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The effects of fat source and breed on the fatty acid composition of lamb muscle and adipose tissue

Published online by Cambridge University Press:  20 November 2017

A.M. Wachira ,
L.A. Sinclair ,
R.G. Wilkinson ,
G. Demirel ,
M. Enser  and
J.D. Wood
A.M. Wachira
Affiliation:
School of Agriculture, Harper Adams University College, Edgmond, Newport, Shropshire, TF10 8NB, UK
L.A. Sinclair
Affiliation:
School of Agriculture, Harper Adams University College, Edgmond, Newport, Shropshire, TF10 8NB, UK
R.G. Wilkinson
Affiliation:
School of Agriculture, Harper Adams University College, Edgmond, Newport, Shropshire, TF10 8NB, UK
G. Demirel
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS40 5DU, UK
M. Enser
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS40 5DU, UK
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Extract

The benefits of long chain polyunsaturated fatty acids (PUFA) to human health, especially those of the n-3 series are now widely recognised. In a previous experiment (Wachira et al. 1998) supplementing diets with whole linseed or fish oil increased n-3 fatty acid levels in lamb muscle. To raise these further the whole linseed can be treated with formaldehyde to increase protection in the rumen. Dietary antioxidants such as vitamin E can control lipid oxidation but information on their effects on lamb performance and fatty acid composition is limited. The current experiments investigated the effects of different dietary PUFA sources and vitamin E levels on growth and fatty acid composition in two sheep breeds. Detailed results of the effects of vitamin E are presented in the accompanying abstract by Enser et al.

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 115
Copyright
Copyright © The British Society of Animal Science 1999

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References

Department of Health 1994. Report No. 46. Nutritional Aspects of Cardiovascular Disease: HMSO, London.Google Scholar
Wachira, A.M., Sinclair, L.A., Wilkinson, R.G., Hewett, B., Enser, M. and Wood, J.D. (1998). The effects of fat source and breed on fatty acid composition of lamb muscle. Proceedings of the British Society of Animal Science, 38.Google Scholar