Product quality : modulation of milk and meat fatty acid composition by animal feeding

Abstract

Milk and meat fatty acid (FA) composition is an important component of their nutritional quality for human consumption. This composition can be markedly and rapidly modulated by feeding factors in farm animals. This paper summarizes the main research directions and results obtained by INRA on these topics during the last 10 years. In the pig, chicken and rabbit, research was focused mainly on the transfer of polyunsaturated FA, particularly 18:3 n-3 from linseed, from feed to meat (muscle and adipose tissue) and its consequences on carcass quality. In ruminants, studies were on the effects of the main forage types (pasture, hays, grass or maize silages) and concentrates (cereals, oilseeds), and their interactions, on bovine milk and meat FA, particularly saturated and unsaturated FA (oleic, trans, conjugated and 18:3 n-3). Marked differences were observed between the dairy cow and goat milk FA responses. Current studies are being done to assess putative secondary effects of feeding practices on product sensory quality and animal health, as well as the potential of using FA profile to trace animal product origin. Future studies should also take into account expected progress in human nutrition knowledge on putative effects of major and minor FA, which are present in standard or enriched animal products.