Dataset Information

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.

ABSTRACT: Despite various direct transmethylation methods having been published and applied to analysis of meat fatty acid (FA) composition, there are still conflicting ideas about the best method for overcoming all the difficulties posed by analysis of complex mixtures of FA in meat. This study performed a systematic investigation of factors affecting a one-step method for quantitative analysis of fatty acids in freeze-dried animal tissue. Approximately 280 reactions, selected using factorial design, were performed to investigate the effect of temperature, reaction time, acid concentration, solvent volume, sample weight and sample moisture. The reaction yield for different types of fatty acids, including saturated, unsaturated (cis, trans and conjugated) and long-chain polyunsaturated fatty acids was determined. The optimised condition for one-step transmethylation was attained with four millilitres 5% sulfuric acid in methanol (as acid catalyst), four millilitres toluene (as co-solvent), 300 mg of freeze-dried meat and incubation at 70 °C for 2 h, with interim mixing by inversion at 30, 60 and 90 min for 15 s. The optimised condition was applied to meat samples from different species, covering a broad range of fat content and offers a simplified and reliable method for analysis of fatty acids from meat samples.

SUBMITTER: Agnew MP

PROVIDER: S-EPMC6780067 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.

Agnew Michael P MP Craigie Cameron R CR Weralupitiya Gayani G Reis Marlon M MM Johnson Patricia L PL Reis Mariza G MG

Metabolites 20190918 9

Despite various direct transmethylation methods having been published and applied to analysis of meat fatty acid (FA) composition, there are still conflicting ideas about the best method for overcoming all the difficulties posed by analysis of complex mixtures of FA in meat. This study performed a systematic investigation of factors affecting a one-step method for quantitative analysis of fatty acids in freeze-dried animal tissue. Approximately 280 reactions, selected using factorial design, wer ...[more]

PMID: 31540389

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Project description:Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are an important family of endogenous lipids, possessing antidiabetic and anti-inflammatory functions. Therefore, analysis of FAHFAs in biological samples obtained under healthy and disease states can uncover underlying mechanisms of various relevant disorders (e.g., diabetes and autoimmune diseases). Up to now, due to their extremely low abundance, the determination of the changed levels of these species is still a huge challenge, even though great efforts have been made by utilizing liquid chromatography-tandem mass spectrometry with or without derivatization. Herein, we described a novel method for analysis of FAHFAs present in lipid extracts of biological examples after solid-phase extraction and chemical derivatization with one authentic FAHFA specie as an internal standard based on the principles of multi-dimensional mass spectrometry-based shotgun lipidomics. The approach possessed marked sensitivity, high specificity, and broad linear dynamic range of over 3 orders without obvious matrix effects. Moreover, after chemical derivatization, the molecular masses of FAHFAs shift from an overlapped region with ceramide species to a new region without overlaps, removing these contaminating signals from ceramides, and thereby reducing the false results of FAHFAs. Finally, this novel method was successfully applied for determining FAHFAs levels in varieties of representative biological samples, including plasma from lean and overweight/obese individuals of normoglycemia, and tissue samples (such as liver and white adipose tissue from diabetic (db/db) mice). We revealed significant alterations of FAHFAs in samples under patho(physio)logical conditions compared to their respective controls. Taken together, the developed method could greatly contribute to studying altered FAHFA levels under a variety of biological/biomedical conditions, and facilitate the understanding of these lipid species in the patho(physio)logical process.

Project description:The objectives of this study were 1) to understand stakeholder perceptions regarding the bison industry, 2) to benchmark live animal characteristics and production parameters of the bison industry, and 3) to identify live animal factors related to animal welfare and their effect on specific quality characteristics of bison meat. A survey was conducted both online and in-person at the National Bison Association Winter Conference (2022). Descriptive statistics were performed on a total of 110 surveys. Most stakeholders (94%, n = 104) agreed that the industry should continue to grow, and the majority (99%, 108) agreed that animal welfare impacts meat quality. Facility design (80%, n = 88), animal handling (78%, 86), employee training (56%, 62), and transportation duration (56%, 62) were selected as the factors that affect animal welfare. More than half of the stakeholders selected flavor (67%, n = 74) as the most important quality attribute of bison meat. For the in-plant antemortem and postmortem parameters data was collected from three plants in the United States over the course of a year. A total of 2,284 bison (bulls: n = 1,101; cows: n = 199; heifers: n = 984) were included in the study. Antemortem measurements such as distance traveled, vocalization, prod use, mobility, and head bumps were measured, followed by postmortem measurements that included bruise score, live weight, dressing percentage, ribeye area, and instrumental color. Approximately 97% of bison (n = 2,213) had at least one bruise. The average distance traveled from producer to slaughter plant was (mean ± SD; 823 ± 583 km) and the average dressing percentage was (mean ± SD; 60.5 ± 3.3%). Average (mean ± SD) fat thickness and ribeye area were 1.4 ± 1.1 cm and 62.6 ± 9.8 cm2, respectively. Approximately 30% (n = 676) of the bison in this study head bumped between 1 and 5 times in the restraining chute or the single-file gate before being stunned. Linear regression indicated that differences in lean a* were associated with plant, number of head bumps in the chute, ribeye area, fat thickness, live weight, and sex class (P < 0.05). Logistic regression indicated that season, sex class, live weight, plant, and season were associated with differences (P < 0.05) in bruising. These results can be used as a baseline for current production parameters and serve as the foundation for future research to monitor improvement.

Dataset Information

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.

Publications

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.

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