Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef.

ABSTRACT: Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat's nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Die

SUBMITTER: Davis H 

PROVIDER: S-EPMC8909876 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature