Improving the fatty acid composition of i t d t ruminant products Michael R. F. Lee IBERS Aberystwyth University UK IBERS, Aberystwyth University , UK
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Improving the fatty acid composition of i t d truminant products
Michael R. F. Lee
IBERS Aberystwyth University UKIBERS, Aberystwyth University, UK
Quality Beef and Milk from Foragey g
Designing natural feed systems to produce quality beef and milkDesigning natural feed systems to produce quality beef and milkin a sustainable and efficient manner. Incorporating research on:
Productquality
Animal performance
Systems(forage-based)
Consumer and quality
Nutritional value and colour shelf life
Payment for quality
P i d ti f d t litPrice and a perception of product qualityFood safety
• Lifestyle • Animal welfare/exploitation
• Alternatives to animal products
• Environmental impact
Production methods
• Health • Environmental impact• Recent food scares
Fatty acids in beef
4000
5000
cle Holstein-Friesian
Welsh Black
M t t d2000
3000
g/10
0g m
usc Welsh Black
Belgium Blue (DM)
Monounsaturated18:1 n-9 0
1000mg
Total fatty acids
Polyunsaturated fatty acids (PUFA)li l i id (18 2 6)
Saturatedlinoleic acid (18:2n-6)α-linolenic acid (18:3n-3)eicosapentaenoic acid (20:5n-3; EPA)
14:0; 16:0 and 18:0
docosahexaenoic acid (22:6n-3; DHA)
Coronary heart disease and stroke
EFA deficiency in infancy and associated retinal and brain damagebrain damage
Auto-immune disorders (e.g. lupus, and ( g p ,nephropathy)
C h ’ diCrohn’s disease
Mild hypertension and Rheumatoid arthritisMild hypertension and Rheumatoid arthritis
Nutrition
Genetic (breeds : dairy v. beef)
Sex (Heifers v Bulls v Steers)Sex (Heifers v. Bulls v. Steers)
Forages
Oils and oilseeds
rapeseed C18:1n-9 oleic acid
soybean C18:2n-6 linoleic acid
linseed C18:3n-3 linolenic acid
echium C18:4n-3 stearidonic acid
Fish oil and marine algae - long chain C20 EPA and DHA
linolenic acid(18:3n-3)
linoleic acid(18:2n-6)
palmitic acid(16:0)( )
other
Fatty acids in beef
4000
5000
cle Holstein-Friesian
Welsh Black
M t t d2000
3000
g/10
0g m
usc Welsh Black
Belgium Blue (DM)
Monounsaturated18:1 n-9 0
1000mg
Total fatty acids
Polyunsaturated fatty acids (PUFA)li l i id (18 2 6)
Saturatedlinoleic acid (18:2n-6)α-linolenic acid (18:3n-3)eicosapentaenoic acid (20:5n-3; EPA)
14:0; 16:0 and 18:0
docosahexaenoic acid (22:6n-3; DHA)
mouth abomasumFreeDietary Lipid
FFA C18 PUFA
Lipolysis
Cell Bound
Free
Organelle phospho-& galacto lipid
Lipolysis
Conjugated dienes and trienes
Trans C18:1
BiohydrogenationCell Bound
Red Clover PPO
FFA C18:0
Biohydrogenation
Fish Oil
Rumen
Biohydrogenation
C18:3 n-3 92%
C18 2 6 86%C18:2 n-6 86%
Polyphenol oxidase (PPO) in red clover
Oxidises phenols to quinones in the presence of oxygenp q p ygQuinones are very reactiveQuinones bind to proteins to give protein-quinone complexes
Animal Science Programme
Ingested plant cells
mouth abomasum
Organelle phospho- & galacto lipid
Organelle phospho- & galacto lipid
Intact cell Ruptured cell
Plant
FFA
PPO-ive Bacterial
Lipolysis
mediated lipolysis
BacteriaFFA Pool C18 PUFA
Conjugated dienes and trienes
Protozoa
RumenTrans monoenes
C18:0
Ingested plant cells
mouth abomasum
Organelle phospho- & galacto lipid
Organelle phospho- & galacto lipid
Intact cell Ruptured cell
PPOGreen odour Plant
FFA
PPO-ive Bacterial Lipolysis
Green odour compounds from PUFA oxidation
Plant mediated Lipolysis
Bacteria FFA Pool C18 PUFA
Conjugated dienes and trienes
Protozoa
RumenTrans monoenes
+ive
C18:0
2
2.5 Timmen & Patton 1986Precht & Molkentin 1997 1P ht & M lk ti 1997 2
1.5
2 Precht & Molkentin 1997 2
Kelly et al 1998Dhiman et al 1999
0 5
1
0
0.5
Fresh ConservedFresh Conserved
35 Conc
25
30
35 ConcSilage
20
25
0g m
uscl
e
10
15
mg
100
0
5
18 3 3 20 5 3 22 5 3 22 6 318:3n-3 20:5n-3 22:5n-3 22:6n-3
Chain ElongationChain ElongationConversion of 18:3n‐3 to 18 4 3 i i t t ( t
18:3n-3 Alpha-linolenic acid
18:4n‐3 is important (rate‐limiting) for EPA and DHA synthesis
18:4n-3
synthesis
18:4n 3 is rich in Echium oil
20:4n-3
20:5n-318:4n‐3 is rich in Echium oil
Trial22:5n-3
Eicosapentaenoic acid TrialTo assess effect of feeding plant oil rich in 18:4n‐3 PUFA on the fatty acid
p(EPA)
22:6n-3composition of beef and meat quality in steers
6 3Docosahexaenoic acid
(DHA)
Fatty acid composition(mg/100 g muscle)
GS GS‐LEO GS‐HEO GS‐LO s.e.d. P
Total fatty acids 3179 4090 4075 3385 601.7 NS18:1 trans total 42 0a 77 1b 122 6c 79 1b 13 85 0 00118:1 trans, total 42.0a 77.1b 122.6c 79.1b 13.85 <0.001CLA (cis‐9, trans‐11) 9.7a 15.5a 25.0b 15.2a 3.01 <0.00120:5n‐3 (EPA) 16.7 15.5 14.5 17.0 0.96 0.0622:6n‐3 (DHA) 3.3 3.3 2.7 3.4 0.27 0.06TBARS, day 10 (mg/kg muscle)
0.66 0.55 0.46 0.49 0.093 NS(mg/kg muscle)
1) grass silage ad libitum (GS), 2) grass silage ad libitum plus 1.5% Echium oil / silage DMI (GS‐LEO) 3) grass silage ad libitum plus 3 0% Echium oil / silage DMI (GS‐HEO)3) grass silage ad libitum plus 3.0% Echium oil / silage DMI (GS HEO) 4) grass silage ad libitum plus 3.0% linseed oil / silage DMI (GS‐LO)
Phytanic acid
Rumenic acid (cis-9 trans-11 CLA)
Colour shelf life
Effect of diet on beef colour of 10d agedEffect of diet on beef colour of 10d agedloin steaks during display in MAPloin steaks during display in MAPloin steaks during display in MAPloin steaks during display in MAP
22
20
16
18
forage fed
14
16 forage fed
concentrate fed
colo
ur
12
c
10days displayed
121086420
L i t k d f 10d d di l d f 14dLoin steaks aged for 10d and displayed for 14d
The Eighth International SymposiumThe Eighth International Symposium on
th N t iti f H bi (ISNH8)the Nutrition of Herbivores (ISNH8)‘Herbivores in a Changing World’
6th – 9th September 2011pAberystwyth, Wales UK
www.isnh8.org
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