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Optimising the fatty acid composition of beef muscle

Published online by Cambridge University Press:  20 November 2017

N.D. Scollan ,
M. Enser ,
R.I. Richardson  and
J.D. Wood
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, SY23 3EB, UK;
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
R.I. Richardson
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
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Extract

The Department of Health (1994) recommended people to reduce their intake of total fat and saturated fat and increase that of n -3 polyunsaturated fatty acids (PUFA) to 200 mg/d. The ratio of PUFA:saturated fatty acids (P:S ratio) in the total diet should be >0.4 with an n -6:n -3 ratio of <4. Since fish consumption, a major source of dietary long-chain n -3 PUFA, is low in the UK, research has focused on improving the fatty acid balance of other meats. The objective of this paper is to summarise studies by IGER and the University of Bristol on manipulating fatty acid composition of beef.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 40
Copyright
Copyright © The British Society of Animal Science 2003

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References

Department of Health. 1994. Report on health and social subjects No. 46. Nutritional aspects of cardiovascular disease. HMSO, London.Google Scholar
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Scollan, N.D., Gulati, S., Wood, J.D. and Enser, M. 2002a. The effects of including ruminally protected lipid in the diet of Charolais steers on animal performance, carcass quality and the fatty acid composition of longissimus dorsi muscle . Proceedings of British Society of Animal Science, 9.CrossRefGoogle Scholar
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