Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Effects of grazing on grassland or wood-pasture, slaughtering age and ageing time on meat production and quality in Podolian young bulls

Podolian cattle is an autochthonous breed well adapted to the harsh semi-arid environments of the Southern Italy regions; the extensive rearing system used for these indigenous animals is based on grazing on spontaneous pastures, such as grasslands or wood pastures These grazing systems respect animal welfare and enrich animal products with characteristics closely related to the feeding system and the farming environment. The aim of the present study was to characterize the nutritional value of a forage crop and a wood-pasture and to evaluate the effects of grazing by Podolian young bulls on the performances and meat quality in relation to the age at slaughter (14 or 18 months) and to the ageing time of meat (3, 9 or 14 days). The metabolizable energy and the gas production were greater in April and June for both pasture systems. Young bulls raised on the grassland showed greater slaughter weights (p < 0.05) as compared to those fed on the woodland system, at both the slaughtering ages. The Warner Bratzler Shear (WBS) force values for raw and cooked meat were not influenced by the pasture system but they significantly (p < 0.01) decreased in relation to the ageing time in all the groups. Ageing markedly (p < 0.05) increased the malondialdehyde (MDA) concentration from 3 to 14 days of storage, regardless of the pasture system and the slaughtering age. The n-6/n-3 polyunsaturated fatty acid ratio of meat was markedly lower in grassland animals, regardless of the age of slaughter. In conclusion, 18 months old grassland beef showed better performances and yield of meat cuts. Ageing for 9 days positively affected meat WBS without increasing MDA concentration.

Dynamically cultured, differentiated bovine adipose-derived stem cell spheroids as building blocks for biofabricating cultured fat

Cultured or cultivated meat, animal muscle, and fat tissue grown in vitro, could transform the global meat market, reducing animal suffering while using fewer resources than traditional meat production and no antimicrobials at all. To ensure the appeal of cultured meat to future customers, cultured fat is essential for achieving desired mouthfeel, taste, and texture, especially in beef. In this work we show the establishment of primary bovine adipose-derived stem cell spheroids in static and dynamic suspension culture. Spheroids are successfully differentiated using a single-step protocol. Differentiated spheroids from dynamic cultures maintain stability and viability during 3D bioprinting in edible gellan gum. Also, the fatty acid composition of differentiated spheroids is significantly different from control spheroids. The cells are cultured antibiotic-free to minimize the use of harmful substances. This work presents a stable and bioprintable building block for cultured fat with a high cell density in a 3D dynamic cell culture system.

Pasture-finishing of cattle in Western U.S. rangelands improves markers of animal metabolic health and nutritional compounds in beef

As environmental and health concerns of beef production and consumption mount, there is growing interest in agroecological production methods, including finishing beef cattle on pastures with phytochemically diverse grasses, forbs, and/or shrubs. The goal of this metabolomics, lipidomics, and fatty acid methyl ester profiling study was to compare meat (pectoralis profundus) of Black Angus cattle from two commercial US beef finishing systems (pasture-finished on Western U.S. rangeland; n = 18 and grain-finished in a Midwest U.S. feedlot; n = 18). A total of 907 out of 1575 compounds differed in abundance between pasture-finished and grain-finished beef samples (all, false discovery rate adjusted P < 0.05). Pasture-finished beef contained higher levels of phenolic antioxidants (2.6-fold), alpha-tocopherol (3.1-fold), nicotinate/vitamin B3 (9.4-fold), choline (1.2-fold), myo-inositol (1.8-fold), and omega-3 fatty acids (4.1-fold). Grain-finished beef contained higher levels of gamma-tocopherol (14.6-fold), nicotinamide/vitamin B3 (1.5-fold), pantothenate/vitamin B5 (1.3-fold), and pyridoxine/vitamin B6 (1.3-fold); indicating that feeding some grain (by-products) could be beneficial to increase levels of certain B-vitamins. Pasture-finished beef samples also displayed lower levels of oxidative stress (homocysteine, 0.6-fold; and 4-hydroxy-nonenal-glutathione, 0.4-fold) and improved mitochondrial function (1.3-fold) compared to grain-finished animals. Two potential metabolites of fluoroquinolone antibiotics, 2,8-quinolinediol and 2,8-quinolinediol sulfate, were only observed in grain-finished beef, though the source remains unknown. While pasture-finished cattle displayed improved markers of metabolic health and concentrated additional, potentially health-promoting compounds in their meat, our findings should not be interpreted as that grain-finished beef is unhealthy to consume. Randomized controlled trials in humans are required to further assess whether observed differences between pasture-finished and feedlot-finished beef have an appreciable effect on human health.

Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.

Strategies for Healthier Meat Foods: An Overview

Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

Animal board invited review: The contribution of red meat to adult nutrition and health beyond protein

Red meat has been a critical part of human diets for millennia, providing a source of high-quality protein, micronutrients and essential fatty acids. However, as societies evolved and industrialisation reshaped our food systems, there has been a noticeable shift in meat-eating trends driven by concerns about the environmental impact of meat production and its potential risk to health. Yet, despite falling out of favour with some dietary experts and influencers, meat has an important role in a healthy diet and most adults still consume it. This article explores the nutritional value of red meat, authorised nutrition and health claims, how red meat fits into diet, providing the example of the United Kingdom (UK), and the health benefits and risks associated with both eating and avoiding red meat. Benefits of red meat include nutrient density and bioavailability while risks include colorectal cancer at high intakes of processed meats, based on observational studies. Benefits of meat-free diets include a lower risk of chronic diseases, based on observational studies, while risks include nutrient inadequacy, higher bone fracture risk and low protein quality. Hence, a wholesale shift to plant-based diets may not benefit adults who are vulnerable to sub-optimal nutrient intakes, such as women of child-bearing age and the elderly. More evidence from randomised controlled trials is recommended to fully understand the benefits and risks of both meat-containing and meat-free diets.

Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review

In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.

Genome-Wide Association (GWAS) Applied to Carcass and Meat Traits of Nellore Cattle

The meat market has enormous importance for the world economy, and the quality of the product offered to the consumer is fundamental for the success of the sector. In this study, we analyzed a database which contained information on 2470 animals from a commercial farm in the state of São Paulo, Brazil. Of this total, 2181 animals were genotyped, using 777,962 single-nucleotide polymorphisms (SNPs). After quality control analysis, 468,321 SNPs provided information on the number of genotyped animals. Genome-wide association analyses (GWAS) were performed for the characteristics of the rib eye area (REA), subcutaneous fat thickness (SFT), shear force at 7 days' ageing (SF7), and intramuscular fat (IMF), with the aid of the single-step genomic best linear unbiased prediction (ssGBLUP) method, with the purpose of identifying possible genomic windows (~1 Mb) responsible for explaining at least 0.5% of the genetic variance of the traits under analysis (≥0.5%). These genomic regions were used in a gene search and enrichment analyses using MeSH terms. The distributed heritability coefficients were 0.14, 0.20, 0.18, and 0.21 for REA, SFT, SF7, and IMF, respectively. The GWAS results indicated significant genomic windows for the traits of interest in a total of 17 chromosomes. Enrichment analyses showed the following significant terms (FDR ≤ 0.05) associated with the characteristics under study: for the REA, heat stress disorders and life cycle stages; for SFT, insulin and nonesterified fatty acids; for SF7, apoptosis and heat shock proteins (HSP27); and for IMF, metalloproteinase 2. In addition, KEGG (Kyoto encyclopedia of genes and genomes) enrichment analysis allowed us to highlight important metabolic pathways related to the studied phenotypes, such as the growth hormone synthesis, insulin-signaling, fatty acid metabolism, and ABC transporter pathways. The results obtained provide a better understanding of the molecular processes involved in the expression of the studied characteristics and may contribute to the design of selection strategies and future studies aimed at improving the productivity of Nellore cattle.

Measuring the Phytochemical Richness of Meat: Effects of Grass/Grain Finishing Systems and Grapeseed Extract Supplementation on the Fatty Acid and Phytochemical Content of Beef

Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic acid than beef from GRAIN and GRAPE (p < 0.001 for all). No differences were observed in quantified phytochemicals between beef from GRAIN and GRAPE (p > 0.05). Random forest analysis indicated that phytochemical and FA composition of meat can predict cattle diets with a degree of certainty, especially for GFB (5.6% class error). In conclusion, these results indicate that GFB contains higher levels of potentially beneficial bioactive compounds, such as n-3 PUFAs, micronutrients, and phytochemicals, compared to grain-finished beef. Additionally, the n-6:n-3 ratio was the most crucial factor capable of separating beef based on finishing diets.

