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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!

•  Pleasecontactmeatsbsmith@tamu.edu

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!

•  Pleasecontactmeatsbsmith@tamu.edu