The rumen will be the next place scientists tweak in the pursuit of "better fats" in beef for consumers placing more emphasis on health concerns.

University of Guelph Prof. Ira Mandell, Department of Animal and Poultry Science, is working with various feed ingredients to improve the helpful fat situation in the rumen. He says the key is to keep beef’s flavour intact, while increasing the "healthy fat" content consumers want.

"Creating beef that provides a superior eating experience is a common goal in the industry," says Mandell. "Now we’re recognizing the importance of diet on human health, and changes have begun to incorporate healthy fats such as conjugated linoleic acid and Omega 3 fatty acids into beef."

To be healthier, doctors, nutritionists and dieticians recommend a diet that limits saturated fatty acids, while increasing unsaturated fatty acid consumption. It’s difficult to increase healthier fat in beef, because cattle and other ruminants have a unique digestive system, Mandell says.

A cow’s digestive system contains rumen microorganisms that have the first crack at the feed that cattle consume. These rumen microorganisms convert unsaturated fatty acids in the diet to saturated fatty acids, which are deposited in the cow’s fat, muscles and milk.

Mandell will incorporate feed ingredients in the rumen that will provide unsaturated fatty acids that the rumen microorganisms cannot attack. He’ll also be production of so-called "healthier" fatty acids to improve the beef’s fatty acid composition for consumers.

"The healthy fats we’re working with will include omega-3 fatty acids and conjugated linoleic acid (CLA) – both of these are thought to reduce the risk of cardiovascular disease and cancer," Mandell says.

He hopes to create beef with fewer saturated fats by identifying feed ingredients with a fatty acid complement that resists saturation by rumen microorganisms and increases production of CLA . The unsaturated fats and CLA leaving the rumen will be deposited in the muscle, instead of the saturated fats that accumulate there under current feeding conditions.

"I hope to replace the saturated fats in beef with ‘healthier fats,’ and keep the mouth-watering taste of good steak the same," says Mandell.

This research is sponsored by the Ontario Cattlemen’s Association and the Ontario Ministry of Agriculture and Food.