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Colour stability and lipid oxidation in M. longissimus dorsi from lambs fed oils or oilseeds rich in polyunsaturated fatty acids

  • A. P. Moloney (a1), F. Noci (a1), C. Kennedy (a2), M. O’Grady (a2) and J. P. Kerry (a2)...


Due to ruminal biohydrogenation, the increase in muscle polyunsaturated fatty acids (P) in ruminant tissue is small relative to dietary supply. Some biohydrogenation is desirable since conjugated linoleic acid (CLA), considered to have human health promoting properties, results from incomplete ruminal biohydrogenation of linoleic acid and by tissue desaturation of ruminally derived trans-vaccenic acid (TVA). Noci et al., (2004) reported that controlling the rate of oil release from linseed and camelina to the rumen increased the efficiency of transfer of dietary P to tissue while allowing the production of CLA. Increasing the P concentration, in particular the longer carbon chain P, predispose lipids to oxidation which is believed to be linked to muscle pigment oxidation and consequently to colour instability. The objective of this study was to compare the effects of the strategies used by Noci et al., (2004) to protect dietary lipids from ruminal biohydrogenation, on the colour and lipid stability of muscle.


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Noci, F., Moloney, A. P. and Monahan, F. J. 2004. The fatty acid profile of M. longissimus dorsi from lambs fed oils or oilseeds rich in polyunsaturated fatty acids. Proceedings British Society of Animal Science, 102.


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