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Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat

Juárez, M., Dugan, M.E.R., Aalhus, J.L., Aldai, N., Basarab, J.A., Baron, V.S., McAllister, T.A. (2011). Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat, 88(3), 434-440. http://dx.doi.org/10.1016/j.meatsci.2011.01.023

Abstract

To elucidate the effects of dietary vitamin E with or without flaxseed on beef fatty acid composition, 80 feedlot steers were fed 4 diets: Control-E (451. IU. dl-α-tocopheryl acetate/head/day), Control. +. E (1051. IU. dl-α-tocopheryl acetate/head/day), Flax-E (10% ground) and Flax. +. E. Vitamin E had no effect on animal growth or carcass weight (p> 0.05), while flaxseed-fed steers had greater average daily gain (p= 0.007), final live weight (p= 0.005) and heavier carcasses (p= 0.012). Feeding flaxseed increased the total n-3 fatty acid content of beef and this response was further accentuated by the inclusion of high levels of vitamin E in the diet. Feeding flax increased levels of some 18:3n-3 partial hydrogenation products including c15- and t13/14-18:1 and several 18:2 isomers (p< 0.001) but decreased t10-18:1 (p< 0.001). Vitamin E enhanced intramuscular levels of 18:3n-3 and its biohydrogenation products leading to greater accumulations of total n-3 fatty acids in lean ground beef. The consequences of increasing the concentrations of partially hydrogenated products on human health have yet to be investigated. © 2011.

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