Phoemchalard Chirasak, Prommachat Ronnachai, Tathong Tanom, Uriyapongson Suthipong
Department of Agriculture, Mahidol University, Amnatcharoen Campus, Amnatcharoen 37000, Thailand.
Excellence Center on Agriculture and Food for Health, Mahidol University, Amnatcharoen Campus, Amnatcharoen 37000, Thailand.
Animals (Basel). 2024 Dec 2;14(23):3478. doi: 10.3390/ani14233478.
The quality and nutritional value of meat are significantly attributed to the composition of fatty acids (FAs). This investigation used gas chromatography to assess FAs in (LL), (SM), and subcutaneous fat (SC) tissues of 18 heifers feeding low (15%, LCEP) or high (30%, HCEP) cassava bioethanol by-products (CEP) and 0 (CPO-0), 2 (CPO-2), or 4% (CPO-4) crude palm oil (CPO). The experimental diet was provided at 1.75% of body weight, along with free access to rice straw and water for 150 days. The results showed that the highest content of saturated (SFAs, 50.14, 42.76, and 68.76%, mainly C16:0), monounsaturated (MUFAs, 44.89, 49.14, and 30.41%, mainly C18:1n9c), and polyunsaturated fatty acids (PUFAs, 4.96, 8.10, and 0.84%, mainly C18:2n6c and C18:2n6t) were observed in LL, SM, and fat tissues. CPO supplementation significantly affected the FAs in LL and SM meat, with CPO-2 and CPO-4 diets leading to decreased SFAs and increased MUFAs and PUFAs compared to the CPO-0 diet. Multivariate analysis showed the most important FAs that highlight discrimination between different oil supplementation levels (CPO-0 vs. CPO-2, CPO-0 vs. CPO-4, CPO-2 vs. CPO-4) in LL (C18:2n6c, C20:3n3, C13:0), SM (C13:0, C18:0, C13:0), and SC fat (C18:2n6t, none, none) tissues. This data generates key insights into FA profiles resulting from different levels of oil supplements in cattle diets, which could influence future research on precision nutrition in beef production.
肉的品质和营养价值很大程度上归因于脂肪酸（FAs）的组成。本研究采用气相色谱法评估了18头饲喂低（15%，LCEP）或高（30%，HCEP）木薯生物乙醇副产品（CEP）以及0%（CPO - 0）、2%（CPO - 2）或4%（CPO - 4）粗棕榈油（CPO）的小母牛的腰部最长肌（LL）、半膜肌（SM）和皮下脂肪（SC）组织中的脂肪酸。按照体重的1.75%提供实验日粮，同时让牛自由采食稻草和饮水，持续150天。结果表明，在LL、SM和脂肪组织中观察到饱和脂肪酸（SFAs，分别为50.14%、42.76%和68.76%，主要为C16:0）、单不饱和脂肪酸（MUFAs，分别为44.89%、49.14%和30.41%，主要为C18:1n9c）和多不饱和脂肪酸（PUFAs，分别为4.96%、8.10%和0.84%，主要为C18:2n6c和C18:2n6t）的含量最高。添加CPO显著影响了LL和SM肉中的脂肪酸，与CPO - 0日粮相比，CPO - 2和CPO - 4日粮导致饱和脂肪酸含量降低，单不饱和脂肪酸和多不饱和脂肪酸含量增加。多变量分析显示，在LL（C18:2n6c、C20:3n3、C13:0）、SM（C13:0、C18:0、C13:0）和SC脂肪（C18:2n6t、无、无）组织中，能突出不同油脂添加水平（CPO - 0与CPO - 2、CPO - 0与CPO - 4、CPO - 2与CPO - 4）之间差异的最重要的脂肪酸。这些数据为牛日粮中不同水平油脂添加所产生的脂肪酸谱提供了关键见解，这可能会影响未来牛肉生产精准营养方面的研究。
