneficially low. |
| doi_str_mv | 10.1021/jf101145y |
| format | Article |
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Feeding LA- and ALA-enriched diets increased essential fatty acids in MLD and SAT. The ALA-supplemented diet decreased significantly the SCD activity in MLD and SAT, resulting in a reduced relative concentration of oleic acid in muscle. The relative proportion of CLAcis-9,trans-11 analyzed by HPLC was not different between groups in either tissue. GCB were produced by using the lean meat of bulls. Beef products of bulls fed the ALA-supplemented diet were rich in ALA and n-3 LC PUFA. Most importantly, there was no loss of n-3 fatty acids during processing under production conditions. Conclusively, the n-6/n-3 fatty acid ratio was beneficially low.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf101145y</identifier><identifier>PMID: 20597504</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>adipose tissue ; alpha-Linolenic Acid - metabolism ; Animal Feed - analysis ; Animals ; beef quality ; bioactive properties ; Biological and medical sciences ; bulls ; Cattle - metabolism ; cattle feeding ; Chemical Composition of Foods/Feeds ; conjugated linoleic acid ; corned beef ; dietary fat ; dietary supplements ; enzyme activity ; essential fatty acids ; experimental diets ; fatty acid composition ; Fatty Acids - analysis ; Fatty Acids - metabolism ; Fatty Acids, Unsaturated - chemistry ; Fatty Acids, Unsaturated - metabolism ; Feeding. Feeding behavior ; Food Handling ; Food industries ; food nutrient losses ; food processing ; food processing quality ; Fundamental and applied biological sciences. Psychology ; Holstein ; linoleic acid ; Linoleic Acid - metabolism ; linolenic acid ; longissimus dorsi ; Male ; Meat and meat product industries ; meat composition ; meat processing ; Meat Products - analysis ; Muscle, Skeletal - chemistry ; Muscle, Skeletal - metabolism ; nutrient content ; oleic acid ; omega-3 fatty acids ; omega-6 fatty acids ; polyunsaturated fatty acids ; sausages ; stearoyl-CoA desaturase ; subcutaneous fat ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8314-8321</ispartof><rights>Copyright © 2010 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a434t-46a5d5984908d45bb54156a8c2de1a53864fdee430d43fec7979bded634889e93</citedby><cites>FETCH-LOGICAL-a434t-46a5d5984908d45bb54156a8c2de1a53864fdee430d43fec7979bded634889e93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf101145y$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf101145y$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23040649$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20597504$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Herdmann, Andrea</creatorcontrib><creatorcontrib>Martin, Jörg</creatorcontrib><creatorcontrib>Nuernberg, Gerd</creatorcontrib><creatorcontrib>Dannenberger, Dirk</creatorcontrib><creatorcontrib>Nuernberg, Karin</creatorcontrib><title>Effect of Dietary n-3 and n-6 PUFA on Lipid Composition of Different Tissues of German Holstein Bulls and the Fate of Bioactive Fatty Acids during Processing</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The present study investigated the effects of dietary linolenic acid (ALA) versus linoleic acid (LA) on meat quality, fatty acid composition, and stearoyl-CoA desaturase (SCD) activity in longissimus muscle (MLD) and subcutaneous adipose tissue (SAT) of German Holstein bulls and the transfer of beneficial n-3 fatty acids into German corned beef sausages (GCB). Feeding LA- and ALA-enriched diets increased essential fatty acids in MLD and SAT. The ALA-supplemented diet decreased significantly the SCD activity in MLD and SAT, resulting in a reduced relative concentration of oleic acid in muscle. The relative proportion of CLAcis-9,trans-11 analyzed by HPLC was not different between groups in either tissue. GCB were produced by using the lean meat of bulls. Beef products of bulls fed the ALA-supplemented diet were rich in ALA and n-3 LC PUFA. Most importantly, there was no loss of n-3 fatty acids during processing under production conditions. Conclusively, the n-6/n-3 fatty acid ratio was beneficially low.