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2014
- handle: 10670/1.0lux1h
- hal: hal-02639346
- doi: 10.1016/j.meatsci.2014.02.015
- PRODINRA: 258658
- PUBMED: 24697921
- WOS: 000336186200012
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info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2014.02.015
Ce document est lié à :
info:eu-repo/semantics/altIdentifier/pmid/24697921
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Nigel D Scollan et al., « Enhancing the nutritional and health value of beef lipids and their relationship with meat quality », HALSHS : archive ouverte en Sciences de l’Homme et de la Société, ID : 10.1016/j.meatsci.2014.02.015
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This paper focuses on dietary approaches to control intramuscular fat deposition to increase beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid content and reduce saturated fatty acids in beef. Beef lipid trans-fatty acids are considered, along with relationships between lipids in beef and colour shelf-life and sensory attributes. Ruminal lipolysis and biohydrogenation limit the ability to improve beef lipids. Feeding omega-3 rich forage increases linolenic acid and long-chain PUFA in beef lipids, an effect increased by ruminally-protecting lipids, but consequently may alter flavour characteristics and shelf-life. Antioxidants, particularly α-tocopherol, stabilise high concentrations of muscle PUFA. Currently, the concentration of long-chain omega-3 PUFA in beef from cattle fed non-ruminally-protected lipids falls below the limit considered by some authorities to be labelled a source of omega-3 PUFA. The mechanisms regulating fatty acid isomer distribution in bovine tissues remain unclear. Further enhancement of beef lipids requires greater understanding of ruminal biohydrogenation.