Suplementação dietética de lipídios para ruminantes e sua influência na qualidade da carne e saúde do consumidor: uma revisão.

Abstract

In view of the fact that several studies are constantly carried out to change the fatty acid profile of intramuscular fat in ruminant meat, a thorough comparison of the articles published on this subject is necessary, aiming at understanding and disseminating the results and new discoveries regarding lipid profile and nutraceutical parameters of ruminant meat. Digital databases and electronic journals available on trusted search sites were used, such as Capes Journals, Science Direct, SciELO and Google Scholar. Due to generally having a higher proportion of AGS, it is widely reported that meat fat has harmful effects on human health. However, many studies have reported that consumption of animal fats has followed directions contrary to the increase in cardiovascular disease or obesity in humans. Unlike monogastric animals, ruminal biohydrogenation alters the fatty acid isomers from the diet, directly influencing the lipid profile of ruminant meat. The diet is the main factor that alters this profile, where generally diets richer in forages / roughage result in meat with higher concentrations of n-3, while in diets rich in concentrates the meat of the animals has more isomers of n-6. Allied to this, lipid supplementation for animals has been widely studied, where the main supplementary sources of AG in the diet of ruminants are vegetable oils, oilseeds, fish oil and seaweed. Flaxseed is the most studied lipid source regarding the use of oilseeds to enrich the meat of ruminants, where its supplementation or other sources rich in C18: 3 n-3 can also increase the concentrations of C20: 5 n-3, C22: 5 n-3 and C22: 6 n-3. However, ruminal biohydrogenation ends up generating conflicting results in the literature. The adoption of protected lipid supplements, with some resistance to ruminal metabolism, therefore appears as an alternative to avoid these problems in the expectation of causing a greater flow of PUFA to the abomasum and, consequently, to increase their deposition, elongation and desaturation in muscle and adipose tissue. . Research with protected lipid supplementation has shown that it is possible to improve the lipid profile of ruminant meat, aiming at the health of consumers and enabling an increase in daily intakes of certain essential AGs. However, the lack of studies examining the impact of consuming meat from supplemented animals on the health and well-being of consumers is still clear. This would essentially help to make better judgments about the impact of meat's nutritional value on the health and well-being of consumers.