Muscle from grass- and grain-fed cattle differs energetically

Apaoblaza, Ariel; Gerrard, S.D.; Matarneh, Sulaiman K.; Wicks, J.C.; Kirkpatrick, Laila T.; England, E. M.; Scheffler, J. M.; Duckett, S. K.; Shi, Hao; Silva, S.L.; Grant, A.L.; Gerrard, David E.

doi:10.1016/j.meatsci.2019.107996

Cited by 56 publications

(51 citation statements)

References 43 publications

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“…Metabolomic and gene expression analyses also revealed mitochondrial dysfunction and impaired oxidative phosphorylation in muscle tissue of feedlotfinished cattle. These findings were corroborated by a recent report demonstrating that meat of grass-fed animals displays a phenotype of improved oxidative metabolism compared to meat from feedlot-finished animals (Apaoblaza et al, 2020). This is consistent with studies of lambs, who display similar elevations in blood cortisol and behavioral changes indicative of stress and fear when fed total-mixed rations, formulated for the "average lamb, " compared to having a broader dietary choice (Catanese et al, 2013).…”

Section: Why Becoming Locally Adapted Matterssupporting

confidence: 85%

“…Importantly, the metabolic phenotype of the feedlot-finished animals described in the work by Carrillo et al (2016) and Apaoblaza et al (2020) shows similarity with the human phenotype of metabolic disease, which is also characterized by muscle mitochondrial dysfunction (Nisoli et al, 2007), increased oxidative stress (Whaley-Connell et al, 2011), and elevated blood glucose (Grundy et al, 2004) and cortisol (Rosmond, 2005). In contrast, the greater mitochondrial oxidative enzyme content in pasture-raised animals (Apaoblaza et al, 2020) can be considered that of a healthy athletic phenotype. Certainly, animal health issues can also arise in ill-managed pasture-based systems.…”

Section: Why Becoming Locally Adapted Mattersmentioning

confidence: 99%

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Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk

Vliet¹,

Provenza²,

Kronberg³

2021

Front. Sustain. Food Syst.

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While commission reports and nutritional guidelines raise concerns about the effects of consuming red meat on human health, the impacts of how livestock are raised and finished on consumer health are generally ignored. Meat and milk, irrespective of rearing practices, provide many essential nutrients including bioavailable protein, zinc, iron, selenium, calcium, and/or B12. Emerging data indicate that when livestock are eating a diverse array of plants on pasture, additional health-promoting phytonutrients—terpenoids, phenols, carotenoids, and anti-oxidants—become concentrated in their meat and milk. Several phytochemicals found in grass-fed meat and milk are in quantities comparable to those found in plant foods known to have anti-inflammatory, anti-carcinogenic, and cardioprotective effects. As meat and milk are often not considered as sources of phytochemicals, their presence has remained largely underappreciated in discussions of nutritional differences between feedlot-fed (grain-fed) and pasture-finished (grass-fed) meat and dairy, which have predominantly centered around the ω-3 fatty acids and conjugated linoleic acid. Grazing livestock on plant-species diverse pastures concentrates a wider variety and higher amounts of phytochemicals in meat and milk compared to grazing monoculture pastures, while phytochemicals are further reduced or absent in meat and milk of grain-fed animals. The co-evolution of plants and herbivores has led to plants/crops being more productive when grazed in accordance with agroecological principles. The increased phytochemical richness of productive vegetation has potential to improve the health of animals and upscale these nutrients to also benefit human health. Several studies have found increased anti-oxidant activity in meat and milk of grass-fed vs. grain-fed animals. Only a handful of studies have investigated the effects of grass-fed meat and dairy consumption on human health and show potential for anti-inflammatory effects and improved lipoprotein profiles. However, current knowledge does not allow for direct linking of livestock production practices to human health. Future research should systematically assess linkages between the phytochemical richness of livestock diets, the nutrient density of animal foods, and subsequent effects on human metabolic health. This is important given current societal concerns about red meat consumption and human health. Addressing this research gap will require greater collaborative efforts from the fields of agriculture and medicine.

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Section: Why Becoming Locally Adapted Matterssupporting

confidence: 85%

Section: Why Becoming Locally Adapted Mattersmentioning

confidence: 99%

Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk

Vliet¹,

Provenza²,

Kronberg³

2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

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“…Moreover, treatments containing more CULL trimmings likely contained a greater concentration of myoglobin, resulting in a slighter darker surface color. These color differences tend to agree with previous results where beef trimmings originating from grass-fed carcasses can contain more myoglobin, which can have greater oxidative metabolism ability [18][19][20]. Small changes in redness (a*) values across treatments in the present study were likely influenced by fat content [21][22][23] and are also similar to findings of [18,20] and due to ground beef trimming sources (grain vs. grass) finished beef trimmings.…”

Section: Discussionsupporting

confidence: 91%

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Smith

Wilborn

Parnell

et al. 2021

Foods

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Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

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“…[ 11 ] A high pHu meat is related to pre‐slaughter stress condition but not in all cases this gives rise to DFD meat. [ 12 ] The discovery of reliable protein biomarkers related to stress response in farm animals has been proposed to assist in better explain occurrence of defective meats. [ 13 ] However, proteomic approaches addressing this problem in beef cattle are based on the study of total protein extract.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values

et al. 2020

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Influence of ultimate pH (pHu) on the occurrence of defective meats known as dark, firm, and dry (DFD) meats has been studied through a proteomic approach at early post‐mortem times. The myofibrillar sub‐proteome of longissimus thoracis et lumborum muscle from twelve loin samples from Asturiana de los Valles x Friesian yearling bulls, previously classified into two groups of six samples according to their pH values (normal, pHu < 6.0 and high, pHu ≥ 6.0), is analyzed at 24 h post‐mortem. Fractionation/enrichment of muscle samples is carried out by combining OFFGEL fractionation in the pH range 4–7 followed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) of the retrieved liquid fractions. Four protein bands satisfactorily discriminate between meat samples with normal and high pHu. These bands are quantified by image analysis, and further identified by liquid chromatography‐mass spectrometry as desmin, pyruvate kinase, myosin light chain, and myosin heavy chain‐1 and ‐2. Coupling OFFGEL and SDS‐PAGE separation with MS provides detailed and reproducible myofibrillar protein profiles enabling comparison among the sample groups assayed. This makes feasible to identify biomarkers capable to better understand pre‐slaughter stress condition susceptible to give DFD meats with high pHu values.

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Muscle from grass- and grain-fed cattle differs energetically

Cited by 56 publications

References 43 publications

Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk

Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values

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