Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison

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dc.citation.issue6
dc.citation.volume12
dc.contributor.authorKaur L
dc.contributor.authorElamurugan A
dc.contributor.authorChian FM
dc.contributor.authorZhu X
dc.contributor.authorBoland M
dc.contributor.editorGagaoua M
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-19T00:46:15Z
dc.date.available2024-06-19T00:46:15Z
dc.date.issued2023-03-14
dc.description.abstractThis study compared the digestibility of protein and fat components of pasture-raised and grain-finished beef using an in vitro oral-gastro-small intestinal digestion model. Two commonly consumed beef cuts, tenderloin (Psoas major) and striploin (Longissimus dorsi) were selected for this study. There were no substantial differences between the pasture-raised and grain-finished cuts of meat in terms of protein digestibility, as shown by the protein and peptide breakdown (observed through SDS-PAGE) and the degree of hydrolysis as measured by free amino nitrogen. Tenderloin, however, showed significantly (p < 0.05) higher overall protein digestibility than striploin. Both striploin and tenderloin digests from pasture-raised beef released significantly (p < 0.05) higher total amounts of free long-chain n-3 PUFAs and lower amounts of many free saturated fatty acids, notably palmitic and myristic acids, than those from grain-finished animals. The results suggest greater health benefits from consuming pasture-raised beef, particularly tenderloin.
dc.description.confidentialfalse
dc.edition.editionMarch-2 2023
dc.format.pagination1239-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36981165
dc.identifier.citationKaur L, Elamurugan A, Chian FM, Zhu X, Boland M. (2023). Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.. Foods. 12. 6. (pp. 1239-).
dc.identifier.doi10.3390/foods12061239
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number1239
dc.identifier.piifoods12061239
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69903
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/6/1239
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectbeef
dc.subjectessential fatty acid
dc.subjectgrain-fed
dc.subjectgrain-finished
dc.subjectgrass-fed
dc.subjectin vitro digestion
dc.subjectlipid digestion
dc.subjectmeat
dc.subjectpasture-fed
dc.subjectprotein digestion
dc.subjectprotein nutrition
dc.subjectstriploin
dc.subjecttenderloin
dc.titleProtein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison
dc.typeJournal article
pubs.elements-id460818
pubs.organisational-groupOther
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