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1
Long-TermStudyofFa9yAcidComposi@onofWagyuBeef
TexasWagyuAssocia@onSolado,TexasApril22,2016
StephenB.SmithRegentsProfessor
DepartmentofAnimalScienceTexasA&MUniversity
Thehealthfulfa9yacidsinbeef
• Oleic acid – The most abundant
fatty acid in most beef • Linoleic acid
– Most comes from plant oils
• Conjugated linoleic acid – Small amounts in
beef • α-Linolenic acid
(omega-3 fatty acid, not shown) – Small amounts in
beef (even grass-fed)
Linoleic acid 18:2c9,c12
Oleic acid 18:1c9
Conjugatedlinoleic acid18:2c9,t11
A leading authority in the U.S. concluded that oleic acid is good for you.
• In beef products, we should increase oleic acid and decrease saturated and trans fatty acids.
Kris-Etherton and Yu, 1997
Pasturefeedingdecreasesoleicacidandincreasestrans-fatsingroundbeef.
• Grain-fedbeefhastwiceasmucholeicacidasbeeffromgrass-fedca9le.
• Grassfeedingincreasessaturatedandtrans-fa9yacids.
4/25/16
1
Long-TermStudyofFa9yAcidComposi@onofWagyuBeef
TexasWagyuAssocia@onSolado,TexasApril22,2016
StephenB.SmithRegentsProfessor
DepartmentofAnimalScienceTexasA&MUniversity
Thehealthfulfa9yacidsinbeef
• Oleic acid – The most abundant
fatty acid in most beef • Linoleic acid
– Most comes from plant oils
• Conjugated linoleic acid – Small amounts in
beef • α-Linolenic acid
(omega-3 fatty acid, not shown) – Small amounts in
beef (even grass-fed)
Linoleic acid 18:2c9,c12
Oleic acid 18:1c9
Conjugatedlinoleic acid18:2c9,t11
A leading authority in the U.S. concluded that oleic acid is good for you.
• In beef products, we should increase oleic acid and decrease saturated and trans fatty acids.
Kris-Etherton and Yu, 1997
Pasturefeedingdecreasesoleicacidandincreasestrans-fatsingroundbeef.
• Grain-fedbeefhastwiceasmucholeicacidasbeeffromgrass-fedca9le.
• Grassfeedingincreasessaturatedandtrans-fa9yacids.
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Pasturefeedingincreasessaturatedandtrans-fatsinbeefsteaks.
• Grain-fedbeefhastwiceasmucholeicacidasbeeffromgrass-fedca9le.
• Grassfeedingincreasessaturatedandtrans-fa9yacids.
Typical composition of the ground beef used in our four human trials
• Ground beef from grass-fed is high in saturated and trans-fatty acids.
• Ground beef from corn-fed cattle is high in oleic acid.
• Omega-3 fatty acids were very low in all ground beef types.
!
Overallresultsforfourhumantrials:Lipidsandglucose
• AlltypesofgroundbeefincreaseHDLcholesterol.
• Grain-fedgroundbeefincreasesHDLcholesteroltwiceasmuch.
Grass-fed Grain-fed
Groundbeefandserumriskfactorsformetabolicsyndrome
• GroundbeefincreasesLDLsizeanddecreasesseruminsulin.
• HighMUFAgroundbeefdecreasesLp(a)andLDLIII-C.
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Pasturefeedingincreasessaturatedandtrans-fatsinbeefsteaks.
• Grain-fedbeefhastwiceasmucholeicacidasbeeffromgrass-fedca9le.
• Grassfeedingincreasessaturatedandtrans-fa9yacids.
Typical composition of the ground beef used in our four human trials
• Ground beef from grass-fed is high in saturated and trans-fatty acids.
• Ground beef from corn-fed cattle is high in oleic acid.
• Omega-3 fatty acids were very low in all ground beef types.
!
Overallresultsforfourhumantrials:Lipidsandglucose
• AlltypesofgroundbeefincreaseHDLcholesterol.
• Grain-fedgroundbeefincreasesHDLcholesteroltwiceasmuch.
Grass-fed Grain-fed
Groundbeefandserumriskfactorsformetabolicsyndrome
• GroundbeefincreasesLDLsizeanddecreasesseruminsulin.
• HighMUFAgroundbeefdecreasesLp(a)andLDLIII-C.
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Eating ground beef decreases carbohydrate intake and increases fat intake.
• Men and women changed their eating patterns.
• They reduced carbohydrate intake when they ate more ground beef.
Carbohydrateintakeversusfatintake
• Asweconsumemorefatweconsumemuchlesscarbohydrates.
• Iconsiderthistobeahealthyapproach.
-4.3
3.1
-6.2
-10.8
-14.9-15.7
-2
13.8
18.5
-8.6
Chan
gefrom
baseline,m
g/dl
Hanwoo Importedbeef
LDL HDL VLDL TG TotalCholesterol
AbsolutechangefrombaselineinserumLDL,HDL,VLDL,TGandTotalCholesterolconcentra@onofwomenwhoconsumedKoreanstylegrilledHanwooandimportedbeefthatlowerorhighinMUFAwith300g/twice/weekfor4weekseach(UnpublisheddatafromChangWeonChoi,DaeguUniversity,Korea,2016)
2012 Kris-Etherton publication
• What are the effects of lean beef? – Decreased total
cholesterol – Decreased LDL
cholesterol – Decreased HDL
cholesterol – We must
include fat in the diet.
Roussell et al. (2012) Am J Clin Nutr
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Eating ground beef decreases carbohydrate intake and increases fat intake.
• Men and women changed their eating patterns.
• They reduced carbohydrate intake when they ate more ground beef.
Carbohydrateintakeversusfatintake
• Asweconsumemorefatweconsumemuchlesscarbohydrates.
• Iconsiderthistobeahealthyapproach.
-4.3
3.1
-6.2
-10.8
-14.9-15.7
-2
13.8
18.5
-8.6
Chan
gefrom
baseline,m
g/dl
Hanwoo Importedbeef
LDL HDL VLDL TG TotalCholesterol
AbsolutechangefrombaselineinserumLDL,HDL,VLDL,TGandTotalCholesterolconcentra@onofwomenwhoconsumedKoreanstylegrilledHanwooandimportedbeefthatlowerorhighinMUFAwith300g/twice/weekfor4weekseach(UnpublisheddatafromChangWeonChoi,DaeguUniversity,Korea,2016)
2012 Kris-Etherton publication
• What are the effects of lean beef? – Decreased total
cholesterol – Decreased LDL
cholesterol – Decreased HDL
cholesterol – We must
include fat in the diet.
Roussell et al. (2012) Am J Clin Nutr
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• We compared Angus and Wagyu steers fed corn-based or hay-based diets.
• Cattle were fed to 1,100 lb or 1,400 lb.
How do we change the fatty acid composition of beef?
Corn-basedandHay-baseddiets
コーンベスえさ Corn-based diet • 89.1% dry matter • 11.2% crude protein • NEm = 1.81 Mcal/kg • NEg = 1.19 Mcal/kg • Target = 3 lb/d ADG.
ヘイベスえさ Hay-based diet • Steers had free
access to hay and pasture.
• Corn diet was added to provide 2 lb/d ADG.
Marblingscoreswerehighestincorn-fedWagyusteersattheJapaneseendpoint.marbling scoreはコーン給与の日本の最終目標重量まで育てた和牛が高かたです
• Another way to look at marbling scores: as a function of carcass weight. – Marbling scores
increase with carcass weight.
– Wagyu cattle had the highest marbling scores at all carcass weights.
– Corn feeding increases marbling scores.
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• We compared Angus and Wagyu steers fed corn-based or hay-based diets.
• Cattle were fed to 1,100 lb or 1,400 lb.
How do we change the fatty acid composition of beef?
