Subcutaneous fat composition of youthful and mature Canadian beef: emphasis on individual conjugated linoleic acid and trans-18:1 isomers
Abstract
A comprehensive evaluation of the fatty acid composition of subcutaneous adipose tissue from beef cattle produced in western Canada was undertaken to determine if the current Canadian grading system is able to distinguish classes of animals with value added potential due to their fatty acid composition. Grades included youthful Canadian Yield Grade 1 A/AA beef, under (YUTM) and over (YOTM) 30 mo of age and the four mature grades (D1, D2, D2 and D4). Subcutaneous fat between the 12th and 13th ribs over the longissimus muscle was obtained from 18–21 animals per grade. Fatty acids were analyzed using a combination of silver-ion HPLC and GC with a highly polar 100 m column. There were no differences in total trans-18:1 content amongst grades, but adipose tissue from grade D1, D2 and D4 had more 11t-18:1 than YUTM (P < 0.05), whereas adipose tissue from YUTM carcasses had more 10t-18:1 than all other grades (P < 0.05). Adipose tissue from YUTM carcasses also had less total CLA (P < 0.05) than the D grades, mainly due to a lower level of 9c,11t-CLA, but they had slightly more 7t,9c-CLA and 10t,12c-CLA (P < 0.05). Adipose tissue from YOTM and D grades contained more n-3 fatty acids relative to YUTM (0.56% vs. 0.29%; P < 0.05) and lower n-6:n-3 ratios (P < 0.05). Overall, older animals (YOTM and D grades) had adipose tissue compositions with higher levels of fatty acids with reported health benefits. Taken together, these higher levels may provide opportunities for value added marketing if regulatory authorities allow claims for their enrichment based on demonstrated health benefits. Higher concentrations of beneficial fatty acids, however, need to be considered within the context of the complete fatty acid profile and it would be important to demonstrate their advantages in the presence of relatively high levels of saturated fatty acids. Key words: CLA, trans, vaccenic acid, rumenic acid, beef, adipose tissue
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Published In
Canadian Journal of Animal Science
Volume 88 • Number 4 • December 2008
Pages: 591 - 599
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Version of record online: 18 March 2011
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M. E. R. Dugan, D. C. Rolland, J. L. Aalhus, N. Aldai, and J. K. G. Kramer. 2008. Subcutaneous fat composition of youthful and mature Canadian beef: emphasis on individual conjugated linoleic acid and trans-18:1 isomers. Canadian Journal of Animal Science.
88(4): 591-599. https://doi.org/10.4141/CJAS08024
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