Summary
This invited narrative review synthesises peer-reviewed evidence on whether botanically diverse pastures can enhance the nutritional and antioxidant quality of ruminant meat. The authors examine mechanisms by which plant diversity—through varied forage species, herbs, and legumes—may influence meat fatty acid profiles, micronutrient density, and bioactive compound accumulation. The review appears to support the hypothesis that pasture botanical diversity offers potential to improve meat nutritional composition, though specific effect sizes and consistency across production systems warrant further standardised investigation.
UK applicability
The findings are directly relevant to UK pasture-based beef and sheep production, where increasing botanical diversity through mixed sward management and herb inclusion is technically feasible and aligns with regenerative farming principles. The review provides a synthesis framework that UK producers and policy-makers can use to evaluate trade-offs between intensification and nutritional outcome optimisation.
Key measures
Fatty acid composition (omega-3 PUFA, omega-6 PUFA, conjugated linoleic acid), antioxidant compounds (vitamin E, polyphenols), micronutrient content, and antioxidant capacity of ruminant meat
Outcomes reported
The review examined the relationship between botanically diverse pastures and the nutritional and antioxidant profile of ruminant meat products. It synthesised evidence on how pasture plant diversity influences meat composition, including fatty acids, micronutrients, and bioactive compounds.
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