Corn-basedandHay-baseddiets
コーンベスえさ Corn-based diet • 89.1% dry matter • 11.2% crude protein • NEm = 1.81 Mcal/kg • NEg = 1.19 Mcal/kg • Target = 3 lb/d ADG.
ヘイベスえさ Hay-based diet • Steers had free
access to hay and pasture.
• Corn diet was added to provide 2 lb/d ADG.
Marblingscoreswerehighestincorn-fedWagyusteersattheJapaneseendpoint.marbling scoreはコーン給与の日本の最終目標重量まで育てた和牛が高かたです
• Another way to look at marbling scores: as a function of carcass weight. – Marbling scores
increase with carcass weight.
– Wagyu cattle had the highest marbling scores at all carcass weights.
– Corn feeding increases marbling scores.
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Varia@onsintheMUFA:SFAra@oforgroundbeef
• The MUFA:SFA ratio is the ratio of monounsaturated fatty acids (mostly oleic acid) to saturated fatty acids.
• High-quality beef has a high MUFA:SFA ratio (greater than 1.2).
Types of ground beef TheMUFA:SFAra@oincreasedinadipose@ssuewithage.脂肪組織中MUFA/SFAは月齢により上昇しました日本の方法の hay給与の和牛は一番MUFA/SFAがありました
一価不飽和脂肪酸飽和脂肪酸
Ca9lewithAsiangene@cshaveMUFA:SFAra@os(moreoleicacid)thanourdomes@cbreedtypes.
• A5 Japanese Black cattle have MUFA:SFA ratios > 2.0
• American Wagyu cattle have MUFA:SFA ratios of 1.4.
• Commercial cattle have MUFA:SFA ratios ≤ 1.0. J. Black Wagyu Angus Angus X Hereford
0
1
2
3
Monounsaturated/Saturated Fatty Acid Ratiosof Adipose Tissue from Different Types of Cattle
Cattle type
MU
FA
/SF
A R
atio
However,SCDenzymeac@vitydidnotincreasewith@meinhay-fedAngussteers.それけれどSCD活性はhay給与のアンガス牛では上昇しませんでした
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Varia@onsintheMUFA:SFAra@oforgroundbeef
• The MUFA:SFA ratio is the ratio of monounsaturated fatty acids (mostly oleic acid) to saturated fatty acids.
• High-quality beef has a high MUFA:SFA ratio (greater than 1.2).
Types of ground beef TheMUFA:SFAra@oincreasedinadipose@ssuewithage.脂肪組織中MUFA/SFAは月齢により上昇しました日本の方法の hay給与の和牛は一番MUFA/SFAがありました
一価不飽和脂肪酸飽和脂肪酸
Ca9lewithAsiangene@cshaveMUFA:SFAra@os(moreoleicacid)thanourdomes@cbreedtypes.
• A5 Japanese Black cattle have MUFA:SFA ratios > 2.0
• American Wagyu cattle have MUFA:SFA ratios of 1.4.
• Commercial cattle have MUFA:SFA ratios ≤ 1.0. J. Black Wagyu Angus Angus X Hereford
0
1
2
3
Monounsaturated/Saturated Fatty Acid Ratiosof Adipose Tissue from Different Types of Cattle
Cattle type
MU
FA
/SF
A R
atio
However,SCDenzymeac@vitydidnotincreasewith@meinhay-fedAngussteers.それけれどSCD活性はhay給与のアンガス牛では上昇しませんでした
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• Thelongerca9leareonfeed,thelowerthelipidmel@ngpoints.
• Corn-fedca9leproducefatwithlowerlipidmel@ngpointsthanhay-fedca9le.
• Hay-fedWagyusteershadthelowestlipidmel@ngpoints.
Inbeef,lipidmel@ngpointsaredeterminedbytheamountofstearicacid.
• Fat depots differ widely in their amounts of stearic acid and melting points.
• Wagyu beef and domestic brisket have very low amounts of stearic acid and low melting points.
Whenmarblingincreases,oleicacidincreases(andstearicaciddecreases).
