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Nutritional composition of commercially sourced meat from two anatomical locations under regenerative and intensive production systems

2026-03-07Artigo de investigação Acesso aberto
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authorProfile.affiliationInstituto Politécnico de Santarém_Escola Superior Agráriapt
dc.contributor.authorAntunes, I.C.
dc.contributor.authorRoseiro, L.C.
dc.contributor.authorGonçalves, H.
dc.contributor.authorGonçalves, E.
dc.contributor.authorSoares, A.
dc.contributor.authorAlegria, C.
dc.contributor.authorAlvarenga, N.
dc.contributor.authorReis, J.
dc.contributor.authorOliveira, Margarida
dc.contributor.authorDias, Igor
dc.date.accessioned2026-03-26T16:08:41Z
dc.date.available2026-03-26T16:08:41Z
dc.date.issued2026-03-07
dc.descriptionArticle 940
dc.description.abstractRegenerative agriculture approaches in livestock production may help produce animal protein that aligns with increasingly demanding sustainability criteria. This study compared commercially sourced beef from regenerative farming systems (RFS; n = 10; Longissimus lumborum, n = 5; Splenius capitis, n = 5) and intensive systems (IS; n = 6; Longissimus lumborum, n = 3; Splenius capitis, n = 3), evaluating the effects of production system (PS), muscle type (MT), and their interaction (MT × PS) on nutritional traits. IS chuck had higher polyunsaturated fatty acids (PUFA) and n-6 PUFA family (n-6 PUFA) contents (p < 0.05; 10.24 and 9.15 g fatty acids (FA)/100 g total FA, respectively), driven by C18:2 cis-9, trans-11, C20:4 n-6, and C18:2 n-6 contents. Consequently, IS chuck had a higher polyunsaturated FA and saturated FA ratio (P/S), peroxidability index (PI), n-6 PUFA family and n-3 PUFA family ratio (n-6/n-3), and hypocholesterolemic/hypercholesterolemic ratio (h/H) values (p < 0.05; 0.13, 23.87, 9.33 and 0.32, respectively). By comparison, RFS chuck had the highest n-3 PUFA content (p < 0.05; 1.28 g FA/100 g total FA), primarily due to its higher C18:3 n-3 content, resulting in a lower n-6/n-3 ratio (3.95). RFS meat showed higher vitamin E and α-tocopherol (0.58 and 0.56 mg/100 g of meat, respectively), exceeding the ≥0.30 mg/100 g threshold proposed to limit lipid oxidation, unlike IS meat.eng
dc.identifier.citationAntunes, I. C., Roseiro, L. C., Gonçalves, H., Gonçalves, E. M., Soares, A., Alegria, C., Alvarenga, N., Reis, J., Oliveira, M., & Dias, I. (2026). Nutritional composition of commercially sourced meat from two anatomical locations under regenerative and intensive production systems. Foods, 15(5), 940. https://doi.org/10.3390/foods15050940
dc.identifier.doi10.3390/foods15050940
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.15/6040
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationFCT UIDB/0681/2025
dc.relationGrant Projeto SPIN—Sustainable ProteIN (PRR-C05-i03-I-000192-LA9.5)
dc.relation.hasversionhttps://www.mdpi.com/2304-8158/15/5/940
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectregenerative farming systems
dc.subjectmeat quality
dc.subjectnutritional composition
dc.titleNutritional composition of commercially sourced meat from two anatomical locations under regenerative and intensive production systemseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.titleFoods
oaire.citation.volume15
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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