Effect of laidlomycin propionate on bovine longissimus muscle fatty acid and cholesterol content.

摘要

Differences in fatty acid composition and cholesterol content of longissimus muscle (LM) were assessed as a function of ionophore incorporation into a high-concentrate diet. Ribeye steaks (n=70) were obtained from crossbred steers that had been feda high-concentrate diet for 121 days with or without laidlomycin propionate (LP; 11 mg/kg). Total lipid (TL), neutral lipid (NL), polar lipid (PL) and cholesterol contents in the LM were unaffected by LP incorporation. The concentration of oleic acid increased (P<0.05) in the NL; however, other fatty acids percentages in the TL, NL and PL were unaffected with LP addition. The amount (mg/100 mg) of saturated and odd chain fatty acids and the ratio of hypercholesterolaemic to hypocholesterolaemic fatty acids decreased (P<0.05) with LP addition.