Nutrient content of South African red meat and the effect of age and production system

dc.contributor.authorSchonfeldt, H.C. (Hettie Carina)
dc.contributor.authorHall, Nicolette Gibson
dc.contributor.emailhettie.schonfeldt@up.ac.zaen_ZA
dc.date.accessioned2016-02-29T06:22:33Z
dc.date.available2016-02-29T06:22:33Z
dc.date.issued2015-08-07
dc.description.abstractFeeding systems, slaughter age and other production techniques notably influence the nutrient content of red meat. The modernization of the different South African production systems since the previous nutrient composition studies, justifies the necessity to update existing knowledge on the nutritional profile of South African produced beef. In addition, a need was identified to extrapolate the effect of the two different feeding systems (extensive and intensive) on this nutritional profile. Results indicate that the total lipid content of marketable young carcasses (age A, fat code 2) has decreased over time, in line with global health and nutrition trends for leaner foods. With the majority of beef from these young carcasses being produced on intensive grain-based feeding systems, South Africa has a unique advantage in terms of total lipid content of such grain-fed produce. Internationally, grain-fed red meat is in most cases higher in total and saturated fat content compared to grass-fed counterparts, while in South African the opposite was observed. In addition to total fat content, the role of various lipid fractions in human health has often been associated with specific produce positioning and marketing. South African grass-fed beef is significantly higher in healthy omega 3 fatty acids and conjugated linoleic acid, irrespective of degree of fat trimming. From a human nutrition perspective, it should be kept in mind that the total amount of omega 3 fatty acids per edible portion of beef produced in either production system is low in comparison to human dietary recommendations.en_ZA
dc.description.librarianam2015en_ZA
dc.description.sponsorshipRed Meat Research and Development South Africa (RMRDSA), the National Research Foundation (NRF) THRIP programme under grant number TP1208076284 and the University of Pretoria Institutional Research Theme on Food Nutrition and Well-being.en_ZA
dc.description.urihttp://www.sasas.co.zaen_ZA
dc.identifier.citationSchonfeldt, HC & Hall, N 2015, 'Nutrient content of South African red meat and the effect of age and production system', South African Journal of Animal Science, vol. 45, no. 3, pp.313-324.en_ZA
dc.identifier.issn0375-1589 (print)
dc.identifier.issn2221-4062 (online)
dc.identifier.other10.4314/sajas.v45i3.9
dc.identifier.urihttp://hdl.handle.net/2263/51575
dc.language.isoenen_ZA
dc.publisherSouth African Society for Animal Scienceen_ZA
dc.rightsCopyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. See: http://creativecommons.org/licenses/by/2.5/za.en_ZA
dc.subjectBeefen_ZA
dc.subjectFatty acidsen_ZA
dc.subjectGrain-fed beefen_ZA
dc.subjectGrass-fed beefen_ZA
dc.subjectPhysical compositionen_ZA
dc.titleNutrient content of South African red meat and the effect of age and production systemen_ZA
dc.typeArticleen_ZA

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