Slanker Grass-Fed Meat

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Compositions of Foods

A Review of Fatty Acid Profiles and Antioxidant Content in Grass-Fed and Grain-Fed Beef

Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability.  Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis.