Summary
This study investigated the use of flaxseed and the microalga Nannochloropsis oculata (marketed as Great O Plus) as dietary supplements for beef cattle to enrich the omega-3 fatty acid content of ground beef patties. Using two commercially relevant fat-to-lean ratios (90/10 round and 80/20 chuck), the research evaluated whether enhanced omega-3 profiles could be achieved whilst maintaining acceptable colour stability and palatability. The findings are likely to indicate partial but meaningful enrichment of long-chain and short-chain omega-3s, with potential trade-offs in oxidative stability depending on supplementation level.
UK applicability
Whilst conducted in the United States using feedlot-style supplementation, the findings are broadly applicable to UK beef production contexts, particularly for producers seeking to differentiate products on nutritional grounds; UK grass-fed systems already tend to produce beef with more favourable omega-3 profiles, but the microalgae supplementation approach could complement intensive or mixed finishing systems.
Key measures
Fatty acid profile (mg/g or % total fatty acids, including EPA, DHA, ALA, omega-6:omega-3 ratio); instrumental colour stability (L*, a*, b*); palatability attributes (tenderness, juiciness, flavour); lipid oxidation (likely TBARS)
Outcomes reported
The study measured fatty acid composition, colour stability, and palatability of ground beef patties (90/10 round and 80/20 chuck) from cattle fed diets supplemented with flaxseed and Nannochloropsis oculata microalgae. It assessed whether such dietary interventions can meaningfully increase omega-3 content in retail beef products without compromising sensory or visual quality.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.