Open AccessDevelopment of Technology for Producing Beef With A Modified Fatty Acid Composition
Author(s) -
Ruslan Omarov*,
И.Ф. Горлов,
М.И. Сложенкина,
Natalia Mosolova,
Sergey A. Shlykov
Publication year - 2019
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.a9837.109119
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , docosapentaenoic acid , food science , polyunsaturated fatty acid , composition (language) , chemistry , fatty acid , linseed oil , biochemistry , linguistics , philosophy
The article presents the results of an assessment of the effect of making oil (Echium vulgare) rich in 18: 4 n-3 PUFAs on the fatty acid composition and qualitative indicators of beef. The introduction of this oil suggested an increase in the deposition of C18: 3n-3 and the long chain fatty acids C20 and C22, eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in muscle lipids. It was found that the introduction of echium oil or linseed oil in the diet of cattle contributed to the improvement of the profile of long-chain C20 fatty acids in beef, but had a negligible effect on its quality indicators.