o:5201 FATTY ACIDS FROM BEEF FEED TO BEEF MEAT en Beef meat has exceptional nutritional value that distinguishes it from other types of meat and makes it a highly valued food. However, the meat of cattle as well as other ruminants, is characterized by a more complex fatty acid profile compared to the meat of monogastric animals. This complexity is a consequence of the activity of the rumen microflora. In recent decades, changes in animal breeding, feeding practices, and modern slaughtering techniques imparted significant progress in improving beef's nutritional, sensory and market value. Different proportions of concentrated feed and roughages, as well as their types, affect the composition of intramuscular fat. Excluding genetic factors and production practices, nutrition emerges as the main factor influencing the fatty acid profile of beef meat. Today, numerous studies support the nutritional approach to modifying the fatty acid composition of beef meat by using selected feedingstuffs. Therefore, this review aims to collect and systematize data as a guide for implementing such a nutritional strategy in practice, with the health benefits of the final consumers in mind. ruminants, animal feed composition, grass feeding, concentrate feeding, fatty acid profile, human health 1552099 10.5937/ffr0-50371 2024-08-08T08:26:35.602Z 44 yes 46 Ksenija D. Nešić Scientific Institute of Veterinary Medicine of Serbia, 11070 Belgrade, Smolućska 11, Serbia FATTY ACIDS FROM BEEF FEED TO BEEF MEAT Mirjana Lukić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia FATTY ACIDS FROM BEEF FEED TO BEEF MEAT person Radmila V. Marković University of Belgrade, Faculty of Veterinary Medicine, 11000 Belgrade, Bulevar oslobođenja 18, Serbia person 2024 application/pdf 1649962 https://unilib.phaidrabg.rs/o:5201 no yes 16 70 92000002 71A01 Food and feed research 97-108 51 1 Food and feed research - Journal of Institute of Food technology Bulevar cara Lazara 1, 21000 Novi Sad Institute of Food technology - FINS 2024