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The fatty acid composition of muscle fat and relationships to meat quality in Charolais steers: influence of level of fish oil in the diet

Published online by Cambridge University Press:  23 November 2017

N.D. Scollan ,
M. Enser ,
K.G. Hallett ,
R. Ball ,
G.R. Nute ,
J.D. Wood  and
I. Richardson
N.D. Scollan*
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, SY23 3EB, U.K.
M. Enser
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristo, l BS40 5DU, U.K.
K.G. Hallett
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristo, l BS40 5DU, U.K.
R. Ball
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristo, l BS40 5DU, U.K.
G.R. Nute
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristo, l BS40 5DU, U.K.
J.D. Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristo, l BS40 5DU, U.K.
I. Richardson
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristo, l BS40 5DU, U.K.
*
Email: nigel.scollan@bbsrc.ac.uk
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Extract

Previous studies have demonstrated that including fish oil (FO) in the diet of beef cattle resulted in increased long chain C20n -3 PUFA (20:5n -3 and 22:6n -3) in muscle resulting in a lower n -6:n -3 ratio (Scollan et al., 2001). However, it may result in negative effects on colour shelf life and organoleptic properties (Vatansever et al., 2000). Fish oil is also a good inhibitor of biohydrogenation in the rumen, resulting in increased production of 18:1trans (TVA), the precursor for conjugated linoleic acid (CLA cis -9, trans -11) in muscle. This study investigated the effects of incremental levels of fish oil in the diet on the fatty acid composition of the m. longissimus dorsi and meat quality.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 21
Copyright
Copyright © The British Society of Animal Science 2005

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References

Scollan, N.D., Choi, N.J., Kurt, E., Fisher, A.V., Enser, M. & Wood, J.D., (2001). Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition, 85, 115–124.Google Scholar
Vatansever, L., Kurt, E., Enser, M., Nute, G.R., Scollan, N.D., Wood, J.D. & Richardson, R.I. (2000). Shelf life and eating quality of beef from cattle of different breeds given diets differing in n -3 polyunsaturated fatty acid composition. Animal Science, 71, 471–482.CrossRefGoogle Scholar