Fat deposition, fatty acid composition and meat quality: A review
TL;DR: It is shown that a major factor is the total amount of fat and that phospholipid, where 18:2n-6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases.
About: This article is published in Meat Science.The article was published on 2008-04-01. It has received 2116 citations till now. The article focuses on the topics: Fatty acid & Essential fatty acid.
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TL;DR: The knowledge on fat accumulation in muscles is now being underpinned by the exhaustive nature of genomics, and efforts have concentrated on discovering DNA markers that change the distribution of fat in the body at the expense of carcass fatness.
Abstract: Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content varies between species, between breeds and between muscle types in the same breed. Other factors are involved in the variation of IMF content in animals, including gender, age and feeding. Variability in IMF content is mainly linked to the number and size of intramuscular adipocytes. The accretion rate of IMF depends on the muscle growth rate. For instance, animals having a high muscularity with a high glycolytic activity display a reduced development of IMF. This suggests that muscle cells and adipocytes interplay during growth. In addition, early events that influence adipogenesis inside the muscle (i.e proliferation and differentiation of adipose cells, the connective structure embedding adipocytes) might be involved in interindividual differences in IMF content. Increasing muscularity will also dilute the final fat content of muscle. At the metabolic level, IMF content results from the balance between uptake, synthesis and degradation of triacylglycerols, which involve many metabolic pathways in both adipocytes and myofibres. Various experiments revealed an association between IMF level and the muscle content in adipocyte-type fatty acid-binding protein, the activities of oxidative enzymes, or the delta-6-desaturase level; however, other studies failed to confirm such relationships. This might be due to the importance of fatty acid fluxes that is likely to be responsible for variability in IMF content during the postnatal period rather than the control of one single pathway. This is evident in the muscle of most fish species in which triacylglycerol synthesis is almost zero. Genetic approaches for increasing IMF have been focused on live animal ultrasound to derive estimated breeding values. More recently, efforts have concentrated on discovering DNA markers that change the distribution of fat in the body (i.e. towards IMF at the expense of the carcass fatness). Thanks to the exhaustive nature of genomics (transcriptomics and proteomics), our knowledge on fat accumulation in muscles is now being underpinned. Metabolic specificities of intramuscular adipocytes have also been demonstrated, as compared to other depots. Nutritional manipulation of IMF independently from body fat depots has proved to be more difficult to achieve than genetic strategies to have lipid deposition dependent of adipose tissue location. In addition, the biological mechanisms that explain the variability of IMF content differ between genetic and nutritional factors. The nutritional regulation of IMF also differs between ruminants, monogastrics and fish due to their digestive and nutritional particularities.
591 citations
Cites background from "Fat deposition, fatty acid composit..."
...Recent reviews have been published on that aspect (e.g. Valsta et al., 2005; Wood et al., 2008), which will be not under consideration in this study....
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...It is generally accepted that IMF positively influences flavour, juiciness, tenderness and/or firmness and the overall acceptability of meat in different species (Hodgson et al., 1991; Hovenier et al., 1993; Fernandez et al., 1999; Wood et al., 2008), although research results are quite controversial....
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...…is generally accepted that IMF positively influences flavour, juiciness, tenderness and/or firmness and the overall acceptability of meat in different species (Hodgson et al., 1991; Hovenier et al., 1993; Fernandez et al., 1999; Wood et al., 2008), although research results are quite controversial....
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TL;DR: In this article, 17 fatty acids were observed with α-Linolenic acid (44.57%) having the highest value followed by heneicosanoic (14.41%), g-linolenic (0.20%), palmiteic ( 0.17%), and capric acid (0.,07%), while total polyphenols were 2.02%.
Abstract: calcium (3.65%), phoshorus (0.3%), magnesium (0.5%), potassium (1.5%), sodium (0.164%), sulphur (0.63%), zinc (13.03 mg/kg), copper (8.25%), manganese (86.8 mg/kg), iron (490 mg/kg) and selenium (363 mg/kg). 17 fatty acids were observed with α-Linolenic acid (44.57%) having the highest value followed by heneicosanoic (14.41%), g-linolenic (0.20%) palmiteic (0.17%) and capric acid (0.07%). Vitamin E had the highest concentration of 77 mg/100 g than beta-carotene, which had 18.5 mg/100 g in the dried leaves. The fiber content was neutral detergent fibre (NDF) (11.4%), acid detergent fibre (ADF) (8.49%), acid detergent lignin (ADL) (1.8%) and (acid detergent cellulose (ADC) (4.01%). The condensed tannins had a value of 3.2%, while total polyphenols were 2.02%. The values of amino acids, fatty acids, minerals and vitamin profiles reflect a desirable nutritional balance.