</description><subject>adipose tissue</subject><subject>alpha-Linolenic Acid - metabolism</subject><subject>Animal Feed - analysis</subject><subject>Animals</subject><subject>beef quality</subject><subject>bioactive properties</subject><subject>Biological and medical sciences</subject><subject>bulls</subject><subject>Cattle - metabolism</subject><subject>cattle feeding</subject><subject>Chemical Composition of Foods/Feeds</subject><subject>conjugated linoleic acid</subject><subject>corned beef</subject><subject>dietary fat</subject><subject>dietary supplements</subject><subject>enzyme activity</subject><subject>essential fatty acids</subject><subject>experimental diets</subject><subject>fatty acid composition</subject><subject>Fatty Acids - analysis</subject><subject>Fatty Acids - metabolism</subject><subject>Fatty Acids, Unsaturated - chemistry</subject><subject>Fatty Acids, Unsaturated - metabolism</subject><subject>Feeding. Feeding behavior</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>food nutrient losses</subject><subject>food processing</subject><subject>food processing quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Holstein</subject><subject>linoleic acid</subject><subject>Linoleic Acid - metabolism</subject><subject>linolenic acid</subject><subject>longissimus dorsi</subject><subject>Male</subject><subject>Meat and meat product industries</subject><subject>meat composition</subject><subject>meat processing</subject><subject>Meat Products - analysis</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Muscle, Skeletal - metabolism</subject><subject>nutrient content</subject><subject>oleic acid</subject><subject>omega-3 fatty acids</subject><subject>omega-6 fatty acids</subject><subject>polyunsaturated fatty acids</subject><subject>sausages</subject><subject>stearoyl-CoA desaturase</subject><subject>subcutaneous fat</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkc1uEzEUhS0EoqGw4AXAG4RYDNhje8azTEPTIkWiEs165NjXxdGMHWwPUh6Gd8X5od2wutbxd47uD0JvKflMSU2_bC0llHKxf4ZmVNSkEpTK52hGymclRUMv0KuUtoQQKVryEl3URHStIHyG_lxbCzrjYPFXB1nFPfYVw8qbUht8t17OcfB45XbO4EUYdyG57IpyNBRvBJ_xvUtpgnQQbyCOyuPbMKQMzuOraRjSMS__BLxUGQ7UlQtKZ_f7qOQ9nmtnEjZTdP4B38WgIaXyfI1eWDUkeHOul2i9vL5f3Far7zffFvNVpTjjueKNEkZ0kndEGi42G8GpaJTUtQGqBJMNtwaAM2I4K-O2XdttDJiGcSk76Ngl-njK3cXwqwyS-9ElDcOgPIQp9S2XxSIYK-SnE6ljSCmC7XfRjWVtPSX94Rj94zEK--6cOm1GMI_kv-0X4MMZUEmrwUbltUtPHCOcNPzQ3vsTZ1Xo1UMszPpHTSgjVLals_opSenUb8MUfVnXf1r6C1LJpgo</recordid><startdate>20100728</startdate><enddate>20100728</enddate><creator>Herdmann, Andrea</creator><creator>Martin, Jörg</creator><creator>Nuernberg, Gerd</creator><creator>Dannenberger, Dirk</creator><creator>Nuernberg, Karin</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100728</creationdate><title>Effect of Dietary n-3 and n-6 PUFA on Lipid Composition of Different Tissues of German Holstein Bulls and the Fate of Bioactive Fatty Acids during Processing</title><author>Herdmann, Andrea ; Martin, Jörg ; Nuernberg, Gerd ; Dannenberger, Dirk ; Nuernberg, Karin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a434t-46a5d5984908d45bb54156a8c2de1a53864fdee430d43fec7979bded634889e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>adipose tissue</topic><topic>alpha-Linolenic Acid - metabolism</topic><topic>Animal Feed - analysis</topic><topic>Animals</topic><topic>beef quality</topic><topic>bioactive properties</topic><topic>Biological and medical sciences</topic><topic>bulls</topic><topic>Cattle - metabolism</topic><topic>cattle feeding</topic><topic>Chemical Composition of Foods/Feeds</topic><topic>conjugated linoleic acid</topic><topic>corned beef</topic><topic>dietary fat</topic><topic>dietary supplements</topic><topic>enzyme activity</topic><topic>essential fatty acids</topic><topic>experimental diets</topic><topic>fatty acid composition</topic><topic>Fatty Acids - analysis</topic><topic>Fatty Acids - metabolism</topic><topic>Fatty Acids, Unsaturated - chemistry</topic><topic>Fatty Acids, Unsaturated - metabolism</topic><topic>Feeding. Feeding behavior</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>food nutrient losses</topic><topic>food