Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products

Foods

Dirk Dannenberger¹  Karin Nuernberg¹  Andrea Herdmann¹  Gerd Nuernberg¹  Elke Hagemann² 

[1] Institute of Muscle Biology and Growth and Institute of Genetics and Biometry, Leibniz Institute for Farm Animal Biology, 18196 Dummerstorf, Wilhelm-Stahl-Allee 2, Germany; E-Mail:;State Office for Agriculture, Food Safety and Fishery, Mecklenburg-Western Pomerania, Department of Contaminant and Residue Analysis, 18059 Rostock, Germany; E-Mail:

关键词: beef;    PUFA;    beef products;    CLA;    fat-soluble vitamins;    trace elements;   

DOI  :  10.3390/foods2030295

来源: mdpi

【 摘 要 】

The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)). Beef and beef products were obtained from German Holstein bulls which either received a control diet consisting of maize silage and concentrate with soybean meal (41%), or an experimental diet of grass silage and concentrate plus rapeseed cake (12%) and linseed oil (3%). The study revealed that upon an 18:3n-3 vs. 18:2n-6 intervention the amounts of 18:3n-3, EPA and Σn-3 LC-PUFA were significantly increased by 2.6, 2.3 and 1.7 fold, respectively. Experimental diet significantly increased β-carotene contents, and the γ-tocopherol contents were decreased. During beef processing, n-3 PUFA from beef were found to be product-specifically transferred into the corresponding beef products. 18:3n-3 and Σn-3 LC-PUFA contents were found to be 1.4 and 1.5 times higher in GCB from grass silage- than maize silage-fed bulls. The trace element contents in GCB (iron, copper, zinc, selenium) were not affected by the diet; however γ-tocopherol contents were decreased by experimental diet. In conclusion, dietary n-3 PUFA were completely transferred into beef products unaffected by beef processing conditions.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.