Summary
This systematic review synthesises evidence on beef fatty acid composition and the factors influencing it across different production systems and feeding regimes. The analysis examines how feeding practices and management systems affect the concentration of health-relevant fatty acids (particularly PUFA, CLA and SFA) in beef. The work suggests that production system choice represents a modifiable lever for altering beef's fatty acid profile to align with nutritional objectives.
Regional applicability
The findings are globally applicable but particularly relevant to United Kingdom beef production, where pasture-based and intensive finishing systems coexist. Results may inform UK livestock policy and producer guidance on system-level nutritional optimisation, though UK-specific production conditions and forage types should be considered when applying these meta-analytic conclusions locally.
Key measures
n-3 PUFA, n-6 PUFA, SFA, MUFA, CLA, intramuscular fat content, fatty acid classes under different feeding and management systems
Outcomes reported
The study analysed beef fatty acid profiles across different production systems and feeding regimes, examining concentrations of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), conjugated linoleic acid (CLA) and intramuscular fat content. Key focus was on identifying how management and dietary factors influence fatty acid composition in beef.
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