The document discusses the benefits of forage systems on product quality for beef and milk, emphasizing sustainable feed systems and their impact on animal performance and product attributes such as nutritional value and food safety. It covers various fatty acids, the influence of dietary sources, and the role of forage-based production methods, alongside consumer perceptions regarding product quality. Additionally, it highlights research on environmental impacts and management systems for pasture-based beef production.

1. Benefits of forage systems on
product quality
Michael Richard F Lee
Reader in Sustainable Livestock Systems and Food Security
School of Veterinary Sciences, University of Bristol &
North Wyke, Rothamsted Research (FSLRA)

2. Quality animal products from forage
Designing natural feed systems to produce quality beef and milk
in a sustainable and efficient manner. Incorporating research on:
Product
quality
Animal
performance
Systems
(forage-based)

3.  Price and a perception of product quality
 Why we buy:
 Food safety
 Nutritional value and colour shelf life
 Production methods
•Lifestyle
•Animal welfare/exploitation
•Health
•Alternatives to animal
products
•Environmental impact
•Food scares
PRICE

4. Nutritional Value - Fatty acids
Polyunsaturated fatty acids (PUFA)
 linoleic acid (18:2n-6)
 α-linolenic acid (18:3n-3)
 eicosapentaenoic acid (20:5n-3; EPA)
 docosahexaenoic acid (22:6n-3; DHA)
Monounsaturated
18:1 n-9
Saturated
0
1000
2000
3000
4000
5000
mg/100gmuscle
Total fatty acids
Holstein-Friesian
Welsh Black
Belgium Blue (DM)
14:0; 16:0 and
18:0

5.  Forages
 Oils and oilseeds
rapeseed C18:1n-9 oleic acid
soybean C18:2n-6 linoleic acid
linseed C18:3n-3 linolenic acid
echium C18:4n-3 stearidonic acid
 Fish oil and marine algae - long chain C20 EPA and DHA

6. Plant lipids

7. Fatty acids in beef
Polyunsaturated fatty acids (PUFA)
 linoleic acid (18:2n-6)
 α-linolenic acid (18:3n-3)
 eicosapentaenoic acid (20:5n-3; EPA)
 docosahexaenoic acid (22:6n-3; DHA)
Monounsaturated
18:1 n-9
Saturated
0
1000
2000
3000
4000
5000
mg/100gmuscle
Total fatty acids
Holstein-Friesian
Welsh Black
Belgium Blue (DM)
14:0; 16:0 and
18:0

8. mouth abomasum
Rumen
Organelle phospho-
& galacto lipid
FFA
Lipolysis
Dietary Lipid
FFA C18 PUFA
Conjugated dienes and trienes
Trans C18:1
C18:0
Lipolysis
Biohydrogenation
Cell Bound
Free
Biohydrogenation
C18:3 n-3 92%
C18:2 n-6 86%
Red Clover PPO
Fish Oil
Plant
Secondary
Metabolites
Protozoa
Green
Odour

10. Animal Science Programme
Polyphenol oxidase (PPO) in red clover
• Oxidises phenols to quinones in the presence of oxygen
• Quinones are very reactive
• Quinones bind to proteins to give protein-quinone complexes

11. 0
5
10
15
20
25
30
35
mg100gmuscle
18:3n-3 20:5n-3 22:5n-3 22:6n-3
Conc
Silage

12. Phytanic acid
Rumenic acid (cis-9 trans-11 CLA)

13. Colour shelf life

15. Loin steaks aged for 10d and
displayed for 14d

16. LCA of Pasture Based Beef –
Impact and Value
Whole system comparison
of beef production on three
pasture based sustainable
management systems

17. Soil Atmosphere Farm Management
% Moisture Rainfall Field inputs/outputs
Temperature CO2 and N2O Liveweight gain
pH Farm activities
Bulk density Labour hours
N, P & C status Machine hours
Water
Temperature
Conductivity
Turbidity
pH
Dissolved O2
Ammonium
Nitrate
Dissolved
organic C
15 flume laboratories
@farmplatform
follow us on
Flow cell & sensors
Automated LiCor
chambers
Meteorological
stations
North Wyke
Farm
Platform

18. www.globalfarmplatform.org