Howes Natalie L, Bekhit Alaa El-Din Ahmed, Burritt David J, Campbell Anna W
AbacusBio Limited, Dunedin, New Zealand.
Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.
Compr Rev Food Sci Food Saf. 2015 Jan;14(1):22-36. doi: 10.1111/1541-4337.12118.
Health-conscious consumers following dietary fat recommendations require meat that is low in saturated fat with preferably high levels of long-chain omega-3 fatty acids. This review summarizes the influence of dietary lipids from red meat on human health and examines the potential to enhance lipid composition through pasture-feeding. The role of fatty acids in plant and ruminant metabolism is discussed to highlight the complexity of ruminal digestion when trying to enhance fatty acids in meat. Generally, ruminants that consume pasture diets have been shown to produce a more desirable fatty acid composition than those fed grain and offer potential to be further enhanced by using specific plant species. Elevated polyunsaturated fat content in meat, however, tends to increase susceptibility to oxidation, which influences other meat quality characteristics including shelf-life and color. The use of specific plant species may mitigate these negative effects due to vitamin E or other antioxidants in these plants, which protect polyunsaturated fats from oxidation. When assessing the potential of plants as a natural dietary fat source, consideration must be given to environmental influences on plant fatty acid composition to ensure consistent production of meat products with high nutritive value under a range of management practices. This review also explores the potential impact of climate change on plant fatty acid composition, and the potential implications of this for meat quality.
注重健康的消费者遵循饮食脂肪建议，需要饱和脂肪含量低且长链omega-3脂肪酸含量较高的肉类。本综述总结了红肉中的膳食脂质对人体健康的影响，并探讨了通过放牧饲养来改善脂质组成的潜力。讨论了脂肪酸在植物和反刍动物代谢中的作用，以突出在试图提高肉类脂肪酸含量时瘤胃消化的复杂性。一般来说，食用牧草日粮的反刍动物所产生的脂肪酸组成比喂食谷物的反刍动物更理想，并且通过使用特定植物品种有进一步改善的潜力。然而，肉类中多不饱和脂肪含量的升高往往会增加氧化敏感性，这会影响包括保质期和颜色在内的其他肉质特性。使用特定植物品种可能会减轻这些负面影响，因为这些植物中的维生素E或其他抗氧化剂可保护多不饱和脂肪不被氧化。在评估植物作为天然膳食脂肪来源的潜力时，必须考虑环境对植物脂肪酸组成的影响，以确保在一系列管理措施下持续生产出具有高营养价值的肉类产品。本综述还探讨了气候变化对植物脂肪酸组成的潜在影响，以及这对肉质的潜在影响。
