Volume 21, Number 4 (January 2015)                   J Birjand Univ Med Sci. 2015, 21(4): 451-461 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Malekaneh M, Hosseini-Vashan S J, Allahressani A, Anani-Sarab G. Composition evaluation of the tallow and meat fatty acids of the cattle and determining their atherogenesis and thrombogenesisindexes in South Khorasan Province. J Birjand Univ Med Sci.. 2015; 21 (4) :451-461
URL: http://journal.bums.ac.ir/article-1-1611-en.html

1- Associate professor, Department of Clinical Biochemistry, Faculty of Medicine, Birjand University of Medical Sciences, Birjand, Iran
2- Assistant professor, Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran; , jhosseiniv@birjand.ac.ir
3- PhD in Organic chemistry, Department of Chemistry, University of Birjand, Birjand, Iran;
4- Assistant professor, Department of Immonohematology, Faculty of Medicine, Birjand University of Medical Sciences, Birjand, Iran.
Abstract:   (4569 Views)
Background and Aim: Animal solid lipids contain considerable saturated and trans acids fats which are the risk factors for lipidemia and as a result, predispose men to cardiovascular diseases. Thus, the present study aimed at.determining the fatty acid profiles of tallow and meat of the cattle in different places of South Khorasan Province and assessing their decisive effects. on the occurrence of cadovascular diseases. Materials and Methods: In this descriptive-analytical study. 5 samples of meat and tallow from the cattles’ abattoirs in Birjand, Boshroyeh, Ferdows, Ghaen, and Nehbandan cities (i.e. from50 samples of 25 oxen .) were gatheredd and frozen. The samples were frozen at -80oc . Then, the fats were separated from the samples, hydolized, and methylated. Then, the type and percent of each fatty acid were designated taking their respective retention time and standard peak into account. Atherogenesity and thrombogenisity features of the samples were accounted. based on the fatty acid profile. Finally, statistical analysis of the obtained data was done by SAS software. Results: Analysis of the gathered data . revealed that the levels of saturated fatty acids were not differet between meat and tallow except for stearic acid. The percent of this acid was 18.2% higher in tallow in comparison with meat. The higher amount of monounsaturated fatty acid was observed in the meat than tallow (p<0.05). The amount of polyunsaturated fatty acid, omega-6, and omega-3 fatty acids did not differ between meat and tallow. The percent of trans-fatty acid was lower in meat than in tallow(p<0.05). The hypocholesterolemic fatty acid was higher in the meat. Conclusion: It was found that the sum of trans and stearic fatty acids was more in tallow. The hypocholesterolemic fatty acids levels were higher in the meat in the whole province. The cattle’s meat had lower atherogenetic and thrombogenetic properties compared with the animals’ fat.The consumed cattle’s meat and fat in the province appear to have a proper condition.
Full-Text [PDF 634 kb]   (1018 Downloads)    
Type of Study: Original Article | Subject: Biochemistry
Received: 2014/04/1 | Accepted: 2015/01/10 | Published: 2015/02/1

Add your comments about this article : Your username or email:
Write the security code in the box

Send email to the article author


© 2015 All Rights Reserved | Journal of Birjand University of Medical Sciences

Designed & Developed by : Yektaweb