Skip to main content Accessibility help
×
Home

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

  • D.A. Kenny (a1), J.P. Kelly (a1), F.J. Monahan (a1) and A.P. Moloney (a2)

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.

Copyright

Corresponding author

References

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

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

  • D.A. Kenny (a1), J.P. Kelly (a1), F.J. Monahan (a1) and A.P. Moloney (a2)

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed