scholarly journals Omega-6 Fatty Acids: A Sustainable Alternative to Improve Beef Production Efficiency

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1764
Author(s):  
Bruno Ieda Cappellozza ◽  
Reinaldo Fernandes Cooke ◽  
Kelsey Margaret Harvey
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Production Efficiency ◽  
Bos Taurus ◽  
Sustainable Use ◽  
Late Gestation ◽  
Carcass Quality ◽  
Beef Production ◽  
Omega 6 ◽  
Ruminal Biohydrogenation

Global beef production must increase in the next decades to meet the demands of a growing population, while promoting sustainable use of limited natural resources. Supplementing beef cattle with omega-6 fatty acids (FAs) is a nutritional approach shown to enhance production efficiency, with research conducted across different environments and sectors of the beef industry. Omega-6 FA from natural feed ingredients such as soybean oil are highly susceptible to ruminal biohydrogenation. Hence, our and other research groups have used soybean oil in the form of Ca soaps (CSSO) to lessen ruminal biohydrogenation, and maximize delivery of omega-6 FA to the duodenum for absorption. In cow–calf systems, omega-6 FA supplementation to beef cows improved pregnancy success by promoting the establishment of early pregnancy. Cows receiving omega-6 FA during late gestation gave birth to calves that were healthier and more efficient in the feedlot, suggesting the potential role of omega-6 FA on developmental programming. Supplementing omega-6 FA to young cattle also elicited programming effects toward improved adipogenesis and carcass quality, and improved calf immunocompetence upon a stress stimulus. Cattle supplemented with omega-6 FA during growing or finishing periods also experienced improved performance and carcass quality. All these research results were generated using cattle of different genetic composition (Bos taurus and B. indicus influenced), and in different environments (tropical, subtropical, and temperate region). Hence, supplementing omega-6 FA via CSSO is a sustainable approach to enhance the production efficiency of beef industries across different areas of the world.

scholarly journals Ruminal biohydrogenation and abomasal flow of fatty acids in lactating cows fed diets supplemented with soybean oil, whole soybeans, or calcium salts of fatty acids

2018 ◽  
Vol 101 (9) ◽  
pp. 7881-7891 ◽  
Author(s):  
J.E. Freitas ◽  
C.S. Takiya ◽  
T.A. Del Valle ◽  
R.V. Barletta ◽  
B.C. Venturelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Calcium Salts ◽  
Lactating Cows ◽  
Ruminal Biohydrogenation

scholarly journals Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246357
Author(s):  
Mauricio X. S. Oliveira ◽  
Andre S. V. Palma ◽  
Barbara R. Reis ◽  
Camila S. R. Franco ◽  
Alessandra P. S. Marconi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Human Consumption ◽  
Omega 3 ◽  
Omega 6

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

scholarly journals WATER-SOLUBLE JERUSALEM ARTICHOKE EXTRACTS AS FAT REPLACER IN DIETARY MARGARINE RECIPE

2020 ◽  
Vol 2020 (3) ◽  
pp. 60-64
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Dietary Fibre ◽  
Essential Fatty Acids ◽  
Jerusalem Artichoke ◽  
Water Soluble ◽  
Omega 3 ◽  
Fat Replacer ◽  
Omega 6

Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.

Post-lambing maternal effects in hair ewes fed omega-6 polyunsaturated fatty acids in the late gestation

2020 ◽  
pp. 505
Author(s):  
Ulises Macías- Cruz ◽  
Ricardo Vicente-Pérez ◽  
M. Mellado ◽  
Cesar A. Meza-Herrera ◽  
Carlos Luna-Palomera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Maternal Effects ◽  
Dry Matter ◽  
Late Pregnancy ◽  
Late Gestation ◽  
Physiological Variables ◽  
Omega 6 ◽  
Inclusion Level

Soybean oil (SBO) is rich in omega-6 polyunsaturated fatty acids and its dietary supplementation during late gestation to ewes improves colostrum production and lamb pre-weaning growth; however, little is known about the long-term maternal effects after lambing. So, aim was to determine the effects of dietary inclusion level of SBO (0 [control], 30 and 60 g kg-1 dry matter) during late pregnancy on udder size, milk secretion, and dam metabolism during the first 60 d post-lambing. Thirty Katahdin x Pelibuey multiparous ewes (100 d of gestation) were blocked and randomly assigned within each block to three treatments. After lambing, ewes were fed the same lactation diet until 60 d post-lambing and study variables were measured on this period every 10 d. Solids non-fat in milk from control ewes were lower at day 10 and greater at day 20 compared to milk from SBO-fed ewes, although opposite effects were observed for lactose content on those days. Udder volume, depth and width increased linearly as the SBO level increased. Body status, physiological variables, milk production and serum analyte concentrations were unaffected by SBO. It was concluded that feeding hair ewes in late gestation with diets including SBO improves udder size, and solids non-fat and lactose content in milk, without affecting dam metabolism, during the post-lambing period.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

Increased Prostaglandin Response to Oxytocin in Ewes Fed a Diet High in Omega-6 Polyunsaturated Fatty Acids

Lipids ◽  
2012 ◽  
Vol 48 (2) ◽  
pp. 177-183 ◽  
Author(s):  
Catherine E. Gulliver ◽  
Michael A. Friend ◽  
Belinda J. King ◽  
Susan M. Robertson ◽  
John F. Wilkins ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Omega 6
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