Fatty Acid Profiles of Various Muscles and Adipose Tissues from Fattening Horses in Comparison with Beef Cattle and Pigs

Abstract

The present studies were designed to provide new information on fatty acid profiles of various muscles and adipose tissues of fattening horses in comparison with beef cattle and pigs. In the first study, the lipids were extracted respectively from subcutaneous, intermuscular adipose tissues, longissimus dorsi and biceps femoris muscles of fattening Breton horses (n = 8) with an average body weight of 1,124 kg. In the second study, the lipids were extracted from subcutaneous, intermuscular adipose tissues and longissimus dorsi muscle of fattening horses (n = 13), Japanese Black beef cattle (n = 5), Holstein steers (n = 5) and fattening pigs (n = 5). The fatty acids in the lipid samples were determined by gas chromatography after methylation by a combined base/acid methylation method. It was found that the lipids from horse subcutaneous and intermuscular adipose tissues contained more (p<0.05) polyunsaturated fatty acids (PUFA) which were mainly composed of linoleic acid (C18:2) and linolenic acid (C18:3) than those in the muscles. The weight percent of conjugated linoleic acids (CLA cis 9, trans 11) in lipids from biceps femoris muscle was 0.22%, which was higher (p<0.05) than that from the other depots. The horse lipids were higher (p<0.05) in PUFA but lower (p<0.05) in SFA and MUFA in comparison with those of the cattle and pigs. The percentage of C18:2 or C18:3 fatty acid in the horse lipids were respectively 2-8 fold or 5-18 fold higher (p<0.05) than those of the cattle and pigs. The percentages of CLA (cis 9, trans 11) in the horse lipids (0.14-0.16%) were very close to those of the pigs (0.18-0.19%) but much lower (p<0.05) than those of the Japanese Black beef cattle (0.55-0.94%) and Holstein steers (0.46-0.71%). The results indicated that the fatty acid profiles of lipids from different muscle and adipose tissues of fattening horses differed significantly. In comparison with that of the beef cattle and pigs, the horse lipids contained more C18:2 and C18:3 but less CLA.

Inclusion of Flaxseed in Hay‐ and Barley Silage Diets Increases Alpha‐Linolenic Acid in Cow Plasma Independent of Forage Type

“…Generally the transfer of dietary omega-3 fatty acids to animal tissues in non-ruminants is more efficient than ruminants due to hydrogenation of unsaturated fatty acids by rumen microorganisms. Even horse adipose tissues contain much higher concentrations of omega-3 fatty acids than beef cattle when these herbivores are fed similar diets [31].…”

Horse-meat for human consumption — Current research and future opportunities

“…It has been reported that PLRP2 is absent in pigs, turkeys and ruminants but surprisingly present in horses (De Caro et al, 2008). This enzyme could potentially explain the high content of LNA deposition in horse tissues in comparison to porcine and poultry tissues (He, Ishikawa, & Hidari, 2005;Ribeiro et al, 2013). Based on the studies by Lorenzo, Fuciños, Purriños, and Franco (2010) and Guil-Guerrero et al (2013a) a large accumulation of LNA in horse tissues was evident when fed under extensive conditions (grass feeding) compared to animals finished with concentrates (3-5 kg/day for the last 3 months before slaughter (Table 2)).…”

Significance of Coprophagy for the Fatty Acid Profile in Body Tissues of Rabbits Fed Different Diets

“…For footnotes see Table 3 Table 5 Concentration of FAME (g/100 g wet weight) and fatty acid profile (g/100 g total FAME) in the intramuscular fat of the M. quadriceps of rabbits fed different diets (n = 8 per group) However, as these processes in monogastric animals occur after the digesta has passed the duodenum, the major site of absorption for lipids, they do not have a major influence on the lipid composition of body tissues. This is reflected by higher proportions of PUFA in the tissues of horses, pigs and other hindgut fermenters as compared to ruminants and non-ruminant foregut fermenters [35][36][37][38]. Due to this dichotomy-absorption of 'ruminant-specific' FA in foregut fermenters, no absorption of such FA in hindgut fermenters-the endogenous presence of 'ruminant specific' FA has been considered as an indicator of foregut fermentation [39].…”