The Fatty Acid Composition of Meat from Historical Animal Breeds and its Evaluation from Human Nutritional Point of View

Abstract

According to current human dietary principles a reduction in the fat content of the diet and the modification of fatty acid composition of meat is recommended, together with the reduction of saturated fatty acid content (SFA) and the increase of the ratio of polyunsaturated fatty acids (PUFA) and within that increasing the ratio of n-3 fatty acids. The meat with „healthy” fatty acid composition contains a low amount of saturated fatty acids; its maintenance of the palmitic acid content is low, the ratio of PUFA/SFA is higher than 0.45, the ratio of n-6/n-3 PUFA is lower than 4:1 and the fat contains a high amount of the conjugated linoleic acid (CLA). Rumen biohydrogenation in cattle limits the amount of long chain PUFA which can be transferred into ruminant muscle, but this process also results in the production of trans C 18:1 and conjugated linoleic acid intermediates in the rumen. It is recognised that CLA has numerous positive effects on the human health. As a result of biohydrogenisation, the PUFA/SFA ratio for beef is typically very low. Furthermore, separate recommendations are provided for n-6 and n-3 classes of PUFA, as scientists recognised, there is evidence of beneficial effects of n-3 PUFA in the prevention of cardiovascular disease and cancer in contrast to opposite effects indicated for n-6 PUFA. It was demonstrated in cattle, that feeding concentrates are rich in n-3 fatty acids, increased the content of long chain n-3 PUFA in beef muscle. On the other hand, in several studies were established the differences in fatty acid composition among cattle breeds under same feeding regimes. The manipulation of fatty acid composition in monogastrics is simplier, than in ruminants. Many trials proved, that dietary supplementation of PUFA enhances also the PUFA content in muscle tissues of pig carcass. Besides the alteration of fatty acid composition of pork, researchers nowadays focus on the enhancing of intramuscular fat level and the production of lard with good quality. To achieve this goal has been recommended the traditional pig breeds in breeding schemes. Consumers are not only worried about meat quality and its healthiness, but also about its origin and how animals are reared. In EU many local breeds are kept under traditional conditions and their meat was labelled for a quality guarantee. Consequently, it is a general tendency that the interest is higher and higher on the traditional animal breeds, which prefers the local specialities. This gives the Hungarian old animal breeds (especially Hungarian Grey, Mangalitsa) a greater chance, as there is no doubt that in Hungary it can be the base of the production of „hungaricums”, which get a growing importance in the procedure of globalisation. The knowledge of the meat quality of traditional animal breeds is needed for the effective product output. It is an important research target to examine and evaluate the nutritional value of meat the point of view of human health. The aim of our fattening trial was to analyse the effect of extensive vs. intensive nutrition on beef quality and fatty acid composition using Hungarian Grey cattle bulls in comparison to Holstein Friesian bulls. Among finishing traits there were significant differences between extensive and intensive kept cattle groups. Findings reveal that in case of the extensive fed Hungarian Grey the ratio of SFA/UFA of longissimus could have been more favourably altered, than in case of the Holstein-Friesian bulls. The CLA content of longissimus of Hungarian Grey was higher, than that of Holstein-Friesian considering any groups. In the n-6 fatty acid content of beef, there was a significant difference between breeds; Hungarian Grey had in both feeding groups a lower value, consequently their ratio of n-6/n-3 fatty acid is more advantageous concerning human nutrition. In conclusion, the fatty acid composition of intramuscular fat of beef can be modified favourably by feeding grass and concentrate supplementation which is rich in unsaturated fatty acids, however the beef of Hungarian Grey has a more wholesome influence on human health, than that of Holstein-Friesian bulls. The objectives of experiment with Mangalitsa were to estimate the meat and fat quality as well as the fatty acid composition concerning human nutrition. The meat of Mangalitsa has been characterized as redder and higher palatability, than that from German Saddleback – considered also fatty – and the German Landrace. On the other hand its fat was whiter, and the intramuscular fat content of meat and thickness of back fat was considerably higher. The high intramuscular fat content and its fine, equal dispersion is favourable from the point of view of tenderness and is in total of excellent steak quality. The lower saturated fatty acid content and higher unsaturated fatty acid proportion is advantageous from human-nutritional point of view. The ratio of n-6/n-3 fatty acids is the best in the case of Mangalitsa, although we have to add that is far from the desired value. We have to put an emphasis on the fact that Mangalitsa can be kept on pasture, which is a clear advantage comparing to other pig breeds. Exploiting this characteristic, through nutrition the beneficial fatty acid composition of meat can be improved. This is cheaper than the supplementation of diet with such plaint oils (linseed or rapeseed) which rich in polyunsaturated fatty acids. Comparing the fatty acid composition of back fat and bellies the back fat contained more saturated and less monounsaturated fatty acids. Concerning PUFA, there was no significant difference, their ratio both in back fat and bellies were about 15 %, which is a desirable value. It was concluded on the base of our results, that the meat of our historical animal breeds are suitable for making traditional, added value product, which have beneficial impact on human health.