Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumEFFECTS OF DIETARY N-3 POLYUNSATURATED FATTYACIDS AND ANTIOXIDANTS ON BEEF FATTY ACIDS ANDLIPOPEROXIDATION IN MEAT-PRODUCING CATTLEBauchart Dominique 1 , Gobert Mylène 1 , Habeanu Mihaela 1, 2 , Parafita Emilie 3 , GruffatDominique 1 , Durand Denys 1¹INRA, Research Unit on Herbivores, Centre of Clermont-Ferrand/Theix, 63122 Saint-Genès-Champanelle, France²IBNA, Balotesti, Romania³ADIV, 63000 Clermont-Ferrand, FranceINTRODUCTIONConsumers are more and more aware of the putative link between meat lipidconsumption and human health. An increased intake of n-3 ( 3) fatty acids (FA) (fromanimal products) together with a ratio of polyunsaturated fatty acids (PUFA) n-6/n-3close to 5 could be beneficial for the human health (AFSSA, 2001). Since feeding offinishing cattle with linseed-supplemented diets increased 3 PUFA of lipids in bothfresh and cooked meat (Bauchart et al., 2005, Normand et al., 2005), beef can be apossible additional source for n-3 PUFA in human nutrition.Here are presented some main results of the Program "Lipivimus" financed by theFrench National Research Agency (ANR, 2007-2009) concerning the impact of n-3PUFA and antioxidants (vitamin E, plant extracts rich in polyphenols) added to the dietsof finishing cull cows on beef FA characteristics and the relative sensitivity tolipoperoxidation of plasma and muscles at slaughter or of beef following technologicaltreatments.The main objectives of this program are a better understanding of feeding and geneticfactors (and their interaction) underlying the variability of lipid content in the skeletalmuscle and its fatty acid composition in relation of meat quality traits. The effects ofvarious lipid and antioxidant enriched diets were compared to determine the optimalfeeding conditions and its duration for a production of meats with improved sensorialand nutritional qualities.Additionally, experiments were conducted to find the equilibrium between higheramount of unsaturated FA (especially n-3 PUFA) in meat and the lack of deleteriouseffect on animal health and on sensory and nutritional properties of their meat lipids.In this context, an adverse effect of lipid peroxidation can be stimulated not only by thehigh sensibility of PUFA to reactive oxygen species attacks during oxidative stress butalso by a non adequate status in dietary or endogenous antioxidants. Moreover, thelipoperoxidation intensity is potentially stimulated by a pre-slaughter stress of cows andby technological processes applied to beef.1
1 st WorkshopXIII International Feed Technology SymposiumEFFECTS OF N-3 PUFA AND ANTIOXIDANTS ON BEEF FATTYACIDSLipids deeply control the nutritional/health value and the sensorial qualities of meats,especially in ruminant animals (Geay et al., 2001).Factors linked to animals (age, gender, genotype) and their feeding conditions[characteristics of ingredients and their proportions in diets, fatty acid (FA) compositionand physical form of lipid supplements] can more particularly modulate during thefattening period, characteristics of beef lipids such as i) their quantity in muscles andassociated adipose tissues, ii) the distribution of their major [triglycerides (TG) and at alower extend, phospholipids (PL)] and minor classes (free and esterified cholesterol,diglycerides and free FA), iii) their FA composition.Thus, the impact of dietary n-3 PUFA sources (grass, oleaginous seeds, fish oil) given inthe finishing period to improve the nutritional value of beef FA has been extensivelydescribed in young (
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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