Enriching Cattlefeed to Produce Healthier Beef
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
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