Send to

Choose Destination
Meat Sci. 2017 Aug;130:69-80. doi: 10.1016/j.meatsci.2017.03.011. Epub 2017 Apr 8.

Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle.

Author information

Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth SY23 3EB, UK.
Division of Farm Animal Science, Department of Clinical Veterinary Science, University of Bristol, Langford BS40 5DU, UK.
Leibniz Institute for Farm Animal Biology, Institute of Muscle Biology and Growth, 18196 Dummerstorf, Wilhelm-Stahl-Allee 2, Germany.
Desialis, Complexe Agricole Mont Bernard, 51007 Chalons en Champagne, France.
Institute for Global Food Security, Queens University Belfast, Stranmillis Road, Belfast BT9 5AG, UK. Electronic address:


There is considerable interest in enhancing beneficial fatty acids, particularly 18:3n-3, conjugated linoleic acid and long chain n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in beef to provide benefits to human health. Here, the potential to enhance these fatty acids by feeding a n-3 polyunsaturated fatty acid (PUFA)-rich plant extract (PX) from lucerne is presented. Cattle (n=8/diet) were assigned to the following finishing diets: straw and concentrate (S-CC); straw and concentrate containing 25% PX and 2000IUvitaminE/kg PX-concentrate (S-PXC); grass silage (GS); GS plus 75gPX/kg dry matter intake (DMI) (GS-LPX) or GS plus 150g PX/kg DMI (GS-HPX). Addition of PX to concentrates or GS increased the n-3 fatty acid content of loin muscle and had favourable effects on the n-6:n-3 PUFA ratio (P<0.05), without detrimental effects on loin muscle sensory characteristics.


Beef; Biohydrogenation; Forage; Lucerne; PUFA

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center