Manipulation of Omega‐3 PUFAs in Lamb: Phenotypic and Genotypic Views

A number of studies have shown that dietary omega‐6 and omega‐3 long‐chain fatty acids can be incorporated into muscle tissue of ruminants despite the biohydrogenation of dietary fatty acids in the rumen. The main focus of this review is on eicosapentaenoic (20:5n‐3) and docosahexaenoic (22:6n‐3) fatty acids because health authorities around the world consider the sum of these fatty acids as the basis of classifying a food as a source or good source of omega‐3 polyunsaturated fatty acids (PUFAs). A high proportion of polyunsaturated fatty acids are hydrogenated in the rumen, leading to a higher concentration of 18:0, but some escapes the rumen to be absorbed intact by the small intestine. Feeding strategies for ruminants have been successfully applied to increase the absorption of PUFAs in the small intestine and therefore to increase the levels of PUFAs in muscle tissue. Protected fats and algae are strong candidates to improve the nutritional value of red meat in ruminants in terms of health‐claimable omega‐3 fatty acids. Efforts to understand the genetic basis of fatty acid metabolism have been underway. The knowledge of the main genes which control the output of omega‐3 fatty acids is still lacking, but gene expression studies have helped to explain the deposition of these acids in muscle, liver, and subcutaneous fat.