JPH07274898A - Modified meat and production thereof - Google Patents

Abstract

PURPOSE:To obtain a modified meat raised in nutritive effect, having the physiologically active effect derived from the highly unsaturated fatty acid, by injecting meat such as of cattle, swine or chicken with a highly unsaturated fatty acid-contg. lipid. CONSTITUTION:This modified meat is obtained by injecting meat such as of cattle, swine or chicken with a lipid containing highly unsaturated fatty acid(s) (e.g eicosapentaenoic acid, docosahexaenoic acid) through e.g. intramuscular injection. By taking this meat similarly to the case with conventional meat, the highly unsaturated fatty acid(s) can also be taken. Similar effect can also result from direct injection of the above lipid into the muscle of the living animals for meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention enhances the nutritional effect of meat such as beef, pork and chicken by injecting a lipid containing a highly unsaturated fatty acid which is not contained in the meat, and enhances its nutritional effect. The present invention relates to meat that has been improved so as to obtain a physiologically active action by unsaturated fatty acids.

[0002]

2. Description of the Related Art In recent years, the physiological activities of highly unsaturated fatty acids such as icosapentaenoic acid and docosahexaenoic acid and palmitoleic acid (hereinafter referred to as highly unsaturated fatty acids) have been attracting attention. Among these polyunsaturated fatty acids, palmitoleic acid (POA) is reported by Iemori et al. (Iemori et al., Prevention of cardiovascular diseases, 2
2, 163 (1987)), "stroke rats," which should have strokes when kept naturally, are less likely to suffer strokes by feeding a diet containing fat with high POA. Even if there is this P
It has been speculated that a diet containing OA may prevent stroke.

Further, icosapentaenoic acid (EPA) is a highly unsaturated fatty acid contained in fish oil of marine products,
Much research has been conducted to date on its physiological activity (Hiritsu Suzuki, Shun Wada, Metabolism and Function of EPA and DHA, Oil Chemistry, Vol. 37, No. 10 (1988); Yasuhisa Noguchi, Severity of Fish Oil). Functions of saturated fatty acids, fats and oils, vol. 41, NO.10 (19
88)), today, the following effects have been confirmed as the effects of EPA. 1) Platelet aggregation inhibitory action (antithrombotic action) 2) Blood lipid lowering action (cholesterol, neutral lipid) 3) Blood pressure lowering action 4) Antitumor action Blood aggregation action is one of the trace bioregulators Prostaglandin is involved. Prostaglandin, which is synthesized in the body, is divided into three types depending on the type of unsaturated fatty acid used as the raw material.From arachidonic acid, which is often found in beef and pig meat, it has a strong platelet-aggregating effect and prevents platelet aggregation. There are two substances that have opposite effects with the substances that do. When the two substances are in balance, the vascular system functions normally, but as they age, they lose their balance, causing arteriosclerosis and hypertension. Then, what attracted attention was the type 3 prostaglandin synthesized from EPA, and it was revealed that this substance not only has no hemagglutination effect, but rather suppresses aggregation and makes blood hard to clot. . In addition, the blood lipid-lowering effect of EPA is such that when four types of lipoproteins, which are decomposed fats flowing in blood, are replaced with different types, EPA in blood is replaced with cholesterol and neutral lipids in lipoproteins. Is believed to be involved in.

