Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids

Bas, Pierre; Berthelot, Valérie; Pottier, Éric; Normand, Jérôme

doi:10.1016/j.meatsci.2007.05.022

Cited by 77 publications

(87 citation statements)

References 50 publications

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“…This phenomenon was also confirmed by the polar lipid composition (Table 4). This result did not agree with Bas et al (2007), who observed a linear increase in 18:3 n-3 content in intramuscular fat with the increase of extruded linseed in the concentrate from 0% to 9% on DM basis.…”

Section: Resultscontrasting

confidence: 84%

“…Bas et al (2007) obtained similar levels of enrichment in the intramuscular fat of lambs fed a concentrate with 9% of extruded linseed (1.52/100 g of fatty acids), whereas Berthelot et al (2010) reported higher levels of 18:3 n-3 (more than 2.2/ 100 g of fatty acids), by feeding lambs with a concentrate containing 10% of extruded linseed. However, it is not easy to compare different feeding studies because the composition of the basal diet or the nature of the dietary fat source may significantly affect the biohydrogenation process of PUFAs in the rumen (Shingfield et al, 2013).…”

Section: Resultsmentioning

confidence: 84%

“…In all cases, t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 fatty acids for C, L, OC and OCL treatments, respectively. High levels of t10-18:1 in the intramuscular fat have been previously reported in intensively reared lambs fed with a forage : concentrate ratio similar to that applied in the Table 3 Effect of stoned olive cake and rolled linseed in the diet of intensively reared lambs on the concentration of total fatty acids (mg/g fresh muscle) and on the fatty-acid composition (g/100 g of fatty acids) of total lipids in the Longissimus dorsi muscle Dietary olive cake and linseed on meat fatty acid present study, especially when unsaturated fat has been added to the diet (Daniel et al, 2004;Bas et al, 2007). All trans-18:1 isomers were preferentially incorporated in neutral lipids, where they represented 5.06%, 10.89%, 7.49% and 8.57% of the total fatty acids for C, L, OC and OCL treatments, respectively (Table 5).…”

Section: Resultsmentioning

confidence: 99%

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The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentratebased diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20 : 80 forage : concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6 : n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

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Section: Resultscontrasting

confidence: 84%

Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

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The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Mele

Serra

Pauselli

et al. 2014

Animal

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“…Some authors found an increase of LC-PUFAn-3 in lambs fed linseed diets (Noci et al, 2011;Berthelot et al, 2012), while others did not observe any effect (Bas et al, 2007). Others found that feeding ewes a n-3-enriched diet in lactation increased the proportion of 18:3n-3 and their longer chain derivatives in suckling lamb muscles (Gómez-Cortés et al, 2014;Mele et al, 2014), whereas Berthelot et al (2012) did not report such effects in their earlier experiment.…”

Section: Introductionmentioning

confidence: 93%

Effect of linseed supplementation of the gestation and lactation diets of dairy ewes on the growth performance and the intramuscular fatty acid composition of their lambs

Nudda

Battacone

Bee

et al. 2015

Animal

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In this study, we investigated the effects of maternal gestation and/or lactation diets supplemented with extruded linseed (rich in 18:3n-3) on growth performance and long-chain polyunsaturated faaty acid (PUFA) accumulation in muscle tissues of suckling lambs. A total of 36 dairy ewes were fed a control diet (CON) and a diet containing linseed (LIN) during the last 8 weeks of gestation and/or the first 4 weeks of lactation. The four dietary treatments consisted of the following gestation/lactation feeding treatments: CON/CON, CON/LIN, LIN/LIN or LIN/CON. The lambs born from ewes fed the aforementioned diets were reared exclusively on milk and were slaughtered at 4 weeks of age. Profiles of ewes' milk fatty acids and that of intramuscular fat (IMF) of leg muscles from lambs were determined. Compared with the CON/CON, LIN/CON offspring tended to grow slower and to have reduced cold carcass weights. Moreover, the LIN supplementation only in the prepartum period (LIN/CON) resulted in greater PUFAn-3 accumulation in the IMF compared with the CON/CON offspring due to increased 20:5n-3 (1.20 v. 0.64 mg/100 mg of total FA), 22:5n-3 (1.91 v. 1.46;) and 22:6n-3 (1.25 v. 0.89) contents, respectively. Compared with the CON/CON diet, providing LIN only during lactation (CON/LIN) caused a greater PUFAn-3 content in the IMF mainly due to a greater 18:3n-3 (1.79 v. 0.75 mg/100 g total FA) concentration. Continuous PUFAn-3 exposure, both via the maternal gestation and lactation diet, had no additive effects on PUFAn-3 accumulation in tissues. The results suggest that linseed, as an 18:3n-3 source, seems to be more efficient in increasing long-chain PUFAn-3 in fetal than in suckling lamb tissues.

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“…Pela manipulação das formulações das rações, é possível aumentar os ácidos graxos polinsaturados na dieta, refletindo em aumento na proporção dos ácidos graxos polinsaturados na carne e no leite de animais ruminantes (JAKOBSEN, 1999;FERNANDES et al, 2008). Geralmente, incluir lipídios polinsaturados é mais eficaz em promover aumento nos ácidos graxos polinsaturados da carne que a inclusão de lipídios saturados (BOLTE et al, 2002;CASTRO et al, 2005;BAS et al, 2007), assim atendendo ao interesse do consumidor.…”

Section: Introductionunclassified

Ácidos graxos e colesterol da carne de cordeiros confinados recebendo dietas contendo fontes lipídicas e submetidos à restrição e realimentação

2015

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Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids

Cited by 77 publications

References 50 publications

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Effect of linseed supplementation of the gestation and lactation diets of dairy ewes on the growth performance and the intramuscular fatty acid composition of their lambs

Ácidos graxos e colesterol da carne de cordeiros confinados recebendo dietas contendo fontes lipídicas e submetidos à restrição e realimentação

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