Relationship between Beef Quality and Bull Breed

The beef industry in Poland heavily relies on the Polish Holstein-Friesian (PHF) breed, known for its primary use in dairy production, but which also contributes significantly to the beef supply. In contrast, the Limousine (LM), Hereford (HH), and Charolaise (CH) breeds have gained popularity due to their ideal specialized characteristics for beef production. As PHF continues to dominate the beef market, a thorough comparison of its beef quality and nutritional attributes with the three most popular beef breeds in Poland is essential. This study aims to address this knowledge gap by conducting a rigorous comparison. The experiment was carried out on the beef from 67 bulls kept in a free-stall system with standardized feeding. The highest total antioxidant status (TAS) was found in CH and was 147.5% higher than that in PHF. Also, compared with PHF, a large difference of 70% was observed in LM, while in HH it was only 6.25%. For degree of antioxidant potential (DAP), the highest concentration was found in LM, while CH had a slightly lower score than LM. PHF had the lowest scores for each of the analyzed parameters of protein fraction. For anserine, taurine, creatinine, and creatine content, the highest results were found for LM. For carnosine and coenzyme Q10, the highest values were found for CH. Overall, these results highlight the impact of maturity and breed on carcass composition and quality. Late-maturing breeds, such as LM and CH, tend to exhibit leaner carcasses with superior fatty acid profiles and antioxidant properties. This knowledge is valuable for producers, enabling them to make informed decisions regarding breed selection and production strategies to meet specific market demands for beef with the desired composition and quality.

Meat in the Diet: Differentiating the Benefits and Risks of Different Types of Meat

The present Special Issue features three broad areas related to meat: meat and human health, the effects of animals' diets on the nutritional characteristics of meat, and consumers' attitudes about buying and consuming cell-based meat [...].

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat produced more sustainably or meat alternatives, have been considered. The aim of the present work is to gain insight into the meat consumption of different countries, the motives for and barriers to this consumption, as well as into the consumption of more sustainably produced meat with particular focus on organic meat and meat alternatives. Information on meat consumption has been obtained using FAOSTAT data and maps have been constructed using SAS software. Results showed that, in general, albeit with variations between and within countries, there is a tendency to decrease red meat consumption and increase poultry consumption, while for pork consumption the tendency is less clear. Motives and barriers for meat and meat alternative consumption have been reviewed and it is possible to see that these are very variable and that they, in addition to the intrinsic and extrinsic characteristics of the meat, are also related to consumers' attitudes and beliefs. Thus, it is important to inform consumers in a truthful and reliable way in order to allow them to make well-founded decisions regarding the consumption of these products.

Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review

A desire for more sustainable pasture-based ruminant feeding systems has led to growing interest in utilising botanically-diverse pastures (BDP) over monoculture pastures. Research suggests that, from a human consumption viewpoint, grass-based ruminant feeding leads to more nutritionally desirable fatty acid (FA) and antioxidant concentrations in meat compared with concentrate feeding, which can affect meat quality. The FA, antioxidant and secondary metabolite content of plants differ, depending on species, maturity and seasonality, offering the potential through targeted feeding of BDP to produce meat with superior nutritional and antioxidant profiles. This review explores the effect, if any, that grazing ruminants on BDP has on the FA profile, fat-soluble vitamin, and antioxidant content of meat. The input-output relationship between forage and red meat constituents is complex and is likely affected by species diversity, forage consumption patterns and modulation of rumen fermentation processes. Further investigation is required to fully understand the effect that BDP may have on the composition and quality of ruminant meat.

Combining beef cattle and sheep in an organic system. I. Co-benefits for promoting the production of grass-fed meat and strengthening self-sufficiency

