1. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality N.D. Scollan 1, J-F Hocquette 2, K. Nuernberg 3, D. Dannenberger 3, I Richardson 4 and A. Moloney 5 1 IGER, Wales, UK, 2 INRA-Theix, France, 3 FBN-Dummerstorf, Germany 4 University of Bristol, UK, 5 Teagasc, Grange Research Centre, Ireland

2. Drivers for enhanced food quality and differentiation consumers safe healthier consistent convenient globalisation commodity prices world trade negotiations animal welfare environmental traceability commodity production

3. Drivers for enhanced beef quality and differentiation Increased demand for quality Differentiation ( product brandings, geographical origin, sensory or processing characteristics Quality becoming more complex Physical intrinisic qualities – colour, shape, appearance, tenderness, juiciness, flavour Extrinsic qualities – brand, quality mark, origin, healthiness, production

4. Nutritional aspects of health consumers – diet, health and well-being food components  High biological value protein  Micronutrients – vitamins A 1, B 6, B 12, D, E, iron, zinc, selenium

5. Fat component Guideline Total fat < 15-30 * Saturated fatty acids (SFA) < 10 * n-6 PUFA < 5-8 * n-3 PUFA < 1-2 * Trans fatty acids < 1 * P:S4-5 n-6 : n-3 < 3 ( World Health Organisation, 2003 ) Nutritional aspects of health * % of dietary intake

6. Fatty acids in beef Polyunsaturated fatty acids (PUFA)  linoleic acid (18:2n-6)   -linolenic acid (18:3n-3)  eicosapentaenoic acid (20:5n-3; EPA)  docosapentaenoic (22:5n-3 DPA)  docosahexaenoic acid (22:6n-3; DHA)  conjugated linoleic acid (CLA) Monounsaturated 18:1 n-9 Saturated 14:0; 16:0 and 18:0

7. Sources of omega-3 PUFA  meat  fish  fish oils  eggs

8. Key targets  omega-3 (n-3) polyunsaturated fatty acids   -linolenic acid (18:3n-3)  long chain C20 PUFA (EPA, DPA and DHA)  increase P:S (0.1 to 0.4) and decrease n-6:n-3 (<3)  CLAs – cis-9, trans-11 CLA - increase  trans-fatty acids  impact of colour shelf life and sensory attributes

9. Fat in muscle  2-5% “low-in-fat”  Triacylglycerols (75% total lipid– 16:0, 18:0 and 18:1 n-9 Phospholipid (25% total lipid; – 16:0, 18:0, 18:1 n-9, but also long chain PUFA Phospholipid (25% total lipid; – 16:0, 18:0, 18:1 n-9, but also long chain PUFA Fat in muscle - membrane fat (phospholipid), intermuscular fat and as intramuscular (marbling fat) Influenced by age, genotype and nutrition

10. Age in relation to total lipid, neutral lipid and phospholipid (Warren et al., 2004) mg/100g muscle

11. Age in relation to saturated (SFA, monounsaturated (MUFA) and phospholipid (PL) (Warren et al., 2004) proportion

12. Effect of age on P:S and n-6:n-3 ratios in beef muscle (Warren et al., 2004)

13. Breeds and intramuscular fat mg/100g muscle

14. Double muscling gene (Raes et al. 2003)

15. Double muscling gene (Raes et al. 2003)

16. Relationship between P:S and intramuscular fat Total fatty acids (mg per 100 g muscle) P:S ratio (Scollan et al. 2006)

17. Nutritional strategies  Nutrition – high PUFA rations  forages  concentrate containing linseed / fish oil  rumen protected lipids

18. Families of polyunsaturated fatty acids n-3 Series 18:3 Alpha-linolenic acid 18:4 20:4 20:5 Eicosapentaenoic acid (EPA) 22:5 22:6 Docosahexaenoic acid (DHA) n-6 Series 18:2 Linoleic acid 18:3 20:3 20:4 Arachidonic acid 22:4 22:5 Docosapentaenoic acid (DPA)

19. Forage v. concentrate feeding (mg/100 g tissue) (Warren et al. 2003) ***0.0100.240.09P:S ***0.248.91.2n-6:n-3 ***0.301.35.022:6n-3 ***1.2810.824.522:5n-3 ***1.054.517.720:5n-3 ***1.607.232.018:3n-3 ***6.68146.962.018:2n-6 ***139.317242581Total Sig.s.e.d.ConcentrateGrassFatty acids

20. Influence of length of grass feeding Days ***0.0090.150.120.140.12P:S ***0.1081.461.631.992.21n-6:n-3 NS0.6062.722.782.863.2222:6n-3 ***0.507.76.45.55.620:5n-3 ***1.8634.430.925.419.618:3n-3 NS3.3259.059.463.762.118:2n-6 NS177.52515275423292461Total Sig.s.e.d.15899400 Fatty acids (mg/100 g tissue) (Noci et al. 2005)

21. Forage type: grass v. red clover (mg/100 g tissue) (Scollan et al. 2006) 3074 Red clover + vitamin E 3081 Grass silage 0.12 2.66 0.07 3.28 **0.010.100.09P:S ***0.152.302.73n-6:n-3 2.65 24.2 14.5 2.51 21.6 12.9 NS0.2752.782.3422:6n-3 NS2.9325.123.922:5n-3 NS1.3314.913.420:5n-3 37.5 99.3 22.5 73.2 ***3.8350.734.118:3n-3 ***6.68113.292.818:2n-6 NS604.740013639Total Sig.s.e.d.Red clover 50:50 mix grass/red clover Fatty acids

