{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T13:34:50Z","timestamp":1788183290497,"version":"build-2803163510"},"reference-count":100,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2023,9,24]],"date-time":"2023-09-24T00:00:00Z","timestamp":1695513600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Michigan Alliance for Animal Agriculture (M-AAA)","award":["AA 19-023"],"award-info":[{"award-number":["AA 19-023"]}]},{"name":"Michigan Alliance for Animal Agriculture (M-AAA)","award":["GNC21-328"],"award-info":[{"award-number":["GNC21-328"]}]},{"name":"NCR-SARE","award":["AA 19-023"],"award-info":[{"award-number":["AA 19-023"]}]},{"name":"NCR-SARE","award":["GNC21-328"],"award-info":[{"award-number":["GNC21-328"]}]},{"name":"Greenacres Foundation Inc.","award":["AA 19-023"],"award-info":[{"award-number":["AA 19-023"]}]},{"name":"Greenacres Foundation Inc.","award":["GNC21-328"],"award-info":[{"award-number":["GNC21-328"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic acid than beef from GRAIN and GRAPE (p &lt; 0.001 for all). No differences were observed in quantified phytochemicals between beef from GRAIN and GRAPE (p &gt; 0.05). Random forest analysis indicated that phytochemical and FA composition of meat can predict cattle diets with a degree of certainty, especially for GFB (5.6% class error). In conclusion, these results indicate that GFB contains higher levels of potentially beneficial bioactive compounds, such as n-3 PUFAs, micronutrients, and phytochemicals, compared to grain-finished beef. Additionally, the n-6:n-3 ratio was the most crucial factor capable of separating beef based on finishing diets.<\/jats:p>","DOI":"10.3390\/foods12193547","type":"journal-article","created":{"date-parts":[[2023,9,24]],"date-time":"2023-09-24T10:46:21Z","timestamp":1695552381000},"page":"3547","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Measuring the Phytochemical Richness of Meat: Effects of Grass\/Grain Finishing Systems and Grapeseed Extract Supplementation on the Fatty Acid and Phytochemical Content of Beef"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7387-3839","authenticated-orcid":false,"given":"Lucas","family":"Krusinski","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabella C. F.","family":"Maciel","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stephan","family":"van Vliet","sequence":"additional","affiliation":[{"name":"Center for Human Nutrition Studies, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT 84322, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9990-0863","authenticated-orcid":false,"given":"Muhammad","family":"Ahsin","sequence":"additional","affiliation":[{"name":"Center for Human Nutrition Studies, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT 84322, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guanqi","family":"Lu","sequence":"additional","affiliation":[{"name":"Department of Epidemiology and Biostatistics, Michigan State University, East Lansing, MI 48824, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jason E.","family":"Rowntree","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8875-3239","authenticated-orcid":false,"given":"Jenifer I.","family":"Fenton","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0140-6736(18)31788-4","article-title":"Food in the Anthropocene: The EAT\u2013Lancet Commission on healthy diets from sustainable food systems","volume":"393","author":"Willett","year":"2019","journal-title":"Lancet"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Godfray, H.C.J., Aveyard, P., Garnett, T., Hall, J.W., Key, T.J., Lorimer, J., Pierrehumbert, R.T., Scarborough, P., Springmann, M., and Jebb, S.A. 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