Effect of Rumen-Protected Cod Liver Oil Supplementation on Fatty Acid Profile of Meat from Limousin and Red Angus Cattle
2025
Andrzej Zachwieja | Ewa Pecka-Kiełb | Anna Zielak-Steciwko | Bożena Króliczewska | Jowita Kaszuba | Robert Kupczyński
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 (<i>n</i> = 30) and Red Angus (<i>n</i> = 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 (<i>p</i> < 0.01). The study demonstrated a reduction (<i>p</i> < 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 (<i>p</i> < 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 (<i>p</i> < 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 (<i>p</i> < 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.
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