Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet.
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Twelve Angus X Hereford steers were assigned to either a control high-energy diet or a test diet consisting of 20% rapeseed at the expense of 20% corn. Twelve pigs were allotted to a control diet and two test diets containing either 10 or 20% canola oil (CO). Both CO and oil in the rapeseed contained 60 to 64% oleic acid. Cattle fed rapeseed exhibited little effect from the diet due to apparent indigestibility of the rapeseed. Total saturated fatty acids decreased from 40% in adipose tissue of the control pigs to 15% in the 20% CO-fed pigs. The ratio of monounsaturated to saturated fatty acids (M/S) increased from 1.19 in adipose tissue from control pigs to 3.63 with the addition of 20% CO to the diet. In muscle, the M/S ratio increased from 1.21 in control pigs to 2.46 in the 20% CO treatment group. The percentage of the saturated fatty acids in muscle decreased from 42% in the control to 23% in the 20% CO treatment. Significant increases in "oiliness" and decreases in fat firmness were observed when increasing levels of canola oil were fed. Sensory traits, cooking loss and shear-force values of pork chops were similar among treatment groups. In conclusion, monounsaturated fatty acid content can be elevated substantially in pork without adversely influencing the quality of the meat, thus producing a product perceived to be more healthful by the consumer.
