Feeding feedlot steers fish oil alters the fatty acid composition of adipose and muscle tissue

Sixteen steers (441 ± 31.7 kg initial body weight) consumed two high concentrate diets with either 0 or 3% fish oil to determine the impact of fish oil, an omega-3 fatty acid source, on the fatty acid composition of beef carcasses. Collected tissue samples included the Longissimus thoracis from the 6th to 7th rib section, ground 10th to 12th rib, liver, subcutaneous adipose tissue adjacent to the 12th rib, intramuscular adipose tissue in the 6th to 7th rib sections, perirenal adipose tissue, and brisket adipose tissue. Including fish oil in the diet increased most of the saturated fatty acids (P < 0.01) and proportions of polyunsaturated fatty acids (P < 0.06), and decreased (P < 0.01) proportions of monounsaturated fatty acids. Dietary fish oil increased (P < 0.01) levels of omega-3 fatty acids in sampled tissues, resulting in lower (P < 0.01) omega-6:omega-3 ratios. The weight percentages of C20:5 and C22:6 in tissue may provide the recommended daily allowance for humans. Fish oil may have a role in beef niche marketing if there are no deleterious effects on consumer satisfaction.