Numerous advantages of combining cattle and sheep have been demonstrated at the grazing-season level, but the effects of this practice on system self-sufficiency require system-level and longer-term studies. We established three grassland-based organic systems as separate farmlets: one mixed system combining beef cattle and sheep (MIX) and two specialised systems, beef cattle (CAT) and sheep (SH), to serve as reference points. These farmlets were managed for 4 years, to assess the benefits of combining beef cattle and sheep in promoting the production of grass-fed meat and strengthening system self-sufficiency. The ratio of cattle to sheep livestock units in MIX was 60:40. The surface area and stocking rate were similar across all systems. Calving and lambing were adjusted to grass growth to optimise grazing. Calves were pasture-fed from 3 months old on average until weaning in October, fattened indoors with haylage and slaughtered at 12-15 months. Lambs were pasture-fed from 1 month old on average until slaughter; if lambs were not ready for slaughter when the ewes mated, they were stall-finished with concentrates. The decision to supplement adult females with concentrate was based on the achievement of a target body condition score (BCS) at key periods. The decision to treat animals with anthelmintics was based on mean faecal egg excretion remaining below a certain threshold. A higher proportion of lambs were pasture-finished in MIX vs SH (P < 0.001) due to a higher growth rate (P < 0.001) which led to a lower age at slaughter (166 vs 188 days, P < 0.001). Ewe prolificacy and productivity were higher in MIX vs SH (P < 0.02 and P < 0.065, respectively). The levels of concentrate consumption and number of anthelmintic treatments in sheep were lower in MIX vs SH (P < 0.01 and P < 0.08). Cow productivity, calf performance, carcass characteristics and the level of external inputs used did not differ between systems. However, cow BW gain during the grazing season was higher in MIX vs CAT (P < 0.05). These outcomes validated our hypothesis that the association of beef cattle and sheep promoted the self-sufficient production of grass-fed meat in the sheep enterprise. It also promoted better ewe and cow BCS and BW at key stages of the reproduction cycle and better development of the females used for replacement, which may enhance animal and system resilience.

Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.

- Invited Review - Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition

Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper summarizes and addresses beef-quality characteristics and the beef-grading systems in Korea, Japan, the USA, and Australia. This paper summarizes recent research progresses on the genetic and nutritional factors that affect beef quality. Intramuscular (i.m.) adipose tissue deposition or marbling is a major determinant of beef quality. This paper addresses the mechanisms of i.m. adipose tissue deposition focused on adipogenesis and lipogenesis. We also address selected signaling pathways associated with i.m. adipose tissue deposition. Nutrients contribute to the cellular response and phenotypes through gene expression and metabolism. This paper addresses control of gene expression through several nutrients (carbohydrates, fat/fatty acids, vitamins, etc.) for i.m. adipose tissue deposition. Several transcription factors responsible for gene expression via nutrients are addressed. We introduce the concept of genome-based precision feeding in Korean cattle.

Sustainable Husbandry?-A Comparative LCA of Three Lamb Breeding Systems in Turkey

The agricultural sector has historically been the forefront economic sector in Turkey and is crucial for the rural sustainability and the pastures that are critical for biodiversity. However, inadequate policies and factors such as climate change and malpractices result in brittle pastures, rural-urban migration, and a declining agricultural sector. Also, pastures have been left without function and appropriated to other land uses such as quarries, energy power plants, and mines. Although the husbandry sector produces significant greenhouse gas emissions, pastures have a significant capacity of CO2 sequestration. In this study, Life cycle assessment (LCA) is applied to quantify the advantages and disadvantages of the transition between extensive and intensive production. The methodology presents a holistic analysis of the several impact categories and amounts of relevant products, services, and resource emissions along their life cycles. In order to assess the environmental effects of the lamb meat production, three sheep breeding systems in Turkey are evaluated. The study aims to promote a sustainable use of natural resources/assets without compromising the quality, competitiveness, or animal welfare and obtain recommendations for the future husbandry systems and rural development in Turkey. As an overall result, it can be stated that the intensification of sheep farming can lead to a decrease of greenhouse gas emissions per kg of meat. However, extensive sheep farming shows less impacts on soil acidification or eutrophication and can even be beneficial for erosion resistance or biodiversity if properly managed.

Effects of Hay, Baleage, and Soybean Hulls Waste Used as Supplemental Feeds on the Nutritional Profile of Grass-Finished Beef

Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional profile of GFB. This two-year study involved 117 steers randomly allocated to one of four diets: (1) grass+hay (G-HAY), (2) grass+baleage (G-BLG), (3) grass+soybean hulls (G-SH), and (4) baleage+soybean hulls in feedlot (BLG-SH). Feed samples were analyzed for their nutritional value, and beef samples underwent analysis for fatty acids (FAs), vitamin E, minerals, lipid oxidation, and shear force. FAs were measured by GC-MS, vitamin E was analyzed chromatographically, minerals were analyzed by ICP-MS, and lipid oxidation was measured via a thiobarbituric acid reactive substances (TBARS) assay. G-SH beef had the highest n-6:n-3 ratio (p < 0.001), while BLG-SH beef contained less vitamin E (p < 0.001) and higher TBARS values (p < 0.001) compared to the other groups. G-HAY beef contained more long-chain n-3 polyunsaturated FAs compared to the other groups (p < 0.001). In conclusion, G-HAY beef had the most beneficial nutritional profile, while soybean hulls increased the n-6:n-3 ratio of beef.

Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus x Akaushi Cattle Finished on Grass or Grain

Cattle diet and breed modify the nutritional profile of beef. The objective of this study was to compare the fatty acid (FA) and micronutrient profiles of Red Angus (RA) and RA x Akaushi (AK) crossbreed steers fed either a grass or grain diet. This two-year study randomly assigned steers to the diets using a 2 × 2 factorial experiment. FAs and micronutrients were analyzed. Diet effect was the strongest with grass-finished beef being higher in n-3 polyunsaturated FAs (p < 0.001), conjugated linoleic acid (p < 0.05), vaccenic acid (p < 0.05), iron (p < 0.001), and vitamin E (p < 0.001) compared to grain-finished beef. Breed effects were observed for lauric and myristic acids (p < 0.05), selenium (p < 0.05), and zinc (p < 0.01) with AK containing more of these compounds than RA. Diet × breed effects were non-existent. These results indicate that diet has a stronger influence than breed on modifying the nutritional profile of beef. Because of a more favorable FA and antioxidant profile, consumption of grass-finished beef could benefit human health.

Comparison of Lipid Properties and Cadmium and Lead Content in Red Deer (Cervus elaphus) Meat from Three Feeding Grounds

Simple Summary

As a product originating from the most natural living conditions with free foraging, red deer (Cervus elaphus) meat is becoming increasingly popular among consumers. A greater supply of this type of meat can be ensured by dynamically developing red deer farming on permanent grasslands. The study presents a comparison of the properties of lipids and the content of cadmium and lead in the LL and SM muscles of red deer kept in forest, organic farm, and conventional farm feeding grounds. The greater species and phytoncide diversity in the organic feeding ground enriched the quantitative profile and significantly increased the content of beneficial polyunsaturated fatty acids (FAs) (CLA—conjugated linoleic acid, ALA—alpha-linolenic acid, AA—arachidonic acid, and EPA—eicosapentaenoic acid) and the sum of polyunsaturated fatty acids (PUFAs), n-6 PUFA, and n-3 PUFA, in comparison with conventional farm and forest feeding grounds. It also contributed to a significantly lower n-6/n-3 ratio in both muscles. The study provides valuable data on the nutritional value and ecological safety of venison, which should be regarded as a health-enhancing food product. Furthermore, the present results can help breeders to make decisions about the locations of farms and the choice of red deer nutrition strategies.

Abstract

The aim of the study was to compare the properties of lipids and the content of cadmium and lead in the meat of red deer (Cervus elaphus) kept in a forest feeding ground (FFG) and on organic and conventional farms in Poland. Longissimus lumborum (LL) and Musculus semimembranosus (SM) muscles were collected for the study from 36 red deer carcasses in an equal sex and age ratio (3 and 4 years old). From April to October, the animals consumed only the vegetation growing in the feeding grounds. The floristic and phytoncide composition, as well as the fodder value, of the feeding grounds were assessed. Additionally, the intramuscular fat and cholesterol content, the profile, sum, and ratios of fatty acids (FAs), lipid nutraceutical parameters, and cadmium and lead content were determined in LL and SM. The plant composition comprised 116 species in the organic feeding ground (OFG) and 78 species in the conventional feeding ground (CFG). The LL and SM muscles of the red deer from the organic and forest feeding grounds exhibited significantly lower amounts of fat and cholesterol than those from the conventional system. The differences in the fatty acid composition between the three groups were quite small. Differences in intramuscular fat content contributed to a higher percentage of PUFAs in the FFG and OFG, in comparison to the CFG. In all types of feeding ground, the cadmium (0.002 to 0.008 mg/kg) and lead (0.009 to 0.019 mg/kg) content determined in the meat did not pose a threat to consumers.

