|
Tuesday, 22-May-2012 10:33:27 BST
IGER Takes Healthy Beef To Heart
Farmers and consumers visiting this year's Winter Fair will learn how a new £1m research programme co-ordinated by the Institute of Grassland and Environmental Research at Aberystwyth (IGER) and involving researchers at the Universities of Nottingham and Bristol could impact positively on cardiovascular disease and have important health benefits in the wider community.
The government and industry funded five year programme will focus on developing the potential of perennial ryegrass to deliver a higher content of omega-3 rich polyunsaturated fatty acids (n-3 PUFA) into the beef animal and ultimately to man.
According to IGER's Prof. Nigel Scollan, plant-based strategies are the most appropriate and sustainable approach to increasing the content of omega-3 polyunsaturated fatty acids in beef.
"Grass feeding not only enhances the content of beneficial omega-3 polyunsaturated fatty acids in the meat but it also delivers other useful components such as antioxidants, vitamin E and carotenoids and the derivatives of pigments such as chlorophyll which help to improve colour, shelf life, and taste of the meat," said Prof. Scollan.
"A unique element of the project will be to assess the impact of enriching the omega-3 polyunsaturated fatty acid content of beef on atherosclerosis.
"We will seek to demonstrate the linkage between improving the nutritional value of beef and its impact on cardiovascular disease, a major disease in man."
The main output of the research jointly funded by DEFRA, and the UK Meat and Livestock Commission devolved bodies including Hybu Cig Cymru, will be the development of novel strategies for the production of fresh beef which is healthier by increasing the beneficial fatty acid content and improving sensory quality.
Increased globalisation, reduced commodity prices and increasingly sophisticated health-conscious consumers are motivating the beef-chain from farm to fork to produce beef and beef products that are more diverse, traceable, nutritious and of consistent quality.
"It is evident that the beef industry in the UK cannot compete with other key beef producing countries on price alone and will have to focus more on "quality" to achieve a competitive and sustainable industry", added Prof. Scollan.
"The research supports the delivery of safer, healthier, nutritious, functional and varied food products, and which respond to consumer expectations.
"Important opportunities exist to further enhance the levels of "positive healthy" fatty acids in beef which will improve the nutritional value of this important meat for the consumer."
This is also good news for UK beef producers who are looking to restore profitability to their businesses following the end of production-based subsidies, and particularly so for Welsh beef producers who have traditionally looked to IGER and their partners for advice and guidance in response to fluctuating fortunes in the industry.
The project will run in parallel with the larger EU "ProSafeBeef" project which also involves IGER and whose remit is to reduce microbiological and chemical contaminants in beef and beef products and to enhance quality, choice and diversity in the beef-chain in order to boost consumer trust and invigorate the industry.
IGER will be exhibiting at the Winter Fair, Llanelwedd Builth Wells on the 26th and 27th November 2007 in the balcony area of Hall 1 under the theme of "Land use for the Future".
Contact: Prof. Nigel Scollan, IGER, Plas Gogerddan, Aberystwyth, Ceredigion. SY23 3EB. or IGER Business Office, Aberystwyth, Tel. 01970 823002
Notes:
1. United Kingdom beef and veal consumption continues to rise reaching 1,064,000 tonnes in 2005 with a total retail and food service value of £5.6 billion per annum.
2. Previous DEFRA and EU-research, conducted by IGER and University of Bristol, identified opportunities and challenges for the production of beef which is low in fat, have a lower content of atherogenic saturated fatty acids and a higher content of more beneficial omega-3 (n-3) polyunsaturated fatty acids (PUFA)
3. The project forms part of a larger EU project (Improving the safety of beef and beef products for the consumer in production and processing: ProSafeBeef; proposal number 036241-2). Output from the ProSafeBeef programme, in the form of annual reports, final reports, exploitation plans and relevant peer review publications and other literature will be made available to DEFRA and the MLC Devolved Bodies.
>> Further Articles
Related Beef Links
Beef Toys |
Beef Video Games |
Beef Software |
Beef DVD |
Beef Music |
Beef VHS |
Beef Electronics |
Beef Books |
Your Reviews
Reviews goes here!!!...
Be the first to add your thoughts to this page!!!
If you like this post then please consider subscribing to my full feed RSS. You can also subscribe by E-mail and have new posts sent directly to your inbox.
Update your listing! Or add your firms details to these pages for FREE... Submit Site
Can't find it? Try searching the entire web!!!
Download Google Pack: free essential software for your PC
|
|
Homepage
Where to Stay
Subscribe to Aber RSS News Feed