Irish scientists working on research to create healthy beefburgers have found that supplementing grass-fed animals with either sunflower or linseed oil has a positive influence on the fatty acid profile of beef.
They have discovered that beef burgers made from this beef were lower in saturated fat and higher in the healthy n-3 fatty acids and conjugated linoleic acid (CLA).
The scientists discovered that the change in the fatty acid profile did not impair the sensory quality of the burgers, in other words, it did not affect the taste of the beef. The results of feeding the oils to cattle fed on silage and other supplements did not deliver the same levels of the kind of fats they were seeking.
The fatty acid composition of food, including meat, has become increasingly important in recent years. This is because of concerns about the effect that they have on health. Fatty acids play a role in many conditions such as coronary heart disease, cancer, obesity, diabetes and arthritis. Certain fatty acids can have positive effects, whereas others can be negative.
There is a general misconception that all the fat in beef is "bad" for health. Beef contains a mixture of fatty acids, many of which are beneficial to health and wellbeing.
This project being carried out by scientists is looking at ways to increase the healthy fats naturally found in beef. Natural antioxidants will also be used to increase the shelf-life of healthy beef. The feeding trials for this research project were carried out in Grange Research Centre, Teagasc, Dunsany in Co Meath. The meat from these trials was examined for fatty acids and antioxidants.
The two plant oils used were linseed and sunflower oil. Linseed oil is naturally rich in omega-3 fatty acids such as linolenic acid. Whereas, sunflower oil is rich in the omega-6 fatty acids, an example being linoleic acid. Cattle from the pasture diet supplemented with sunflower oil contained the highest amount of CLA, followed by the pasture diet supplemented with linseed oil.
CLA is a fatty acid that has generated a lot of interest because of its potential health promoting properties. It is thought that it may protect against cancer, heart disease and may even reduce body fat. Ruminant products, such as meat and milk, are a natural source of CLA.
The research has shown that the fatty acid profile of beef can be improved by incorporating more of the healthy fatty acids such as CLA and n-3, without impairing important sensory qualities. This could lead to the production of not only a super-healthy burger, but one which also tastes good. Work is continuing on the project at the National Food Centre at Ashtown, Co Dublin and at Grange, Co Meath, and in University College Cork under the RELAY projects for the Irish food industry.