Innovations in beef production systems that enhance the

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality N. D. Scollan 1, J-F Hocquette 2, K. Nuernberg 3, D. Dannenberger 3, I Richardson 4 and A. Moloney 5 1 IGER, Wales, UK , 2 INRA-Theix, France, 3 FBN-Dummerstorf, Germany 4 University of Bristol, UK, 5 Teagasc, Grange Research Centre, Ireland

Drivers for enhanced food quality and differentiation n n consumers safe healthier consistent convenient n n n n globalisation commodity prices world trade negotiations animal welfare environmental traceability commodity production

Drivers for enhanced beef quality and differentiation n Increased demand for quality n Differentiation (product brandings, geographical origin, sensory or processing characteristics n Quality becoming more complex n Physical intrinisic qualities – colour, shape, appearance, tenderness, juiciness, flavour n Extrinsic qualities – brand, quality mark, origin, healthiness, production

Nutritional aspects of health n consumers – diet, health and well-being n food components § High biological value protein § Micronutrients – vitamins A 1, B 6, B 12, D, E, iron, zinc, selenium

Nutritional aspects of health Fat component Guideline Total fat < 15 -30* Saturated fatty acids (SFA) n-6 PUFA < 10* < 5 -8* n-3 PUFA < 1 -2* Trans fatty acids P: S < 1* 4 -5 n-6 : n-3 <3 * % of dietary intake (World Health Organisation, 2003)

Fatty acids in beef Monounsaturated 18: 1 n-9 Saturated 14: 0; 16: 0 and 18: 0 Polyunsaturated fatty acids (PUFA) § linoleic acid (18: 2 n-6) § -linolenic acid (18: 3 n-3) § eicosapentaenoic acid (20: 5 n-3; EPA) § docosapentaenoic (22: 5 n-3 DPA) § docosahexaenoic acid (22: 6 n-3; DHA) § conjugated linoleic acid (CLA)

Sources of omega-3 PUFA § meat § fish oils § eggs

Key targets § omega-3 (n-3) polyunsaturated fatty acids § -linolenic acid (18: 3 n-3) § long chain C 20 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 - membrane fat (phospholipid), intermuscular fat and as intramuscular (marbling fat) § 2 -5% “low-in-fat” § Triacylglycerols (75% total lipid – 16: 0, 18: 0 and 18: 1 n-9 n Phospholipid (25% total lipid; – 16: 0, 18: 1 n-9, but also long chain PUFA Influenced by age, genotype and nutrition

mg/100 g muscle Age in relation to total lipid, neutral lipid and phospholipid (Warren et al. , 2004)

proportion Age in relation to saturated (SFA, monounsaturated (MUFA) and phospholipid (PL) (Warren et al. , 2004)

Effect of age on P: S and n-6: n-3 ratios in beef muscle (Warren et al. , 2004)

mg/100 g muscle Breeds and intramuscular fat

Double muscling gene (Raes et al. 2003)

P: S ratio Relationship between P: S and intramuscular fat Total fatty acids (mg per 100 g muscle) (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-6 Series 18: 2 Linoleic acid n-3 Series 18: 3 Alpha-linolenic acid 18: 3 18: 4 20: 3 20: 4 Arachidonic acid 20: 5 Eicosapentaenoic acid (EPA) 22: 4 22: 5 Docosapentaenoic acid (DPA) 22: 6 Docosahexaenoic acid (DHA)

Forage v. concentrate feeding Fatty acids Grass Concentrate s. e. d. Sig. Total 2581 1724 139. 3 *** 18: 2 n-6 62. 0 146. 9 6. 68 *** 18: 3 n-3 32. 0 7. 2 1. 60 *** 20: 5 n-3 17. 7 4. 5 1. 05 *** 22: 5 n-3 24. 5 10. 8 1. 28 *** 22: 6 n-3 5. 0 1. 3 0. 30 *** n-6: n-3 1. 2 8. 9 0. 24 *** P: S 0. 09 0. 24 0. 010 *** (mg/100 g tissue) (Warren et al. 2003)

Influence of length of grass feeding 40 Days 99 158 s. e. d. Sig. 2461 2329 2754 2515 177. 5 NS 18: 2 n-6 62. 1 63. 7 59. 4 59. 0 3. 32 NS 18: 3 n-3 20: 5 n-3 19. 6 5. 6 25. 4 5. 5 30. 9 6. 4 34. 4 7. 7 1. 86 0. 50 *** 22: 6 n-3 3. 22 2. 86 2. 78 2. 72 0. 606 NS n-6: n-3 2. 21 1. 99 1. 63 1. 46 0. 108 *** P: S 0. 12 0. 14 0. 12 0. 15 0. 009 *** Fatty acids 0 Total (mg/100 g tissue) (Noci et al. 2005)