Like EPA, docosahexaenoic acid (DHA) is a highly unsaturated fatty acid contained in marine fish oil. The research on DHA was somewhat delayed due to the separation and purification technology, and a number of physiological activities were revealed at the "DHA Symposium" held in Tokyo in October 1990. DHA
Is abundant in the human brain, retina, heart, sperm, and breast milk, but it has the characteristic that only DHA can cross the blood-brain barrier among n-3 fatty acids. It is abundant in phospholipids in lipids and in phospholipids of brain synapses that transmit various information and membranes of brain cells, and is considered to be an essential component for maintaining brain development and function. In addition, the following physiological activities have been announced while the mechanism of action has been elucidated. 1) Learning function improving effect (memory improving, brain functioning) 2) Antitumor effect 3) Retinal reflex improving effect (suppressing visual acuity decrease) 4) Blood lipid lowering effect (cholesterol, neutral fat) 5) Antithrombotic effect ( Platelet aggregation inhibitory action) 6) Antiallergic action Among the physiological activities of DHA, the most noticeable is the series of actions on the brain, and many studies have been conducted in relation to dementia. In addition, in antitumor action, DH
It has been announced that A is the main factor of the suppressive action of colon carcinogenesis (47th Japan Cancer Society, 4th Japanese Gastrointestinal Cancer Development Study Group). In addition, the cholesterol lowering effect of DHA is effective for the prevention and treatment of diseases, and DHA suppresses the production of platelet activating factor. Therefore, studies suggesting that it is effective for anti-allergy, anti-asthma, and hay fever. Has been done. (Reference: Hiramitsu Suzuki, Aging Society and Highly Unsaturated Fatty Acids, Ministry of Health and Welfare, 1988 White Paper on Welfare; Kazuyoshi Yazawa, Haruo Kageyama, Physiological Activity of Docosahexaenoic Acid, Oil Chemistry, No. 40
Volume, No. 10 (1991))

[0005]

The polyunsaturated fatty acids and the like having these excellent effects are contained in fish and the like, and are not contained in the meat of cattle, pigs, chickens and the like. Therefore, even if these meats are ingested, they cannot receive various effects due to the physiological activity of highly unsaturated fatty acids. On the other hand, fish and the like containing polyunsaturated fatty acids may not be able to be ingested due to a change in the palatability of foods, especially when a child dislikes eating or has a food allergy to fish. The present invention has been made in view of the above circumstances, in meat such as cattle, pigs, chickens, by injecting a lipid containing a polyunsaturated fatty acid not contained in these meat, to enhance its nutritional effect In addition, the object is to provide meat that has been improved so that the physiologically active action of highly unsaturated fatty acids can be obtained.

[0006]

The improved meat of the present invention comprises a meat portion infused with a lipid containing a highly unsaturated fatty acid. In this improved meat, the lipid containing a polyunsaturated fatty acid preferably contains at least icosapentaenoic acid and docosahexaenoic acid in its fatty acid composition. The lipid containing the highly unsaturated fatty acid is selected from sea snake lipids, fish oils such as sardines and tuna, marine animal oils such as fur seals and walrus or synthetic fats and oils having a fatty acid composition equivalent to those of fatty acids. Those containing one kind or two or more kinds are preferable. In this improved meat, the meat is preferably the edible meat portion of any one of cow, pig and chicken.
In another aspect of the improved meat of the present invention, at least the fatty acid composition ratio of docosahexaenoic acid is higher than that of normal meat. In a preferred embodiment, the improved meat is chicken having a higher fatty acid composition ratio of docosahexaenoic acid than ordinary chicken. In another embodiment, the improved meat is beef having a higher fatty acid composition ratio of icosapentaenoic acid and docosahexaenoic acid than that of normal beef. In yet another embodiment, the improved meat is pork having a higher fatty acid composition ratio of icosapentaenoic acid and docosahexaenoic acid than normal pork.

The method for producing improved meat of the present invention comprises injecting a lipid containing a highly unsaturated fatty acid into muscle of a meat animal,
It is characterized in that meat of the muscle part containing a highly unsaturated fatty acid is obtained. Further, another manufacturing method of the present invention is
After injecting a lipid containing a polyunsaturated fatty acid into the muscle of a live animal for meat and changing the fatty acid composition of the lipid contained in the muscle, the animal is slaughtered and the muscle containing the polyunsaturated fatty acid is sacrificed. The feature is to obtain the meat of the part.
In these methods for producing improved meat of the present invention, the lipid containing a highly unsaturated fatty acid preferably contains at least icosapentaenoic acid and docosahexaenoic acid in its fatty acid composition. Further, the lipid containing the polyunsaturated fatty acid is selected from sea snake lipids, fish oils such as sardines and tuna, marine animal oils such as fur seals and walrus, or synthetic fats and oils having a fatty acid composition equivalent to those of fatty acids. Those containing one kind or two or more kinds are preferable. Furthermore, in the method for producing improved meat of the present invention, the animal for meat is any one of cow, pig, and chicken.
Seed is desirable. It is also desirable to inject lipids containing polyunsaturated fatty acids directly into the muscles of live meat animals by intramuscular injection.

