title: Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia.
abstract: This article reviews opportunities for enriching the lipids of meat with n-3 fatty acids and conjugated linoleic acids (CLAs), both considered beneficial to human health. Special focus is put on feeds available and research carried out in Thailand. A differentiated consideration concerning the value of different n-3 fatty acids and isomers of CLAs is necessary. In ruminants, it is difficult to enrich the meat with n-3 fatty acids due to the extensive ruminal biohydrogenation of unsaturated fatty acids, but several possibilities to enhance the proportion of the most desired CLA isomer, rumenic acid, exist. By contrast, pork and poultry meat can be easily enriched with n-3 fatty acids. With purified CLA sources, CLAs also can be enhanced, but it is difficult to achieve this exclusively for rumenic acid. An interesting approach might consist in supplementing the CLA precursor vaccenic acid instead. Possible constraints for meat quality and in the fatty acid levels achieved are outlined.
authors.affiliation: Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, 50200 Chiang Mai, Thailand. Electronic address: ja.sanchai@gmail.com.
authors.forename: S
authors.initials: S
authors.lastname: Jaturasitha
authors.affiliation: Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, 50200 Chiang Mai, Thailand.
authors.forename: N
authors.initials: N
authors.lastname: Chaiwang
authors.affiliation: Department of Animal Science, Faculty of Agriculture, Kasetsart University, 10900 Bangkok, Thailand.
authors.forename: A
authors.initials: A
authors.lastname: Kayan
authors.affiliation: ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland.
authors.forename: M
authors.initials: M
authors.lastname: Kreuzer
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D053180:Animal Nutrition Sciences; D000818:Animals; D004032:Diet / Q000662:veterinary*; D004041:Dietary Fats / Q000032:analysis*; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000032:analysis; D005285:Fermentation; D044243:Linoleic Acids, Conjugated / Q000008:administration & dosage / Q000032:analysis; D009753:Nutritive Value; D009829:Oleic Acids / Q000008:administration & dosage / Q000032:analysis; D011200:Poultry; D000069466:Red Meat / Q000032:analysis*; D012417:Rumen / Q000187:drug effects / Q000378:metabolism; D013552:Swine; D013785:Thailand
chemical_list: D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D044243:Linoleic Acids, Conjugated; D009829:Oleic Acids; C046938:9,11-linoleic acid; C050413:11-octadecenoic acid
keywords: Human health; Lipids; Meat; Nutritional value; Thailand; cis-9, trans-11 dienoic acid (PubChem CID: 5280644); docosahexaenoic acid (PubChem CID: 6433873); eicosapentaenoic acid (PubChem CID: 446284); linoleic acid (PubChem CID: 528045); oleic acid (PubChem CID: 445639); α-linolenic acid (PubChem CID: 5280934)