Fatty acid content and composition of Turkish beef and lamb at retail
Piyasadan satın alınan sığır ve kuzu etlerinin yağ asidi içeriği kompozisyonu incelendi. İstanbul'da yer alan değişik süper marketlerden farklı zamanlarda 50'şer adet sığır ve kuzu eti örneği toplandı. Ortalama yağ asidi miktarı, sığır etinde 2395 mg/100 g, kuzu etinde ise 2257 mg /100 g o...
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| Published in: | Turkish journal of veterinary & animal sciences Vol. 33; no. 1; pp. 71 - 75 |
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| Main Authors: | , |
| Format: | Journal Article |
| Language: | English |
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TÜBİTAK
2009
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| Abstract | Piyasadan satın alınan sığır ve kuzu etlerinin yağ asidi içeriği kompozisyonu incelendi. İstanbul'da yer alan değişik süper
marketlerden farklı zamanlarda 50'şer adet sığır ve kuzu eti örneği toplandı. Ortalama yağ asidi miktarı, sığır etinde 2395 mg/100
g, kuzu etinde ise 2257 mg /100 g olarak bulundu. Doymuş ve uzun zincirli doymamış yağ asitlerinin sığır ve kuzu etindeki miktarı
ise sırasıyla 1000 ve 940 mg/100 g, 199 ve 261 mg/100 g olarak belirlendi. Genel olarak sonuçlar gösterdi ki, kurban bayramı
öncesi hayvanların daha çok konsantre yem ile beslenmeleri, etlerin intramüsküler yağındaki n-6/n-3 ve P/S oranlarını olumsuz olarak
etkilemektedir. Buna rağmen sığır ve kuzu etlerindeki yüksek C18:1 ve düşük orandaki C16:0 içeriği bu etler için bir avantajdır.
The fatty acid content and chemical composition of retail samples of beef and lamb meat were investigated. Fifty beef and
lamb chops were purchased from different supermarkets in İstanbul on separate occasions. The average muscle fatty acid content
was 2395 and 2257 mg/100 g of muscle for beef and lamb, respectively. Saturated and polyunsaturated fatty acid contents were
1000 and 940 mg/100 g, and 199 and 261 mg/100 g of muscle for beef and lamb, respectively. Overall results indicate that,
particularly before the Sacrifice Holiday, concentrate-based feeding of livestock increases and this has an adverse effect on the n-6/n-
3 ratio and P/S ratio of intramuscular fat in meat. Nonetheless, higher C18:1 and lower C16:0 contents in beef and lamb meat fat
is favorable. |
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| AbstractList | Piyasadan satın alınan sığır ve kuzu etlerinin yağ asidi içeriği kompozisyonu incelendi. İstanbul'da yer alan değişik süper
marketlerden farklı zamanlarda 50'şer adet sığır ve kuzu eti örneği toplandı. Ortalama yağ asidi miktarı, sığır etinde 2395 mg/100
g, kuzu etinde ise 2257 mg /100 g olarak bulundu. Doymuş ve uzun zincirli doymamış yağ asitlerinin sığır ve kuzu etindeki miktarı
ise sırasıyla 1000 ve 940 mg/100 g, 199 ve 261 mg/100 g olarak belirlendi. Genel olarak sonuçlar gösterdi ki, kurban bayramı
öncesi hayvanların daha çok konsantre yem ile beslenmeleri, etlerin intramüsküler yağındaki n-6/n-3 ve P/S oranlarını olumsuz olarak
etkilemektedir. Buna rağmen sığır ve kuzu etlerindeki yüksek C18:1 ve düşük orandaki C16:0 içeriği bu etler için bir avantajdır.
