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Enhancing the content of beneficial fatty acids in beef and improving meat quality for the consumer

Objectif

The aim of this project is to improve the quality of life for the EU consumer by developing strategies for the production of beef with improved nutritional value and quality. The content of saturated fat will be decreased while increasing the content of beneficial n-3 polyunsaturated fatty acids and conjugated linoleicacid. The project seeks to exploit more extensive beef production practices with higher forage inputs (grass and clover), which are the primary source of n-3 fatty acids (mainly alpha-lanoline acid; C18:3n-3). Four beef production systems representative of those used in the EU, but varying in level of intensification will be examined. Beef produced will be characterised for fatty acid composition and meat quality, especially flavour. The role of the rumen and post absorption processes in regulating the dietary potential to manipulate the fatty acid composition of beef will be examined.

Appel à propositions

Data not available

Régime de financement

CSC - Cost-sharing contracts

Coordinateur

Institute of Biological, Environmental and Rural Sciences
Contribution de l’UE
Aucune donnée
Adresse
Gogerddan
SY23 3EB ABERYSTWYTH, CEREDIGION
Royaume-Uni

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Coût total
Aucune donnée

Participants (6)