• Ca9lefedhighconcentratedietsforlongperiodsof@meareveryhighinoleicacidandotherMUFA.
• Short-fedca9leandgrass-fedca9lehavelessmarblingandlessoleicacid.
Veryrecentresults:Comparisonofthelipidcomposi@onofchickenbreast,salmon,andWagyustripsteaks
• Total fat, fatty acids, and lipid melting points were measured in: – Breast meat, free range chickens (n = 10) – Salmon, fresh caught (n = 10) – Wagyu rib steaks (n = 10)
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• Thelongerca9leareonfeed,thelowerthelipidmel@ngpoints.
• Corn-fedca9leproducefatwithlowerlipidmel@ngpointsthanhay-fedca9le.
• Hay-fedWagyusteershadthelowestlipidmel@ngpoints.
Inbeef,lipidmel@ngpointsaredeterminedbytheamountofstearicacid.
• Fat depots differ widely in their amounts of stearic acid and melting points.
• Wagyu beef and domestic brisket have very low amounts of stearic acid and low melting points.
Whenmarblingincreases,oleicacidincreases(andstearicaciddecreases).
• Ca9lefedhighconcentratedietsforlongperiodsof@meareveryhighinoleicacidandotherMUFA.
• Short-fedca9leandgrass-fedca9lehavelessmarblingandlessoleicacid.
Veryrecentresults:Comparisonofthelipidcomposi@onofchickenbreast,salmon,andWagyustripsteaks
• Total fat, fatty acids, and lipid melting points were measured in: – Breast meat, free range chickens (n = 10) – Salmon, fresh caught (n = 10) – Wagyu rib steaks (n = 10)
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OverallFa9yAcidComposi@on
05
101520253035404550
Palmi@c
Palmitoleic
Stearic
Oleic
Linoleic
Linolenic
EPA
DHA
Chickenbreast
Salmonfilets
Wagyusteaks
Omega-3fa9yacids
Allsamplescontainingsaturatedandmonounsaturatedfa9yacids.Wagyubeefcontainsthehighestpercentageofoleicacid.FisharehighinEPAandDHA.
Totalsaturated,monounsaturated,andpolyunsaturatedfa9yacids
(percentoftotallipid)
0
10
20
30
40
50
60
Chickenbreast Salmonfilet Wagyustripsteak
TotalSFA
TotalMUFA
TotalPUFA
Totallipidandlipidmel@ngpoints
0
5
10
15
20
25
30
35
Chickenbreast Salmonfilets Wagyuribsteaks
Totallipid
Mel@ngpoints
Infish,thelowlipidmel@ngpointsarecausedbyEPAandDHA(fishoilfa9yacids).
Totalsaturated,monounsaturated,andpolyunsaturatedfa9yacids(gramsper4ounceserving)
0
1
2
3
4
5
6
7
8
Chickenbreast Salmonfilet Wagyustripsteak
Palmi@cacid
Oleicacid
EPA+DHA
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OverallFa9yAcidComposi@on
05
101520253035404550
Palmi@c
Palmitoleic
Stearic
Oleic
Linoleic
Linolenic
EPA
DHA
Chickenbreast
Salmonfilets
Wagyusteaks
Omega-3fa9yacids
Allsamplescontainingsaturatedandmonounsaturatedfa9yacids.Wagyubeefcontainsthehighestpercentageofoleicacid.FisharehighinEPAandDHA.
Totalsaturated,monounsaturated,andpolyunsaturatedfa9yacids
(percentoftotallipid)
0
10
20
30
40
50
60
Chickenbreast Salmonfilet Wagyustripsteak
TotalSFA
TotalMUFA
TotalPUFA
Totallipidandlipidmel@ngpoints
0
5
10
15
20
25
30
35
Chickenbreast Salmonfilets Wagyuribsteaks
Totallipid
Mel@ngpoints
Infish,thelowlipidmel@ngpointsarecausedbyEPAandDHA(fishoilfa9yacids).
