摘要
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.
摘要译文
这篇综述讨论了高大理石的Wagyu和Hanwoo牛肉的特性和健康益处。为了满足国内消费者的喜好，日本和韩国的Wagyu和Hanwoo牛肉大量增加。Wagyu和Hanwoo牛具有积聚肌内脂肪（IMF）和生产高度大理石牛肉的高潜力。国际货币基金组织的内容取决于时间的喂养，完成饮食，和品种类型。当喂食时间增加时，IMF会增加。粮食喂养的牛的IMF增长速度快于牧草喂养的牛。根据品种，脂肪酸组成也不同。由于油酸浓度较高，高度大理石的Wagyu和Hanwoo牛肉具有较高比例的单不饱和脂肪酸（MUFA）。 MUFA对总胆固醇几乎没有影响。它们是心脏健康的膳食脂肪，因为它们可以降低低密度脂蛋白（LDL） - 胆固醇，同时增加高密度脂蛋白（HDL） - 胆固醇。临床试验表明，高度大理石的牛肉不会增加LDL-胆固醇。该评论还强调高酸油牛肉如Wagyu和Hanwoo牛肉可能能够降低心血管疾病的风险因素。
Gotoh, Takafumi; Joo, Seon-Tea;. Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef[J]. Korean Journal for Food Science of Animal Resources, 2016,36(6): 709-718