Innovations in beef production systems that enhance the nutritional and health

value of beef lipids and their relationship with meat quality

N.D. Scollan1, J-F Hocquette2, K. Nuernberg3, D. Dannenberger3, I Richardson4 and A. Moloney5

1IGER, Wales, UK ,2INRA-Theix, France,3FBN-Dummerstorf, Germany4University of Bristol, UK,5Teagasc, Grange Research Centre, Ireland

Drivers for enhanced food quality and differentiation

consumers safe healthier consistent convenient

globalisation commodity prices world trade negotiations animal welfare environmental traceability commodity production

Drivers for enhanced beef quality and differentiation

Increased demand for quality Differentiation (product brandings, geographical

origin, sensory or processing characteristics

Quality becoming more complex

Physical intrinisic qualities – colour, shape, appearance, tenderness, juiciness, flavour

Extrinsic qualities – brand, quality mark, origin, healthiness, production

Nutritional aspects of health

consumers – diet, health and well-being

food components

High biological value protein

Micronutrients

– vitamins A1, B6, B12, D, E, iron, zinc, selenium

Fat componentFat component GuidelineGuideline

Total fatTotal fat < 15-30< 15-30**

Saturated fatty acids (SFA)Saturated fatty acids (SFA) < 10< 10**

nn-6 PUFA-6 PUFA < 5-8< 5-8**

nn-3 PUFA-3 PUFA < 1-2< 1-2**

TransTrans fatty acids fatty acids < 1< 1**

P:SP:S 4-54-5

nn-6 : -6 : nn-3-3 < 3< 3

(World Health Organisation, 2003)

Nutritional aspects of health

* * % of dietary intake% of dietary intake

Fatty acids in beef

Polyunsaturated fatty acids (PUFA)

linoleic acid (18:2n-6) -linolenic acid (18:3n-3) eicosapentaenoic acid (20:5n-3; EPA) docosapentaenoic (22:5n-3 DPA) docosahexaenoic acid (22:6n-3; DHA) conjugated linoleic acid (CLA)

Monounsaturated18:1 n-9

Saturated14:0; 16:0 and 18:0

Sources of omega-3 PUFA

meatmeat fishfish fish oilsfish oils eggseggs

Key targets

omega-3 (n-3) polyunsaturated fatty acids-linolenic acid (18:3n-3) long chain C20 PUFA (EPA, DPA and DHA)

increase P:S (0.1 to 0.4) and decrease n-6:n-3 (<3)

CLAs – cis-9, trans-11 CLA - increase

trans-fatty acids

impact of colour shelf life and sensory attributes

Fat in muscle

2-5% “low-in-fat”2-5% “low-in-fat”

Triacylglycerols (75% total Triacylglycerols (75% total lipid– 16:0, 18:0 and 18:1 lipid– 16:0, 18:0 and 18:1 nn-9-9

Phospholipid (25% total lipid; – Phospholipid (25% total lipid; – 16:0, 18:0, 18:1 16:0, 18:0, 18:1 nn-9, -9, but also but also long chain PUFAlong chain PUFA

Fat in muscle - membrane fat (phospholipid), intermuscular fat and as intramuscular (marbling fat)

Influenced by age, genotype and nutrition

Age in relation to total lipid, neutral lipid and phospholipid

0

1000

2000

3000

4000

5000

6000

7000

Total Lipid Neutral lipid Phospholipid

14 months

19 months

24 months

(Warren et al., 2004)

mg/

100g

mus

cle

Age in relation to saturated (SFA, monounsaturated (MUFA) and phospholipid (PL)

0

0.1

0.2

0.3

0.4

0.5

SFA MUFA PUFA

14 months 19 months 24 months

(Warren et al., 2004)

prop

ortio

n

Effect of age on P:S and n-6:n-3 ratios in beef muscle

0

0.05

0.1

0.15

0.2

0.25

P:S

14 months 19 months 24 months

0

2

4

6

8

10

n-6:n-3

(Warren et al., 2004)

Breeds and intramuscular fat

0

1000

2000

3000

4000

5000

Total fatty acids

Holstein-Friesian

W elsh Black

Belgium Blue (DM)

mg/

100g

mus

cle

Double muscling gene

44

41

41

258

204

211

0

500

1000

1500

2000

2500

mh/mh mh/+ +/+

Genotype

mg

FA

/100

g m

eat

n-6n-3MUFASFA

(Raes et al. 2003)

0

0.1

0.2

0.3

0.4

0.5

0.6

P:S

mh/mh mh/+ +/+

0

1

2

3

4

5

6

7

n-6

: n-3

mh/mh mh/+ +/+

Double muscling gene

(Raes et al. 2003)

