Types Of Fatty Acids In Meat

The fatty acids in meat are mainly of medium to long chain length, that is, they have 12- to 22-carbon atoms in the molecule, with a basic structure of CH3-(CH2)n-COOH. Small amounts of shorter chain length fatty acids, C8-C10, are present in lamb fat. About 40 of fatty acids are saturated (SFA), that is, each carbon has two hydrogen atoms attached, about 40 have one double bond (monounsaturated fatty acid, MUFA) where adjacent carbon atoms are attached to only one hydrogen atom each and a...

Info

A Fatty acid concentrations expressed as g 100 g portion. Numbers in parentheses are the percentage of the total fatty acid content. b Product contains egg white, hydrogenated soybean oil, and soy protein. c Product contains egg white solids, whole egg solids, sweet whey solids, nonfat dry milk solids, and soy protein. d Product contains egg white, corn oil, and nonfat dry milk. a Fatty acid concentrations expressed as g 100 g portion. Numbers in parentheses are the percentage of the total...

References

Bishop, S.C., Richardson, R.I., Nute, G.R., Gibson, K.P., McLean, K.A. and Karamichou, E. 2006. Quantitative trait loci for meat quality in sheep. In Proc. 9th Annual Langford Food Industry Conf. on New Developments in Sheepmeat Quality, pp. 49-53. Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D. and Richardson, R.I. 2006. Flavour perception of oxidation in beef. Meat Science, 72, 303-311. Demirel, G., Wachira, A.M., Sinclair, L.A., Wilkinson, R.G., Wood, J.D. and Enser, M. 2004....

Sources of Some Major Fatty Acids in Meat

Monounsaturated-cis Monounsaturated-trans Polyunsaturated-18 2n-6 Polyunsaturated-18 3n-3 Conjugated linoleic acid Polyunsaturated C20, C22 The SFA in meat can be derived from the diet, produced in the rumen from unsaturated dietary fatty acids, or synthesized from glucose or acetate in liver or adipose tissue (Table 5.2). MUFA (e.g., 18 1cis-9) are mainly formed in adipose tissue from SFA by the action of desaturase enzymes, for example, delta-9-desaturase that forms oleic acid (18 1cis-9)...

Introduction

Consuming a diet high in fruits and vegetables is associated with lower risks for numerous chronic diseases, including cancer and cardiovascular disease (Block et al., 1992 Ness and Fowle, 1997). In 1990, the Dietary Guidelines Committee recommended three or more servings of vegetables each day (Report of the Dietary Guidelines Advisory, 1990), and the National Cancer Institute in 1991 and the Produce for Better Health Foundation jointly established the 5 A Day for Better Health Program...

Table

Some Important Monounsaturated Acids Although most natural sources of unsaturated fats are of the cis configuration, trans fatty acids do occur in foods. Unsaturated fats are hydrogenated to produce solid fats for margarine and shortening product. Hydrogenation also improves the oxidative and flavor stability of the oils. However, this process can move double bonds from their naturally occurring positions and convert configurations from cis to trans, creating both positional and geometrical...

Deuterium Incorporation Approach

H atoms from water are incorporated into lipids during biosynthesis. The incorporation may be directly as H ions or from the H of NADPH, which has exchanged with water. The theoretical basis for the use of labeled water as deuterium, 2H, to estimate lipid biosynthesis follows from classic studies using tritium, 3H Wadke et al., 1973 Lowenstein et al., 1975 Dietschy and Spady, 1984 . Most investigators now choose 2H over 3H, to eliminate the use of radioactivity. This is especially important...

Nomenclature

Possibility of mistaken identity when this system is used. The systematic method names fatty acids solely on the basis of the number of carbon atoms and the number and position of unsaturated bonds relative to the carboxyl group s . Substituted groups and their positions are identified. Optical activity and geometric configuration at double bonds are also designated. Systematic nomenclature will be described generally for the saturated fatty acids and then for other types of fatty acids as...

Inserm Cnrs

Department of Clinical Sciences and Clinical Nutrition University of Kentucky Lexington, Kentucky Harvard Medical School Boston, Massachusetts University of Kentucky Lexington, Kentucky National Cheng Kung University Tainan, Taiwan Department of Nutrition and Food Science Center for Environmental and Rural Health Texas A amp M University College Station, Texas Harvard Medical School Boston, Massachusetts University of Kentucky Lexington, Kentucky Warren Wilson College Asheville, North Carolina...