Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat
The composition of fatty acids, CLA, triglycerides and cholesterol in intramuscular fat depots of buffalo meat was determined using high-resolution gas chromatography to investigate the influence of dietary vitamin E content. Three groups of Italian Mediterranean buffalo calves were fed on three die...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2010-02-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1229 |
| _version_ | 1819132052089339904 |
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| author | R. Sacchi L. Chianese I. Borriello R. Romano |
| author_facet | R. Sacchi L. Chianese I. Borriello R. Romano |
| author_sort | R. Sacchi |
| collection | DOAJ |
| description | The composition of fatty acids, CLA, triglycerides and cholesterol in intramuscular fat depots of buffalo meat was determined using high-resolution gas chromatography to investigate the influence of dietary vitamin E content. Three groups of Italian Mediterranean buffalo calves were fed on three diets with high (H), low (L) and zero (Z) vitamin E contents. The animal were slaughtered at 15 months and three muscles were dissected on the half-carcass: Longissimus dorsi (LD), Tricipitis brachii (TB) and Semimembranosus (Sm). Lipid extracts from muscles (g/100g f.m.: 0.82 for LD, 0.66 for TB and 0.48 for Sm) were used to quantify the amount (mg/100g of lipids) of fatty acids, total conjugated linoleic acid (CLA) and cholesterol. The effects of dietary vitamin E content were significant (P<0.05) but marginal. Comparison of lipid extracts from muscles showed that C18:2 and total CLA were higher respectively in TB and Sm muscles when vitamin content was low. Also Cholesterol content variation was affected by low dietary vitamin E: LD muscle has a lower cholesterol concentration for diet L. The different vitamin content of two diets did not significantly influence the composition of triglycerides. Considering the low lipid concentrations (<1g/100 g of fresh muscle) none of the meat muscles should be considered a significant source of CLA. |
| first_indexed | 2024-12-22T09:25:16Z |
| format | Article |
| id | doaj.art-4304fdcd042346778acf88687bffbad9 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-22T09:25:16Z |
| publishDate | 2010-02-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-4304fdcd042346778acf88687bffbad92022-12-21T18:31:06ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-02-0162s1202120610.4081/ijas.2007.s2.1202Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meatR. SacchiL. ChianeseI. BorrielloR. RomanoThe composition of fatty acids, CLA, triglycerides and cholesterol in intramuscular fat depots of buffalo meat was determined using high-resolution gas chromatography to investigate the influence of dietary vitamin E content. Three groups of Italian Mediterranean buffalo calves were fed on three diets with high (H), low (L) and zero (Z) vitamin E contents. The animal were slaughtered at 15 months and three muscles were dissected on the half-carcass: Longissimus dorsi (LD), Tricipitis brachii (TB) and Semimembranosus (Sm). Lipid extracts from muscles (g/100g f.m.: 0.82 for LD, 0.66 for TB and 0.48 for Sm) were used to quantify the amount (mg/100g of lipids) of fatty acids, total conjugated linoleic acid (CLA) and cholesterol. The effects of dietary vitamin E content were significant (P<0.05) but marginal. Comparison of lipid extracts from muscles showed that C18:2 and total CLA were higher respectively in TB and Sm muscles when vitamin content was low. Also Cholesterol content variation was affected by low dietary vitamin E: LD muscle has a lower cholesterol concentration for diet L. The different vitamin content of two diets did not significantly influence the composition of triglycerides. Considering the low lipid concentrations (<1g/100 g of fresh muscle) none of the meat muscles should be considered a significant source of CLA.http://www.aspajournal.it/index.php/ijas/article/view/1229CLA, Cholesterol, Triglyceride composition, Italian Mediterranean buffalo (Bubalus bubalis) |
| spellingShingle | R. Sacchi L. Chianese I. Borriello R. Romano Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat Italian Journal of Animal Science CLA, Cholesterol, Triglyceride composition, Italian Mediterranean buffalo (Bubalus bubalis) |
| title | Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat |
| title_full | Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat |
| title_fullStr | Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat |
| title_full_unstemmed | Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat |
| title_short | Effect of dietary vitamin E content on the CLA, cholesterol and triglycerides composition of Italian Mediterranean buffalo meat |
| title_sort | effect of dietary vitamin e content on the cla cholesterol and triglycerides composition of italian mediterranean buffalo meat |
| topic | CLA, Cholesterol, Triglyceride composition, Italian Mediterranean buffalo (Bubalus bubalis) |
| url | http://www.aspajournal.it/index.php/ijas/article/view/1229 |
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