Meristem: Beef Science

It's a good news story for the beef industry and beef consumers that keeps getting better – new research uncovering the considerable human health potential of conjugated linoleic acid (CLA) found naturally in beef products.

Now researchers in the CLA Network are making strong progress toward the development of beef cattle production strategies that result in beef products with higher levels of this natural CLA.

"As word spreads of the potential with CLA, we're hearing from an increasing number of beef producers who are showing interest in CLA and are looking for a ‘recipe' for best results," says Dr. John Basarab, a senior beef research scientist with Alberta Agriculture and Food and co-leader of the CLA Network's beef production module.

"It's important to realize it's too early in the development effort for beef producers to aim for higher CLA beef or for any recommended changes to production practices. However, we are making a lot of headway in terms of identifying practices that increase CLA. Our focus is to use this knowledge to support future beef production strategies that can be tied directly to specific CLA-related market opportunities as they emerge."

CLA is a fatty acid already found naturally in all beef and dairy products. Early studies based largely on animal models indicate that CLA may help fight or prevent diseases such as cancer, heart disease, diabetes and kidney disease, as well as help battle obesity and improve bone density.

In the case of beef production, CLA is formed naturally in beef cattle when linoleic acid and linolenic acid from digested plant material is converted into CLA through activity by microorganisms in the rumen.

Studies by researchers in the CLA Network have confirmed that beef products already contain significant levels of natural CLA. They have also shown these natural levels may be consistently increased up to two-to-three times through dietary strategies and other production approaches.

In one recent study, Basarab and colleagues conducted two trials to examine factors affecting CLA levels in the meat of steers raised under different pasture and feedlot scenarios.

This work uncovered several approaches to produce significant CLA increases in striploin, backfat and intermuscular fat, using different combinations of backgrounding, finishing and sunflower seed supplementation treatments. Sunflower seed, which is high in linoleic acid, is one example among several possible feed supplements high in either linoleic or linolenic acid that have potential to boost CLA production.

Among the key findings related to steers on feedlot finishing diets, the study found that sunflower seed supplementation boosted CLA levels by 36 percent in strip loin, 36 percent in backfat and 24 percent in intermuscular fat.

Animals harvested directly off pasture had the highest CLA levels. Among animals with no sunflower seed supplementation, those harvested directly off pasture had 60 percent more CLA in strip loin, 82 percent more CLA in backfat and 41 percent more CLA in intermuscular fat, compared to steers that were feedlot finished.

Sunflower seed supplementation among animals harvested directly off pasture increased CLA levels a further 30 percent in strip loin, 40 percent in backfat and 33 percent in intermuscular fat.

Progress is also advancing in areas such as understanding "animal mechanisms" or biological processes that influence CLA production, as a means to enhance that production. More research is needed to confirm what levels of CLA are desirable and what is the best recipe to promote optimal CLA in the context of overall meat quality, cost considerations, market opportunity and production efficiency, says Basarab.

One key aspect Basarab and colleagues have investigated is how changes to CLA levels could impact other components of product quality. "The indications so far are very positive that increasing CLA levels has no negative effects on product quality in beef. Now another priority is to look at ways of reducing variation in CLA levels among animals and types of animal tissue, to help us produce a uniform product."

More information on results of the pasture and feedlot trials, as well as information on other aspects of CLA Network beef production progress, is available on the Web at www.CLAnetwork.com.

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CLA Network cooking up 'recipes' to support high CLA beef production