Effect of different botanically-diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef.

Michelle Kearns,Jean-Christophe Jacquier,Sabine M Harrison,Raquel Cama-Moncunill,Tommy M Boland,Helen Sheridan,Alan K Kelly,Simona Grasso,Frank J Monahan

Journal of the science of food and agriculture（2023）

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摘要

Feeding steers on a botanically-diverse diet consisting of six plant species can improve the n-3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation. This article is protected by copyright. All rights reserved.

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beef,fatty acids,lipid oxidation,pasture-fed,α-tocopherol

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