Forage type: grass v. red clover Fatty acids Grass silage 50: 50 mix grass/red clover Red clover + vitamin E s. e. d. Sig. Total 3081 3639 4001 3074 604. 7 NS 18: 2 n-6 73. 2 92. 8 113. 2 99. 3 6. 68 *** 18: 3 n-3 22. 5 34. 1 50. 7 37. 5 3. 83 *** 20: 5 n-3 12. 9 13. 4 14. 9 14. 5 1. 33 NS 22: 5 n-3 21. 6 23. 9 25. 1 24. 2 2. 93 NS 22: 6 n-3 2. 51 2. 34 2. 78 2. 65 0. 275 NS n-6: n-3 3. 28 2. 73 2. 30 2. 66 0. 15 *** P: S 0. 07 0. 09 0. 10 0. 12 0. 01 ** (mg/100 g tissue) (Scollan et al. 2006)

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 Fatty acids Control Linseed Fish oil Linseed/ fish oil s. e. d. Sig. Total 3529 4222 4292 3973 741. 0 NS 18: 2 n-6 81 78 66 64 9. 2 NS 18: 3 n-3 22 43 26 30 5. 6 ** 20: 5 n-3 11 16 23 15 1. 9 *** 22: 5 n-3 15 15 16 16 0. 7 NS 22: 6 n-3 2. 2 2. 4 4. 6 4. 9 0. 52 *** n-6: n-3 2. 00 1. 19 0. 91 1. 11 0. 106 ** P: S 0. 07 0. 05 0. 008 NS (mg/100 g tissue) (Scollan et al. 2001)

Lipolysis and biohydrogenation Mouth Dietary Lipid Lipolysis FFA C 18 PUFA Conjugated dienes and trienes Biohydrogenation Trans 18: 1 18: 0 Rumen 18: 3 n-3 92% 18: 2 n-6 86% Abomasum

Influence of ruminally protected plant oils (PLS) PLS (g/d) Fatty acids Control 400 800 1000 s. e. d. Sig. Total 4685 4976 4880 4895 737. 0 NS 18: 2 n-6 120 255 279 305 23. 4 *** 18: 3 n-3 29 102 118 139 13. 1 *** 20: 5 n-3 13 15 14 16 1. 1 * 22: 5 n-3 23 24 20 20 1. 7 * 22: 6 n-3 1. 9 1. 8 1. 5 1. 6 0. 272 NS n-6: n-3 2. 27 2. 02 2. 00 1. 88 0. 055 *** P: S 0. 07 0. 18 0. 20 0. 22 0. 018 *** (mg/100 g tissue) (Scollan et al. 2004)

Linolenic acid concentrations in beef (concentrate = 100) 2500 2000 1500 Concentrate potential Grass Red clover 1000 Linseed 500 Protected lipid 0 Diet

Conjugated linoleic acid cis-9, trans 11 CLA

Relationships between CLA and total lipid and 18: 1 trans

Ruminal versus tissue synthesis of CLA RUMEN TISSUES linoleic acid cis-9 cis-12 C 18: 2 CLA cis-9 trans-11 C 18: 2 Vaccenic acid trans-11 C 18: 1 Stearic acid C 18: 0 CLA cis-9 trans-11 C 18: 2 Vaccenic acid trans-11 C 18: 1 Oleic acid cis-9 C 18: 1 Stearic acid C 18: 0

CLA isomers in longissimus muscle (mg/100 g fresh muscle) Concentrate Pasture CLA trans-12, trans-14 0. 07 0. 5 CLA trans-11, trans-13 0. 1 0. 8 CLA trans-10, trans-12 0. 1 0. 2 CLA trans-9, trans-11 0. 2 0. 4 CLA trans-8, trans-10 0. 07 0. 1 CLA trans-7, trans-9 0. 06 0. 2 CLA cis-12, trans-14 0. 1 0. 3 CLA trans-11, cis-13 0. 2 2. 9 CLA trans-10, cis-12 0. 4 CLA cis-9, trans-11 11. 7 14. 4 CLA trans-8, cis-14 0. 4 CLA trans-7, cis-9 1. 4 1. 6

CLA concentrations in beef (grass silage = 100) GS= Grass Silage SO = Sunflower Oil FO = Fish Oil

CLA cis-9, trans-11 (mg/100 g fresh muscle) in longissimus muscle Breed Diet CLA References Wagyu, 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 Stender and Dyerberg (2003) Pasture (Beef muscle) Hydrogenated oil Double bond position (18: 1 trans) Dannenberger et al. (2004)

Effects on colour shelf life, physical and sensory attributes PUFA Lipid stability Colour shelf life, physical and sensory Red clover Antioxidants

Relationship between lipid oxidation and total PUFA Y=0. 2404 e 0. 0066 x mg malonaldehyde/kg meat 14 r 2=0. 3357 12 10 Concentrate Silage Grass PLS 1 PLS 2 8 6 4 2 0 0 100 200 300 400 500 Total PUFA (mg/100 g muscle) 600 700

Vitamin E and TBARS (mg /Kg meat) Forage v. concentrate on vitamin E and TBARS

0 – 100 lines scales Effect of forage compared to concentrate sensory attributes (Richardson et al. 2004)

Effect of red clover on lipid oxidation (Scollan et al. 2006)

Colour saturation grass/red clover/vit. E (Scollan et al. 2006)

Vitamin E grass/red clover/vit. E mg /kg meat P = 0. 001 (Scollan et al. 2006)

Protected lipid supplements lipid oxidation and sensory attributes §Sensory §Abnormal 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