Dietary vitamin E inhibits the trans 10-18:1 shift in beef backfat

• Author(s) / Creator(s)

  • M. E. R. Dugan
  • Juárez, M.
  • Basarab, J. A.
  • Baron, V. S.
  • Aalhus, J. L.
  • McAllister, T. A.
  • Aldai, N.

• Forty feedlot steers were fed a barley-grain-based finishing diet typical for western Canada, with two levels of supplementary vitamin E (468 or 1069 IU head-1 d-1) and the effect on backfat trans-18:1 isomeric profile was determined. Feeding 1068 IU vitamin E reduced the total trans-18:1 content in backfat (P < 0.01), as well as the percentage of trans 10-18:1 (P < 0.001), which are related to an increased risk for cardiovascular diseases. On the other hand, trans 11-18:1 (vaccenic acid) the precursor for cis 9,trans 11-18:2 (rumenic acid), which have several purported health benefits, increased (P < 0.01). Vitamin E could, therefore, be used to decrease trans-18:1 in beef and improve its isomeric profile.

• Date created

  2010

• Subjects / Keywords

  • Vaccenic acid
  • Vitamin e
  • Trans fatty acid
  • Beef

• Type of Item

  Article (Published)

• DOI

  https://doi.org/10.7939/R3TD9NC33

• License

  @2010 Juárez, M., M. E. R. Dugan, Aalhus, J. L., Aldai, N., Basarab, J. A., Baron, V. S., McAllister, T. A. This version of this article is open access and can be downloaded and shared. The original author(s) and source must be cited.