Abstract
Feeding 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.Keywords: Beef, fatty acids, grain-fed beef, grass-fed beef, physical composition
Highlights
Nutrient composition data of a food commodity is considered an essential resource for the positioning of the food within healthy, sustainable diets (Greenfield & Southgate, 2003)
A decrease in the fat content of marketable South African beef is reported when results are compared to previous studies, especially in relation to age A, grain-fed beef
Differences are seen between beef from different age groups and production systems
Summary
Nutrient composition data (or the nutritional profile) of a food commodity is considered an essential resource for the positioning of the food within healthy, sustainable diets (Greenfield & Southgate, 2003). In South Africa, in the period following when previous studies on the composition of South African beef were performed (Naude, 1972; Schönfeldt et al, 2010), various breeding and feeding technologies have progressed towards producing a consistent end product with a particular fat content. More and more consumers are aware of the health benefits of balanced diets and good nutrition, and are willing to make lifestyle changes to reduce the risk associated with unhealthy food choices (Peng, 2004). This has led to a paradigm shift focusing on the science of food (e.g. composition, function, interaction and the complete food matrix) and an increased interest in food labelling. A new draft, “Regulations Relating to the Labelling and Advertising of Foods: Amendment (R. 429 of 2014)” (Department of Health, 2014), provides an opportunity for the red URL: http://www.sasas.co.za ISSN 0375-1589 (print), ISSN 2221-4062 (online) Publisher: South African Society for Animal Science
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