22. Polyphenol oxidase (PPO) in red clover Oxidises phenols to quinones in the presence of oxygen Quinones are very reactive Quinones bind to proteins to give protein, quinone complexes Complexes are more resistant to lipolysis (and proteolysis)

23. Effect of different sources of oil NS0.0080.05 0.07 P:S **0.1061.110.911.192.00n-6:n-3 ***0.524.94.62.42.222:6n-3 NS0.716 15 22:5n-3 ***1.91523161120:5n-3 **5.63026432218:3n-3 NS9.26466788118:2n-6 NS741.03973429242223529Total Sig.s.e.d.Linseed/ fish oil Fish oilLinseedControlFatty acids (mg/100 g tissue) (Scollan et al. 2001)

24. MouthAbomasum Dietary Lipid FFA C18 PUFA Conjugated dienes and trienes Trans 18:1 18:0 Lipolysis Biohydrogenation 18:3 n-3 92% 18:2 n-6 86% Lipolysis and biohydrogenation Rumen

25. Influence of ruminally protected plant oils (PLS) PLS (g/d) ***0.0180.220.200.180.07P:S ***0.0551.882.002.022.27n-6:n-3 NS0.2721.61.51.81.922:6n-3 *1.720 242322:5n-3 *1.11614151320:5n-3 ***13.11391181022918:3n-3 ***23.430527925512018:2n-6 NS737.04895488049764685Total Sig.s.e.d.1000800400Control Fatty acids (mg/100 g tissue)(Scollan et al. 2004)

26. Linolenic acid concentrations in beef (concentrate = 100) Red clover 0 500 1000 1500 2000 2500 Diet Concentrate Grass Linseed Protected lipid potential

27. Conjugated linoleic acid cis-9, trans 11 CLA

28. Relationships between CLA and total lipid and 18:1trans

29. linoleic acid cis-9 cis-12 C18:2 CLA cis-9 trans-11 C18:2 Vaccenic acid trans-11 C18:1 Stearic acid C18:0 linoleic acid cis-9 cis-12 C18:2 CLA cis-9 trans-11 C18:2 Vaccenic acid trans-11 C18:1 Stearic acid C18:0 Oleic acid cis-9 C18:1 RUMENTISSUES Ruminal versus tissue synthesis of CLA

30. CLA isomers in longissimus muscle (mg/100 g fresh muscle) 1.6 1.4CLA trans-7, cis-9 0.4 CLA trans-8, cis-14 14.411.7CLA cis-9, trans-11 0.4 0.2CLA trans-10, cis-12 2.9 0.2CLA trans-11, cis-13 0.3 0.1CLA cis-12, trans-14 0.2 0.06CLA trans-7, trans-9 0.1 0.07CLA trans-8, trans-10 0.4 0.2CLA trans-9, trans-11 0.2 0.1CLA trans-10, trans-12 0.8 0.1CLA trans-11, trans-13 0.5 0.07CLA trans-12, trans-14 PastureConcentrate 14.411.7CLA cis-9, trans-11

31. CLA concentrations in beef (grass silage = 100) GS= Grass Silage SO = Sunflower Oil FO = Fish Oil

32. CLA cis-9, trans-11 (mg/100 g fresh muscle) in longissimus muscle BreedDietCLAReferences Wagyu, steersSunflower oil134Mir et al. (2002) Wagyu x Limousin, steersSunflower oil76Mir et al. (2004) Limousin, steersSunflower oil59Mir et al. (2004) Charolais, steersGrass silage whole linseed 36Enser et al. (1999) Crossbred steersGrass silage35Steen and Porter (2003) German Holstein, bullsPasture17Dannenberger et al. (2005) German Simmental, bullsPasture12Dannenberger et al. (2005) Double-muscled Belgian Blue, bulls Crushed linseed4.3Raes et al. (2004)

33. Trans fatty acids

34. Distribution of trans 18:1 isomers in ruminant fat and industrially hydrogenated vegetable oil Double bond position (18:1 trans) Pasture (Beef muscle) Hydrogenated oil Stender and Dyerberg (2003) Dannenberger et al. (2004)

35. Effects on colour shelf life, physical and sensory attributes Red clover PUFA Lipid stability Colour shelf life, physical and sensory Antioxidants

36. Relationship between lipid oxidation and total PUFA 0 2 4 6 8 10 12 14 0100200300400500600700 Concentrate Silage Grass PLS 1 PLS 2 Total PUFA (mg/100 g muscle) mg malonaldehyde/kg meat Y=0.2404e 0.0066x r 2 =0.3357

37. Forage v. concentrate on vitamin E and TBARS Vitamin E and TBARS (mg /Kg meat)

38. Effect of forage compared to concentrate - sensory attributes 0 – 100 lines scales (Richardson et al. 2004)

39. Effect of red clover on lipid oxidation (Scollan et al. 2006)

40. Colour saturation grass grass/red red clover red clover/vit. E (Scollan et al. 2006)

41. Vitamin E mg /kg meat P = 0.001 grass grass/red red clover red clover/vit. E (Scollan et al. 2006)

42. Protected lipid supplements lipid oxidation and sensory attributes  Sensory  Abnormal flavours  Fishy

43. Conclusions   Consumers – nutritional quality and product quality   Beef is an important source of n-3 PUFA and CLA   Green plants are primary source of n-3 PUFA in food chain (and antioxidants)   Delivering health with neutral or positive impact on taste