Fatty acids in beef from grain- and grass-fed cattle : the unique South African scenario

dc.contributor.authorHall, Nicolette Gibson
dc.contributor.authorSchonfeldt, H.C. (Hettie Carina)
dc.contributor.authorPretorius, Beulah
dc.contributor.emailnicolette.gibson@up.ac.zaen_ZA
dc.date.accessioned2016-09-12T08:12:11Z
dc.date.available2016-09-12T08:12:11Z
dc.date.issued2016
dc.description.abstractOBJECTIVE : Different fatty acids elicit different responses in the human body once ingested. Although red meat is often considered to be a source of fatty acids which has a negative impact on human health, many studies have reflected variability in the quantity and quality of fatty acids found in red meat produced on different production systems in different countries. This study evaluated the fatty acid profile of beef, produced by the grass- and grain-fed production systems practised in South Africa. DESIGN : Data are reported as a percentage of lipid per 100 g total fat to enable a comparison with international findings. Furthermore, the findings are translated into edible meat portions, taking fat trimming (often associated with red meat intake) into consideration in order to determine the contribution which the different products can make to the human diet. SUBJECTS AND SETTING : Three cuts of beef from cattle from four production groups were sampled and the fatty acid composition analysed for the meat and fat fractions. RESULTS : Notable differences were found in the quantity and quality of different fatty acids in beef from the different production systems. When untrimmed, no statistically significant difference was found in the total fat between beef produced on the different production systems. Differences became more significant as trimming was performed. When trimmed of all visible fat, beef from young cattle fed according to a grain-based feeding system contained less total fat (6.96 g), and less saturated fat (2.16 g) per 100 g, than beef produced from their grass-fed counterparts (9.77 g and 3.30 g, respectively). There was a more favourable omega-6 to omega-3 fatty acid ratio, i.e. 2.0–2.5:1.0 for grassfed cattle, compared to 8–30:1 for grain-fed cattle, irrespective of the degree of trimming. The beef from the grass-fed cattle also contained a higher quantity of conjugated linoleic acid. CONCLUSION : A unique classification system for red meat has been implemented in South Africa and dictates the characteristics of the fresh meat that is available to consumers. The results of this study consequently indicate distinctive differences between the fatty acid profile of local red meat and that of beef produce from other countries; often used as a reference for dietary guidance.en_ZA
dc.description.departmentAnimal and Wildlife Sciencesen_ZA
dc.description.librarianam2016en_ZA
dc.description.sponsorshipRed Meat Research and Development South Africa, the National Research Foundation, Technology and Human Resources for Industry Programme, and University of Pretoria’s Institutional Research Themes of Food, Nutrition and Well-being.en_ZA
dc.description.urihttp://www.sajcn.co.za/index.php/SAJCNen_ZA
dc.identifier.citationHall, N, Schonfeldt, HC & Pretorius, B 2016, 'Fatty acids in beef from grain- and grass-fed cattle : the unique South African scenario', South African Journal of Clinical Nutrition, vol. 29, no. 2, pp. 55-62.en_ZA
dc.identifier.issn1067-0658 (print)
dc.identifier.issn2221-1268 (online)
dc.identifier.urihttp://hdl.handle.net/2263/56704
dc.language.isoenen_ZA
dc.publisherHealth and Medical Publishing Groupen_ZA
dc.rights© SAJCNen_ZA
dc.subjectGrain feden_ZA
dc.subjectGrass feden_ZA
dc.subjectCattleen_ZA
dc.subjectFatty acidsen_ZA
dc.subjectRed meaten_ZA
dc.titleFatty acids in beef from grain- and grass-fed cattle : the unique South African scenarioen_ZA
dc.typeArticleen_ZA

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