The nutritional and health value of beef lipids - fatty acid composition in grass-fed and grain-fed beef

Abstract

Abstract Interest in meat fatty acid (FA) composition stems mainly from the need to find ways to produce healthier meat with a suitable ratio of polyunsaturated (PUFA) to saturated fatty acids (SFA) and a favourable balance between n-6 and n-3 PUFA. Studies of grass feeding versus grain feeding cattle have been conducted in different regions throughout the world and suggest that grass-based diets can significantly improve the fatty acid (FA) composition of beef. Compared with grain diets, grass diets contribute to a lower total fat content and more favourable SFA composition i.e. higher proportion of low density lipoprotein (LDL) and cholesterol-neutral stearic acid (C18:0). Feeding fresh grass compared to concentrates results in higher levels of n-3 PUFA in muscle lipids and a more favourable n-6/n-3 PUFA ratio that is within the nutritional recommendations for the human diet.