A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes

Lenighan, Yvonne M.; Nugent, Anne P.; Moloney, A.P.; Monahan, Frank J.; Walton, Janette; Flynn, Albert; Roche, Helen M.; McNulty, Breige

doi:10.1017/s1368980019003471

Cited by 16 publications

(15 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consistently across studies, total PUFA content is higher in grass-fed meat, followed by organic meat [39,114,[117][118][119]. A meta-analysis by Średnicka-Tober et al [39] found organic meat to have around 23% more total PUFAs than conventional counterparts.…”

Section: Polyunsaturated Fatty Acidsmentioning

confidence: 80%

“…Ribas-Agustí et al [ 40 ] found organic retail beef has 8% fewer SFAs compared with conventional beef and Bjorklund et al [ 113 ] reported organic beef had 23% fewer SFAs than conventional beef from steers of the same breed. One study differentiating pasture-based and non-pasture systems for Angus heifers, found grass-finished cooked beef had 30% fewer SFAs compared to concentrate finished beef [ 114 ]. Additionally, the review by Daley et al [ 115 ] reports no difference in total SFAs between grain-fed and pasture-based beef, but higher concentrations of myristic (C14:0) and palmitic acids (C16:0) (thought to have a greater impact on serum cholesterol [ 115 ]) in intensive grain-fed beef and lower concentrations of stearic acid (thought to have a neutral impact on serum cholesterol [ 115 ]) than in grass-fed beef, suggesting that grass-fed may have a nutritionally favourable SFA profile than grain-fed beef.…”

Section: Effect Of Feed System On Meat Fatty Acid Profilementioning

confidence: 99%

See 1 more Smart Citation

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

Davis

Magistrali

Butler

et al. 2022

Foods

View full text Add to dashboard Cite

Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.

show abstract

Section: Polyunsaturated Fatty Acidsmentioning

confidence: 80%

Section: Effect Of Feed System On Meat Fatty Acid Profilementioning

confidence: 99%

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

Davis

Magistrali

Butler

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Beef from pasture‐based production systems is growing in popularity. Contributory factors include a perception that the cattle are managed in a more environment and animal welfare friendly system, 1 that beef from pasture‐based rather than intensive production systems aligns more closely with human nutrition guidelines with respect to fat consumption, 2 and that beef from pasture‐based production systems looks and tastes differently than beef from intensive production systems. ‘Grass‐fed’ and ‘grass‐based’ are among the labels used on beef products to capture this interest of beef consumers.…”

Section: Introductionmentioning

confidence: 99%

The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter

et al. 2021

Self Cite

View full text Add to dashboard Cite

BACKGROUND Grazed grass is an important component of the majority of beef production systems used in temperate climates. Compared to concentrate‐fed beef, ‘grass‐fed’ beef can command a premium in some markets based on perceived differences in appearance and sensory characteristics. The influence of grazed grass per se, as well as the duration of grazing, on selected sensory characteristics of beef within a heifer production system was examined. RESULTS In general, fat from grass‐fed cattle was more yellow than fat from similar cattle fed concentrates, whereas muscle from grass‐fed cattle was darker than muscle from cattle fed concentrates. At the same carcass weight, muscle from grass‐fed cattle had a lower fat concentration than cattle fed concentrates. In the most extreme situation examined, whereby early‐maturing heifers were fed concentrates ad libitum from weaning or grazed grass/conserved grass throughout life, until slaughtered at a similar carcass weight (260 kg) and differed in age by 5 months, beef was rated similarly for tenderness and a range of flavours by a trained sensory panel. CONCLUSION Within the range of beef heifer production systems examined, the sensory characteristics of grass‐fed beef do not differ greatly from concentrate‐fed beef. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

“…Communicating about the positive nutritional attributes of meat can be challenging, however, as the nutritional composition of meat is influenced by management factors, with feeding regimen being particularly significant; grass-based beef, for example, has a different Trends in meat demand and supply 259 nutritional profile from concentrate-fed beef. Based on a modelling approach, Lenighan et al (48) found improved dietary intakes of several fatty acids associated with consuming meat that was grass-fed as opposed to concentrate-fed. Their research led them to conclude that habitual consumption of grass-fed beef may have potential as a public health strategy to improve dietary fat quality.…”

Section: Discussionmentioning

confidence: 99%

Animal food products: policy, market and social issues and their influence on demand and supply of meat

Henchion

Zimmermann

2021

Proc. Nutr. Soc.

View full text Add to dashboard Cite

The present paper aims to contribute to the contentious debate regarding the role of meat as part of a sustainable diet. It uses secondary data to examine the patterns of meat consumption across the globe, and drawing on academic and grey literature, it outlines some of the policy, market and social trends and issues influencing demand and supply of meat. It also presents an overview of the scientific evidence base regarding the pros and cons of meat consumption. The results show that consumption patterns are not homogeneous globally, nor across meat types, with overall meat consumption increasing strongly in developing countries but stagnating in developed countries, and demand for poultry increasing in most regions in contrast to beef. They also illustrate the evolving impact of factors such as income on consumption and the increasing impact of non-economic factors, such as social and policy influences relating to health and the environment, on food choice behaviours, to the extent that such behaviours are increasingly entering a moral space. Given the solid scientific evidence that simultaneously substantiates arguments to increase and decrease meat consumption, it is clear that dietary recommendations need to be context-specific. An important part of the context is the strategies being pursued by researchers and supply chain actors, from farmers through to processors, retailers and food service operators, to improve the sustainability credentials of livestock production. As new evidence emerges from such initiatives, the context will change which means that dietary guidelines will require continuous review.

show abstract

A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes

Cited by 16 publications

References 35 publications

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

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

The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter

Animal food products: policy, market and social issues and their influence on demand and supply of meat

Contact Info

Product

Resources

About