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

This study aimed to identify single nucleotide polymorphisms (SNP) in lipogenic genes of northern Australian tropically adapted crossbred beef cattle and to evaluate associations with healthy lipid traits of the Longissimus dorsi (loin eye) muscle. The hypothesis tested was that there are significant associations between SNP loci encoding for the fatty acid binding protein 4 (FABP4), stearoyl-CoA desaturase (SCD) and fatty acid synthase (FASN) genes and human health beneficial omega-3 long-chain polyunsaturated fatty acids (ω3 LC-PUFA) within the loin eye muscle of northern Australian crossbred beef cattle. Brahman, Charbray, and Droughtmaster crossbred steers were fed on Rhodes grass hay augmented with desmanthus, lucerne, or both, for 140 days and the loin eye muscle sampled for intramuscular fat (IMF), fat melting point (FMP), and fatty acid composition. Polymorphisms in FABP4, SCD, and FASN genes with significant effects on lipid traits were identified with next-generation sequencing. The GG genotype at the FABP4 g.44677239C>G locus was associated with higher proportion of linoleic acid than the CC and CG genotypes (p < 0.05). Multiple comparisons of genotypes at the SCD g.21266629G>T locus indicated that the TT genotype had significantly higher eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids than GG genotype (p < 0.05). Significant correlations (p < 0.05) between FASN SNP and IMF, saturated and monounsaturated fatty acids were observed. These results provide insights into the contribution of lipogenic genes to intramuscular fat deposition and SNP marker-assisted selection for improvement of meat-eating quality, with emphasis on alternate and sustainable sources of ω3 LC-PUFA, in northern Australian tropical crossbred beef cattle, hence an acceptance of the tested hypothesis.

The potential role of beef and nutrients found in beef on outcomes of wellbeing in healthy adults 50 years of age and older: A systematic review of randomized controlled trials

Shifts in wellbeing and health occur as we age. As life expectancy increases, maintenance of wellbeing and health becomes increasingly important. Nutrients found in beef are associated with outcomes of wellbeing such as physical and cognitive function, lean body mass, and mood in older adults and individuals with chronic disease. However, it is unclear how beef and nutrients found in beef impact wellbeing in healthy adults ≥50 years of age. This study systematically reviewed evidence linking the intake of beef and nutrients found in beef to markers of wellbeing in healthy adults. PubMed, CINAHL, and Web of Science were searched up to August 31, 2021 for eligible randomized controlled trials (RCTs). Nutrients included in the analysis were beef, red meat, dietary protein, essential amino acids, branched chain amino acids, tryptophan, arginine, cysteine, glycine, glutamate, vitamin B6, vitamin B12, choline, zinc, and iron. We identified nine RCTs with results from 55 measurements of markers of wellbeing. An overall positive effect was found of beef and beef's nutrients on wellbeing. There was an overall positive effect of amino acids and protein on wellbeing, with no effect of arginine, vitamin B-12, leucine, and zinc. Physical function was also influenced by beef and nutrients found in beef. Eight of the studies found focused on specific nutrients found in beef, and not beef itself in older adults with one or more chronic diseases. This study identified a need for further research regarding the effect of beef and nutrients found in beef on defined functional outcomes of wellbeing in healthy adults ≥50 years of age.

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

As the global population increases, so does meat consumption. This trend is accompanied by concerns regarding the meat industry, and consumers are demanding transparency on the environmental and health effects of the products they are purchasing. Many leading health organizations recommend reducing red meat consumption. Nevertheless, no differentiation is made among red meats and beef. The beef production system is generally ignored despite nutritional differences between grain- and grass-fed beef. Compared to grain-fed beef, grass-fed beef contains a healthier fatty acid profile, including more omega-3 polyunsaturated fatty acids and conjugated linoleic acid, and increased concentrations of phytochemicals desired by health-conscious customers. However, there is a lack of consistency among grass-fed beef in the United States regarding clear product labeling and cattle dietary components. Grass-fed beef labeling confusion has emerged, including misunderstandings between grass-fed and grass-finished beef. Along with this, previous studies observed significant nutritional variation among grass-finished beef from different producers across the country. Cattle diet has the strongest influence on the nutritional composition of beef. Therefore, understanding differences in feeding practices is key to understanding differing nutritional quality of grass-fed beef. Feeding cattle diverse pastures composed of multiple plant species including grasses and legumes managed in a rotational grazing fashion results in higher omega-3 polyunsaturated fatty acids and phytochemical levels in beef compared to feedlots and monocultures. Seasonal differences including changes in temperature, rainfall, grazing practices, and plant growth cycles affect the nutritional composition of feeds and ultimately meat. Additional feeds utilized in grass-fed beef production systems such as conserved forages may reduce or increase health-promoting nutrients in grass-fed beef, while supplements such as grape byproducts and flaxseed may improve its nutritional profile. Further research should measure the effects of individual feedstuff and the finishing period on the nutritional profile on grass-fed beef. A better understanding of these details will be a step toward the standardization of pasture-raised ruminant products, strengthening the relationship between grass-fed beef consumption and human health.