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Dietary manipulation of the polyunsaturated to saturated and n- 6:n- 3 fatty acid ratios in lamb

Published online by Cambridge University Press:  20 November 2017

S.L. Cooper ,
L.A. Sinclair ,
R.G. Wilkinson ,
M. Enser  and
J.D. Wood
S.L. Cooper*
Affiliation:
Harper Adams University College, Edgmond, Newport, Shrops, TF10 8NB, UK.
L.A. Sinclair
Affiliation:
Harper Adams University College, Edgmond, Newport, Shrops, TF10 8NB, UK.
R.G. Wilkinson
Affiliation:
Harper Adams University College, Edgmond, Newport, Shrops, TF10 8NB, UK.
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
*
Email: [email protected]
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Extract

Lamb is characterized as having a low ratio of polyunsaturated (PUFA) to saturated fatty acids (P:S ratio) of approximately 0.1-0.2; considerably less than the minimum recommended ratio of 0.45 for the human diet as a whole (Department of Health 1994). Offset against this, lamb has a favourable ratio of the beneficial PUFA of the n -3 series with the n -6/n -3 ratio being well within the recommended value of < 4.0, and is a particularly rich source of the longer chain n -3 PUFA. One of the major obstacles to improving the P:S ratio of lamb is the extensive biohydrogenation of PUFA in the rumen, resulting in some form of protection being required. The objective of the current experiment was to manipulate the P:S ratio in lamb, whilst maintaining the n- 6/n -3 ratio, through feeding protected fat sources.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 202
Copyright
Copyright © The British Society of Animal Science 2003

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References

Department of Health (1994). Report No. 46. Nutritional Aspects of Cardiovascular Disease. HMSO, London.Google Scholar