[0008]

The improved meat of the present invention contains polyunsaturated fatty acids such as icosapentaenoic acid and docosahexaenoic acid. Therefore, when it is ingested in the same manner as normal meat, it is not contained in the original meat and is excellent. It is possible to take highly unsaturated fatty acids with a beneficial effect. This improved meat is injected into the muscles of carnivorous animals such as cows, pigs, chickens, etc., or into blood vessels, preferably veins, to change the fatty acid composition of lipids contained in the carnivorous animals. By utilizing the phenomenon that an increase in saturated fatty acids is observed and changing the fatty acid composition of this lipid and then slaughtering to obtain meat, improved meat containing highly unsaturated fatty acids can be efficiently produced.

[0009]

The present invention will be described in detail below. The improved meat of the present invention comprises palmitoleic acid (POA), icosapentaenoic acid (EPA), and docosahexaenoic acid (DH) in the meat portion of livestock meat such as beef, pork, and chicken that is usually used for eating.
It is prepared by injecting a lipid containing a polyunsaturated fatty acid such as A). As the lipid containing the polyunsaturated fatty acid used here, sea snake lipid (Erabu sea snake lipid), fish oil such as sardines and tuna, and sea fat oil such as fur seals and walrus, and other fats and oils having high EPA and DHA content are preferable. is there. Sea snake lipid is a sea snake (Laticauda semifasciata) belonging to the subfamily Erabu sea snake that inhabits the Amami archipelago, the Philippines, the Moluccas, and Java in the south of Okinawa.
Is a lipid obtained from Its lipids are vitamins A and D
3, E, F (linoleic acid, linolenic acid, arachidonic acid), palmitoleic acid (POA), icosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and other high unsaturated fatty acids are characteristically contained ,
Regarding its clinical use, it is reported that it is effective for symptoms such as general malaise, stiff shoulders, coldness, weakness of energies, poor blood coloration, etc. based on the underlying disease, and attention to brain-healing effects due to the inclusion of a large amount of DHA. Has been done.

The lipids containing these polyunsaturated fatty acids are injected into carnivores as they are or in the state of being mixed with vegetable oils such as salad oil and safflower oil.
When injecting these lipids into slaughter animals, a method of injecting the lipids into the edible portion or blood vessels of the slaughtered meat animals (meat livestock) using a syringe, carcasses after slaughter or cut meat A method of injecting the lipid using a syringe is adopted. When lipids are injected after slaughter among these injection methods, there is almost no change in the components of the injected lipids,
The polyunsaturated fatty acid contained in the infused lipid is added to the meat, but before the slaughter, the lipid is infused intramuscularly (hereinafter referred to as intramuscular injection) or intravascularly, preferably intravenously (hereinafter referred to as intravenous injection). It was confirmed that there is an increase in highly saturated fatty acids and highly unsaturated fatty acids among the lipid components. Next, an experiment for demonstrating a change in fatty acid components in animal muscle when a sea snake lipid containing a large amount of a polyunsaturated fatty acid is injected into a surviving animal before slaughter and an experiment for producing improved meat will be described.

