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Forage-fed cattle point the way forward for beef?
- Source :
- Future Foods, Vol 3, Iss , Pp 100012- (2021)
- Publication Year :
- 2021
- Publisher :
- Elsevier, 2021.
-
Abstract
- Many try to eat sustainably but reliable information is lacking, and environmental impact often prioritises over nutritional quality. Here we consider beneficial fatty acid profiles in steaks from 4 UK systems: non-organic, organic, certified pasture-fed and conservation cattle.Most individual fatty acids and ratios considered beneficial for health (individual and total omega 3, vaccenic acid and CLA) followed a gradient, against assumed intensity of production. Ratios for linoleic acid: α-linolenic acid, omega-6:omega-3 and SFA:PUFA in pasture-fed sirloins were only 27%, 55% and 70% (respectively) of those in non-organic beef. Intramuscular fat from pasture-fed meat had twice as much omega-3 and 1.9x the long chain omega-3 concentrations compared with non-organic meat, with a ratio of omega-6:omega-3 only 38% of that in non-organic meat.Meat from 100% pasture-fed and conservation grazing offer public good, matching dietary guidelines better than meat from mainstream systems and qualifying as a source of long chain omega-3 fatty acids.
Details
- Language :
- English
- ISSN :
- 26668335
- Volume :
- 3
- Issue :
- 100012-
- Database :
- Directory of Open Access Journals
- Journal :
- Future Foods
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.596fdc478496a81288bf07d47ed0c
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fufo.2021.100012