Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs

Bessa, Rui J. B.; Alves, Susana P.; Jerónimo, Eliana; Alfaia, Cristina M.; Prates, José A. M.; Santos‐Silva, José

doi:10.1002/ejlt.200600311

Cited by 154 publications

(168 citation statements)

References 37 publications

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“…Recognized metabolites of 18:3n-3, including trienes (9c,11t,15c-18:3), dienes (11t,15c-18:2, 9c,13t-18:2 and 9c,15c-18:2), CLA (11t,13c-18:2, 11t,13t-18:2 and 12t,14t-18:2) and monoenes (13t-to 16t-18:1), were not different across finishing strategies. These rumen metabolites of PUFA were previously identified in a number of studies (Kraft et al, 2003;Cruz-Hernandez et al, 2004 andDestaillats et al, 2005;Bessa et al, 2007;Gomez-Cortes et al, 2009).…”

Section: Discussionmentioning

confidence: 72%

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Aldai

Dugan

Kramer

et al. 2011

Animal

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Intensively finishing cattle on a high-grain diet is generally used to enhance marbling, whereas extensively finishing on grass is known to provide improved muscle fatty acid profiles. The objective of this study was to evaluate to what extent intensive concentrate finishing (0, 1 or 2 months) can be combined with forage feeding without negatively affecting the fatty acid profile of genetically lean animals. Bulls from the ‘Asturiana de los Valles’ breed were reared under grazing conditions with/without final finishing on a barley-based concentrate: 0 months (control;n= 7), 1 month (n= 10) and 2 months (n= 7). Yearling bulls were slaughtered commercially at an average live weight of 516 ± 9.8 kg. Increasing the finishing time on concentrate significantly increased the saturated and monounsaturated fatty acids, whereas polyunsaturated fatty acids (PUFAs) tended to decrease and it was not possible to increase the long-chain PUFA content in muscle tissue of this breed. An increase was observed for totaltrans-18:1 (average 5.5% with grainv.3.7% for grass). The 11t-18:1/10t-18:1 ratio was significantly higher in grass-fed (average 8.1) compared with grain-finished animals (average 1.1). Grass or limited concentrate finishing reduced the n-6/n-3 ratio in muscle tissue (average 3.6 for 0 and 1 month, and 4.9 for 2 months on grain finishing). The beef was within or close to the recommended values for human consumption (i.e. polyunsaturated/saturated > 0.45, n-6/n-3 < 4.0), and totaltrans-FA content was low. However, finishing increased the content of undesirabletrans-18:1 and conjugated linoleic acid isomers, particularly after 2 months, whereas grass finishing was judged to provide a healthier beef fatty acid profile.

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Section: Discussionmentioning

confidence: 72%

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Aldai

Dugan

Kramer

et al. 2011

Animal

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“…The lipid sources used in the present experiment were supplied at 30 g/kg DM. A preliminary feeding experiment indicated that roughage (maize silage) intake was reduced when soybean oil was supplied at 50 g/kg DM, Fatty acid profile in the RF and adipose tissue of ruminants is influenced by the addition of lipids to the diet (Bessa et al, 2007;Shingfield et al, 2011), or the addition of supplements high in lipids (e.g. algae; Or-Rashid et al, 2008;Boeckaert et al, 2008), or the inclusion of whole cottonseed and soybean to the diet (Mohamed et al, 1988).…”

Section: Discussionmentioning

confidence: 99%

“…Fatty acid (FA) profile in the rumen fluid (RF) or adipose tissue of ruminant is influenced by the addition of oils in the diet, such as sunflower oil (Bessa et al, 2007), safflower oil (O'Kelly and Spiers, 1991), fish oil (Kim et al, 2008) and linseed oil (Shingfield et al, 2011). The common objectives in most studies using addition of FA in the diet, is to decrease saturated and trans FAs and increase conjugated linoleic acid (CLA)s, 18:3n-3, 20:5n-3, and 22:6n-3.…”

Section: Introductionmentioning

confidence: 99%

The inclusion of low quantities of lipids in the diet of ruminants fed low quality forages has little effect on rumen function

Costa

Quigley

Isherwood

et al. 2017

Animal Feed Science and Technology

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The inclusion of low quantities of lipids in the diet of ruminants fed low quality forages has little effect on rumen function.Animal Feed Science and Technology http://dx.doi.org/10. 1016/j.anifeedsci.2017.09.003 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Addition of fish oil also decreased the concentration in RF of stearic and linolenic acid, but no differences to coconut and cottonseed treatments for linolenic acid. Fish oil also resulted in higher LCFA, linoleic and total unsaturated FA (TUFA), but no differences to soybean oil for the latter two acids. The conjugated linoleic acid (CLA) was only different in RF between cottonseed and fish oil treatments. Differences in FA profile of oils were only partially translated into the FA profile in RF of steers fed a tropical hay, without great changes in the proportion of CLA isomers observed.