Experiment 1: Change in fatty acid composition in experimental animals Sea snake lipid was used as a representative example of a lipid having a high content of icosapentaenoic acid and docosahexaenoic acid, and olive oil was used as a representative example of a lipid having a low content of icosapentaenoic acid and docosahexaenoic acid. By loading these lipids, we plan to increase the amount of ω-3 α-linolenic acid, icosapentaenoic acid, and docosahexaenoic acid by biosynthesis in animal tissues. The following experiments were conducted assuming that the composition of fatty acids in fats would change. 1. Mixing sea snake lipids and olive oil into homogenates of animal muscle, liver and brain tissue,
In vitro experiments were conducted assuming that mixing with enzymes in tissues and tissue fatty acids would result in changes in fatty acid composition in these lipids. 2. Next, sea snake lipids and olive oil were directly injected into the muscles of animals to stimulate the muscles, which differed from the above in vitro due to the enzymatic activity in this part and the physiological action due to the increase of red blood cells, white blood cells, etc. from the lymph etc. The results, that is, whether sea snake lipid and fatty acid composition in fat of olive oil change were examined.

Experimental animals and methods Male rats are used as experimental animals and are bred for about 10 days.
Rats diagnosed to be healthy were selected and used in the experiment. -Experimental sample Sea snake lipid, olive oil The fatty acid composition of these lipids was measured, and the results are shown in Table 1.

[0013]

[Table 1]

Experimental method 1) In vitro oil and fat addition experiment To 5 g of each rat brain, liver and muscle tissue, physiological saline was added to make a homogenate, to which sea snake lipid or olive oil was added at 0.01 mg / g, respectively, and 37 ° C. Incubate for 30 minutes, extract with Folch's extract, wash with water, and collect with chloroform to obtain a gas chromatograph sample. 2) Intramuscular injection experiment For rats, sea snake lipid or olive oil was directly injected into one thigh muscle part, and 2 hours later, the tissue at the injection site was collected, and lipid was extracted by the same method as in vitro in 1), The fatty acid composition was investigated. As a control, the lipid of the other thigh muscle part not injected from each rat was extracted. Similarly, in rats, sea snake lipids were directly injected into the thigh muscles, and before administration, 1 hour after intramuscular injection, 3 hours, 6 hours, 1
After 2 hours, 24 hours, and 72 hours, tissues at the injection site were collected, lipids were extracted by the same method as in vitro in 1), the fatty acid composition thereof was investigated, and palmitoleic acid (C1
6: 1), stearic acid (C18: 0), linoleic acid (C18: 2), arachidic acid (C20: 0), linolenic acid (C18: 3), arachidonic acid (C20: 4), icosapentaenoic acid (C20 :). 5), the change with time of the content of docosahexaenoic acid (C22: 6) was examined. Using a broiler (chicken), in the same manner as above, directly inject the sea snake lipid into the thigh muscle, and before administration, intramuscular injection 1 hour, 3 hours, 6 hours, 12 hours, 24 hours and 72 hours. After that, the tissue at the injection site and serum lipids were collected, lipids were extracted by the same method as in vitro in 1), and the fatty acid composition thereof was investigated. Palmitooleic acid (C16: 1), stearic acid (C18: 0) , Linoleic acid (C18: 2), arachidic acid (C20: 0), linolenic acid (C18:
3), arachidonic acid (C20: 4), icosapentaenoic acid (C20: 5), docosahexaenoic acid (C22: 6)
The change with time of the content of was investigated.

Experimental results 1. In Vitro Experiments The results of this in vitro test are shown in Tables 2-7. In this test, no change in fatty acid composition was observed for sea snake lipid and olive oil.

[0016]

[Table 2]

[0017]

[Table 3]

[0018]

[Table 4]

[0019]

[Table 5]

[0020]

[Table 6]

[0021]

[Table 7]

2. Test result of experiment by intramuscular injection; Table 8 shows changes in fatty acid composition of thigh region by intramuscular injection of olive oil. Table 9 shows changes in the fatty acid composition of the thigh due to intramuscular injection of sea snake lipid. As is clear from Table 8 and Table 9, when olive oil was intramuscularly injected, no change was observed in the fatty acid composition between the experimental group and the control group (Table 8). Of the polyunsaturated fatty acids, arachidonic acid, icosapentaenoic acid, and docosahexaenoic acid, which were highly unsaturated fatty acids, increased, and palmitic acid, oleic acid, and stearic acid decreased (Table 9).

