Production of Poly-unsaturated Ruminant Body Fats

Cook, L. J.; Scott, T. W.; Ferguson, K. A.; McDonald, I.

doi:10.1038/228178a0

Cited by 89 publications

(20 citation statements)

References 16 publications

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“…Obviously, there seems to be a very wide scatter in the values and much more work will be needed to define more closely the value to be used under any particular set of conditions. Cook et al (1970) introduced the use of protected fat into the feeding of ruminants. This is a fat coated with a protein which is then treated with an aldehyde to render it insoluble in the rumen.…”

Section: Metabolizable Energy Value Of Fatmentioning

confidence: 99%

Fat supplementation in animal production—ruminants

Clapperton

Steele

1983

Proc. Nutr. Soc.

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In 198 I, 204 ooo tonnes of fat were used by the UK Compound Food Industry in the production of foods for farm animals (Ministry of Agriculture, Fisheries and Food, 1982). Of this, it has been estimated that 65000 tonnes (Meggison, 1982) were used in the production of ruminant rations (mainly for the dairy cow), the remainder being used for pigs and poultry. Since approximately 5 million tonnes of food were produced for ruminants, this is an average rate of addition of 13 g/kg diet, although, of course, this average conceals very wide variations. Is a further increase in the use of fat desirable?There are basically two reasons for the addition of fat to the diet of the ruminant animal, first, to act as an energy source and, second, to influence the composition of the final animal product in a particular desired direction.With the assistance of the microbes in the rumen, the ruminant is able to digest forage materials with a high cellulose content. Many of these materials are of relatively low digestibility and, as a result, the food intake of the animal is often limited by the bulk of the food rather than by its energy content, as is the case in simple-stomached animals (Baile, 1979). Therefore, there may be cases in which it is desirable to increase the mean concentration of metabolizable energy (ME) in the food and the easiest way to do this is to add fat to the diet. For example, a 600 kg dairy cow eating 9 kg/d of silage dry matter (ME content 1 1 MJ/kg) and 9 kg/d of concentrates (ME content 13 MJ/d) should give a milk yield of 28.3 l/d with a fat content of 4% and a solids-not-fat content of 8.5%. If 0.5 kg of fat is substituted for 0.5 kg concentrates, the yield of the same milk should increase to 31.0 l/d; i.e. by approximately 9%.This calculation is based on assumptions that the addition of fat does not affect the total food intake or the digestibility or metabolizability of the basal diet and that the ME content of the fat is 34 MJ/kg. It is proposed to discuss each of these assumptions in turn. Food intakeJohnson & McClure (1973) investigated the effect of adding either animal fat (HEF) or maize oil directly to grass at the time of ensilage: in some silages, 10 g ground limestone/kg were also added. Without limestone, the addition of up to 120 g HEF/kg reduced the voluntary intake by up to 27% in sheep and up to 5570 in steers. When limestone was added, the reduction in intake was less at the lower levels of addition of HEF but the same at the higher levels and, overall, the addition of limestone did not affect the food intake. When maize oil was added available at https://www.cambridge.org/core/terms. https://doi

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Section: Metabolizable Energy Value Of Fatmentioning

confidence: 99%

Fat supplementation in animal production—ruminants

Clapperton

Steele

1983

Proc. Nutr. Soc.

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“…The development of a protected lipid supplement to bypass the rumen, which decreases the normally occurring microbial hydrogenation process as shown by Cook et al (1970) and Scott et al (1971), has the potential to change the lipid composition of the animal and influence the flavor of the meat. Ford and Park (1975) have demonstrated that this is indeed the case and have shown that the flavor of meat from lambs fed a protected lipid supplement is quite different from the meat of animals grazed on grass pastures or fed in feedlots.…”

Section: Lamb and Muttonmentioning

confidence: 99%

Flavor and aroma problems and their measurement in meat, poultry and fish products

Gray¹,

Pearson²,

Monahan³

1994

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

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“…The fatty acid composition of subcutaneous fat is known to reflect both genetic and environmental influences (Kelly et al 2001). Apart from the production of leaner carcasses by restricting total nutrient intake, it is possible to reliably manipulate composition of triglyceride fatty acids by feeding diets in which unsaturated lipids are protected from biohydrogenation in the rumen (Cook et al 1970). Studies have been conducted in man, in which beef with a greater proportion of unsaturated fatty acids in intramuscular lipid (produced by feeding lipid protected from rumen breakdown) was consumed.…”

Section: Human Health Aspectsmentioning

confidence: 99%

Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

Oddy¹,

Harper²,

Greenwood³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The intrinsic properties (those extant at the time of slaughter) of bovine skeletal muscle as they relate to the subsequent quality attributes of beef are reviewed here. Attributes of bovine skeletal muscle that ultimately affect toughness, colour, fat content, flavour, juiciness, and nutritive value of beef are discussed. The dynamic nature of muscle development, particularly with regard to structure and composition, is highlighted. Variation in development of muscle structure and composition due to inherited (genetic) factors and environment (particularly nutrient supply) are described. Examples are given of the implications of sources of variation due to animal genotype, age, nutrient supply, and hormonal environment on muscle cellularity and growth, fibre type, connective tissue composition and structure as they affect meat quality attributes.Key intrinsic properties of muscle include muscle type, cellularity, size, myofibre type, connective tissue composition and structure, glycogen and fat content and proteolytic activity. Activity of the calpain system at slaughter is seen as an important attribute. Regulation of myofibrillar and connective tissue proteolysis in vivo are discussed together with implications for subsequent meat quality. Amongst the on-farm environmental factors, nutritional history and developmental pathway are identified as factors that can be responsible for significant variation in the intrinsic properties of muscle that contribute to variation in toughness, colour and fat content, and thus consumer liking of beef.

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Production of Poly-unsaturated Ruminant Body Fats

Cited by 89 publications

References 16 publications

Fat supplementation in animal production—ruminants

Fat supplementation in animal production—ruminants

Flavor and aroma problems and their measurement in meat, poultry and fish products

Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

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