# Effect of Rumen-Protected Cod Liver Oil Supplementation on Fatty Acid Profile of Meat from Limousin and Red Angus Cattle

## TL;DR

Adding cod liver oil to cattle feed improves beef's fatty acid profile, making it healthier for human consumption.

## Contribution

Short-term cod liver oil supplementation effectively modifies beef fat composition to enhance its health benefits.

## Key findings

- Cod liver oil reduced myristic and stearic acid in Limousin cattle meat.
- Both breeds showed increased monounsaturated fatty acids in fat and meat.
- Limousin meat had higher polyunsaturated fatty acids compared to Red Angus.

## Abstract

Meat is one of the main dietary sources of essential fatty acids, which the human body cannot synthesize. Beef, particularly its intramuscular fat, contains a relatively high amount of unsaturated fatty acids, which may positively influence human health. As consumer awareness of food quality grows, the meat industry is shifting toward the production of functional foods. One practical approach is to modify the fatty acid composition of meat through feeding strategies, which are more efficient than long-term genetic approaches. In this study, Limousin and Red Angus beef cattle were fed rumen-protected cod liver oil. The supplementation resulted in a decreased content of myristic acid (C14:0) and stearic acid (C18:0) in Limousin meet, saturated fatty acids associated with negative health effects. Both breeds also showed increased levels of cis-oleic acid in meat and fat, along with higher overall concentrations of monounsaturated fatty acids (MUFAs) in adipose tissue. These changes in fatty acid profile are considered beneficial. Reducing the dietary intake of C14:0 and C18:0, while increasing with MUFA consumption has been linked to improved cardiovascular function and may aid in managing diet-related chronic diseases. This study demonstrates that targeted nutritional interventions can effectively enhance the health value of beef.

In beef cattle production, both diet and breed are key factors influencing the composition and quality of meat. This study evaluated the effects of rumen-protected cod liver oil supplementation on meat and fat quality parameters in Limousin (n = 30) and Red Angus (n = 30) bulls maintained under identical conditions. During the final three weeks of finishing, animals received 100/g/day of cod liver oil. Red Angus bulls exhibited a significantly higher intramuscular fat content in meat compared to Limousin (p < 0.01). The study demonstrated a reduction (p < 0.05) in intramuscular fat content in both breeds receiving cod liver oil supplementation. In Limousin, cis-oleic acid (C18:1 cis-9) levels increased significantly in meat (p < 0.05) without a concurrent increase in trans isomers. Subcutaneous fat in both breeds showed a significant increase in monounsaturated fatty acids in the supplemented group compared to the control (p < 0.01). Limousin bulls also showed reduced levels of myristic acid (C14:0) and stearic acid (C18:0) in subcutaneous fat. Additionally, Limousin muscle tissue showed significantly higher (p < 0.01) concentrations of C18:3n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs) compared to Red Angus. These finding indicate that the short-term dietary inclusion of rumen-protected cod liver oil in cattle rations enhances the nutritional profile of beef, potentially offering benefits for human health.