Incorporation of n−3 fatty acids of fish oil into tissue and serum lipids of ruminants

Ashes, J.R.; Siebert, BD; Gulati, S.K.; Cuthbertson, A.; Scott, T. W.

doi:10.1007/bf02536122

Cited by 174 publications

(151 citation statements)

References 12 publications

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“…The use of the same fish oil previously protected against rumen degradation by coating with formaldehyde-treated casein favours the high incorporation of C20:5n-3 (15 vs. 2% of total FA) and C22:6n-3 (4 vs. 2%) into muscle phospholipids. However, it does not modify the proportion of these fatty acids in triglycerides of intramuscular or external adipose tissues [2]. Similar results have been obtained with fish meal enriched diets.…”

Section: Effects Of Ruminant Feeding On the Nutritional Value Of Meatssupporting

confidence: 83%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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Section: Effects Of Ruminant Feeding On the Nutritional Value Of Meatssupporting

confidence: 83%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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“…The 22:5 n-3 and 22:6 n-3 levels observed in FO treatment can be attributed to their ruminal BH, despite being supplemented in a protected form. The BH of these PUFAs n-3 can be influenced by the concentration of the FO in the diet (Ashes et al, 1992). Results from a dose-response experiment with FO (Gulati et al, 1999) showed a greater capacity of sheep …”

Section: Resultsmentioning

confidence: 99%

“…Phospholipids are essential constituents of cell membranes and require high levels of PUFAs to maintain membrane properties and physiological functions. Ashes et al (1992) showed that neither 20:5 n-3 and 22:6 n-3 were incorporated into the triacylglycerides of the muscle and adipose tissue, but were transferred into the phospholipids in cattle fed with protected supplements of FO.…”

Section: Milk Fat Depression (Mfd)mentioning

confidence: 99%

Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

Gallardo

Gómez‐Cortés

Mantecón

et al. 2014

animal

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Enhancing healthy fatty acids (FAs) in ewe milk fat and suckling lamb tissues is an important objective in terms of improving the nutritional value of these foods for the consumer. The present study examined the effects of feeding-protected lipid supplements rich in unsaturated FAs on the lipid composition of ewe milk, and subsequently in the muscle and subcutaneous adipose tissues of lambs suckling such milk. Thirty-six pregnant Churra ewes with their new-born lambs were assigned to one of three experimental diets (forage/concentrate ratio 50 : 50), each supplemented with either 3% Ca soap FAs of palm (Control), olive (OLI) or fish (FO) oil. The lambs were nourished exclusively by suckling for the whole experimental period. When the lambs reached 11 kg BW, they were slaughtered and samples were taken from the Longissimus dorsi and subcutaneous fat depots. Although milk production was not affected by lipid supplementation, the FO diet decreased fat content ( P < 0.001), whereas the OLI milk FA profile resembled that of the Control diet. In contrast, although FO drastically diminished the contents of stearic and oleic acids ( P < 0.001), all the saturated even-numbered carbon FAs from 6:0 to 14:0 increased ( P < 0.05). FO also produced the highest levels of c9,t11-18:2 (2.21%) and n-3 FAs, 20:5 n-3 (0.58%), 22:5 n-3 (0.48%) and 22:6 n-3 (0.40%). The high levels of trans-11 18:1 (7.10%) obtained from the FO diet would suggest that Ca soaps only confer partial protection in the rumen. In contrast, the lack of significant differences in trans-10 18:1 levels ( P > 0.05) and other trans-FAs between Control and FO treatments would indicate that FO treatment does not alter rumen biohydrogenation pathways under the assayed conditions. Changes in dam milk FA composition induced differences in the FA profiles of meat and fat depots of lambs, preferentially incorporated polyunsaturated FAs into the muscle rather than storing them in the adipose tissue. In the intramuscular fat of the FO treatment, all the n-3 FAs reached their highest concentrations: 0.97 (18:3 n-3), 2.72 (20:5 n-3), 2.21 (22:5 n-3) and 1.53% (22:6 n-3). In addition, not only did FO intramuscular fat have the most cis-9, trans-11 18:2 (1.66%) and trans-11 18:1 (3.75%), but also the lowest n-6/n-3 ratio (1.80) and saturated FA content were not affected. Therefore, FO exhibited the best FA profile from a nutritional point of view.

