Performance of a Handheld Near-Infrared Spectroscopy Device to Predict Pork Primal Belly Fat Iodine Value and Loin Lean Intramuscular Fat Content.

The increase in market demand and economic value of Canadian pork primal cuts has led to a need to assess advanced technologies capable of measuring quality traits. Fat and lean composition were measured using a Tellspec near-infrared (NIR) spectroscopy device to predict the pork belly fat iodine value (IV) and loin lean intramuscular fat (IMF) content in 158 pork belly primals and 419 loin chops. The calibration model revealed a 90.

Iso- but Not Anteiso-Branched Chain Fatty Acids Exert Growth-Inhibiting and Apoptosis-Inducing Effects in MCF-7 Cells.

The present study compared the growth-inhibitory effects of four common branched chain fatty acids (BCFAs) found in beef and dairy fats including iso 15:0, anteiso 15:0, iso 17:0, and anteiso 17:0. MCF-7 human breast cancer cells were exposed for 72 h to media containing increasing doses (50 to -400 μM) of the four BCFA. Cell viability was not affected by any of the BCFA treatments at doses less than 200 μM.

The Growth-Inhibiting Effects of Beef Fatty Acids on MCF-7 Cells Are Influenced Mostly by the Depot Location and Inconsistently by the Biohydrogenation Intermediate Content.

Biohydrogenation intermediates (BHI) including conjugated linoleic acid (CLA) isomers are formed during ruminal biohydrogenation of polyunsaturated fatty acids (PUFA) in ruminants. Although many studies have examined the anticarcinogenic effects of CLA, few studies have reported the anticarcinogenic properties of BHI in their natural form found in dairy and beef fats. The present study compared the growth-inhibitory effects of fatty acids from beef perirenal fat (PRF) or subcutaneous fat (SCF) with low or high levels of BHI in MCF-7 human breast cancer cells.

Anti-mutagenic Properties of Mono- and Dienoic Acid Biohydrogenation Products from Beef Fat.

Unsaturated fatty acid biohydrogenation products from beef fat and pure fatty acids were subjected to the Ames Salmonella mutagenicity testing, including monounsaturated fatty acids [MUFA: oleic acid, vaccenic acid, elaidic acid; beef fatty acid fractions rich in trans (t)11/t13-t14-18:1 (t11,13,14-Frac), t10-18:1 (t10-Frac)] and dienoic fatty acids [linoleic acid, conjugated linoleic isomers cis (c)9,t11-18:2 and t10,c12-18:2, and a mixed beef dienoic fatty acid fraction high in c9,t13-/t8,c12/t11c15-18:2 (MD)]. Significantly higher anti-mutagenic effects of oleic acid, vaccenic acid, t11, 13, 14-Frac, and t10-Frac against daunomycin were observed at 2.5 mg.

Trans10,cis15 18:2 Isolated from Beef Fat Does Not Have the Same Anti-Adipogenic Properties as Trans10,cis12-18:2 in 3T3-L1 Adipocytes.

During ruminal biohydrogenation of α-linolenic acid, a non-conjugated non-methylene interrupted dienoic acid is formed containing a t10 double bond, namely t10,c15-18:2. The present study was designed to examine whether t10,c15-18:2 would exert similar anti-adipogenic effects compared to t10,c12-18:2 in 3T3-L1 adipocytes. Differentiated 3T3-L1 adipocytes were treated with 35 or 70 µM of LNA, t10,c12-18:2, t10,c15-18:2, or bovine serum albumin (BSA) vehicle control for 120 h.

A 10-18:1 enriched fraction from beef fed a barley grain-based diet induces lipogenic gene expression and reduces viability of HepG2 cells.

Beef fat is a natural source of fatty acids, and is typically enriched with either 10-18:1 or 11-18:1. Little is known about the bioactivity of individual -18:1 isomers, and the present study compared the effects of 9-18:1, ()9-18:1 and -18:1 fractions isolated from beef fat enriched with either 10-18:1 (HT10) or 11-18:1 (HT11). All 18:1 isomers resulted in reduced human liver (HepG2) cell viability relative to control.

Beef Fat Enriched with Polyunsaturated Fatty Acid Biohydrogenation Products Improves Insulin Sensitivity Without Altering Dyslipidemia in Insulin Resistant JCR:LA-cp Rats.

The main dietary sources of trans fatty acids are partially hydrogenated vegetable oils (PHVO), and products derived from polyunsaturated fatty acid biohydrogenation (PUFA-BHP) in ruminants. Trans fatty acid intake has historically been associated with negative effects on health, generating an anti-trans fat campaign to reduce their consumption. The profiles and effects on health of PHVO and PUFA-BHP can, however, be quite different.

The scope for manipulating the polyunsaturated fatty acid content of beef: a review.

Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates.

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity.

Background: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers' grain with solubles (DDGS-15) or 30% DDGS (DDGS-30).

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour.

Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.

Red blood cell trans-18:1 isomeric profile correlates with subcutaneous fat and muscle profiles in beef cattle.

Due to significant variation in polyunsaturated fatty acid biohydrogenation products in beef it would be useful to determine if levels of trans-18:1 isomers in samples collected ante-mortem are correlated with those collected post-mortem. Beef blood (RBC), subcutaneous fat (SC) and muscle (intramuscular fat; IM) samples were collected from an experiment with dietary vitamin E with/without flaxseed (n=80) and fatty acids analyzed. Across treatments, correlation analysis of total and individual trans-18:1 isomers were performed between tissues.

Comparing subcutaneous adipose tissue in beef and muskox with emphasis on trans 18:1 and conjugated linoleic acids.

Muskox (Ovibos moschatus) are ruminant animals native to the far north and little is known about their fatty acid composition. Subcutaneous adipose tissue (backfat) from 16 wild muskox was analyzed and compared to backfat from 16 barley fed beef cattle. Muskox backfat composition differed substantially from beef and the most striking difference was a high content of 18:0 (26.