Kaur LElamurugan AChian FMZhu XBoland MGagaoua M2024-06-192024-06-192023-03-14Kaur 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-).2304-8158https://mro.massey.ac.nz/handle/10179/69903This 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.(c) 2023 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/beefessential fatty acidgrain-fedgrain-finishedgrass-fedin vitro digestionlipid digestionmeatpasture-fedprotein digestionprotein nutritionstriplointenderloinJournal article10.3390/foods120612392304-8158journal-article1239-https://www.ncbi.nlm.nih.gov/pubmed/369811651239foods12061239