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“…Factors affecting biohydrogenation of LCPUFA are not well understood, but several studies have indicated that C20:5n-3 and C22:6n-3 are extensively metabolised in the rumen in vivo (Scollan et al, 2001b;Shingfield et al, 2003;Lee et al, 2005). In vitro studies have been less clear with some studies showing limited biohydrogenation (Ashes et al, 1992;Chow et al, 2004), while others showed a decrease (Gulati et al, 1999;Dohme et al, 2003) or an increase in the extent of C20:5n-3 and C22:6n-3 biohydrogenation in relation to FO addition (AbuGhazaleh and Jenkins, (2004).…”

Section: Rumen Functionmentioning

confidence: 99%

Effect of fish oil on ruminal biohydrogenation of C18 unsaturated fatty acids in steers fed grass or red clover silages

Lee

Shingfield

Tweed

et al. 2008

Animal

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Red clover and fish oil (FO) are known to alter ruminal lipid biohydrogenation leading to an increase in the polyunsaturated fatty acid (PUFA) and conjugated linoleic acid (CLA) content of ruminant-derived foods, respectively. The potential to exploit these beneficial effects were examined using eight Hereford 3 Friesian steers fitted with rumen and duodenal cannulae. Treatments consisted of grass silage or red clover silage fed at 90% of ad libitum intake and FO supplementation at 0, 10, 20 or 30 g/kg diet dry matter (DM). The experiment was conducted with two animals per FO level and treatments formed extraperiod Latin squares. Flows of fatty acids at the duodenum were assessed using ytterbium acetate and chromium ethylene diamine tetra-acetic acid as indigestible markers. Intakes of DM were higher (P , 0.001) for red clover silage than grass silage (5.98 v. 5.09 kg/day). There was a linear interaction effect (P 5 0.004) to FO with a reduction in DM intake in steers fed red clover silage supplemented with 30 g FO/kg diet DM. Apparent ruminal biohydrogenation of C18:2n-6 and C18:3n-3 were lower (P , 0.001) for red clover silage than grass silage (0.83 and 0.79 v. 0.87 and 0.87, respectively), whilst FO increased the extent of biohydrogenation on both diets. Ruminal biohydrogenation of C20:5n-3 and C22:6n-3 was extensive on both silage diets, averaging 0.94 and 0.97, respectively. Inclusion of FO in the diet enhanced the flow of total CLA leaving the rumen with an average across silages of 0.22, 0.31, 0.41 and 0.44 g/day for 0, 10, 20 or 30 g FO/kg, respectively, with a linear interaction effect between the two silages (P 5 0.03). FO also showed a dose-dependent increase in the flow of trans-C18:1 intermediates at the duodenum from 4.6 to 15.0 g/day on grass silage and from 9.4 to 22.5 g/day for red clover silage. Concentrations of trans-C18:1 with double bonds from D 4-16 in duodenal digesta were all elevated in response to FO in both diets, with trans-11 being the predominant isomer. FO inhibited the complete biohydrogenation of dietary PUFA on both diets, whilst red clover increased the flow of C18:2n-6 and C18:3n-3 compared with grass silage. In conclusion, supplementing red clover silage-based diets with FO represents a novel nutritional strategy for enhancing the concentrations of beneficial fatty acids in ruminant milk and meat.

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Incorporation of n−3 fatty acids of fish oil into tissue and serum lipids of ruminants

Cited by 174 publications

References 12 publications

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

Effect of fish oil on ruminal biohydrogenation of C18 unsaturated fatty acids in steers fed grass or red clover silages

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