Diet and Genotype Effects on n-3 Polyunsaturated Fatty Acids of Beef Lipids
The aim of this study was to study the effects of four feeding systems on n-3 Polyunsaturated Fatty Acids (PUFAs) in Longissimus dorsi muscle lipids from three different steer genotypes and discuss the current finding concerning the role of these factors on alfa-linolenic acid conversion into n-3 lo...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2017 |
| Country: | Argentina |
| Institution: | Instituto Nacional de Tecnología Agropecuaria |
| Repository: | INTA Digital (INTA) |
| Language: | English |
| OAI Identifier: | oai:localhost:20.500.12123/12549 |
| Online Access: | http://hdl.handle.net/20.500.12123/12549 http://www.scholink.org/ojs/index.php/ra/article/view/956 https://doi.org/10.22158/ra.v2n1p7 |
| Access Level: | Open access |
| Keyword: | Beef Linoleic Acid Polyunsaturated Fatty Acids Lipids Carne de Res Ácido Linoléico Ácidos Grasos Poliinsaturados Lípidos Healthy Beef Alpha-Linolenic Acids Carne de Res Sludable Ácidos alfa-linolénicos Omega 3 Omega 6 |
| Summary: | The aim of this study was to study the effects of four feeding systems on n-3 Polyunsaturated Fatty Acids (PUFAs) in Longissimus dorsi muscle lipids from three different steer genotypes and discuss the current finding concerning the role of these factors on alfa-linolenic acid conversion into n-3 long chain PUFAs. The feeding systems described here, represent productive models widespread in Argentina Pampeana region, ranging from pasture exclusive diet, to the feedlot system. C18:2 n-6 (LA) increased whereas C18:3 n-3 (ALA) decreased according to the increase in grain in the diet. The LA/ALA and n-6/n-3 PUFAs ratios increased as the grain in the diet increased. We concluded that by feeding animals correctly, we address the problem of consuming a high n-6/n-3 PUFAs ratio without virtually changing normal diets. Although these changes appear modest, for non-sea fish eaters, animal products such as beef are the only sources of long-chain n-3 PUFAs, and any improvement in the fatty acid composition of beef will result in an increase in the consumption of n-3 fatty acids. |
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