Predicting Beef Fatty Acid Composition from Diet and Plasma Profiles Using Multivariate Models

The nutritional quality of beef depends largely on the fats it contains, which is strongly influenced by the animals’ diet. Traditionally, evaluating these traits requires slaughtering, but this study tested a less invasive approach based on blood analysis. Young cattle were raised either on natural pastures or with hay- and concentrate-based diets. The results showed that key dietary components, especially natural antioxidants found in pasture plants and the fat fraction of the feed, play an important role in determining the meat composition. Diets richer in antioxidants were associated with higher levels of healthpromoting fats, such as omega-3 fatty acids and conjugated linoleic acid, known for their benefits to human health. Blood plasma analysis proved to be a reliable predictor of these traits, allowing the meat quality to be monitored without killing the animal. This innovative strategy could help farmers improve sustainability, increase product value, and provide consumers with healthier beef.