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Effect of dietary fish and soya oil supplementation on muscle fatty acid concentrations and oxidative lipid stability in beef cattle

Published online by Cambridge University Press:  23 November 2017

D.A. Kenny ,
J.P. Kelly ,
F.J. Monahan  and
A.P. Moloney
D.A. Kenny*
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
J.P. Kelly
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
F.J. Monahan
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
A.P. Moloney
Affiliation:
Teagasc Grange Research Centre, Dunsany, Co. Meath, Ireland
*
Email:david.kenny@ucd.ie
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Extract

Some studies have shown a synergistic effect of supplementing dairy cow diets with a blend of fish and soya oil on the concentration of conjugated linoleic acid (CLA) in milk. This is apparently due to increased accumulation of ruminal and tissue concentrations of vaccenic acid (VA), the main substrate for ∆-9 desaturase catalysed, de novo tissue synthesis of the cis 9, trans 11 isomer of CLA. Furthermore, recent in vitro studies suggest that the dietary ratio of linoleic acid to the omega-3 polyunsaturated fatty acids (ω-3 PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) may be an important mediator of this synergism (AbuGhazaleh and Jenkins, 2004). Additionally, dietary supplementation with ω-3 PUFA can shorten the shelf life of meat. The objectives of the current study were to examine level and duration of dietary PUFA supplementation on tissue fatty acid concentrations and on lipid oxidative stability of beef cattle.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 11
Copyright
Copyright © The British Society of Animal Science 2007

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References

AbuGhazaleh, A.A. and Jenkins, T.C. 2004. J. Dairy Sci. 87: 1047–1050.Google Scholar