584 citations
Cites background from "Fat deposition, fatty acid composit..."
...Wood et al. (2008) recommended more consumption of α-linolenic acid, which promote the endogenous synthesis of long chain n-3 fatty acids....
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TL;DR: Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
Abstract: Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
420 citations
Cites background from "Fat deposition, fatty acid composit..."
...5 to 1% of fresh muscle in pigs), whereas the muscle triglyceride content is highly variable whatever the species [30, 31]....
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TL;DR: This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbitmeat.
392 citations
TL;DR: The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions and to focus on the global importance of fat in the carcass to the producer, processor and consumer.
323 citations
References
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TL;DR: An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats and a high correlation of TBA numbers with rancid odor in cooked meats was established.
Abstract: An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.
2,710 citations
"Fat deposition, fatty acid composit..." refers background in this paper
...These results suggest that the upper limit for TBARS of 0.5 suggested by Tarladgis et al. (1960) based on pork may not be appropriate for beef (or lamb) where the natural level of lipid oxidation is higher....
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TL;DR: Strategies for increasing the content of beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and reducing saturated fatty acid (SFA) in beef are reviewed and opportunities exist to enhance thecontent of health promoting fatty acids in beef and beef products offering opportunities to add value and contribute to market differentiation.
790 citations
TL;DR: The data indicate that i.m. fatty acid composition of beef can be improved from a human health perspective by inclusion of grass in the diet.
Abstract: The effects of grazed grass, grass silage, or concentrates on fatty acid composition and conjugated linoleic acid (cis-9, trans-11-18:2; CLA) concentrations of i.m. fat of steers fed to achieve similar carcass growth rates were investigated. Fifty steers were divided into 10 blocks based on body weight and assigned at random from within blocks to one of five dietary treatments. The experimental rations offered daily for 85 d preceding slaughter were 1) grass silage for ad libitum intake plus 4 kg of concentrate, 2) 8 kg of concentrate plus 1 kg of hay, 3) 6 kg of grazed grass DM plus 5 kg of concentrate, 4) 12 kg of grazed grass DM plus 2.5 kg concentrate, or 5) 22 kg of grazed grass DM. The concentration of polyunsaturated fatty acids (PUFA) in i.m. fat was higher (P < .05) for steers offered ration 5 than for those given any other ration. Decreasing the proportion of concentrate in the diet, which effectively increased grass intake, caused a linear decrease in the concentration of i.m. saturated fatty acids (SFA) (P < .01) and in the n-6:n-3 PUFA ratio (P < .001) and a linear increase in the PUFA:SFA ratio (P < .01) and the conjugated linoleic acid concentration (P < .001). The data indicate that i.m. fatty acid composition of beef can be improved from a human health perspective by inclusion of grass in the diet.
698 citations
"Fat deposition, fatty acid composit..." refers result in this paper
...A similar result was found by French et al. (2000). The CLA values were similar in the groups fed grazed grass and concentrate in our work (Table 14)....
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...A similar result was found by French et al. (2000)....
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TL;DR: Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values, and positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes,such as abnormal and rancid flavours, increased.
620 citations
"Fat deposition, fatty acid composit..." refers methods in this paper
...Campo et al. (2006) examined eating quality in 73 beef loins produced using different feeding treatments and containing different concentrations of n 6 and n 3 PUFA....
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TL;DR: The muscles of red meat species are a valuable source of PUFA, particularly the C20 and C22 n-3 fatty acids, in the human diet and that, considered as part of a varied diet, the low P:S ratio of the ruminant muscle, the high n-6:n-3 ratio of pork and the total fatty acid contents do not detract significantly from the nutritional value of lean meat.
561 citations
"Fat deposition, fatty acid composit..." refers background in this paper
...…(g/100 g fatty acids) and content (g/100 g total cids in subcutaneous adipose tissue and muscle) of loin steaks/chops , sheep and cattle (Enser et al., 1996) Adipose tissue Muscle Pigs Sheep Cattle Pigs Sheep Cattle 1.6a 4.1b 3.7b 1.3a 3.3c 2.7b 23.9b 21.9a 26.1c 23.2b 22.2a 25.0c 2.4a…...
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...1 acid composition (g/100 g fatty acids) and content (g/100 g total cids in subcutaneous adipose tissue and muscle) of loin steaks/chops , sheep and cattle (Enser et al., 1996)...
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...Enser et al. (1996) was to examine muscle and fat tissues as normally consumed, so only rough dissection was performed, as for someone separating muscle from fat on the dinner plate....
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