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

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1 st WorkshopXIII International Feed Technology SymposiumLipid and fatty acid analysisTotal lipids of LT and ST muscle tissues were extracted by mixing 6g of meat powderwith chloroform /methanol (2/1, V/V) and determined gravimetrically. Their differentlipid classes were separated by HPLC (Kontron, Switzerland) on silica 5µm column (150mm long, i.d. 4.6mm) with a ternary solvent gradient and quantified by evaporativelight-scattering detection (Sedere, France) as described by Reynolds et al., (1998).Fatty acids (FA) were extracted from total lipids and transmethylated with BF3-methanol. Their detailed composition was determined by GLC analysis (Perichrom.France) using the CP Sil 88 glass capillary column. Response coefficient of eachindividual FA was calculated by using the quantitative mix C4-C24 FAME (Supelco,USA). Results were expressed as mean values. The effects of dietary treatments on lipidsand FA have been analysed by the Student's T test.Beef total lipids and their fatty acids (from Habeanu et al., 2008 and 2009, Bispo etal., 2009).Distribution of lipid classesDry matter and lipids contents were 6 and 31% higher in LT muscle than ST musclerespectively (data not shown). Total lipid contents varied with that of triglycerides (TG)while phospholipids (PL) were stable (Table 1). Minor lipids (free cholesterol,cholesteryl esters, diglycerides and free fatty acids) represented only 9.8 and 8.9% oftotal lipids in LT and ST muscles respectively (Table 1). Unsaturated lipid supplementsdid not altered significantly total lipids and their major classes of muscles. On the otherhand, free fatty acids and diglycerides tended to be higher in the lipid supplementedgroups for the two muscles probably because of an hydrolysis of TG (lipolysis).Table 1. Effects of lipid supplements on the major and minor classes of lipids inLongissimus thoracis (LT) muscle of cull cows (from Habeanu et al., 2008 and2009). a,b,c , P≤0.10.Diets C L RL SEM PDry matter 26.93 26.73 27.13 0.42 0.81Total lipids 4.70 3.29 3.46 0.46 0.79Triglycerides 3.79 3.03 2.87 0.41 0.69Phospholipids 0.70 0.68 0.69 0.01 0.61Cholesteryl esters 0.03 a 0.05 b 0.01 a 0.04 0.03Free cholesterol 0.07 0.06 0.06 0.005 0.52Diglycerides 0.05 0.07 0.05 0.02 0.38Free fatty acids 0.06 a 0.19 b 0.05 a 0.03 0.03Long chain fatty acid composition:Dietary unsaturated lipid supplements from linseed (L) and the mixture rapeseed +linseed (RL) significantly increased proportions of 18:3 n-3 (+56% and +36%respectively), total trans 18:1 (+ 66% and + 105%); and of 9cis,11trans 18:2 (CLA) (+50 % and + 41%) in LT muscle (Table 2) of which 18:3 n-3 and CLA are known to bebeneficial for the human health (Table 2).3
1 st WorkshopXIII International Feed Technology SymposiumSuch increases were mainly to the detriment of cis monounsaturated FA. The effects ofdietary lipids were also observed in the ST muscle (data not shown), this muscle havinghigher levels of 18:3n-3 (+25%) and CLA (+27%) than that of the LT muscle. Similarsignificant stimulating effects concerned total n-3 PUFA leading to a decrease of theratio n-6 PUFA/n-3 PUFA beneficial for the human health.Table 2. Effects of lipid supplements on fatty acid composition of total lipids inLongissimus thoracis (LT) muscle of cull cows. (from Habeanu et al., 2009) a,b,c ,P≤0.05; A,B,C , P≤0.01Fatty acids C L RL SEM P% total fatty acids18:3 n-3 0.39 A 0.61 B 0.53 0.05 0.05cis9,trans11-18-2 (CLA) 0.32 0.48 0.45 0.05 0.08Σ Saturated FA 47.01 48.22 48.29 0.80 0.44Σ cis MUFA 45.38 A 41.56 B 40.90 B 0.59
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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