Enriching Cattlefeed to Produce Healthier Beef

635628737155914137cloned animals web.jpg

25 Mar 2015 --- By adding ingredients rich in n-3 polyunsaturated fatty acids, like flax seeds, and CLA (Conjugated Linoleic Acid) to the food of cattle, their fat was modified, achieving an increase in omega-3 fatty acids and CLA –regarded as being beneficial for health– and a reduction in saturated fatty acids linked to cardiovascular disease.

"Adding flax seeds and CLA to the diet of calves," explained PhD student Inmaculada Gómez, "could constitute an alternative that will improve the nutritional and organoleptic quality of beef, thus leading to healthier foods.” What is more, it could help to drive forward and consolidate the meat sector by helping the beef sector compete more effectively.

The PhD thesis, “Beef enriched with n-3 and CLA and attitude of consumers towards functional foods. Technological aptitude for the production of new healthy products”, received a Distinction cum laude with an International Mention. It was supervised by María José Beriain, of the Department of Natural Environment Sciences, and José Antonio Mendizabal, of the Department of Agricultural Production, of the NUP/UPNA – University of Navarre.

To conduct the research, 48 male Holstein calves were fed using 4 enriched experimental diets (12 animals for each type). When they were slaughtered, samples were analysed and it was found that it had been possible to reduce the saturated fatty acids and increase omega-3 acids and CLA, thus improving the nutritional quality of the meat.

Later on, meat-based products (of the hamburger type) were produced. “These new products consisting of meat enriched with omega-3 and CLA displayed the same technological suitability as traditional meat. We carried out a study with consumers in three cities and the enriched meat was preferred to the traditional meat,” explained Inmaculada Gómez.

“As the conclusions to the thesis point out, enriching the diets with 10% flax seed and 2% of CLA did not affect either the production parameters or the metabolism of the adipose tissue and improved the fatty acid profile of the meat, thus bringing it more into line with the nutritional requirements of consumers." At the same time, "the organoleptic quality" of the enriched meat "had improved in terms of consumer preferences and displayed good technological suitability.”

Finally, making these modifications to the diet of the calves, which were the objective of the study, "can improve the nutritional and sensory quality of the meat without negatively affecting the animal's metabolism or the technological suitability of the meat obtained.”

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Nutrition & Health News

Targeting aching joints: A key theme at Vitafoods Europe 2018

21 May 2018 --- World populations are getting older and with age, the risk of bone and joint health issues – such as rheumatoid arthritis and osteoarthritis – increases. Moreover, joint health concerns also affect younger consumers, such as so-called “weekend warriors,” who exercise once or twice a week, meaning that the joint health market is of interest not just to senior citizens but also to any consumers seeking to live an active life. Among the different innovative healthy aging and lifestyle solutions presented at Vitafoods Europe this year, there was a clear spot for ingredients aimed at supporting joint health.

Packaging & Technology News

Ready meals with a pulse: Gaia Pulses on sustainability from the outside in

18 May 2018 --- Dining out, in is pegged at number seven in Innova Market Insights top ten 2018 trends, and in this suit, we have seen the face of ready meals drastically change from plastic packaged, typically calorie-laden curries and pizza. Delivering on this exciting front is London based Gaia Pulses; coined the UK’s first ready meal in GM-free compostable packaging. NutritionInsight spoke to Yolanda Antonopoulou, Founder, about the meals which are made for the mindful, on-the-go consumer.

Nutrition & Health News

Weekly Digest: Valensa's Saw Palmetto gains sustainable logo

18 May 2018 --- The past week saw Valensa International gain sustainable recognition with the Fresh from Florida logo for their Saw Palmetto product, as well as USP’s (United States Pharmacopeia) Dietary Supplement Verification Program nabbing the top spot for reliability as determined by pharmacists in a survey conducted by the Pharmacy Times. Furthermore, in clinical news, omega 3 and omega 6 were found to aid the regulation of blood glucose levels in rats. The findings open up the potential for the use of supplements in type 2 diabetes regulation.

Nutrition & Health News

Nutricosmetics: Seppic launches ingredient dedicated to sensitive skin 

18 May 2018 --- French specialty ingredients company Seppic has launched Sepibliss, a nutricosmetic active ingredient dedicated to reactive and sensitive skins. Sensitive skin is a global and growing problem due to multiple aggressions such as pollution, weather conditions, emotional stress or food habits. Sepibliss aims to handle this concern in a new innovative way, by soothing these reactions by oral route.

Nutrition & Health News

BGG & Solix Algredients combine to expand functional ingredient NPD and portfolio

18 May 2018 --- BGG and Solix Algredients, Inc. have joined forces to form a new company supplying functional ingredients originating from three sectors: algae, fruits and plants. The new company hopes for particular strength in innovative product combinations and the natural astaxanthin market. The portfolio will include natural astaxanthin, DHA Omega-3 fatty acids, Vitamin E tocotrienols, apple polyphenols and fruit/berry extracts for the food/beverage, personal care and feed markets. 

More Articles
URL : http://www.nutritioninsight.com:80/news/enriching-cattlefeed-to-produce-healthier-beef.html