Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review
Optimising resource use efficiency in animal- agriculture-production systems is important for the economic, environmental, and social sustainability of food systems. Production of foods with increased health enhancing aspects can add value to the health and wellbeing of the population. However, enri...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Animal Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fanim.2024.1329346/full |
| _version_ | 1797289777606688768 |
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| author | Eric N. Ponnampalam Eric N. Ponnampalam Michelle Kearns Ali Kiani Sarusha Santhiravel Payam Vahmani Sophie Prache Frank J. Monahan Cletos Mapiye |
| author_facet | Eric N. Ponnampalam Eric N. Ponnampalam Michelle Kearns Ali Kiani Sarusha Santhiravel Payam Vahmani Sophie Prache Frank J. Monahan Cletos Mapiye |
| author_sort | Eric N. Ponnampalam |
| collection | DOAJ |
| description | Optimising resource use efficiency in animal- agriculture-production systems is important for the economic, environmental, and social sustainability of food systems. Production of foods with increased health enhancing aspects can add value to the health and wellbeing of the population. However, enrichment of foods, especially meat with health enhancing fatty acids (HEFA) increases susceptibility to peroxidation, which adversely influences its shelf life, nutritional value and eating quality. The meat industry has been challenged to find sustainable strategies that enhance the fatty acid profile and antioxidant actions of meat while mitigating oxidative deterioration and spoilage. Currently, by-products or co-products from agricultural industries containing a balance of HEFA and antioxidant sources seem to be a sustainable strategy to overcome this challenge. However, HEFA and antioxidant enrichment processes are influenced by ruminal lipolysis and biohydrogenation, HEFA-antioxidant interactions in rumen ecosystems and muscle biofortification. A deep understanding of the performance of different agro-by-product-based HEFA and antioxidants and their application in current animal production systems is critical in developing HEFA-antioxidant co-supplementation strategies that would benefit modern consumers who desire nutritious, palatable, safe, healthy, affordable, and welfare friendly meat and processed meat products. The current review presents the latest developments regarding discovery and application of novel sources of health beneficial agro-by-product-based HEFA and antioxidants currently used in the production of HEFA-antioxidant enriched ruminant meats and highlights future research perspectives. |
| first_indexed | 2024-03-07T19:09:56Z |
| format | Article |
| id | doaj.art-007d37cfe7724f86809fa138b0f818db |
| institution | Directory Open Access Journal |
| issn | 2673-6225 |
| language | English |
| last_indexed | 2024-03-07T19:09:56Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Animal Science |
| spelling | doaj.art-007d37cfe7724f86809fa138b0f818db2024-03-01T04:28:18ZengFrontiers Media S.A.Frontiers in Animal Science2673-62252024-03-01510.3389/fanim.2024.13293461329346Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited reviewEric N. Ponnampalam0Eric N. Ponnampalam1Michelle Kearns2Ali Kiani3Sarusha Santhiravel4Payam Vahmani5Sophie Prache6Frank J. Monahan7Cletos Mapiye8School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, VIC, AustraliaDepartment of Jobs, Precincts and Regions, Agrifeed Animal Production, Mill Park, VIC, AustraliaSchool of Agriculture and Food Science, University College Dublin, Dublin, IrelandDepartment of Animal Science, Lorestan University, Khorramabad, IranDepartment of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, CanadaDepartment of Animal Science, University of California, Davis, Davis, CA, United StatesINRAE, Université Clermont Auvergne Vetagro Sup, Unité Mixte de Recherche sur les Herbivores, St-Genès-Champanelle, FranceSchool of Agriculture and Food Science, University College Dublin, Dublin, IrelandDepartment of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Matieland, South AfricaOptimising resource use efficiency in animal- agriculture-production systems is important for the economic, environmental, and social sustainability of food systems. Production of foods with increased health enhancing aspects can add value to the health and wellbeing of the population. However, enrichment of foods, especially meat with health enhancing fatty acids (HEFA) increases susceptibility to peroxidation, which adversely influences its shelf life, nutritional value and eating quality. The meat industry has been challenged to find sustainable strategies that enhance the fatty acid profile and antioxidant actions of meat while mitigating oxidative deterioration and spoilage. Currently, by-products or co-products from agricultural industries containing a balance of HEFA and antioxidant sources seem to be a sustainable strategy to overcome this challenge. However, HEFA and antioxidant enrichment processes are influenced by ruminal lipolysis and biohydrogenation, HEFA-antioxidant interactions in rumen ecosystems and muscle biofortification. A deep understanding of the performance of different agro-by-product-based HEFA and antioxidants and their application in current animal production systems is critical in developing HEFA-antioxidant co-supplementation strategies that would benefit modern consumers who desire nutritious, palatable, safe, healthy, affordable, and welfare friendly meat and processed meat products. The current review presents the latest developments regarding discovery and application of novel sources of health beneficial agro-by-product-based HEFA and antioxidants currently used in the production of HEFA-antioxidant enriched ruminant meats and highlights future research perspectives.https://www.frontiersin.org/articles/10.3389/fanim.2024.1329346/fullred meatdietary meansforagesphytonutrientsconjugated linoleic acidomega-3 fatty acids |
| spellingShingle | Eric N. Ponnampalam Eric N. Ponnampalam Michelle Kearns Ali Kiani Sarusha Santhiravel Payam Vahmani Sophie Prache Frank J. Monahan Cletos Mapiye Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review Frontiers in Animal Science red meat dietary means forages phytonutrients conjugated linoleic acid omega-3 fatty acids |
| title | Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review |
| title_full | Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review |
| title_fullStr | Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review |
| title_full_unstemmed | Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review |
| title_short | Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review |
| title_sort | enrichment of ruminant meats with health enhancing fatty acids and antioxidants feed based effects on nutritional value and human health aspects invited review |
| topic | red meat dietary means forages phytonutrients conjugated linoleic acid omega-3 fatty acids |
| url | https://www.frontiersin.org/articles/10.3389/fanim.2024.1329346/full |
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