Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison
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Date
2023-03-14
Open Access Location
Authors
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Journal ISSN
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Publisher
MDPI (Basel, Switzerland)
Rights
(c) 2023 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
This 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.
Description
Keywords
beef, essential fatty acid, grain-fed, grain-finished, grass-fed, in vitro digestion, lipid digestion, meat, pasture-fed, protein digestion, protein nutrition, striploin, tenderloin
Citation
Kaur 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-).