Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Structure of Lipids

Structure of Lipids

Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic...

Overview of Fatty Acid Metabolism

Overview of Fatty Acid Metabolism

Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...

Lipids: Dietary Sources and Requirements

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...

Lipid Digestion

Lipid Digestion

Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.

Lipid Catabolism

Lipid Catabolism

Triglycerides serve as crucial long-term energy storage molecules in microorganisms, providing a dense source of metabolic energy. Their breakdown is mediated by lipases, which hydrolyze triglycerides into glycerol and free fatty acids. Each of these components follows distinct metabolic pathways, ultimately contributing to ATP synthesis and cellular energy homeostasis.Glycerol MetabolismGlycerol, released from triglyceride hydrolysis, is phosphorylated by glycerol kinase to form...

Protein Modifications in the RER

Protein Modifications in the RER

Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Ruminal biohydrogenation and microbial lipids in dairy cows supplemented with fractionated palm oil or Hermetia illucens oil.

Journal of animal science·2026

Same author

Phenotyping fatty acids and the <i>trans</i>-10 shift in the rumen content and adipose tissue of commercial finishing lambs.

Veterinary and animal science·2026

Same author

Isolation, Culture, and Differentiation of Bovine Muscle Resident Stem Cells.

Bio-protocol·2026

Same author

Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production-Invited Review.

Animals : an open access journal from MDPI·2026

Same author

Toward an Emerging Public Health Paradigm: Agriculture and Food Production for Health.

Foods (Basel, Switzerland)·2026

Same author

Growth Performance, Carcass Characteristics, and Meat Quality of Lambs Fed a High-Forage, Low-Starch, High-Oil Diet.

Foods (Basel, Switzerland)·2026

Search research articles

Related Experiment Video

Updated: Oct 18, 2025

Fatty Acid 13C Isotopologue Profiling Provides Insight into Trophic Carbon Transfer and Lipid Metabolism of Invertebrate Consumers

Fatty Acid 13C Isotopologue Profiling Provides Insight into Trophic Carbon Transfer and Lipid Metabolism of Invertebrate Consumers

Published on: April 17, 2018

Trans-10 18:1 in ruminant meats: A review.

Susana P Alves¹, Payam Vahmani², Cletos Mapiye³

¹CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal.

|October 5, 2021

Summary

Ruminant trans fatty acids (TFA) are now the primary source of dietary TFA. While some isomers like t11-18:1 may benefit health, high levels of t10-18:1 in ruminant meat can reduce nutritional quality.

Keywords:

beef lamb meat ruminants trans-10 shift

More Related Videos

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

Bovine Mammary Gland Biopsy Techniques

Bovine Mammary Gland Biopsy Techniques

Published on: December 23, 2018

Related Experiment Videos

Last Updated: Oct 18, 2025

Fatty Acid 13C Isotopologue Profiling Provides Insight into Trophic Carbon Transfer and Lipid Metabolism of Invertebrate Consumers

Fatty Acid 13C Isotopologue Profiling Provides Insight into Trophic Carbon Transfer and Lipid Metabolism of Invertebrate Consumers

Published on: April 17, 2018

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

Bovine Mammary Gland Biopsy Techniques

Bovine Mammary Gland Biopsy Techniques

Published on: December 23, 2018

Area of Science:

Nutritional Science
Food Chemistry
Animal Science

Background:

Industrial trans fatty acids (TFA) are being phased out, making ruminant-derived foods the main dietary source.
Ruminant TFA are enzymatically produced, leading to specific isomer enrichment, unlike industrially hydrogenated TFA.
Certain ruminant TFA isomers, like t10-18:1 and t11-18:1, have distinct properties and potential health effects.

Purpose of the Study:

To review the production, analysis, biological effects, manipulation strategies, and regulatory policy of t10-18:1 in ruminant-derived foods.
To address concerns regarding the potential impact of elevated t10-18:1 levels on the nutritional quality of beef and lamb.
To anticipate future regulations focusing on specific trans fatty acid isomers in meat products.

Main Methods:

Literature review on trans fatty acid isomerism in ruminant systems.
Analysis of the biological effects and health implications of specific TFA isomers.
Examination of strategies for manipulating TFA profiles in ruminant diets and production.
Review of current and potential regulatory policies concerning TFA in food.

Main Results:

Ruminant TFA profiles differ from industrial TFA, with specific isomers like t10-18:1 and t11-18:1 showing varied health implications.
Elevated t10-18:1 in ruminant meat, while not affecting animal production, can negatively impact nutritional quality.
t11-18:1 can be converted to beneficial conjugated linoleic acid isomers.

Conclusions:

While t11-18:1 may offer health benefits, high concentrations of t10-18:1 in beef and lamb warrant attention due to potential nutritional compromises.
Understanding and potentially manipulating TFA profiles in ruminants is crucial for maintaining meat quality and addressing future regulations.
Further research into the specific roles and impacts of ruminant TFA isomers is necessary.