By Andi Anderson
Michigan State University (MSU) researchers are exploring how cattle diets influence the nutritional value of beef.
The study aims to understand how feed sources like grass, hay, or grains affect fatty acids and other compounds in beef, with a focus on improving human health through better meat quality.
Professors Jenifer Fenton and Jason Rowntree, with support from MSU AgBioResearch and the Greenacres Foundation, recently published a paper in npj Science of Food.
Their research highlights how cattle diets—especially in grass-finished beef—can significantly change the omega-6 to omega-3 fatty acid ratios, which are key to heart health.
The team studied four groups of cattle raised with different feed supplements: pasture with hay, baleage, soybean hulls, and a combination of baleage and soybean hulls in confinement. Using lab analysis, they could accurately predict each group's diet based on beef samples, with hay being the most traceable and showing a healthy omega-6 to omega-3 ratio.
This research supports the idea of authenticating grass-finished beef and gives farmers reliable feed options for winter or off-season grazing. According to Fenton, the feeds tested—when used in moderation—do not drastically affect the beef's health qualities.
The next phase of the project will examine beef from cattle fed distillers grains, and MSU is working with other universities to study how these feeding methods affect genes and long-term health outcomes in humans.
Understanding how cattle diets affect meat nutrition helps farmers produce better beef and gives consumers healthier choices. The MSU study supports the goal of linking healthy soil, plants, animals, and people through smart agriculture practices.
Photo Credit: michigan-state-university-msu
Categories: Michigan, Livestock, Beef Cattle