Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health

Dept of Food Science RMIT University & Dept of Primary Industries

Type: Article

This article reports on a study that compared the differences of fatty acid content in grain-fed beef compared to grass-fed beef. The results may surprise most meat-eaters who are health conscious and hope to get their dietary Omega-3 from a meal of red meat.

For marketing and health promotion purposes cuts of meat that meet the Food Standard Australia and New Zealand for Omega-3 fatty acid content can be labeled as such, and only grass-fed beef meets the standard.

2006 - Dept of Food Science RMIT University & Dept of Primary Industries
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