Red meat from animals offered a grass diet increases platelet <i>n</i>–3 PUFA in healthy consumers

McAfee, Alison; McSorley, Emeir M.; Cuskelly, Geraldine; Fearon, Anna M.; Moss, B.W.; Beattie, J.A.M.; Wallace, Julie; Bonham, Maxine P.; Strain, James J.

doi:10.1017/s0029665110001448

Cited by 19 publications

(28 citation statements)

References 2 publications

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“…Scollan et al (2006) reported that increasing legumes as a percent of the diet of cattle leads to increased deposition of n-6 and n-3 PUFA and thereby increases the PUFA:SFA. McAfee et al (2011) reported that consumption of grass-fed red meat products increases plasma and platelet n-3 PUFA status, which indicates that decreased n-6:n-3 ratios typically observed in forage-finished beef can potentially impact human health.…”

Section: Lm Compositionmentioning

confidence: 99%

Effect of summer forage species grazed during finishing on animal performance, carcass quality, and meat quality1,2

Schmidt

Miller

Andrae

et al. 2013

Journal of Animal Science

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Angus-cross steers (n = 60) were used to assess the effect of forage species [alfalfa (AL; Medicago sativa L.), bermudagrass (BG; Cynodon dactylon), chicory (CH; Cichorium intybus L.), cowpea (CO; Vigna unguiculata L.), and pearl millet (PM; Pennisetum glaucum (L. R Br.)] in replicated 2-ha paddocks for finishing on cattle performance, carcass quality, and meat quality in a 2-yr study. Steers were blocked by BW and assigned randomly to finishing-forage treatments before the start of the experiment. Steers grazing AL and CH had greater (P < 0.05) ADG than those grazing for BG, CO, and PM, whereas AL produced more (P < 0.05) gain/ha than CH, CO, and PM. Days steers spent grazing were longest (P < 0.05) for PM and shortest (P < 0.05) for CO. Steers grazing BG and CO produced heavier (P < 0.05) HCW than steers grazing BG and PM. Dressing percentage was greatest (P < 0.05) in steers grazing CO, and grazing AL resulted in greater (P < 0.05) dressing percentages than grazing BG, CH, and PM. Grazing AL and CH produced carcasses with more (P < 0.05) fat at the 12th rib than steers grazing warm-season grasses (BG and PM). Marbling scores tended to be greater (P = 0.06) for CO, but carcasses from steers grazing CO received greater (P < 0.05) quality grades than AL and CH. Trans-11 vaccenic (C18:1 trans-11; TVA) acid concentration in the LM was greater (P < 0.05) for BG than CH, CO, and AL. Conjugated linoleic acid, cis-9 trans-11 isomer, concentration was greatest (P < 0.05) for BG and PM than AL, CH, and CO. Grazing CH and PM increased (P < 0.05) the ratio of omega-6 to omega-3 fatty acids in the LM compared with AL, BG, and CO. Grazing legumes (AL and CO) resulted in lower (P < 0.05) Warner-Bratzler shear force values than other forage species. Consumers rated steaks from steers finished on AL and CO pastures greatest (P < 0.05) and steaks from steers finished on BG and CH least (P < 0.05) for overall palatability. Consumer preference was greatest (P < 0.05) for steaks from steers finished on AL and least (P < 0.05) for steaks from steers finished on BG and CH. Finishing steers on AL and CH during summer increased steer performance (> 1 kg/d). Finishing on legumes (AL and CO) increased dressing percentage, reduced Warner-Bratzler shear force values, and increased consumers preference, whereas finishing on grasses (BG and PM) enhanced anticarcinogenic fatty acid concentrations.

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Section: Lm Compositionmentioning

confidence: 99%

Effect of summer forage species grazed during finishing on animal performance, carcass quality, and meat quality1,2

Schmidt

Miller

Andrae

et al. 2013

Journal of Animal Science

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“…More than 40,000 Holstein male calves are produced every year and most of them are reared and finished on grass. Although beef produced exclusively on pasture has a healthier fatty acid (FA) profile richer in n-3 PUFA and CLA compared with grain-fed beef (McAfee et al, 2011), carcasses from pasture-finished bulls are generally very lean and present low conformation scores. Therefore, finishing strategies to enhance beef production from those bulls are needed.…”

