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Manipulating the fatty acid composition of muscle in beef cattle

Published online by Cambridge University Press:  05 November 2021

N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
W.J. Fisher
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
D.W.R. Davies
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
A.V. Fisher
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

Concerns regarding levels of fat consumption and particularly saturated fatty acids (FA) (Department of Health, 1994), has resulted in closer scrutiny of the FA composition of ruminant products. The FAs deposited in beef tissues are relatively saturated, leading to a low polyunsaturated:saturated FA ratio (P:S) in the meat (approximately 0.1, the ideal being about 0.4), whilst the n-6:n-3 ratio is beneficially low at approximately 2. Feeding strategies for raising the P:S ratio whilst keeping n-6:n-3 ratio low are required. This experiment has investigated the impact of feeding different sources of long chain polyunsaturated FA (PUFA) on animal performance and the FA composition of muscle.

Type
Programme
Copyright
Copyright © British Society of Animal Science 1997

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References

Department of Health 1994. Report on Health and Social Subjects No. 46. Nutritional Aspects of Cardiovascular Disease: HMSO, London.Google Scholar
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