RESEARCHERS (DVS)Marni Sapar Dr Marzura Md RodziNorzela Abdul MajidKhirunnisak MohsinNor Fasihah Abdullah SaniEddy Afandi bin Abdullah

STUDY ON THE EFFECT OF CONSUMING GOAT MEAT ON BLOOD PRESSURE AND

BLOOD LIPID PROFILE

PROFESSOR DR MUSTAFA ALI MOHD (PHARMACOLOGIST/TOXICOLOGIST)

ASSOC PROF DR IMRAN ZAINAL ABIDIN (CLINICIAN/CONSULTANT CARDIOLOGIST)

DR LUQMAN IBRAHIM (ENDOCRINOLOGIST)DR ZAMRI CHIK (PHARMACOLOGIST)EMMY DAYANA AHMAD (RESEARCH OFFICER)SHIMADZU-UMMC CENTRE FOR XENOBIOTIC STUDIES (SUCXeS)FACULTY OF MEDICINEUNIVERSITY OF MALAYA

DR MOHAMED SHAFIT HUSSAINPUSAT PENYELIDIKAN TEKNOLOGI MAKANANMARDI

Background & Introduction

Fatty Acid Profile

Effect of Consuming Goat Meat

Findings/ Recommendation

1

3

2

4

WHY GOAT MEAT?

Scientifically, goat meat is one of the better and more healthy meat for human consumption.

In Malaysia, the general perception of the public is skewed towards their bad effect on health, especially, for cardiovascular effect.

Bisant Kaur, 2010 - 72% goat/sheep consume by respondent-quantity & frequency low-due to strong smell and belief it cause detrimental health effect

Murray et al, 2010-Makassar (Sulawesi)- consumer buy for religious reason-believe can cause heart attack, hypertension & increase blood cholesterol

Goat Meat comprises 63% of world red meat consumption.

Currently goats are the main source of animal protein in many North African and Middle Eastern nations.

Goats are also important in Southeast Asia, the Caribbean, and other tropical regions (Correa, J. E., 2008).

There are no religious or cultural taboos on the eating of goat meat

Nutritive Value of Goat Meat

Nutrient Composition of several types of Meat

Nutrient Goat Lamb Chicken

Beef Pork

Calories 122 175 162 179 180

Fat (g) 2.6 8.1 6.3 7.9 8.2

Saturated Fat (g)

0.79 2.9 1.7 3.0 2.9

Iron 3.2 1.4 1.5 2.9 2.7Protein (g) 23 24 25 25 25Cholesterol (mg)

63.8 78.2 76.0 73.1 73.1

Per 3 oz.(about 85 grams) of cooked meatUSDA Nutrient Database for Standard Reference, Release 14 (2001)

higher K, lower Na

less saturated fatty acid; lauric, palmitic & more unsaturated fatty acid, oleic acid

saturated fats ->increase LDL cholesterol levels

monounsaturated & polyunsaturated fats may help decrease LDL cholesterol & increase HDL cholesterol levels in the blood

Consume goat meat -> increase blood pressure in male normotensive young adults (Jenie et al, 2008)

Nutrient Composition of Goat Meat

Inadequate data & scientific evidence on immediate/transient effect of consuming goat meat on the blood pressure and blood profile

to investigate whether consumption of goat meat is associated with any significant/transient rise/fall in the blood pressure and lipid profile

Organisation Role & ResponsibilityDVS •to provide goat meat for the

study•to provide sufficient budget•to conduct fatty acid profile in goat sample

MARDI •to conduct cholesterol & TG in goat sample

SUCXeS & PPUM, UM

•Clinical study in human•Fatty acid profile in human blood sample

Item Cost (RM)

Fatty Acid Profile -

Cholesterol & TG 5,000

Clinical trial 55,000

Total Cost (RM) 60,000

Project Cost

Kg Kuala Pah, Kuala Klawang, N. Sembilan2 Boer goat, ~ 1 year old, weight 36 and 38 kg

HN 10 HN 23

Back & Front Quarter, Back & Front leg

Percentage

Fatty Acid HN10-FL

HN10-BQ

HN10-BL

HN10-FQ

HN23-FL

HN23-BQ

HN23-BL

HN23-FQ

Saturated Fatty Acid    

1 Butyric acid C4:0 0.74 0 0 0 1.49 1.26 0 0

2 Lauric acid C12:0 4.74 3.84 4.97 4.61 4.34 5.81 3.41 3.52

3 Myristic acid C14:0 19.64 16.58 18.94 17.51 18.65 23.38 15.13 16.93

4 Pentadecanoic acid C15:0 1.06 0.98 1 0.95 0.87 1 0.88 0.97

5 Palmitic acid C16:0 38.89 42.71 36.45 39.35 37.59 40.14 42.29 47.4

6 Heptadecanoic acid C17:0 1.37 1.48 1.19 1.26 1.21 1.32 1.29 1.4

7 Stearic acid C18:0 21.74 26.34 20.12 19.58 19.45 25.21 23.38 24.89

8 Arachidic acid C20:0 0 0   0 1.36 0.97

Unsaturated Fatty Acid    

1 Myristoleic acid C14:1 0.21 0.64 0.35 0.29 0.63 0 0 0

2 cis-10-Pentadecenoic acid C15:1 0.29 0 0 0 0 0 0 0

3 Palmitoleic acid C16:1 2.11 1.4 2.45 2.58 2.35 1.38 1.6 1.34

4 cis-10-Heptadecenoic acid C17:1 0 0 0.33 0.3 0 0 0 0

5 Elaidic acid C18:1n9t 0 0 0.32 0.27 0.21 0 0 06 Oleic acid C18:1n9c 7.84 0.49 12.34 11.89 10.89 0 4.9 07 Linolelaidic acid C18:2n6t 0.46 0.8 0.62 0.38 0.54 0.49 0.94 0.96

