CORDIS Project
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This project aims to modify the fatty acid profile in beef by examining how different diets affect the production of beneficial and harmful fatty acids. It focuses on the impact of feed ingredients on meat quality and fat composition, particularly in cattle raised on pasture versus those fed concentrates.
Fat in moderation is an essential component of the human diet.
It provides energy, fat-soluble vitamins and essential fatty acids.
It also enhances palatability by providing texture and flavour to foods.
In the past few decades, however, the composition of beef fat has been maligned due to its high content of saturated fat and wide spread recommendations have been made to limit red meat consumption.
Recently, trans fatty acids have also been a topic of interest as more information becomes availa…
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