Beef is one of the few sources of long-chain n-3 polyunsaturated fatty acids (PUFAs). The diet and genotype of the animal are the main factors considered in the current systems of beef production and affected the nutritional value of beef lipids. Considering the importance of linoleic (C18:2 n-6) and alpha linolenic (C18:3 n-3) as precursors of EPA (C20:5n-3), DPA (C22:5n-3)and DHA (C22:6n-3), grass-fed beef lipids presented a low n-6/n-3 ratio compared with grain-fed.The dietary design will be the great importance to improve the nutritional value of beef. By feeding animals correctly, we address the problem of consuming too much n-6 fatty acids at the expense of too little n-3 fatty acids, without virtually changing the diet.

Pilar Teresa Garcia - Emeritus Research of Institute Food Technology. (INTA). Castelar Buenos Aires Argentina. President of Forum Food, Nutrition and Health (FANUS) Bolsa de Cereales de Buenos Aires. Professor of Food Analysis and Nutrition from Moron University. Professor of Meat Technology of National University Lomas de Zamora.