Possibilities to produce healthy, tasty meat and improve its nutritional value
2006
Nuernberg, K. | Ender, K., E-mail: [email protected] | Dannenberger, D. (Research Institute for the Biology of Farm Animals, Dummerstorf (Germany))
Consumers want a healthy, tasty quality meat with a high nutritional value from cattle, lambs and pigs. Grass-based feeding systems increased (p less 0.05) the percentage of n-3 fatty acids in the longissimus muscle lipids of beef and lamb meat. Besides the contribution from landscape maintenance as well as nature preservation, a pasture feeding system can be tailored to the consumer's demand for healthier meat. To produce quality bulls and lambs by keeping on pasture grassland of good quality is needed. For cattle a finishing indoor period before slaughter is recommended. Feeding linseed oil (5 percent) to pigs significantly increased the relative content of linolenic acid and longer chain n-3 fatty acids in lipids of muscle at the expense of arachidonic acid. Oleic acid was accumulated in muscle lipids by feeding 5 percent olive oil
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