Development of Technology for Producing Beef With A Modified Fatty Acid Composition
Ruslan Omarov2, Ivan Gorlov2, Marina Slozhenkina3, Natalia Mosolova4, Sergei Shlykov5
1Ruslan Omarov*, Stavropol State Agrarian University, Stavropol, Russia.
2Ivan Gorlov, Volga Research Institute of Production & Processing of Meat & Dairy Products.
3Marina Slozhenkina, Volga Research Institute of Production & Processing of Meat & Dairy Products.
4Natalia Mosolova, Volga Research Institute of Production & Processing of Meat & Dairy Products.
5Sergei Shlykov, Stavropol State Agrarian University, Stavropol, Russi.
Manuscript received on September 23, 2019. | Revised Manuscript received on October 15, 2019. | Manuscript published on October 30, 2019. | PP: 3825-3828 | Volume-9 Issue-1, October 2019 | Retrieval Number: A9837109119/2019©BEIESP | DOI: 10.35940/ijeat.A9837.109119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The article presents the results of an assessment of the effect of making oil (Echium vulgare) rich in 18: 4 n-3 PUFAs on the fatty acid composition and qualitative indicators of beef. The introduction of this oil suggested an increase in the deposition of C18: 3n-3 and the long chain fatty acids C20 and C22, eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in muscle lipids. It was found that the introduction of echium oil or linseed oil in the diet of cattle contributed to the improvement of the profile of long-chain C20 fatty acids in beef, but had a negligible effect on its quality indicators.
Keywords: Beef, Functional nutrition, Fatty acids, Herbal fattening