Relationship between P:S and intramuscular fat

y = 240.71x-0.9684

r2 = 0.7775

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

0 2000 4000 6000 8000 10000 12000

Total fatty acids (mg per 100 g muscle)

P:S

ra

tio

(Scollan et al. 2006)

Nutritional strategies

Nutrition – high PUFA rations

forages

concentrate containing linseed / fish oil

rumen protected lipids

Families of polyunsaturated fatty acids n-3 Series

18:3Alpha-linolenic acid

18:4

20:4

20:5Eicosapentaenoic acid (EPA)

22:5

22:6Docosahexaenoic acid (DHA)

n-6 Series18:2

Linoleic acid

18:3

20:3

20:4Arachidonic acid

22:4

22:5Docosapentaenoic acid (DPA)

Forage v. concentrate feeding

(mg/100 g tissue) (Warren et al. 2003)

***0.0100.240.09P:S

***0.248.91.2n-6:n-3

***0.301.35.022:6n-3

***1.2810.824.522:5n-3

***1.054.517.720:5n-3

***1.607.232.018:3n-3

***6.68146.962.018:2n-6

***139.317242581Total

Sig.s.e.d.ConcentrateGrassFatty acids

Influence of length of grass feeding

Days

***0.0090.150.120.140.12P:S

***0.1081.461.631.992.21n-6:n-3

NS0.6062.722.782.863.2222:6n-3

***0.507.76.45.55.620:5n-3

***1.8634.430.925.419.618:3n-3

NS3.3259.059.463.762.118:2n-6

NS177.52515275423292461Total

Sig.s.e.d.15899400Fatty acids

(mg/100 g tissue) (Noci et al. 2005)

Forage type: grass v. red clover

(mg/100 g tissue) (Scollan et al. 2006)

3074

Red clover + vitamin E

3081

Grass silage

0.12

2.66

0.07

3.28

**0.010.100.09P:S

***0.152.302.73n-6:n-3

2.65

24.2

14.5

2.51

21.6

12.9

NS0.2752.782.3422:6n-3

NS2.9325.123.922:5n-3

NS1.3314.913.420:5n-3

37.5

99.3

22.5

73.2

***3.8350.734.118:3n-3

***6.68113.292.818:2n-6

NS604.740013639Total

Sig.s.e.d.Red clover

50:50 mix grass/red

clover

Fatty acids

Polyphenol oxidase (PPO) in red clover

• Oxidises phenols to quinones in the presence of oxygen• Quinones are very reactive• Quinones bind to proteins to give protein, quinone complexes• Complexes are more resistant to lipolysis (and proteolysis)

Effect of different sources of oil

NS0.0080.050.050.070.07P:S

**0.1061.110.911.192.00n-6:n-3

***0.524.94.62.42.222:6n-3

NS0.71616151522:5n-3

***1.91523161120:5n-3

**5.63026432218:3n-3

NS9.26466788118:2n-6

NS741.03973429242223529Total

Sig.s.e.d.Linseed/fish oil

Fish oilLinseedControlFatty acids

(mg/100 g tissue)(Scollan et al. 2001)

Mouth AbomasumDietary Lipid

FFA C18 PUFA

Conjugated dienes and trienes

Trans 18:1

18:0

Lipolysis

Biohydrogenation

18:3 n-3 92%

18:2 n-6 86%

Lipolysis and biohydrogenation

Rumen

Influence of ruminally protected plant oils (PLS)

PLS (g/d)

***0.0180.220.200.180.07P:S

***0.0551.882.002.022.27n-6:n-3

NS0.2721.61.51.81.922:6n-3

*1.72020242322:5n-3

*1.11614151320:5n-3

***13.11391181022918:3n-3

***23.430527925512018:2n-6

NS737.04895488049764685Total

Sig.s.e.d.1000800400ControlFatty acids

(mg/100 g tissue) (Scollan et al. 2004)

Linolenic acid concentrations in beef (concentrate = 100)

Red clover

0

500

1000

1500

2000

2500

Diet

Concentrate

Grass

Linseed

Protected lipid

potential

Conjugated linoleic acid

cis-9, trans 11 CLA

Relationships between CLA and total lipid and 18:1trans

0

10

20

30

40

50

0 100 200 300

Trans 18:1 (mg/100 g muscle)

CLA

(m

g/10

0 g

mus

cle)

0

10

20

30

40

50

0 5000 10000

Total lipid (mg/100 g muscle)

CLA

(m

g/10

0 g

mus

cle)

linoleic acidcis-9 cis-12 C18:2

CLAcis-9 trans-11 C18:2

Vaccenic acidtrans-11 C18:1

Stearic acid

C18:0

linoleic acidcis-9 cis-12 C18:2

CLAcis-9 trans-11 C18:2

Vaccenic acidtrans-11 C18:1

Stearic acid

C18:0

Oleic acidcis-9 C18:1

RUMEN TISSUES

Ruminal versus tissue synthesis of CLA

CLA isomers in longissimus muscle (mg/100 g fresh muscle)

