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

Health & Nutrition News

A green diet revolution? Calls for radical diet and food production intervention to improve health and the planet

17 Jan 2019 --- Feeding a growing population of 10 billion people by 2050 with a healthy and environmentally friendly diet will be impossible without dramatically transforming the global population’s eating habits, improving food production and reducing food waste. This is according to a Lancet commission of prominent academics that has put forward a planetary health diet.

Health & Nutrition News

Eating our hearts out? European dietary habits are causing high CVD and premature death levels, study says

14 Jan 2019 --- Nearly half of premature cardiovascular (CVD) deaths in Europe could be prevented by better nutrition. This is the conclusion of a joint study at Germany’s  Martin Luther University Halle-Wittenberg (MLU), the Friedrich Schiller University Jena, the nutriCARD competence cluster and the University of Washington, US. Published in the European Journal of Epidemiology, the study calls for policy interventions to increase prevention of cardiovascular diseases (CVD) through better diets and education.

Health & Nutrition News

Holistic health? Plant-based among weight management ingredient drivers for 2019

14 Jan 2019 --- Weight management in 2019 will be shaped by the increasingly holistic interests of consumers, as their understanding of health shifts beyond shedding weight to include further markers of health, such as cognitive strength. Additional drivers will include ethical and sustainable concerns, paving the way for an increased number of botanical and plant-based ingredients.

Health & Nutrition News

“A way of life”: Keto among the “holistic” weight management strategies to dominate in 2019

14 Jan 2019 --- As a new year begins, shiny new year's resolutions lists crop up across the board. With the popular “new year, new me” mentality, many consumers vow to give their lifestyles a healthy rehash, both in terms of nutrition and dusting off gym passes to reinvigorating stale workout schedules. Dialogues around weight loss are undergoing constant evolution as trends come and go. Yet, after speaking to key suppliers and players in the weight management field, NutritionInsight learns how a holistic approach, as well as the trendy keto diet, will shape the market this year.

Health & Nutrition News

A fresh look at fiber: Nutrient holds “surprisingly” significant disease prevention role

14 Jan 2019 --- Higher intake levels of dietary fiber and whole grains are being linked with a lower risk of non-communicable diseases, body weight and cholesterol levels, according to an extensive analysis published in The Lancet. The research highlights the importance of carbohydrate quality in our diets, which may be particularly salient as low carb diets continue to trend. “We understood fiber to be good for us, but we didn't realize just how good it is,” study author, Andrew Reynolds of the University of Otago, New Zealand, tells NutritionInsight.

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