Year: 2007
Type: report
Abstract: Consumer concern about the nutritional aspects of health has heightened\ninterest in developing methods for manipulation of the fatty acid composition\nof ruminant products. Ruminant meats such as beef and lamb are often\ncriticised by nutritionists for having high amounts of saturated (S) fatty acids\nand low levels of polyunsaturated (P) fatty acids. The P:S ratio in beef is\napproximately 0.1, the ideal being about 0.4. However, an excessive increase\nin P concentration could predispose beef lipids to rancidity and loss of shelflife.\nMoreover, the colour of meat is an important influence on the purchase\ndecision of the consumer. This report summarises the Teagasc contribution to\na larger project supported under the Food Institutional Research Measure\nprogramme administrated by the Department of Agriculture and Food. The\nTeagasc contribution focused on enhancing the fatty acid composition of beef\nby nutritional manipulation of cattle using grazing and plant oils, the use of\nhealthy - fatty acid enriched bovine tissue to make a processed beef product\nand the efficacy of dietary inclusion of tea catechins and rosemary to enhance\nthe shelf-life of beef.
Source: T-Stór (Teagasc)
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W98749210