1.6 1.4CLA trans-7, cis-9

0.4 0.4CLA trans-8, cis-14

14.411.7CLA cis-9, trans-11

0.4 0.2CLA trans-10, cis-12

2.9 0.2CLA trans-11, cis-13

0.3 0.1CLA cis-12, trans-14

0.2 0.06CLA trans-7, trans-9

0.1 0.07CLA trans-8, trans-10

0.4 0.2CLA trans-9, trans-11

0.2 0.1CLA trans-10, trans-12

0.8 0.1CLA trans-11, trans-13

0.5 0.07CLA trans-12, trans-14

PastureConcentrate

14.411.7CLA cis-9, trans-11

CLA concentrations in beef (grass silage = 100)

50

100

150

200

250

300

350

Grasssilage

Grass GS +SO

GS +SO +FO

Grass +SO

Grass +SO +FO

GS= Grass SilageSO = Sunflower OilFO = Fish Oil

CLA cis-9, trans-11 (mg/100 g fresh muscle) in longissimus muscle

Breed Diet CLA ReferencesWagyu, steers Sunflower oil 134 Mir et al. (2002)

Wagyu x Limousin, steers Sunflower oil 76 Mir et al. (2004)

Limousin, steers Sunflower oil 59 Mir et al. (2004)

Charolais, steers Grass silage whole linseed

36 Enser et al. (1999)

Crossbred steers Grass silage 35 Steen and Porter (2003)

German Holstein, bulls Pasture 17 Dannenberger et al. (2005)

German Simmental, bulls Pasture 12 Dannenberger et al. (2005)

Double-muscled Belgian Blue, bulls

Crushed linseed 4.3 Raes et al. (2004)

Trans fatty acids

Distribution of trans 18:1 isomers in ruminant fat and industrially hydrogenated

vegetable oil

0.2 0.2

14.717.3

21.7 20.3

14 13.6

3 2.3

0

5

10

15

20

25

4 5 6-8 9 10 11 12 13/14 15 16

(%)

0.28 0.24 1.03 3.02 3.8

49.4

10.217.6

6.9 7.5

0102030405060

4 5 6-8 9 10 11 12 13/14 15 16

(%)

Double bond position (18:1 trans)

Pasture (Beef muscle)

Hydrogenated oil

Stender and Dyerberg (2003)

Dannenberger et al. (2004)

Effects on colour shelf life, physical and sensory attributes

Red clover

PUFA

Lipid stability

Colour shelf life, physical and

sensory

Antioxidants

Relationship between lipid oxidation and total PUFA

0

2

4

6

8

10

12

14

0 100 200 300 400 500 600 700

ConcentrateSilageGrassPLS 1PLS 2

Total PUFA (mg/100 g muscle)

mg

ma

lon

ald

ehy

de/

kg m

eat

Y=0.2404e0.0066x

r2=0.3357

Forage v. concentrate on vitamin E and TBARS

0.0

1.5

3.0

4.5

Vitamin E TBARS

GrassSilageConcentrates

Vita

min

E a

nd T

BA

RS

(mg

/Kg

mea

t)

Effect of forage compared to concentrate - sensory attributes

0

5

10

15

20

25

0 –

100

lines

sca

les

(Richardson et al. 2004)

Effect of red clover on lipid oxidation

0

1

2

3

4

5

6

Grass silage Grass/redclover

Red clover Red clover +vit E

Tb

ars

, mg

ma

lon

ald

eh

yde

/kg

(Scollan et al. 2006)

Colour saturation

10

15

20

25

30

1 2 3 4 5 6 7 8 9 10 11

days displayed

colo

ur s

atur

atio

ngrass grass/red red clover red clover/vit. E

(Scollan et al. 2006)

Vitamin E

0

1

2

3

4

Vitamin E

mg

/kg

me

at

P = 0.001

grass grass/red red clover red clover/vit. E

(Scollan et al. 2006)

Protected lipid supplementslipid oxidation and sensory attributes

0

1

2

3

4

5

6

7

8

Control PLS1 PLS2 PLS3

Tb

ars

, mg

ma

lon

ald

eh

yde

/kg

day 5 day 10

SensoryAbnormal flavours

Fishy

Conclusions

Consumers – nutritional quality and product quality

Beef is an important source of n-3 PUFA and CLA

Green plants are primary source of n-3 PUFA in food chain (and antioxidants)

Delivering health with neutral or positive impact on taste