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Rumen biohydrogenation of polyunsaturated fatty acids and their effect on microbial efficiency in sheep

Published online by Cambridge University Press:  05 November 2021

A.M. Wachira ,
L.A Sinclair ,
R.G. Wilkinson ,
K. Hallett ,
M. Enser  and
J.D. Wood
A.M. Wachira
Affiliation:
Harper Adams Agricultural College, Edgmond, Newport, Shropshire, TF10 8NB, UK
L.A Sinclair
Affiliation:
Harper Adams Agricultural College, Edgmond, Newport, Shropshire, TF10 8NB, UK
R.G. Wilkinson
Affiliation:
Harper Adams Agricultural College, Edgmond, Newport, Shropshire, TF10 8NB, UK
K. Hallett
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS18 7DY, UK
M. Enser
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS18 7DY, UK
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS18 7DY, UK
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Extract

Increasing the n-3 polyunsaturated fatty acid (PUFA) content of ruminant products may be important in reducing the incidence of cardiovascular diseases in man. However, there is some evidence to suggest that dietary PUFA are extensively biohydrogenated in the rumen (Choi et al., 1997) whilst other results indicate that long chain PUFA present in fish oil are resistant to biohydrogenation (Ashes et al, 1992). The objective of the present study was to quantify the extent to which n-3 PUFA from different sources are biohydrogenated in the rumen and determine their effects on rumen microbial efficiency.

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Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 36
Copyright
Copyright © The British Society of Animal Science 1998

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References

Ashes, J.R., Siebert, B.D., Gulati, S.K., Cuthbertson, A.Z. and Scott, T.W. (1992). Incorporation of n-3 fatty acids of fish oil into tissue and serum lipids of ruminants. Lipids 27: 629–631.10.1007/BF02536122CrossRefGoogle ScholarPubMed
Choi, N.J., Kim, E.J., Maeng, W. J., Nevell, M.A., Enser, M., Wood, J.D. and Scollan, N.D. (1997). Rumen biohydrogenation of fatty acids from different sources of fat. BSAS Winter meeting. Google Scholar
Enser, M., Hallett, K., Hewitt, B., Fursey, G. A. J. and Wood, J. (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science, 42: No. 4, 443–456.CrossRefGoogle ScholarPubMed