8 Linoleic acid C18:2n6c (Omega 6) 0.4 0 0.76 0.52 0.55 0 0.44 0

9 Erucic acid C22:1n9 0.51 3.43 0.18 0.5 0 0 4.4 1.62

10 cis-4,7,10,13,16,19- Docosahexanoic acid C22:6n3 (Omega 3)   1.31     1.18 0 0 0

Examination Ward 2,University of Malaya Medical CenterLembah Pantai, 50603 Kuala Lumpur.

Study Site

INCLUSION CRITERIAMale or female 30-55 years of age.Having a systolic blood pressure of 140-160mmHgHaving a BMI above 18 kg/m2

EXCLUSION CRITERIASubjects who have a history of allergic responses to goat meatUse of more than one hypertensive medicationSubjects with no history of diabetes but with fasting blood glucose concentration > 6.0 mmol/LHistory of drug dependence, drug history of alcoholism or of moderate alcohol use.Have significant diseased or clinically significant abnormal findings during screening, medical history and physical examination.Any disease or condition which might compromise the haemopoetic, gastrointestinal, renal, hepatic, cardiovascular, respiratory, central nervous system, diabetes, psychosis or any other body system. A history or presence of asthma (including aspirin induced asthma)Smokers, who smoke >10 cigarettes per day or those who can not refrain from smoking during study period.A history of difficulty with donating blood or difficulty in accessibility of veins

Subject Recruitment

Characteristics Male (n=5) Female (n=5) Total=10

Age, mean (SD) years

46 + 9.8 51 + 4.0 48 + 7.5

Ethnicity, n (%) Malay 5 (100%) 5 (100%) 10 (100%)

BMI 28.9 + 2.4 30.2 + 2.9 29.6 + 2.6District Kuala Lumpur 2 1 3Petaling 3 1 4Kelang 0 1 1Kuala Langat 0 1 1Hulu Langat 0 1 1

Subject Characteristic

Standardised meal: 130 gm of boneless meat was cooked as soups, served with 240 ml of soup and a cup of sugarless barley drink.

Test Products

- Standardized meal - (130 g) of goat meat soup with 2 slices of bread served to subjects for breakfast at 9.00 am

- 20 minutes given to consume the meal- blood taken at 0 hour and 4 hour to monitor the

blood lipid profile- blood pressure and radial pulse was also monitored

at 0 hour, 15 minutes, 30 minutes, 45 minutes, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0 hour time point

- allowed to engage in normal activities only- watch TV, reading, etc. - had to maintain an upright position for at least an hour

Test Procedure

Parameters measured:

Blood PressureSystolic blood pressure, mmHgDiastolic blood pressure, mmHgMean arterial pressure, mmHg Blood Lipid Profile

TriglyceridesTotal cholesterolHDL- cholesterolLDL- cholesterol

Risk Factor Assessment

Shimadzu-UMMC Centre for Xenobiotic Studies (SUCXeS),Department of Pharmacology, Faculty of Medicine,University of Malaya,50603 Kuala LumpurMALAYSIA.

Data Analysis and Reporting

Pre-dose

15 30 45 6o 90 120 150 180 210 2400

20406080

100120140160180

Blood Pressure Log : Subject 1(4th July 13)

SBP (mmHg)DBP (mmHg)Pulse (BPM)

Time Point (min)

15 30 45 600

20

40

60

80

100

120

140

160

Blood Pressure Log : Subject 1(5th July 13)

SBP (mmHg)DBP (mmHg)Pulse (BPM)

Time Point (min)

Results

Results

Time Blood Pressure

0 min Vs 15 -1 hr Not significant

0 min Vs 2 hrs Not significant

0 min Vs 3 hrs Not significant

0 min Vs 4 hrs Significant

0 min Vs 15 min - 4 hrs Significant

0 min Vs 2- 4 hrs Not significant

Total Cholesterol, Triglyceride, LDL, HDL – all not significant

Discussions

Discussions:Systolic Blood pressure: Generally, there is no significant changes in the systolic blood pressure in the early stage of the intake, but it is significant at the later stage of the intake. There are several possibilities for this phenomena.

1. The slight increase in fluids in the body, which is also transition.

However these changes are very small to affect the physiologically on the body function and all the changes are not exceeding the bracket of normal changes in interpretation of blood pressure categories and it is safe to take it as no physiologically significant changes.

Goat meat has no detrimental effect on blood pressure

No effect on cholesterol level

Findings

Pre-announcement finding of this study – DVS & PPUM

Proper cooking method should be advised

Recommendations

Bahagian Pembangunan Komoditi Ternakan DVS for providing the budget

Bahagian Pembangunan Sumber Teknologi Ternakan, DVS for providing goat meat for the research study