[0023]

[Table 8]

[0024]

[Table 9]

Test results of Tables 10 and 11 and FIGS.
FIG. 8 shows the results of examining the time-dependent changes in fatty acid composition in rat muscle lipids due to administration of sea snake lipids. A long-term change of 1 hour to 72 hours was observed.

[0026]

[Table 10]

[0027]

[Table 11]

Results of the test: Table 12 shows changes in fatty acid composition of muscle lipids by administration of sea snake lipids for broilers. Further, Table 13 shows changes in the fatty acid composition of serum lipids due to administration of sea snake lipids for broilers. As is clear from these results, the broilers also showed the same results as the rats. In particular, the amounts of highly unsaturated fatty acids arachidonic acid and docosahexaenoic acid increased sharply.

[0029]

[Table 12]

[0030]

[Table 13]

Experiment 2: Production of improved meat by intramuscular injection of lipid containing highly unsaturated fatty acid Colored sea snake lipid prepared by mixing methylene blue pigment with freshly sampled sea snake lipid was added to each of the buttocks of pigs, pigs and chickens in an amount of 0.5 ml. Each was injected intramuscularly. After 3 hours, the animals were sacrificed and fat was extracted from muscle. The extracted fat was esterified with methanol, and the fatty acid was fractionated and quantified by gas chromatography.

Table 14 shows the fatty acid composition of the sea snake lipid used in this experiment. Table 15 shows the fatty acid composition of buttock tissue fat of commercially available frozen chicken as a control for chickens in this experiment.
Table 16 shows the fatty acid composition of the tissue fat 3 hours after intramuscular injection of 0.5 ml of the sea snake lipid into the buttock tissue of broiler chicken. Table 17 shows the fatty acid composition of the rump tissue fat of commercially available beef as a control for cattle in this experiment. Table 18 shows the fatty acid composition of tissue fat 3 hours after intramuscular injection of 0.5 ml of the sea snake lipid into bovine buttocks tissue. Table 19 shows the fatty acid composition of the buttock tissue fat of commercial pork as a control for pigs in this experiment. Table 20 shows the fatty acid composition of the tissue fat 3 hours after the intramuscular injection of 0.5 ml of the sea snake lipid into the hip tissue of pigs.

[0033]

[Table 14]

[0034]

[Table 15]

[0035]

[Table 16]

[0036]

[Table 17]

[0037]

[Table 18]

[0038]

[Table 19]

[0039]

[Table 20]

Experimental Results: Chicken As shown in Table 15, fat in broiler chicken has a relatively high content of unsaturated fatty acids such as linoleic acid, arachidonic acid, icosapentaenoic acid and docosahexaenoic acid. It is presumed that this is due to the influence of unsaturated fatty acids ingested from feed materials such as fish meal.
In the chicken meat in which the sea snake lipid shown in Table 16 was intramuscularly injected, palmitoleic acid and oleic acid increased, and linolenic acid increased about 3.5 times. Docosahexaenoic acid also increased slightly. Also,
Stearic acid and linoleic acid are reduced by a small amount, arachidonic acid is reduced by about 80%, and icosapentaenoic acid is also reduced by 50%.
Reduced to The amount of palmitoleic acid, linolenic acid, and docosahexaenoic acid increased, and the amount of arachidonic acid significantly decreased, resulting in a fatty acid composition desirable for meat.

Regarding beef As shown in Table 17, the fatty acid composition of normal beef has extremely small amounts of icosapentaenoic acid and docosahexaenoic acid, and a high proportion of palmitic acid, oleic acid, stearic acid, and palmitoleic acid. By intramuscular injection of sea snake lipid, as shown in Table 18, stearic acid 30%, palmitic acid 4%
Although the amount was increased, palmitoleic acid, oleic acid, linoleic acid, arachidonic acid, and other fatty acids decreased, linolenic acid and icosapentaenoic acid increased by about 40%, and docosahexaenoic acid increased by about 30 times, close to that of medium fat in fish meat. The fatty acid composition was shown.

Regarding Pork As shown in Table 19, the fatty acid composition of normal pork has a high proportion of palmitic acid, stearic acid, oleic acid, linoleic acid, arachidonic acid and the like. Intramuscular injection of sea snake lipid caused a slight increase in palmitoleic acid and linolenic acid, an approximately 2-fold increase in icosapentaenoic acid and a 4-fold increase in docosahexaenoic acid. In addition, reduction of arachidonic acid and linoleic acid was shown. Of these fatty acids, palmitic acid, oleic acid,
Stearic acid and arachidonic acid cause thrombus formation and neutral fat excess, while linolenic acid, icosapentaenoic acid and docosahexaenoic acid have actions such as hemolytic action and thrombus formation inhibiting action. It was found that the increase of linolenic acid, icosapentaenoic acid, and docosahexaenoic acid therein was extremely effective from the viewpoint of fatty acid composition.

Experiment 3: Production of improved meat by intravenous injection of highly unsaturated fatty acid-containing lipid In order to change the fatty acid composition in the muscles of animals, it is possible to change the fatty acid composition in the tissues by feeding, but in cattle etc. Even in ruminant animals and monogastric animals, it is said that it is difficult to change the fatty acid composition of fat in meat because fatty acids are decomposed and resynthesized by microorganisms in the digestive organs. Therefore, by directly intravenously injecting animals with sardine oil, tuna oil, etc., which has a high content of highly unsaturated fatty acids, is it possible to produce improved meat containing fat with a high content of icosapentaenoic acid and docosahexaenoic acid? Proven. Since intravenous injection of fat directly into an animal causes various disorders, glucose and lecithin were mixed with test fats and oils to prepare an intravenous injection solution, and this mixed oil was directly intravenously injected into experimental animals.

The composition of the intravenous injection solution containing oils and fats such as sardine oil and tuna oil was as follows. (1) Tuna oil 0.5 tuna oil, lecithin 0.2 g, glucose 0.3
and 0.1 g of tocopherol are mixed. (2) Sardine oil Sardine oil 0.5g, lecithin 0.2g, glucose 0.3
and 0.1 g of tocopherol are mixed. (3) Tuna oil 30%, camellia oil 70% Tuna oil 0.15 g, camellia oil 0.35 g, lecithin 0.2
g, glucose 0.3 g, and tocopherol 0.1 g were mixed.

The experimental animals were rats (body weight 400-500).
g) was used to inject the prepared intravenous injection solution into the tail vein for 1 day (1 ml / day (0.5 ml intravenously twice a day at 10 am and 5 pm)) for 3 days. Tests were carried out on a group that was intravenously infused continuously and a group that was intravenously infused continuously for 5 days. The rats in each group were sacrificed after the test was completed, the muscles of the thigh region were excised, and fat was extracted to gas. The fatty acid composition was analyzed by the chromatographic method and compared with the fatty acid composition of the thigh fat of rats without intravenous injection. Table 21 shows the fatty acid composition in the muscle (thigh) lipids of rats without intravenous injection. Table 22 shows the fatty acid composition of the tuna oil of the intravenous injection solution (1). Table 23 shows the fatty acid composition in the muscle that was intravenously injected with the intravenous injection solution (1) for 3 days. Table 24 shows the fatty acid composition in muscle after intravenous injection of the intravenous injection solution (1) for 5 days. Table 25 shows the fatty acid composition of the sardine oil of the intravenous injection solution (2). Table 26 shows the fatty acid composition in the muscle that was intravenously injected with the intravenous injection solution (2) for 3 days. Table 27 shows the fatty acid composition of 30% tuna oil and 70% camellia oil of the intravenous injection solution (3). Table 2
8 shows the fatty acid composition in muscle after intravenous injection of intravenous injection solution (3) for 5 days.

