Charles Sturt University
Graham Centre for Agricultural Innovation

Diet to boost red meat health benefits

5 May 2015

Researchers have identified new livestock feed management options that may boost levels of omega-3 fatty acids in Australian red meat to benefit human and livestock health.

According to NSW Department of Primary Industries (DPI), better integration of plant-based food into the diets of cattle and sheep could see higher levels of omega-3 delivered to consumers as a natural benefit of eating beef and lamb.

Wagga Wagga Agricultural Institute DPI livestock research officer and Graham Centre member, Ed Clayton, said red meat already contributes about 40 per cent of the average daily intake of long-chain omega-3 polyunsaturated acids (LCn-3PUFA) for adult men and women in Australia.

Read more at NSW DPI Media

Printed with permission from NSW DPI