Totalsaturated,monounsaturated,andpolyunsaturatedfa9yacids(gramsper4ounceserving)
0
1
2
3
4
5
6
7
8
Chickenbreast Salmonfilet Wagyustripsteak
Palmi@cacid
Oleicacid
EPA+DHA
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Howdothecurrentsamplesstackup?
5
10
15
20
25
30
35
40
45
50
55
Palmi@c Stearic Oleic
J.Black1992
Wagyu1992
Wagyu1993
Anguslong-fed
Angusshort-fed
Wagyu2015
SamplesfromJapaneseBlackA5hadthehighestoleicacid(>50%),butbeeffromWagyuca9leraisedintheU.S.consistentlycontainsapproximately45%oleicacid.
Wheredowegofromhere?
• Wagyu beef represents a potential gold mine. – Marbling provides the flavor and juiciness beef
eaters crave. – Oleic acid provides proven health benefits.
• Wagyu beef may be the true answer to grass-fed beef. – Grass feeding will increase omega-3 fatty acids
(great for perception). – Grass-fed Wagyu beef may contain more oleic acid
than grass-fed beef from conventional cattle.
ProposedBigStudy
• FullBloodBlackWagyu(20)• F1BlackWagyu(20)• FullBloodRedWagyu(20)• F1RedWagyu(20)• FullBloodAngus(20)
• 10ofeachbreedtypewillbegrain-fed• 10ofeachbreedtypewillbegrass-fed
ProposedBigStudy• Weaning:4-5monthsofage• Feeding:SteerswillbefedattheTexasA&MUniversityResearchCenter,McGregor,TX
• Slaughter– FullbloodandF1BlackandRedWagyu,26monthsofage
– Angus,18monthsofage• Data
– Carcassdata,toincludegradingcamera– Alllipidcomposi@on– DNAsamples
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Howdothecurrentsamplesstackup?
5
10
15
20
25
30
35
40
45
50
55
Palmi@c Stearic Oleic
J.Black1992
Wagyu1992
Wagyu1993
Anguslong-fed
Angusshort-fed
Wagyu2015
SamplesfromJapaneseBlackA5hadthehighestoleicacid(>50%),butbeeffromWagyuca9leraisedintheU.S.consistentlycontainsapproximately45%oleicacid.
Wheredowegofromhere?
• Wagyu beef represents a potential gold mine. – Marbling provides the flavor and juiciness beef
eaters crave. – Oleic acid provides proven health benefits.
• Wagyu beef may be the true answer to grass-fed beef. – Grass feeding will increase omega-3 fatty acids
(great for perception). – Grass-fed Wagyu beef may contain more oleic acid
than grass-fed beef from conventional cattle.
ProposedBigStudy
• FullBloodBlackWagyu(20)• F1BlackWagyu(20)• FullBloodRedWagyu(20)• F1RedWagyu(20)• FullBloodAngus(20)
• 10ofeachbreedtypewillbegrain-fed• 10ofeachbreedtypewillbegrass-fed
ProposedBigStudy• Weaning:4-5monthsofage• Feeding:SteerswillbefedattheTexasA&MUniversityResearchCenter,McGregor,TX
• Slaughter– FullbloodandF1BlackandRedWagyu,26monthsofage
– Angus,18monthsofage• Data
– Carcassdata,toincludegradingcamera– Alllipidcomposi@on– DNAsamples
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What’snextforme?
• Next week I am presenting “Marbling and Its nutritional impact on risk factors for cardiovascular disease” to the Korean Society for Food Science and Animal Resources. – The are discussing
changing Korean Hanwoo beef to lower total fat.
– This will decrease oleic acid in Hanwoo beef.
Thankyou!
4/25/16
9
What’snextforme?
• Next week I am presenting “Marbling and Its nutritional impact on risk factors for cardiovascular disease” to the Korean Society for Food Science and Animal Resources. – The are discussing
changing Korean Hanwoo beef to lower total fat.
– This will decrease oleic acid in Hanwoo beef.
Thankyou!
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