Meat from Aberdeen Angus Steers Finished on Pasture with Supplementation, Concentrate or Pasture (1): Fatty Acids Composition and Health Indices

A. Saadoun; A. Terevinto; M.C. Cabrera

Meat from Aberdeen Angus Steers Finished on Pasture with Supplementation, Concentrate or Pasture (1): Fatty Acids Composition and Health Indices

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Saadoun

A. Saadoun ¹Seccion Fisiologia y Nutricion, Facultad de Ciencias, Universidad de la Republica, Uruguay

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A. Terevinto

A. Terevinto ²Departamento de Produccion Animal y Pasturas, Facultad de Agronomia, Universidad de la Republica, Uruguay; asaadoun@fcien.edu.uy

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, and

M.C. Cabrera

M.C. Cabrera ¹Seccion Fisiologia y Nutricion, Facultad de Ciencias, Universidad de la Republica, Uruguay
²Departamento de Produccion Animal y Pasturas, Facultad de Agronomia, Universidad de la Republica, Uruguay; asaadoun@fcien.edu.uy

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Type:: Chapter

Pages:: 981–982

DOI:: https://doi.org/10.3920/9789086868605_440

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The results showed that meat from animals finished on pasture, even when grains supplementation is adopted, have a lower level of C16:0, an atherogenic fatty acid, and a higher level of health favorable fatty acids, such as the C18:3n3 (ALA), EPA and DHA. The n-3 fatty acids level were higher in meat from animals fed on pasture, even with supplementation, in comparison to concentrate. The thrombogenic indice is high in meat from animals fed on concentrate, but there are no differences for the atherogenic indice. In conclusion, meat from animals fed on pasture, even when supplemented with grains, produce healthier meat in regards to the fatty acids composition and some health lipid indices.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Meat from Aberdeen Angus Steers Finished on Pasture with Supplementation, Concentrate or Pasture (1): Fatty Acids Composition and Health Indices

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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