Nutritional Quality of Beef Produced in Chile from Different Production Systems
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Publication date
2012-01ISSN
0718-5839
Abstract
In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat
markets. However, there is limited scientific information about the nutritional quality of beef from Chile. The aim of the
present study was to evaluate the nutritional quality of beef produced in Chile from different production systems classified
according to the type of finishing diet. Two-hundred and five animals from 13 livestock farms were used, 80 steers were
finished on grazing pasture, 79 on pasture supplemented with grain or concentrate and 46 steers were finished on a typical
feedlot system in the central zone of Chile. Longissimus thoracis intramuscular fat, fatty acid composition and cholesterol
content were determined. Beef from pasture-fed animals showed higher content of vaccenic acid (C18:1 trans-11) rumenic
acid (CLA cis-9 trans-11) and n-3 fatty acids, and lower n-6:n-3 ratio than beef from feedlot animals. However, Chilean
beef from the three production systems showed similar intramuscular fat percentages and a n-6:n-3 ratio lower than 4.0.
Results indicate that the Longissimus muscle from Chilean beef could be recommended as a source of red meat for a healthy
diet.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
7
Publisher
Instituto de Investigaciones Agropecuarias
Is part of
Chilean Journal of Agricultural Research
Citation
Morales, Rogelio Alejandro Alonso, Carolina Serra Folch, Sergio Iraira, Nolberto Teuber, and C.E. Realini. “Nutritional Quality of Beef Produced in Chile from Different Production Systems.” 2012. Chilean Journal of Agricultural Research. 72 (1): 80–86. doi:10.4067/s0718-58392012000100013.
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2850]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/4.0/