Influencia De La Nutrición Sobre El Contenido Y Tipo De Ácidos Grasos En La Carne De Los Rumiantes Effects of Nutrition on Type and Content of Fatty Acids in Meat From Ruminant Animals
Year: 2007
Type: article
Abstract: Both the farmer, because the economic value of his or her products, and the consumer, because the sensory quality and healthy value of his or her food, are increasingly interested on every aspect related to meat quality. Fat is a natural constituent of the raw materials used as ruminants feedingstuffs, and its digestion is heavily conditioned as it goes through the rumen, like that of the rest of the feedingstuffs’ constituents. As a result of lipids’ digestion in the rumen many characteristic intermediary metabolites appear which influence the type and proportions of fatty acids laid on the carcass tissues. The fatty acids found in ruminant meat which are considered good for the human health are of the polyun-saturated sort, particularly those of the n-3 series and the conjugated linoleic acid. These fatty acids are thought to have positive effects on the cardiovascular system, lipid metabolism, cancer prevention, etc., of the human consumer. On the other hand the nature of the ruminants’ diets and the amount and source of supplementary fats added to them make possible to manipulate the content of those fatty acids in ruminants’ meat thus improving its healthy value. The animal nutritionist must always have in mind the influence that feeding has on the final product to obtain, when designing the guidelines to formulate, make and use diets for ruminant animals, to enhance the quality of that product from the point of view of the human consumer health.
Authors: Martínez Marín, Luis J. Andrés
Language: Spanish
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W106819393