Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison

Kaur, Lovedeep; Elamurugan, Amrutha; Chian, Feng Ming; Zhu, Xianqian; Boland, Mike

doi:10.3390/foods12061239

Open AccessArticle

Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison

by

Lovedeep Kaur

^1,2,*

,

Amrutha Elamurugan

^1,2,

Feng Ming Chian

^1,2

,

Xianqian Zhu

² and

Mike Boland

²

¹

School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand

²

Riddet Institute, Massey University, Palmerston North 4442, New Zealand

^*

Author to whom correspondence should be addressed.

Foods 2023, 12(6), 1239; https://doi.org/10.3390/foods12061239

Submission received: 27 November 2022 / Revised: 7 March 2023 / Accepted: 9 March 2023 / Published: 14 March 2023

(This article belongs to the Section Meat)

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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.

Keywords: pasture-fed; grain-finished; meat; in vitro digestion; protein nutrition; essential fatty acid; beef; tenderloin; striploin; protein digestion; lipid digestion; grain-fed; grass-fed

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MDPI and ACS Style

Kaur, L.; Elamurugan, A.; Chian, F.M.; Zhu, X.; Boland, M. Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison. Foods 2023, 12, 1239. https://doi.org/10.3390/foods12061239

AMA Style

Kaur L, Elamurugan A, Chian FM, Zhu X, Boland M. Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison. Foods. 2023; 12(6):1239. https://doi.org/10.3390/foods12061239

Chicago/Turabian Style

Kaur, Lovedeep, Amrutha Elamurugan, Feng Ming Chian, Xianqian Zhu, and Mike Boland. 2023. "Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison" Foods 12, no. 6: 1239. https://doi.org/10.3390/foods12061239

APA Style

Kaur, L., Elamurugan, A., Chian, F. M., Zhu, X., & Boland, M. (2023). Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison. Foods, 12(6), 1239. https://doi.org/10.3390/foods12061239

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Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison

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