Manipulation of the fatty acid profiles of meat and milk using protected lipid supplements : a brief review

Abstract

This paper summarises a series of studies conducted to investigate the incorporation of dietary eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) into meat and milk in ruminants. In dairy goats and cows, EPA plus DHA was increased from undetectable levels to 1.5-1.7 % of total fatty acids. At such levels nearly a quarter of the recommended daily intake of omega 3 PUFA can be obtained from 250 ml (one cup) of milk. Feeding �-3 PUFA supplement to lambs tripled the level of EPA and DHA in trimmed muscle cuts (Longissimus dorsi), such that a 100 g would provide a quarter of the recommended daily intake of omega 3 PUFA. Our studies indicate that some form of protection against ruminal biohydrogenation is required to incorporate these polyenoic fatty acids into meat or milk without affecting animal performance.