[0046]

[Table 21]

[0047]

[Table 22]

[0048]

[Table 23]

[0049]

[Table 24]

[0050]

[Table 25]

[0051]

[Table 26]

[0052]

[Table 27]

[0053]

[Table 28]

Experimental Results Intravenous injection of tuna oil By intravenous injection of tuna oil, docosahexaenoic acid, icosapentaenoic acid, stearic acid
Palmitoleic acid increased sharply and palmitic acid increased slightly.
In addition, linolenic acid, linoleic acid and oleic acid decreased.
In the 5-day intravenous group, docosahexaenoic acid was further increased as compared with the 3-day intravenous group, and arachidonic acid was also slightly increased. Icosapentaenoic acid is almost the same as the intravenous injection group for 3 days. In addition, palmitoleic acid increased sharply, and linoleic acid and oleic acid decreased.

Intravenous injection of sardine oil In the intravenous injection of sardine oil, docosahexaenoic acid increased more than 3-fold, icosapentaenoic acid also increased, and palmitoleic acid increased about 2-fold. Arachidonic acid was halved, linolenic acid, linoleic acid and stearic acid decreased, and palmitic acid also decreased slightly.

Intravenous injection of tuna oil and camellia oil The main components of camellia oil are palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. In the case of intravenous injection of this mixed oil, docosahexaenoic acid increased about 3-fold, icosapentaenoic acid remained unchanged, and arachidonic acid increased about 2-fold. Palmitoleic acid also increased sharply, and palmitic acid and stearic acid slightly increased. Linoleic acid was halved, and linoleic acid, oleic acid, etc. all decreased.

As is clear from the results of Experiments 1 to 3 above, by injecting an animal with a lipid containing a large amount of icosapentaenoic acid or docosahexaenoic acid such as sea snake lipid, tuna oil, sardine oil, etc. It was possible to change the fatty acid composition of the fat in the muscle of. The composition changes tend to be slightly different depending on the type of experimental animal, but
For each animal of cattle and pigs, by intramuscular or intravenous injection of lipids rich in icosapentaenoic acid and docosahexaenoic acid,
It was possible to increase icosapentaenoic acid and docosahexaenoic acid in the fat of meat. In particular, beef, which contains almost no icosapentaenoic acid or docosahexaenoic acid in normal meat, was able to improve brain function and prevent adult diseases by obtaining meat containing icosapentaenoic acid and docosahexaenoic acid (improved meat). It is extremely effective because the highly unsaturated fatty acid expected to be effective can be taken from beef, which is particularly preferred among meat. As shown in Experiment 2, large animals such as cows and pigs were injected with a small amount of lipid intramuscularly to obtain meat containing icosapentaenoic acid and docosahexaenoic acid (improved meat). Furthermore, from Experiment 1 and Experiment 2, it was found that in rats, chickens, cows, and pigs, the amount of icosapentaenoic acid or docosahexaenoic acid in meat was increased by intramuscular or intravenous injection of a lipid containing a large amount of icosapentaenoic acid or docosahexaenoic acid. Since the same tendency was shown, Experiment 3
It is naturally expected that similar results will be obtained in chickens, cattle and pigs from the results of the rat.

[0058]

As described above, according to the present invention,
Providing improved meat containing highly unsaturated fatty acids such as icosapentaenoic acid and docosahexaenoic acid, which are found to have various effects such as prevention of cardiovascular disorders and improvement of memory capacity, which are hardly contained in normal meat lipids can do. By ingesting the improved meat of the present invention in the same manner as ordinary meat, highly unsaturated fatty acids having various effects can be ingested. In addition, when the improved meat of the present invention is produced, by injecting a lipid containing a highly unsaturated fatty acid into the muscle or blood vessel of a living animal, the highly unsaturated fatty acid in the lipid contained in the muscle increases. Therefore, the improved meat containing a large amount of highly unsaturated fatty acid can be produced even if the amount of the material lipid to be injected is small, and the improved meat having excellent characteristics in terms of nutrition can be efficiently produced.

[Brief description of drawings]

FIG. 1 is a graph showing changes over time in palmitoleic acid content after administration of sea snake lipid as a result of an experimental example according to the present invention.

