o:3315 Nutritional approaches to enhance fatty acid composition of beef: a review en Intramuscular fat content and fatty acid composition are important factors contributing to the nutritional value of meat. Beef meat is characterized by a high content of saturated fatty acids (SFA) which can contribute to elevated serum cholesterol levels and coronary heart disease in humans. Consumer concerns regarding the association between beef consumpion and chronic cardiovascular diseases have motivated increased interest in developing strategies for reducing the lipid content and improving the fatty acid (FA) composition of beef. Although beef fat quality is determined by many factors, such as breed, gender, age, live weight, fatness degree, but the bovine diet has a key role in enhancing the nutritional quality of beef lipids. Nutritional strategies to improve the FA composition of beef focussed mainly on reducing the SFA and the n‑6:n‑3 poly‑unsaturated fatty acid (PUFA) ratio, si‑ multaneously increasing the PUFA of beef fat. Beef, Fatty acids, Forage, feeding Oilseed/oil supplementation 1552099 10.18485/meattech.2023.64.2.34 2023-11-22T13:07:14.122Z 44 yes 46 Mirjana Lukić Institute of meat Hygiene and technology Nutritional approaches to enhance fatty acid composition of beef: a review Sara Simunović Institute of Meat Hygiene and Technology Nutritional approaches to enhance fatty acid composition of beef: a review person Stefan Simunović Institute of meat hygiene and technology Nutritional approaches to enhance fatty acid composition of beef: a review person 2023-11-03 application/pdf 452697 https://unilib.phaidrabg.rs/o:3315 no yes 16 70 92000002 71A01 Meat technology 64 Special Issue 64 2 189 193 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03