OIL IN FEED CAN MAKE FOR HEALTHIER MEAT
OIL IN FEED CAN MAKE FOR HEALTHIER MEAT
By Simon Wragg
TRIALS replacing traditional protein feeds, such as soya, with linseed or other oils in lamb diets can cut meat saturated fat levels, reducing heart disease risk in humans. But consumers must cover the extra feed costs for producers to benefit.
Thats according to Robert Wilkinson, senior lecturer in ruminant nutrition at Harper Adams College, Salop. MAFF-funded trials on three lamb breeds found replacing some protein with digestable oil – high in polyunsaturated fatty acids (PUFAs) – produces healthier meat.
Linseed oil, fish oil and a mixture of the two were fed as part of an ad-lib grass-based diet to 72 male lambs to measure oils ability to reduce saturated fats in meat compared with palm oil, a saturated fat.
Linseed was found to have the highest level of beneficial long-chain PUFAs to improve human health, says Dr Wilkinson.
"As a home-grown protein, linseed would remove lamb finishers reliance on soya where they are looking to replace protein sources such as fishmeal. However, linseed is only 40% protein, compared with fishmeal at 80%, and some extra protein would need to be fed."
PUFAs are prone to hydrogenation in the rumen when fed in an unprotected form, restricting feed intake, and must therefore be restricted to 6% of dietary intake. MAFF-funded trials are identifying protected forms to overcome this: "We must identify ways of passing unsaturated fat through the rumen. As an example, were already looking at feeding linseed intact," he says.
However, fishmeal – which is resistant to rumen hydrogenation – remains a good source of protein, despite a major retail chain banning it from lamb diets, and concern over long-term sustainability of fish stocks, says Dr Wilkinson.
Another concern with adding oils with high PUFA levels to rations is that they reduce shelf life. However, this can be overcome by ensuring adequate intakes of vitamin E in lamb diets, he adds.
The potential of PUFAs to reduce saturated fats shouldnt be under-estimated, says Dr Wilkinson. "This could counter the natural decline in red meat consumption, particularly in lamb, which is viewed as a fatty meat, where consumers can be convinced of the health benefits.
"Producers need to be aware of the potential of oils. Although financial analysis hasnt been done, its likely to increase feed costs, but consumers must be prepared to pay for healthy benefits," says Dr Wilkinson.
Trials found no significant difference in levels of PUFA deposition between breeds in the trial, which included Suffolk x Lleyn, Friesian x Lleyn and Soay. *
HEALTHIER MEAT
• Oil cuts saturated fats.
• Extra lamb feed costs.
• Shorter meat shelf-life.
• Improve human health.