Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products.

The study investigated the dietary impact of 18:3-3 18:2-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)). Beef and beef products were obtained from German Holstein bulls which either received a control diet consisting of maize silage and concentrate with soybean meal (41%), or an experimental diet of grass silage and concentrate plus rapeseed cake (12%) and linseed oil (3%). The study revealed that upon an 18:3-3 18:2-6 intervention the amounts of 18:3-3, EPA and Σ-3 LC-PUFA were significantly increased by 2.