Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)− 3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n − 3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.
New forms of knowledge production that actively engage in different types of knowledge in participatory settings have emerged in the last two decades as ‘the right thing to do’. However, the role scientists play in facilitating these processes remains unclear. This article contributes to calls for more deliberate and critical engagement between scholarship and practice of the co-production of knowledge by constructing and testing a conceptual framework based on the literature outlining specific task for scientists in co-production processes. This framework is used to analyze the co-production of knowledge for local food security policy in South Africa, based on documentary analysis and in-depth interviews with scientists, policy makers and stakeholders. It shows that the tasks set out in the conceptual framework provide a useful lens for unpacking, and so better understanding, the role played by scientists in knowledge co-production. Applying the framework also helps to uncover insights into proximate outcomes of co-production, such as increased capacity and power redistribution, as well as critical contextual factors, such as the type of policy problem and the prevailing governance framing. The article concludes that more nuanced and critical understanding of the role of scientists in the co-production process will help over-come the apparent paradox that, although co-production is a ‘buzz word’, researchers often they still adhere to objective and linear knowledge production.
Meat has been an important component of the human diet for centuries as a rich source of essential nutrients required for development, growth and maintenance. In addition to its nutritional value, meat production and processing provide employment and income generation in both commercial and informal farming sectors. However, in recent times, the sustainability of meat production, as well as the quality and safety of meat products has come under intense scrutiny as a result of the negative implications of livestock farming and meat consumption on the environment and human health, respectively. These concerns have become increasingly important to consumers and significantly influence consumption trends and the viability of the meat industry. Meat quality, safety and nutritional composition are influenced by the wide range of conditions to which meat-producing animals are exposed from ‘farm to fork’. Hence, a complete understanding of meat and factors affecting it at every stage of the production chain is beneficial for the control and enhancement of meat quality. Additionally, adopting a systems approach is key to minimizing the negative implications of the meat industry on the environment and health. Current farming conditions are characterized by increasingly variable weather patterns and a diminishing natural resource base. As such, determining environmentally friendly, climate resilient and sustainable production systems is crucial. Pre- to post-slaughter processes tailored to maximize carcass yields, minimize losses and prevent health risks are essential. Furthermore, there is a growing need among consumers for transparency and detailed information on meat production and composition. Research that links the dynamics involved in all stages of meat production is necessary to sustain the positive role of meat in the human diet and to maximize the contribution of meat towards the alleviation of food insecurity, while easing the impact on the environment.