Open AccessSeasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef
Author(s) -
Raghav Jain,
Sara M. Bronkema,
William Yakah,
Jason E. Rowntree,
Chad Bitler,
Jenifer I. Fenton
Publication year - 2020
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0229340
Subject(s) - polyunsaturated fatty acid , chemistry , food science , fatty acid , beef cattle , antioxidant , zoology , ruminant , biology , agronomy , biochemistry , pasture
There is increased consumer interest in grass-finished beef (GFB) with retail sales reaching $272 million in 2016. GFB contains higher omega-3 fatty acid levels compared to grain-finished beef, but variations in fatty acid (FA), mineral, and antioxidant content by producers and season is poorly documented. Hence, GFB samples from cattle finished in both fall and spring were obtained from four producers representing several US sub-regions. FAs were extracted using microwave-assisted extraction, derivatized to methyl-esters, and quantified using gas chromatography-mass spectrometry. Mineral content was quantified using coupled plasma mass-spectrometry and antioxidants were quantified via UV-absorption. Overall, total omega-3 FA content was greater in beef from cattle finished in the spring (13.4 mg/100g beef) than the fall (10.3; P <0.001). Additionally, α-tocopherol was present in greater amounts in spring-finished beef (259 vs. 223 ug/100g beef, P <0.001) as was the micromineral selenium (18.2 vs. 17.3ug/100g beef, P = 0.008). Despite using the same feed in fall and spring, cattle from producer 4 had higher total omega-3, omega-6, and total polyunsaturated fatty acids in spring compared to fall ( P <0.010). These results suggest there are seasonal differences in omega-3 and omega-6 fatty acids, minerals and antioxidants in grass-finished beef independent of finishing diet.