Section: Introductionmentioning

confidence: 99%

Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids1

Rosa

Rego

Silva

et al. 2014

Journal of Animal Science

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Finishing Holstein young bulls exclusively on pasture generally results in very lean carcass and meat, but corn supplementation is expected to simultaneously improve carcass traits and intramuscular lipids (IML). The expected increase in IML would allow for a larger 18:2c9,t11 (CLA) deposition in meat without affecting the n-3 PUFA present in LM phospholipids (PL). Holstein bulls (n = 33) with initial BW of 423 ± 52.4 kg reared exclusively on pasture were assigned to 1 of 3 finishing period (85 d) diets: finished exclusively on pasture (P0) or finished on pasture and individually supplemented with 4 (P4) or 8 kg/d (P8) of ground corn. Final BW (546 ± 56.3 kg) was not affected (P> 0.05) by corn supplementation, but ADG increased (P < 0.01) with the increasing corn supplementation level from 1.23 kg/d for P0 to 1.44 kg/d for P4 and to 1.67 kg/d for P8. Subcutaneous fat depth in P0 bulls was 0.8 mm and increased (P < 0.001) in both P4 (2.9 mm) and P8 (2.7 mm) bulls, but no difference (P = 0.73) was observed between P4 and P8 bulls. Similarly, the IML increased with corn supplementation, from 1.84 g/100 g muscle in P0 to 2.96 in P4 and to 3.24 in P8, but no difference (P = 0.55) was found between P4 and P8 bulls. Corn supplementation decreased (P < 0.01) 18:1t11 in neutral lipids (NL) but not 18:2c9,t11 (P > 0.34). The 18:1t10 (mg/g total NL fatty acid [FA] ± SEM) were 2.5 ± 0.13 in P0, 5.5 ± 1.68 in P4, and 14.8 ± 3.18 in P8 bulls, being greater in P8 compared with P4 (P = 0.02). Total FA in muscle PL and SFA were unaffected, but increasing corn supplementation resulted (P < 0.001) in an increase of 18:2n-6 in PL by replacement of mostly the 18:1c9 and 18:3n-3. Notably, the total number of cis double bonds present in FA of PL remained constant (P = 0.74) with corn supplementation. Compared with P0, corn supplementation maintained (P > 0.05) the high n-3 PUFA content in meat (mg/100 g meat) and increased the 18:2c9,t11 (P = 0.028) and 18:1c9 (P < 0.001). However, increasing corn supplementation from 4 to 8 kg/d increased the 18:1t10 (P = 0.031) and had no effect on 18:2c9,t11. Therefore, supplementing grass-finished Holstein bulls with moderate amounts of ground corn (4 kg/d) increased carcass fat cover and IML, maintained n-3 PUFA, and increased 18:2c9,t11 content in meat, whereas greater corn supplementation (8 kg/d; P8) resulted in no further improvements.

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“…Given the fossil record, meat has long played a central role in the human diet and is recognised as an important source of high‐quality protein and essential micronutrients, including iron, zinc and vitamin B 12 and LC n ‐3 PUFA (McAfee et al . ; McNeill & Van Elswyk ). Even in developed countries, with a plentiful food supply, there is evidence of under‐consumption of key vitamins and minerals that support long‐term health.…”

Section: Discussionmentioning

confidence: 99%

“…In a recent double‐blind randomised trial in healthy adults, eating three weekly portions of red meat (lamb and beef) from grass‐fed animals significantly increased dietary intakes and plasma/platelet levels of LC n ‐3 PUFA compared with eating red meat from concentrate‐fed animals (McAfee et al . ). Compared with grain‐fed beef, grass‐fed beef tends to have a lower fat content and a healthier fatty acid profile, while levels of carotenoids and ά‐tocopherol can be higher (Daley et al .…”

Section: The Role Of Red Meat Todaymentioning

confidence: 97%

Micronutrient challenges across the age spectrum: Is there a role for red meat?

Ruxton¹,

Derbyshire

Pickard

2012

Nutrition Bulletin

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In recent years, there has been controversy about the healthiness of red meat, prompting suggestions that people should limit their consumption. However, national dietary surveys indicate that UK diets can be low in nutrients typically found in red meat, e.g. vitamin B 2 , vitamin D, iron, magnesium, zinc, selenium and potassium, particularly among low-income groups, teenagers and females. This article examines the nutritional challenges from infanthood to old age and considers whether there is still a role for red meat in helping people to achieve their dietary requirements. The fossil record indicates that early man evolved as an omnivore, with meat representing a significant source of protein and nutrients in the prehistoric diet. Modern diets offer substantially more variation in protein sources yet the range of nutrients supplied by red meat and their high bioavailability may make meat particularly suitable for human diets. Studies suggest that low intakes of red meat are a marker for iron insufficiency, while inclusion of red meat in the diet is associated with higher mineral intakes. Moderate amounts of lean red meat provide a wide range of important nutrients, without substantially increasing intakes of energy and saturated fatty acids. While concerns have been raised about the potential impact of red meat on the risk of chronic disease, the data are mostly observational and may be confounded by cooking methods or other dietary factors. In conclusion, integrating red meat into diets across the age spectrum, from infanthood to old age, may help to narrow the present gap between micronutrient intakes and recommendations.

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Red meat from animals offered a grass diet increases platelet n–3 PUFA in healthy consumers

Cited by 19 publications

References 2 publications

Effect of summer forage species grazed during finishing on animal performance, carcass quality, and meat quality1,2

Effect of summer forage species grazed during finishing on animal performance, carcass quality, and meat quality1,2

Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids1

Micronutrient challenges across the age spectrum: Is there a role for red meat?

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