Feeding dehydrated alfalfa increases polyunsaturated fatty acids concentration in Marchigiana beef muscle

Abstract

Beef meat is a low fat food (<5% fat). However, the fatty acid composition of beef is relatively saturated (approximately 45-50%). The polyunsaturated/saturated fatty acids (P/S) ratio in beef is approximately 0.1, the ideal being about 0.4 (Department of Health, 1994). This can cause critical comments to beef meat related to human health.

Keywords

• beef steers, alfalfa dehydrated, polyunsaturated fatty acids, Marchigiana