Increasing long-chain n-3 fatty acids in beef from forage-finished cattle through supplementation with the calcium salts of fish oil

Two experiments were conducted to determine the effects of dietary fish oil Ca salts supplementation on the muscle deposition of fatty acids, with the major focus on eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in beef cattle. For Experiment 1, thirty-eight grazing LowLine Angus steers were divided into three groups and supplemented either control, fish oil (FO)- or palm oil (PO)-based fatty acid Ca salts, supplemented individually in dry form. In Experiment 2, 14 Angus heifers and 14 Angus steers were fed free-choice harvested forage and supplemented either PO or FO Ca salts, delivered as a suspension within dried molasses lick tubs. Growth performances, sensory characteristics and the concentrations of EPA and DHA of the M. Longissimus thoracis (LT) were evaluated. M. C18:2 n-6 and the ratio of n-6 to n-3 were greater (P<0.001) for cattle fed PO in both experiments. Sensory evaluation to meet the omega fatty acid requirements of humans.