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Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition
Author(s) -
VargasBelloPérez Einar,
Larraín Rafael E
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8168
Subject(s) - ruminant , composition (language) , biology , food science , human health , saturated fat , microbiology and biotechnology , cholesterol , biochemistry , medicine , agronomy , philosophy , linguistics , environmental health , crop
In the last few decades there has been increased consumer interest in the fatty acid ( FA ) composition of ruminant meat due to its content of saturated FAs , which have been implicated in diseases associated with modern life. However, recent studies have questioned the recommendations to reduce intake of fat, saturated FAs and cholesterol as a means of reducing the risk of cardiovascular disease. Interestingly, ruminant meat has some bioactive lipids such as C18 :1 t 11 and C18 :2 c 9, t 11 which have been reported to have positive effects on human health. In order to improve muscle fat composition from a human health standpoint, oilseeds, plant oils and marine oils can be used in ruminant diets. On the other hand, molecular mechanisms play an important role in the alteration of the FA composition of muscle fat. Genetics offer a wide range of possibilities for improvement of muscle fat composition by identifying different loci underlying the expression of quantitative traits. While significant progress has been made in characterizing the influence of diet on the FA composition of ruminant meat, the use of genetic tools can favor genotypes that could maximize their genetic potential through the diet. © 2016 Society of Chemical Industry