FIG. 2 is a graph showing the change with time of the stearic acid content.

FIG. 3 is a graph showing the change over time in the linoleic acid content.

FIG. 4 is a graph showing the change with time of the arachidic acid content.

FIG. 5 is a graph showing the change over time in the linolenic acid content.

FIG. 6 is a graph showing the change with time of the arachidonic acid content.

FIG. 7 is a graph showing the change over time in the icosapentaenoic acid content.

FIG. 8 is a graph showing the change over time in the docosahexaenoic acid content.

Claims (18)

[Claims] 1. An improved meat obtained by injecting a lipid containing a highly unsaturated fatty acid into a meat portion. 2. The lipid containing a polyunsaturated fatty acid contains at least icosapentaenoic acid and docosahexaenoic acid in its fatty acid composition.
Improved meat. 3. A lipid containing a polyunsaturated fatty acid is selected from sea snake lipids, fish oils such as sardines and tuna, marine animal oils such as fur seals and walrus, or synthetic fats and oils having a fatty acid composition equivalent to those fatty acid compositions. The improved meat according to claim 1, which comprises one or more of the following. 4. The improved meat according to any one of claims 1 to 3, wherein the meat portion is an edible meat portion of any one of cow, pig and chicken. 5. Improved meat in which the fatty acid composition ratio of at least docosahexaenoic acid is higher than that of normal meat. 6. An improved meat, which is chicken in which the fatty acid composition ratio of docosahexaenoic acid is higher than that of normal chicken. 7. Improved meat which is beef having a higher fatty acid composition ratio of icosapentaenoic acid and docosahexaenoic acid than that of normal beef. 8. An improved meat, which is pork having a higher fatty acid composition ratio of icosapentaenoic acid and docosahexaenoic acid than that of normal pork. 9. A method for producing improved meat, which comprises injecting a lipid containing a polyunsaturated fatty acid into the muscle of a slaughter animal to obtain meat of the muscle portion containing the polyunsaturated fatty acid. 10. A muscle containing a meat-surviving animal is injected with a lipid containing a highly unsaturated fatty acid to change the fatty acid composition of the lipid contained in the muscle of the animal, and the animal is then slaughtered to obtain a highly unsaturated substance. A method for producing improved meat, which comprises obtaining meat containing a fatty acid. 11. A lipid containing a polyunsaturated fatty acid,
The method for producing improved meat according to claim 9 or 10, wherein the fatty acid composition contains at least icosapentaenoic acid and docosahexaenoic acid. 12. A lipid containing a polyunsaturated fatty acid,
Contains one or more selected from sea snake lipids, fish oils such as sardines and tuna, marine animal oils such as fur seals and walrus, and synthetic fats and oils having a fatty acid composition equivalent to those of fatty acids. The improved meat according to claim 9 or 10, characterized in that. 13. The method for producing improved meat according to claim 9, wherein the animal for meat is any one of cow, pig and chicken. 14. The method for producing improved meat according to any one of claims 9 to 13, wherein a lipid containing a polyunsaturated fatty acid is directly injected into the muscle of a live animal for meat by intramuscular injection. 15. A slaughterhouse animal is slaughtered by injecting a lipid containing a highly unsaturated fatty acid into the blood vessel of a slaughterhouse animal to change the fatty acid composition of the lipid contained in the slaughterhouse animal. A method for producing improved meat, characterized in that meat containing unsaturated fatty acid is obtained. 16. A lipid containing a polyunsaturated fatty acid,
16. The method for producing improved meat according to claim 15, wherein the fatty acid composition contains at least icosapentaenoic acid and docosahexaenoic acid. 17. A lipid containing a polyunsaturated fatty acid,
Contains one or more selected from sea snake lipids, fish oils such as sardines and tuna, marine animal oils such as fur seals and walrus, and synthetic fats and oils having a fatty acid composition equivalent to those of fatty acids. The improved meat according to claim 15, characterized in that 18. The method for producing improved meat according to claim 15, wherein the animal for meat is any one of cattle, pigs and chickens.