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Dietary fatty acid intervention of lactating cows simultaneously affects lipid profiles of meat and milk
Author(s) -
Angulo Joaquin,
Hiller Beate,
Olivera Martha,
Mahecha Liliana,
Dannenberger Dirk,
Nuernberg Gerd,
Losand Bernd,
Nuernberg Karin
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5709
Subject(s) - food science , sunflower oil , fatty acid , linseed oil , oleic acid , biology , polyunsaturated fatty acid , animal fat , docosahexaenoic acid , chemistry , botany , biochemistry
BACKGROUND: The present study investigated tissue‐specific responses of muscle and mammary gland to a 10 week intervention of German Holstein cows ( n = 18) with three different dietary fat supplements (saturated fat; linseed oil or sunflower oil plus docosahexaenoic acid‐rich algae) by analysing fatty acid profiles and quality parameters of meat and milk. RESULTS: Plant oil/algae intervention affected neither fat content nor quality parameters of meat but decreased fat content and saturated fatty acid amounts of milk. Linseed oil/algae intervention caused significantly higher concentrations of C18:3 n ‐3 (meat, 1.0 g per 100 g; milk, 1.2 g per 100 g) and C22:6 n ‐3 (meat, 0.3 g per 100 g; milk, 0.14 g per 100 g). Sunflower oil/algae intervention increased n ‐6 fatty acid contents in milk (4.0 g per 100 g) but not in meat. Elevated amounts of C18:1 trans isomers and C18:1 trans ‐11 were found in meat and especially in milk of plant oil/algae‐fed cows. C18:1 cis ‐9 amounts were found to be increased in milk but decreased in meat after plant oil/algae intervention. CONCLUSION: The present study demonstrated that dietary fatty acid manipulation substantially shifted the fatty acid profiles of milk and to a lesser extent of meat, whereas meat quality traits were not affected. Indications of tissue‐specific responses of mammary gland and muscle were identified. Copyright © 2012 Society of Chemical Industry