Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles
The Yakutian cattle is an indigenous Siberian cattle breed living in an extremely cold climate in some parts of Yakutia. There are only a few thousand animals of this breed, and the conservation of the Yakutian cattle is embedded in the international agenda. We studied the fatty acid profiles in the...
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ftmdpi:oai:mdpi.com:/2304-8158/12/17/3226/ 2023-09-26T15:24:04+02:00 Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles Olesia N. Makhutova Vasiliy V. Nokhsorov Kirill N. Stoyanov Lyubov V. Dudareva Klim A. Petrov agris 2023-08-27 application/pdf https://doi.org/10.3390/foods12173226 EN eng Multidisciplinary Digital Publishing Institute Meat https://dx.doi.org/10.3390/foods12173226 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 12; Issue 17; Pages: 3226 polyunsaturated fatty acids lipid dietary indexes Siberian cattle muscle tissue liver Text 2023 ftmdpi https://doi.org/10.3390/foods12173226 2023-08-27T23:54:29Z The Yakutian cattle is an indigenous Siberian cattle breed living in an extremely cold climate in some parts of Yakutia. There are only a few thousand animals of this breed, and the conservation of the Yakutian cattle is embedded in the international agenda. We studied the fatty acid profiles in the meat, liver, and fat of the Yakutian cattle (five individuals) of different ages and their main food resource–pasture plants. The fatty acid profile of the tissues of the Yakutian cattle differed from that of pasture plants: 16:0, 18:2n–6, and 18:3n–3 dominated in the pasture plants; 16:0, 18:0, 18:1n–9, 18:2n–6, 20:4n–6, 20:5n–3, and 22:5n–3 dominated in the meat and liver; and 16:0, 18:0, and 18:1n–9 dominated in the fat. The fatty acid composition of food products is related to the risk of developing cardiovascular disease (CVD). The meat and liver of the Yakutian cattle are health food products that contribute to decreasing the risk of developing CVD because of their rather high content of eicosapentaenoic and docosahexaenoic fatty acids, optimal n–6/n–3 and polyunsaturated fatty acids/saturated fatty acids ratios, low values of indexes of atherogenicity and thrombogenicity, and high values of hypocholesterolemic/hypercholesterolemic and health-promoting indexes. The results of the present study support the importance of preserving this valuable cattle breed. Actions should be taken to increase their population while retaining their contemporary housing and feeding conditions. Text Yakutia MDPI Open Access Publishing Foods 12 17 3226 |
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MDPI Open Access Publishing |
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English |
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polyunsaturated fatty acids lipid dietary indexes Siberian cattle muscle tissue liver |
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polyunsaturated fatty acids lipid dietary indexes Siberian cattle muscle tissue liver Olesia N. Makhutova Vasiliy V. Nokhsorov Kirill N. Stoyanov Lyubov V. Dudareva Klim A. Petrov Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles |
topic_facet |
polyunsaturated fatty acids lipid dietary indexes Siberian cattle muscle tissue liver |
description |
The Yakutian cattle is an indigenous Siberian cattle breed living in an extremely cold climate in some parts of Yakutia. There are only a few thousand animals of this breed, and the conservation of the Yakutian cattle is embedded in the international agenda. We studied the fatty acid profiles in the meat, liver, and fat of the Yakutian cattle (five individuals) of different ages and their main food resource–pasture plants. The fatty acid profile of the tissues of the Yakutian cattle differed from that of pasture plants: 16:0, 18:2n–6, and 18:3n–3 dominated in the pasture plants; 16:0, 18:0, 18:1n–9, 18:2n–6, 20:4n–6, 20:5n–3, and 22:5n–3 dominated in the meat and liver; and 16:0, 18:0, and 18:1n–9 dominated in the fat. The fatty acid composition of food products is related to the risk of developing cardiovascular disease (CVD). The meat and liver of the Yakutian cattle are health food products that contribute to decreasing the risk of developing CVD because of their rather high content of eicosapentaenoic and docosahexaenoic fatty acids, optimal n–6/n–3 and polyunsaturated fatty acids/saturated fatty acids ratios, low values of indexes of atherogenicity and thrombogenicity, and high values of hypocholesterolemic/hypercholesterolemic and health-promoting indexes. The results of the present study support the importance of preserving this valuable cattle breed. Actions should be taken to increase their population while retaining their contemporary housing and feeding conditions. |
format |
Text |
author |
Olesia N. Makhutova Vasiliy V. Nokhsorov Kirill N. Stoyanov Lyubov V. Dudareva Klim A. Petrov |
author_facet |
Olesia N. Makhutova Vasiliy V. Nokhsorov Kirill N. Stoyanov Lyubov V. Dudareva Klim A. Petrov |
author_sort |
Olesia N. Makhutova |
title |
Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles |
title_short |
Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles |
title_full |
Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles |
title_fullStr |
Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles |
title_full_unstemmed |
Preliminary Estimation of Nutritional Quality of the Meat, Liver, and Fat of the Indigenous Yakutian Cattle Based on Their Fatty Acid Profiles |
title_sort |
preliminary estimation of nutritional quality of the meat, liver, and fat of the indigenous yakutian cattle based on their fatty acid profiles |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2023 |
url |
https://doi.org/10.3390/foods12173226 |
op_coverage |
agris |
genre |
Yakutia |
genre_facet |
Yakutia |
op_source |
Foods; Volume 12; Issue 17; Pages: 3226 |
op_relation |
Meat https://dx.doi.org/10.3390/foods12173226 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods12173226 |
container_title |
Foods |
container_volume |
12 |
container_issue |
17 |
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3226 |
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