Assessment of atherogenic index, long-chain omega-3 fatty acid and phospholipid content of prime beef: a survey of commercially sourced New Zealand Wagyu and Angus beef cattle
Emma N. Bermingham
A B H , Michael Agnew C , Mariza Gomes Reis C , Kevin Taukiri A , Arjan Jonker D , David Cameron-Smith B E F G and Cameron R. Craigie A
+ Author Affiliations
- Author Affiliations
A Meat Quality Team, AgResearch Ltd, Te Ohu Rangahau Kai, Cnr University Ave and Riddet Road, Massey University, Palmerston North, New Zealand.
B High-Value Nutrition National Science Challenge, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand.
C Dairy Foods Team AgResearch Ltd, Te Ohu Rangahau Kai, Cnr University Ave and Riddet Road, Massey University, Palmerston North, New Zealand.
D Animal Nutrition & Physiology Team, AgResearch Ltd, Tennent Drive, Private Bag 11008, Palmerston North 4442, New Zealand.
E Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand.
F Riddet Institute, Massey University, Private Bag Palmerston North, New Zealand.
G Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Brenner Centre for Molecular Medicine, 30 Medical Drive, 117609, Singapore.
H Corresponding author. Email: emma.bermingham@agresearch.co.nz
Animal Production Science 61(2) 179-190 https://doi.org/10.1071/AN19427
Submitted: 5 August 2019 Accepted: 24 August 2020 Published: 30 September 2020
Journal Compilation © CSIRO 2021 Open Access CC BY-NC-ND
Abstract
Context: There is increasing interest in the composition of lipids in beef from pasture-fed Wagyu-cross cattle and how they compare to beef from traditional beef breeds.
Aim: The present study aimed to investigate the differences in fatty acid and phospholipid content of the ribeye, striploin and tenderloin obtained from commercially sourced beef.
Hypothesis: We hypothesised that long-chain omega-3 fatty acid and phospholipid concentrations would be higher in Wagyu beef sourced from pasture-based production systems than in those sourced from grain-finished Wagyu.
Methods: Beef was either derived from commercial cattle exclusively fed pasture (Angus, Wagyu × Angus and Wagyu × Dairy (Friesian × Jersey); n = 10 per breed) or finished on grain (Angus and Wagyu; n = 10 per breed).
Key results: Phosphatidylcholine was the predominant phospholipid observed in beef surveyed, followed by phosphatidylethanolamine and sphingomyelin. All classes of phospholipid measured were affected by where the commercial beef was obtained, with the concentrations of total phospholipids being highest (P < 0.05) in the ribeye, striploin and tenderloin from pasture-fed beef compared with grain-fed beef. The fatty acid composition also varied among the commercial cuts; typically total saturated fatty acid and monounsaturated fatty acid concentrations were highest in beef finished on grain, whereas the concentrations of long-chain omega-3 fatty acids were two-fold higher (P < 0.05) in striploin and tenderloin derived from pasture-fed Wagyu × Dairy cross cattle than in those from grain-fed cattle. Despite different fatty acid concentrations among the commercial beef breeds surveyed, the calculated atherogenic index was similar for ribeye and striploin. In contrast, the tenderloin obtained from pasture-fed Wagyu × Dairy had the lowest (P = 0.017) atherogenic index.
Conclusions: Depending on the cut of meat studied, pasture-fed Wagyu × Angus and Wagyu × Dairy have different lipid compositions, including lipids that have been associated with both health benefits and risks in human.
Implications: These results show that a serving of meat obtained from non-traditional beef breeds such as pasture-fed Wagyu × Dairy may contribute significantly to the recommended daily intake of long-chain omega-3 fatty acids.
Keywords: docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), eicosapentaenoic acid (EPA), phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, sphingomyelin.
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