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A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef

Overview of attention for article published in Nutrition Journal, March 2010
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • One of the highest-scoring outputs from this source (#5 of 1,210)
  • High Attention Score compared to outputs of the same age (99th percentile)

Mentioned by

26 news outlets
17 blogs
372 tweeters
102 Facebook pages
1 Wikipedia page
8 Google+ users
2 Redditors
1 Pinner
16 video uploaders


366 Dimensions

Readers on

811 Mendeley
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A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
Published in
Nutrition Journal, March 2010
DOI 10.1186/1475-2891-9-10
Pubmed ID

Cynthia A Daley, Amber Abbott, Patrick S Doyle, Glenn A Nader, Stephanie Larson


Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability. Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.

Twitter Demographics

The data shown below were collected from the profiles of 372 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 811 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 14 2%
Brazil 3 <1%
United Kingdom 3 <1%
Australia 3 <1%
Argentina 2 <1%
Malaysia 2 <1%
Canada 2 <1%
South Africa 1 <1%
Uruguay 1 <1%
Other 8 <1%
Unknown 772 95%

Demographic breakdown

Readers by professional status Count As %
Student > Master 154 19%
Student > Bachelor 141 17%
Student > Ph. D. Student 113 14%
Researcher 105 13%
Other 55 7%
Other 178 22%
Unknown 65 8%
Readers by discipline Count As %
Agricultural and Biological Sciences 311 38%
Medicine and Dentistry 115 14%
Nursing and Health Professions 58 7%
Chemistry 30 4%
Environmental Science 30 4%
Other 165 20%
Unknown 102 13%

Attention Score in Context

This research output has an Altmetric Attention Score of 645. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 18 September 2020.
All research outputs
of 15,880,134 outputs
Outputs from Nutrition Journal
of 1,210 outputs
Outputs of similar age
of 98,208 outputs
Outputs of similar age from Nutrition Journal
of 1 outputs
Altmetric has tracked 15,880,134 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,210 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 29.0. This one has done particularly well, scoring higher than 99% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 98,208 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 1 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them