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Effects on animal performance and fat composition of two fat concentrates in diets for growing-fattening bulls

Published online by Cambridge University Press:  02 September 2010

A. Clinquart ,
L. Istasse ,
I. Dufrasne ,
A. Mayombo ,
C. van Eenaeme  and
J. M. Bienfait
A. Clinquart
Affiliation:
Department of Animal Nutrition, Veterinary Faculty, University of Liège, 45 rue des Vétérinaires, 1070 Brussels, Belgium
L. Istasse
Affiliation:
Department of Animal Nutrition, Veterinary Faculty, University of Liège, 45 rue des Vétérinaires, 1070 Brussels, Belgium
I. Dufrasne
Affiliation:
Department of Animal Nutrition, Veterinary Faculty, University of Liège, 45 rue des Vétérinaires, 1070 Brussels, Belgium
A. Mayombo
Affiliation:
Department of Animal Nutrition, Veterinary Faculty, University of Liège, 45 rue des Vétérinaires, 1070 Brussels, Belgium
C. van Eenaeme
Affiliation:
Department of Animal Nutrition, Veterinary Faculty, University of Liège, 45 rue des Vétérinaires, 1070 Brussels, Belgium
J. M. Bienfait
Affiliation:
Department of Animal Nutrition, Veterinary Faculty, University of Liège, 45 rue des Vétérinaires, 1070 Brussels, Belgium
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Abstract

Two experiments were carried out with growing-fattening bulls, offered a fattening diet based on concentrate and supplemented with soya oil or steam-flaked linseed. Soya oil (200 g/kg) was mixed with middlings (800 g/kg). Linseed (500 g/kg) and whole barley (500 g/kg) were steam flaked. The fat incorporation resulted in an increase of the ether extract content from 26·5 g/kg dry matter to about 45 g/kg. The incorporation of soya oil increased the average daily gain (P > 0·05). The saturated: unsaturated fatty acid ratio was reduced in perirenal fat due to an increase of oleic acid and a reduction of stearic acid. The inclusion of steam-treated linseed resulted in a lower slaughter weight (P < 0·05) and a shorter fattening period (P > 0·05). The fatty acid composition of perirenal fat was affected significantly: the concentrations of oleic, linoleic and linolenic acid were increased and the concentrations of myristic, palmitic and stearic acids were reduced. This resulted in a reduced saturated: unsaturated fatty acid ratio.

In a third experiment, samples of the two fat concentrates were incubated in nylon bags in the rumen. The ether extract disappearance was high with both concentrates. Furthermore, the fatty acid composition was altered to a large extent for soya oil while large proportions of unsaturated fatty acids were still present with steam-flaked linseed.

Keywords

beef cattlefatty acidslinseedperformancesoyabean oil
Type
Papers
Information
Animal Production , Volume 53 , Issue 3 , December 1991 , pp. 315 - 320
Copyright
Copyright © British Society of Animal Science 1991

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