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The effects of including ruminally protected lipid in the diet of Charolais steers on animal performance, carcass quality and the fatty acid composition of longissimus dorsi muscle

Published online by Cambridge University Press:  20 November 2017

N.D. Scollan ,
M. Enser ,
I. Richardson ,
S. Gulati ,
K.G. Hallett  and
J.D. Wood
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, SY23 3EB, UK
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
S. Gulati
Affiliation:
Faculty of Veterinary Science, University of Sydney, NSW 2006 and Rumentek Industries, 5001 South Australia, Australia.
K.G. Hallett
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
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Extract

Effective ruminal protection of dietary polyunsaturated fatty acids (PUFA) is very useful in helping to reduce microbial biohydrogenation of PUFA and results in major improvements in the ratio of polyunsaturated:saturated fatty acids (P:S) in beef muscle (Scollan et al., 2003). However, in that study the protected lipid study (PLS) used which consisted of soya beans, linseed and sunflower oils mixed to give a 2.4:1 ratio of 18:2n -6:18:3n -3, was less successful in improving the n -6:n -3 ratio in beef muscle. This study reports the effects of including in the diet a PLS with a lower ratio of 18:2n -6:18:3n -3 on the fatty acid composition of the m. longissimus.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 87
Copyright
Copyright © The British Society of Animal Science 2004

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References

Scollan, N.D., Enser, M., Gulati, S.K., Richardson, R.I. and Wood, J.D. (2003) Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle British Journal of Nutrition 90: 709:716 Google Scholar