Targets and procedures for altering ruminant meat and milk lipids

Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

Section: Meat Qualitymentioning

confidence: 99%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

“…Ruminant products are saturated fatty acid (SFA)-rich components of the human diet (Demeyer and Doreau, 1999). Alimentary guidelines have recommended that SFA consumption should be reduced, because of their potential hypercholesterolaemic effects, and that this reduction should be carried out concurrently with an increase in polyunsaturated fatty acids (PUFA), such as conjugated linoleic acid (CLA) and n-3 fatty acids (FAs).…”

Section: Introductionmentioning

confidence: 99%

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Manso

Bodas

Vieira

et al. 2011

The objective of this study was to evaluate the effects of vegetable oil supplementation of ewe diets on the performance and fatty acid (FA) composition of their suckling lambs. Forty-eight pregnant Churra ewes (mean BW 64.3 6 0.92 kg) with their 72 newborn lambs (prolificacy 5 1.5) were assigned to one of four experimental diets, supplemented with 3% of hydrogenated palm (PALM), olive (OLI), soya (SOY) or linseed (LIN) oil. Lambs were nourished exclusively by suckling from their respective mothers. Ewes were milked once daily, and milk samples were taken once a week. When lambs reached 11 kg, they were slaughtered and samples were taken from musculus longissimus dorsi (intramuscular fat) and subcutaneous fat tissue. No changes were observed in milk yield, proximal composition or lamb performance (P . 0.10). Milk and lamb subcutaneous and intramuscular fat samples from the PALM diet had the highest saturated fatty acid concentration, whereas those of the OLI, SOY and LIN diets had the lowest (P , 0.05). The greatest monounsaturated fatty acid concentration was observed in milk from ewes fed OLI, and the least in milk and in lamb subcutaneous and intramuscular fat samples from LIN and PALM diets. Milk and lamb fat from ewes fed PALM displayed the highest 16:0 proportion and the lowest 18:0 (P , 0.05). There were higher concentrations of cis-9 18:1 in OLI samples (P , 0.05), more 18:2n-6 in SOY lambs and milk fat (P , 0.001) and the highest levels of 18:3n-3 and 20:5n-3 in LIN samples (P , 0.01). Milk and lamb subcutaneous and intramuscular samples from SOY and LIN diets contained the most cis-9, trans-11 conjugated linoleic acid, whereas PALM samples had the least (P , 0.01). Sheep diet supplementation with different oils, constituting up to 3% of their diets, resulted in changes in the FA composition of milk and the subcutaneous and intramuscular fat of suckling lambs, but did not affect either milk production or lamb performance.

“…Consumption of n-3 fatty acids also has been associated with positive effects on human health. Addition of soybean oil (SBO; high linoleic acid content) to lactating dairy cow diets is expected to increase n-6 and CLA, whereas linseed oil (LSO; high linolenic acid content) would increase n-3 and CLA in milk fat (Demeyer and Doreau, 1999;Dhiman et al, 2000;Chilliard et al, 2001). Further, oils higher in linoleic acid than in linolenic acid were more effective in enhancing CLA in milk fat .…”

Section: Introductionmentioning

confidence: 99%

Soybean oil and linseed oil supplementation affect profiles of ruminal microorganisms in dairy cows

Yang

Wang

et al. 2009

130

105

The objective of this study was to evaluate changes in ruminal microorganisms and fermentation parameters due to dietary supplementation of soybean and linseed oil alone or in combination. Four dietary treatments were tested in a Latin square designed experiment using four primiparous rumen-cannulated dairy cows. Treatments were control (C, 60 : 40 forage to concentrate) or C with 4% soybean oil (S), 4% linseed oil (L) or 2% soybean oil plus 2% linseed oil (SL) in a 4 × 4 Latin square with four periods of 21 days. Forage and concentrate mixtures were fed at 0800 and 2000 h daily. Ruminal fluid was collected every 2 h over a 12-h period on day 19 of each experimental period and pH was measured immediately. Samples were prepared for analyses of concentrations of volatile fatty acids (VFA) by GLC and ammonia. Counts of total and individual bacterial groups (cellulolytic, proteolytic, amylolytic bacteria and total viable bacteria) were performed using the roll-tube technique, and protozoa counts were measured via microscopy in ruminal fluid collected at 0, 4 and 8 h after the morning feeding. Content of ruminal digesta was obtained via the rumen cannula before the morning feeding and used immediately for DNA extraction and quantity of specific bacterial species was obtained using real- time PCR. Ruminal pH did not differ but total VFA (110v. 105 mmol/l) were lower (P< 0.05) with oil supplementation compared with C. Concentration of ruminal NH3-N (4.4v. 5.6 mmol/l) was greater (P< 0.05) due to oil compared with C. Compared with C, oil supplementation resulted in lower (P< 0.05) cellulolytic bacteria (3.25 × 108v. 4.66 × 108colony-forming units (CFU)/ml) and protozoa (9.04 × 104v. 12.92 × 104cell/ml) colony counts. Proteolytic bacteria (7.01 × 108v. 6.08 × 108CFU/ml) counts, however, were greater in response to oil compared with C (P< 0.05). Among oil treatments, the amount ofButyrivibrio fibrisolvens,Fibrobacter succinogenesandRuminococcus flavefaciensin ruminal fluid was substantially lower (P< 0.05) when L was included. Compared to C, the amount ofRuminococcus albusdecreased by an average of 40% regardless of oil level or type. Overall, the results indicate that some ruminal microorganisms, except proteolytic bacteria, are highly susceptible to dietary unsaturated fatty acids supplementation, particularly when linolenic acid rich oils were fed. Dietary oil effects on ruminal fermentation parameters seemed associated with the profile of ruminal microorganisms.