Researchers put fish oil in meat

Press, 21 May 1987, Page 13

Researchers put fish oil in meat

NZPA-AP Carbondale, Illinois

Researchers at Southern Illinois University believe they can produce beef with the health benefits of seafood by incorporating fish oil into the red meat.

“We are very optimistic,” said Anthony Young, a professor of animal industries. “We could consume beef and be assured of taking in fatty acids that are beneficial in reducing the possibility of coronary heart disease.” The key was fatty acid found in fish oil and credited with preventing clogged arteries that could lead to heart attacks, Professor Young said in an interview.

The S.I.U. scientists injected the fish oil directly into the stomachs of cattle for 60 days, then slaughtered the animals and found the beneficial fatty acid in the meat, he said.

“That is very encouraging to us,” said Mr John Butler, executive vice president of the Illinois Beef Council in Springfield. “It looks like there is potential to develop a

beef product that is more nutritious for the consumers.”

Professor Young said practical feeding tests and analysing the meat samples would be done before the university went to the livestock industry. He hoped the technique could be commercialised in three years.

The fish oil left no unpleasant smell or taste in the beef tested at

5.1. U., and was available in such large quantities that it should not be ex-i pensive. Substantial research had already shown that by consuming certain amounts of f• h oil, a person could reduce cholesterol levels and, therefore, decrease some of the risk of developing heart disease, Professor Young said. However, many Ameri-

cans would prefer to eat six ounces or eight ounces of beef a day, rather than fish.

Mr Butler said beef consumption in the United States had declined over the last 10 years.

“We want to shift and go up the curve and increase demand for our product. Using the fish oil could improve the perception of our product and and increase demand,” Mr Butler said. The Illinois Beef Council and Illinois Corn Marketing Board support the S.I.U. research.