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“…Trans 18:1 isomers are quantitatively the most important in ruminant meat and milk fat. Although numerous isomers with double bonds in positions D4 to D16 are present, trans-11 18:1 is typically the most abundant in milk and meat of grazing ruminants or on diets containing high proportions of grass silage or ensiled forage legumes (Nuernberg et al, 2005;Bessa et al, 2007;Vanhatalo et al, 2007; Table 8). Concentrations of trans-18:1 are higher in milk from pasture compared with conserved forages (Table 3) and tend to be increased on high-concentrate diets (Chilliard et al, 2007; Table 4).…”

Section: Tfa Content Of Ruminant-derived Foodsmentioning

confidence: 99%

“…In several studies, linseeds also lowered the proportion of 16:0 in IMF (Noci et al, 2007a;Herdmann et al, 2010a;Nassu et al, 2011). Dietary supplements of oils and oilseeds enriched in 18:3n-3 induce similar changes in muscle fatty acid composition of growing lambs (Bessa et al, 2007;Sinclair, 2007;Turner et al, 2012a). A number of studies have examined the potential of feeding concentrates containing fish oil or marine algae to enrich 20:5n-3 and 22:6n-3 in muscle of growing cattle and lambs.…”

mentioning

confidence: 99%

Recent developments in altering the fatty acid composition of ruminant-derived foods

Shingfield

Bonnet

Scollan

2013

Animal

434

443

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There is increasing evidence to indicate that nutrition is an important factor involved in the onset and development of several chronic human diseases including cancer, cardiovascular disease (CVD), type II diabetes and obesity. Clinical studies implicate excessive consumption of medium-chain saturated fatty acids (SFA) and trans-fatty acids (TFA) as risk factors for CVD, and in the aetiology of other chronic conditions. Ruminant-derived foods are significant sources of medium-chain SFA and TFA in the human diet, but also provide high-quality protein, essential micronutrients and several bioactive lipids. Altering the fatty acid composition of ruminant-derived foods offers the opportunity to align the consumption of fatty acids in human populations with public health policies without the need for substantial changes in eating habits. Replacing conserved forages with fresh grass or dietary plant oil and oilseed supplements can be used to lower medium-chain and total SFA content and increase cis-9 18:1, total conjugated linoleic acid (CLA), n-3 and n-6 polyunsaturated fatty acids (PUFA) to a variable extent in ruminant milk. However, inclusion of fish oil or marine algae in the ruminant diet results in marginal enrichment of 20-or 22-carbon PUFA in milk. Studies in growing ruminants have confirmed that the same nutritional strategies improve the balance of n-6/n-3 PUFA, and increase CLA and longchain n-3 PUFA in ruminant meat, but the potential to lower medium-chain and total SFA is limited. Attempts to alter meat and milk fatty acid composition through changes in the diet fed to ruminants are often accompanied by several-fold increases in TFA concentrations. In extreme cases, the distribution of trans 18:1 and 18:2 isomers in ruminant foods may resemble that of partially hydrogenated plant oils. Changes in milk fat or muscle lipid composition in response to diet are now known to be accompanied by tissue-specific alterations in the expression of one or more lipogenic genes. Breed influences both milk and muscle fat content, although recent studies have confirmed the occurrence of genetic variability in transcript abundance and activity of enzymes involved in lipid synthesis and identified polymorphisms for several key lipogenic genes in lactating and growing cattle. Although nutrition is the major factor influencing the fatty acid composition of ruminant-derived foods, further progress can be expected through the use of genomic or marker-assisted selection to increase the frequency of favourable genotypes and the formulation of diets to exploit this genetic potential.

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Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs

Cited by 154 publications

References 37 publications

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

The inclusion of low quantities of lipids in the diet of ruminants fed low quality forages has little effect on rumen function

Recent developments in altering the fatty acid composition of ruminant-derived foods

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