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The fatty acid profile of M. Longissimus dorsi from lambs fed oils or oilseeds rich in polyunsaturated fatty acids

Published online by Cambridge University Press:  20 November 2017

F. Noci ,
A.P. Moloney  and
F.J. Monahan
F. Noci
Affiliation:
Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland Department of Food Science, University College Dublin, Dublin 4, Ireland.
A.P. Moloney*
Affiliation:
Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland
F.J. Monahan
Affiliation:
Department of Food Science, University College Dublin, Dublin 4, Ireland.
*
E-mail: amoloney@grange.teagasc.ie
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Extract

Sheep meat has an unfavourable ratio of polyunsaturated fatty acids (P) to saturated fatty acids (S) but feeding plant oils rich in P improved this ratio (Wachira et al., 2002). Due to ruminal biohydrogenation, the increase in muscle P is small relative to dietary supply. Some biohydrogenation is desirable since conjugated linoleic acid (CLA), considered to have human health promoting properties, is synthesised in the rumen by incomplete biohydrogenation of linoleic acid and in tissue by desaturation of ruminally derived trans-vaccenic acid (TVA). Controlling the rate of oil release to the rumen might increase the efficiency of transfer of dietary P to tissue while allowing the production of CLA. The objective of this study was to compare the effectiveness of linseed and camelina oil, and oil protection strategies, for increasing the CLA and n-3 P content of muscle.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 102
Copyright
Copyright © The British Society of Animal Science 2004

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References

Wachira, A. M., Sinclair, L. A., Wilkinson, R. G., Enser, M., Wood, J. D. and Fisher, A. V. 2002. Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue. British Journal of Nutrition 88: 697–709 CrossRefGoogle ScholarPubMed