The fatty acid content and chemical composition of retail samples of beef and lamb meat were investigated. Fifty beef and
lamb chops were purchased from different supermarkets in İstanbul on separate occasions. The average muscle fatty acid content
was 2395 and 2257 mg/100 g of muscle for beef and lamb, respectively. Saturated and polyunsaturated fatty acid contents were
1000 and 940 mg/100 g, and 199 and 261 mg/100 g of muscle for beef and lamb, respectively. Overall results indicate that,
particularly before the Sacrifice Holiday, concentrate-based feeding of livestock increases and this has an adverse effect on the n-6/n-
3 ratio and P/S ratio of intramuscular fat in meat. Nonetheless, higher C18:1 and lower C16:0 contents in beef and lamb meat fat
is favorable. |
| Author | DEMİREL, Gülcan VATANSEVER, Leyla |
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| DOI | 10.3906/vet-0706-13 |
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| DocumentTitleAlternate | Piyasada satılan sığır ve kuzu etlerinin yağ asidi içeriği ve kompozisyonu |
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| References | 2. Scollan, N.G., Choi, N.J., Kurt, E., Fisher, A.V., Enser, M., Wood, J.D.: Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. Br. J. Nutr., 2001; 85: 115-124. 16. Kinsella, J.E:. α-linoleic acid: functions and effects on linoleic acid metabolism and eicosanoid-mediated reactions. Adv. Food Nutr. Res., 1991; 35: 1-184. 12. Raes, K., Balcaen, A, Dirinck, P., De Winne, A., Claeys, E., Demeyer, D., De Smet, S.: Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci., 2003; 65: 1237-1246. 7. Marmer, W.N., Maxwell, R.J., Williams, J.E.: Effects of dietary regimen and tissue site on bovine fatty acid profiles. J. Anim. Sci., 1984; 59: 109-121. 10. AOAC: Official methods of analysis association of official analytical chemists. 15th edn., VA. Arlington. 1990. 17. Demeyer, D., Doreau, M.: Targets and procedures for altering ruminant meat and milk lipids. Proc. Nutr. Soc., 1999; 58: 593-607. 14. Nürnberg, K., Wegner, J., Ender, K.: Factors influencing fat composition in muscle and adipose tissue of farm animals. Livest. Prod. Sci., 1998; 56: 145-156. 18. Bonanome, A., Grundy, S.M.: Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels. N. Engl. J. Med., 1988; 318: 1244-1248. 6. Rhee, K.S.: Fatty acids in meats and meat products. In: Chow, C.K., Ed., Fatty Acids in Foods and Their Health Implications. Marcel Dekker Inc., New York. 2000; 83-108. 5. Fisher, A.V., Enser, M., Richardson, R.I., Wood, J.D., Nute, G.R., Kurt, E., Sinclair, L.A., Wilkinson, R.G.: Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems. Meat Sci., 2000; 55: 141-147. 4. Enser, M., Hallett, K.G., Hewett, B., Fursey, G.A.J., Wood, J.D., Harrington, G.: Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci., 1998; 49: 329-341. 11. Food Advisory Committee: Report on review of food labeling and advertising. HMSO, London. 1990. 13. Enser, M., Hallett, K., Hewitt B., Fursey, G.A.J., Wood, J.D.: Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci., 1996; 42: 443-456. 8. Sañudo, C., Enser, M.E., Campo, M.M., Nute, G.R., María, G., Sierra, I., Wood, J.D.: Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Sci., 2000; 54: 339-346. 3. Díaz, M.T., Velasco, S., Cañeque, V., Lauzurica, S., Ruiz de Huidobro, F., Pérez, C., González, J., Manzanares, C.: Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Ruminant Res., 2002; 43: 257-268. 9. Whittington, F.M., Prescott, N.J., Wood, J.D., Enser, M.: The effect of dietary linoleic acid on the firmness of back fat in pigs of 85 kg live weight. J. Sci. Food Agric., 1986; 37: 753-761. 19. Department of Health: Report on health and social subjects. No. 46. Nutritional aspects of cardiovascular disease. HMSO, London.1994. 15. Díaz, M.T., Álvarez, I., De la Fuenta, J., Sañudo, C., Campo, M.M., Oliver, M.A., Font i Furnols, M., Montossi, F., San Julián, R., Nute, G.R., Cañeque, V.: Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Sci., 2005; 71: 256-263. 1. Demirel, G., Ozpinar, H., Nazli, B., Keser O.: Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio. Meat Sci., 2006; 72: 229-235. |
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| Snippet | Piyasadan satın alınan sığır ve kuzu etlerinin yağ asidi içeriği kompozisyonu incelendi. İstanbul'da yer alan değişik süper
marketlerden farklı zamanlarda... |
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| SubjectTerms | beef Et Üretimi fatty acids Food Composition and Quality Gıda Bileşimi ve Kalitesi İstanbul kuzu(et) lamb (meat) Meat Produce sığır eti yağ asitleri |
| Title | Fatty acid content and composition of Turkish beef and lamb at retail |
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