Flax seed in cattle diet leads to more healthy compounds in beef

Missouri

Flax seed in cattle feed translates to beef that is far higher in two beneficial omega-3 fatty acids, "proving that you can have your steak and eat it, too," a University of Missouri meat scientist said.

Boone County rancher Don Mayse, who raises "natural" beef--without hormones or chemicals--fed some of his cattle flax seed, then sent beef samples to the MU Meat Science Department for analysis, said Eric Berg, MU associate professor of animal science.

"Kansas State University is one of the experts in this area of research, so we sent the steak samples to them for fatty acid analysis," Berg said. Steaks from cattle fed flax seed were compared to steaks from cattle that had not been fed flax. Statistical analysis was conducted to see if flax fed steaks were higher in the three omega-3 fatty acids: Alpha linolenic acid (ALA), eicosapetaenoic acid (EPA) and docosahexaenoic acid (DHA).

"The fatty acid composition of beef ribeye steaks from cattle fed flax for 70 days had significantly more ALA and EPA than animals not fed flax," Berg said. "In fact, ALA concentrations were increased by nearly six-fold." EPA levels were 50 percent higher in the flax-fed cattle, he said, while DHA levels were unaffected.

After closely studying the original KSU research conducted by scientist James Drouillard, Mayse "decided to adopt that feeding strategy into my own feedlot."

Mayse, owner of Sho-Me Born Tender Beef, specializes in marketing guaranteed tender cuts. Adding flax seed to the ration will add another dimension to his product, he said. "It's a perfect fit: Tender beef with the benefit of enhanced omega-3 fatty acids."

Flax seed also makes an excellent supplement to cattle feed because it is "packed with energy protein and fiber" as well as ALA, Berg said. "However, flax is expensive, so the producer should identify buyers willing to pay more for omega-3-enhanced beef."

Omega-3 fatty acids must be consumed in the diet because the body does not create them on its own, he said. "Traditionally, fish has been touted as a good source of essential fatty acids. Now, producers can sell tender beef that has been naturally fortified with heart-healthy fats."

Berg said Mayse's initiative "is really about real-world application of science. Oftentimes, things that work in a research setting don't work in the real world."

Date: 9/30/04

	Web hpj.com

Copyright/Privacy
Copyright 1995-2010.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com