Effect of different botanically‐diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

Abstract

AbstractBACKGROUNDBeef from pasture‐fed animals is viewed as a healthier and more welfare‐friendly alternative to concentrate‐fed beef. Botanically‐diverse pastures consisting of numerous plant species may alter the fatty acid (FA) profile and the tocopherol content of beef, as well as the oxidative stability of the meat. In the present study, steers were assigned to one of three botanically‐diverse diets: perennial ryegrass (PRG), perennial ryegrass + white clover (PRG + WC) or multi‐species (MS), all with a finishing diet of the respective botanically‐diverse silages plus a cereal‐based concentrate, consistent with production systems in Ireland. The FA profile, tocopherol content, oxidative stability and colour of meat during storage were measured.RESULTSCompared to the other diets, the MS diet resulted in higher proportions of linolenic acid (C18:3n‐3c), linoleic acid (C18:2n‐6c) and total polyunsaturated fatty acids (PUFA), with higher PUFA:saturated fatty acid and n‐6:n‐3 ratios in the meat. α‐Tocopherol concentrations were lowest in the meat of animals from the MS diet. In uncooked meat, lipid oxidation and colour values were affected by storage time across all diets, whereas the MS diet led to higher hue values only on day 14 of storage. When cooked, meat from animals on PRG + WC and MS diets had higher lipid oxidation on days 1 and 2 of storage than meat from animals on the PRG diet.CONCLUSIONFeeding steers on a botanically‐diverse diet consisting of six plant species can improve the n‐3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.