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The effects of fish oil inclusion in the concentrate and method of silage preservation on fatty acid composition of muscle from steers

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

Fat of ruminant origin is one of the main dietary sources of conjugated linoleic acid (CLA), considered to have several human health promoting properties. Production of CLA occurs during ruminal biohydrogenation of dietary linoleic acid and by tissue desaturation of trans-vaccenic acid (TVA) produced during ruminal biohydrogenation of linoleic and linolenic acid. Wilting of grass prior to ensiling decreased the content of linolenic acid (Dewhurst et al., 1998), which may decrease CLA synthesis. Dietary inclusion of a source of long-chain polyunsaturated fatty acids (P), such as fish oil may limit the extent of biohydrogenation of shorter-chain P leading to an accumulation of CLA and TVA (Wonsil et al., 1994). The objective of this study was to determine the effect of inclusion of fish oil in the supplementary concentrate and wilting of grass prior to ensiling on the fatty acid composition of beef intramuscular adipose tissue.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 86
Copyright
Copyright © The British Society of Animal Science 2004

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References

Dewhurst, R. J. and King, P.J. 1998. Effects of extended wilting, shading and chemical additives on the fatty acids in laboratory grass silages. Grass and Forage Science, 53, 219–224.CrossRefGoogle Scholar
Wonsil, B. J., Herbein, J. H. and Watkins, B. A. 1994. Dietary and ruminally derived trans-18:1 fatty acids alter bovine milk lipids. Journal of Nutrition, 124, 556–565.Google Scholar