processing</topic><topic>food processing quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Holstein</topic><topic>linoleic acid</topic><topic>Linoleic Acid - metabolism</topic><topic>linolenic acid</topic><topic>longissimus dorsi</topic><topic>Male</topic><topic>Meat and meat product industries</topic><topic>meat composition</topic><topic>meat processing</topic><topic>Meat Products - analysis</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Muscle, Skeletal - metabolism</topic><topic>nutrient content</topic><topic>oleic acid</topic><topic>omega-3 fatty acids</topic><topic>omega-6 fatty acids</topic><topic>polyunsaturated fatty acids</topic><topic>sausages</topic><topic>stearoyl-CoA desaturase</topic><topic>subcutaneous fat</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Herdmann, Andrea</creatorcontrib><creatorcontrib>Martin, Jörg</creatorcontrib><creatorcontrib>Nuernberg, Gerd</creatorcontrib><creatorcontrib>Dannenberger, Dirk</creatorcontrib><creatorcontrib>Nuernberg, Karin</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Herdmann, Andrea</au><au>Martin, Jörg</au><au>Nuernberg, Gerd</au><au>Dannenberger, Dirk</au><au>Nuernberg, Karin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Dietary n-3 and n-6 PUFA on Lipid Composition of Different Tissues of German Holstein Bulls and the Fate of Bioactive Fatty Acids during Processing</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-07-28</date><risdate>2010</risdate><volume>58</volume><issue>14</issue><spage>8314</spage><epage>8321</epage><pages>8314-8321</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The present study investigated the effects of dietary linolenic acid (ALA) versus linoleic acid (LA) on meat quality, fatty acid composition, and stearoyl-CoA desaturase (SCD) activity in longissimus muscle (MLD) and subcutaneous adipose tissue (SAT) of German Holstein bulls and the transfer of beneficial n-3 fatty acids into German corned beef sausages (GCB). Feeding LA- and ALA-enriched diets increased essential fatty acids in MLD and SAT. The ALA-supplemented diet decreased significantly the SCD activity in MLD and SAT, resulting in a reduced relative concentration of oleic acid in muscle. The relative proportion of CLAcis-9,trans-11 analyzed by HPLC was not different between groups in either tissue. GCB were produced by using the lean meat of bulls. Beef products of bulls fed the ALA-supplemented diet were rich in ALA and n-3 LC PUFA. Most importantly, there was no loss of n-3 fatty acids during processing under production conditions. Conclusively, the n-6/n-3 fatty acid ratio was beneficially low.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20597504</pmid><doi>10.1021/jf101145y</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8314-8321 |
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| subjects | adipose tissue alpha-Linolenic Acid - metabolism Animal Feed - analysis Animals beef quality bioactive properties Biological and medical sciences bulls Cattle - metabolism cattle feeding Chemical Composition of Foods/Feeds conjugated linoleic acid corned beef dietary fat dietary supplements enzyme activity essential fatty acids experimental diets fatty acid composition Fatty Acids - analysis Fatty Acids - metabolism Fatty Acids, Unsaturated - chemistry Fatty Acids, Unsaturated - metabolism Feeding. Feeding behavior Food Handling Food industries food nutrient losses food processing food processing quality Fundamental and applied biological sciences. Psychology Holstein linoleic acid Linoleic Acid - metabolism linolenic acid longissimus dorsi Male Meat and meat product industries meat composition meat processing Meat Products - analysis Muscle, Skeletal - chemistry Muscle, Skeletal - metabolism nutrient content oleic acid omega-3 fatty acids omega-6 fatty acids polyunsaturated fatty acids sausages stearoyl-CoA desaturase subcutaneous fat Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Effect of Dietary n-3 and n-6 PUFA on Lipid Composition of Different Tissues of German Holstein Bulls and the Fate of Bioactive Fatty Acids during Processing |
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