Fatty acid modulation and meat quality in Simmental bulls fed ground linseed at varying levels and durations

Consumer interest in functional foods has encouraged research efforts aimed at improving the nutritional quality of meat. In this study, the effect of linseed supplementation and supplementation duration on the fatty acid composition, oxidative stability, and sensory characteristics of meat from Simmental young bulls was evaluated. Thirty animals were allocated to a control group (CG) and two experimental groups receiving different amounts of linseed in the diet (EG1, 0.3 kg/day; EG2, 0.7 kg/day). Supplementation significantly (p < 0.05) increased the content of n-3 polyunsaturated fatty acids and decreased the n-6/n-3 ratio in both experimental groups, with EG1 showing significantly (p < 0.05) more favorable changes in nutritional indices (AI, TI, h/H). Linseed addition resulted in a significantly (p < 0.05) higher iodine value in EG1 and significantly (p < 0.05) increased fat oxidation in EG2, while the sensory properties of fresh and cooked meat were not significantly affected. The findings suggest that moderate linseed inclusion can enhance the fatty acid profile of beef while preserving its sensory attributes, supporting its role as a sustainable feeding strategy.