Grass-fed Beef Clearly Superior, Says New German and Canadian Study
Yet another study shows that grass-fed meat is nutritionally superior to feedlot meat. This newest study examined the differences in fat content between four breeds of cattle that were either 1) raised on pasture or 2) given grain and other feedstuff in a feedlot.
As in previous research, the results showed that meat from cattle raised on pasture had much healthier fats. The researchers concluded that grass-fed meat is “clearly superior” and “remarkably beneficial.” They stated that grass-fed meat “should be promoted as an important part of a healthy balanced diet.”
Study Summary
Extensive Analysis of Long-Chain Polyunsaturated Fatty Acids, CLA, trans-18:1 Isomers, and Plasmalogenic Lipids in Different Retail Beef Types
Kraft, Jana, John K.G. Kramer, Friedrich Schoene, Jim R. Chambers, and Gerhard Jahreis.
The objective of this investigation was to provide a comprehensive analysis of the total lipid composition of present-day retail beef meat available at the consumer level and to evaluate the total lipid composition with special emphasis on the nutritional value. For this purpose, 40 beef cuts were
obtained from four cattle farms based on either a natural grazing system (NGS) or an intensive production system (IPS). The total lipid composition was analyzed using complementary chemical and chromatographic procedures. The content of n-3 LC-PUFA, CLA, total trans-18:1, and branchedchain fatty acids was significantly higher in NGS beef than in IPS beef. The trans-18:1 and CLA profiles were affected by the different production systems, whereby they can be utilized empirically to differentiate between feeding regimen and production management. Fatty acid ratios that have health implications (n-6/n-3, LA/RLNA, and AA/EPA) were remarkably beneficial for NGS beef compared with IPS beef. In conclusion, from the human health perspective, beef raised on NGS is
clearly superior with regard to a more favorable fatty acid profile in comparison to IPS beef.
Journal of Agriculture and Food Chemistry, June 2008, 56:4775-4782.
Posted by Jen on Sunday, February 8th, 2009 at 7:41 pm