Effect of Rumen-Protected Cod Liver Oil Supplementation on Fatty Acid Profile of Meat from Limousin and Red Angus Cattle
In beef cattle production, both diet and breed are key factors influencing the composition and quality of meat. This study evaluated the effects of rumen-protected cod liver oil supplementation on meat and fat quality parameters in Limousin (<i>n</i> = 30) and Red Angus (<i>n</i...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/15/13/1856 |
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| Summary: | In beef cattle production, both diet and breed are key factors influencing the composition and quality of meat. This study evaluated the effects of rumen-protected cod liver oil supplementation on meat and fat quality parameters in Limousin (<i>n</i> = 30) and Red Angus (<i>n</i> = 30) bulls maintained under identical conditions. During the final three weeks of finishing, animals received 100/g/day of cod liver oil. Red Angus bulls exhibited a significantly higher intramuscular fat content in meat compared to Limousin (<i>p</i> < 0.01). The study demonstrated a reduction (<i>p</i> < 0.05) in intramuscular fat content in both breeds receiving cod liver oil supplementation. In Limousin, cis-oleic acid (C18:1 cis-9) levels increased significantly in meat (<i>p</i> < 0.05) without a concurrent increase in trans isomers. Subcutaneous fat in both breeds showed a significant increase in monounsaturated fatty acids in the supplemented group compared to the control (<i>p</i> < 0.01). Limousin bulls also showed reduced levels of myristic acid (C14:0) and stearic acid (C18:0) in subcutaneous fat. Additionally, Limousin muscle tissue showed significantly higher (<i>p</i> < 0.01) concentrations of C18:3n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs) compared to Red Angus. These finding indicate that the short-term dietary inclusion of rumen-protected cod liver oil in cattle rations enhances the nutritional profile of beef, potentially offering benefits for human health. |
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| ISSN: | 2076-2615 |