(OR21-07-25) Regional and Finishing Practices Shape the Nutritional Landscape of Bison Meat: A Case for Sustainable Grazing Systems

Objectives: This study investigates how regional origins (terroir) and finishing practices influence the fatty acid profiles of bison meat. Specifically, it examines the effects of forage diversity and stocking density on nutritional quality, addressing a critical gap in understanding the interplay between agricultural practices and meat nutrient composition.

Methods: Fatty acid profiles were analyzed in bison meat sourced from four states: Kansas, South Dakota, and two regions in Montana (n=16 per group). Additionally, bison were assigned to seven finishing treatments (n=10 per group): range-finished on native forage with varying diversity, range-finished with supplemental feed, or pen-finished with total mixed rations (TMR) under different stocking densities. Fatty acids were quantified using gas chromatography with flame ionization detection (GC-FID) following fatty acid methyl ester (FAME) preparation. Statistical analyses, including one-way and two-way ANOVA, evaluated the effects of regional and finishing practices on Ω-6: Ω-3 ratios and overall fatty acid composition.

Results: Bison meat from range-finishing systems (2.81 ±0.23) exhibited significantly lower Ω-6: Ω-3 ratios compared to pen-finishing systems (7.56 ±1.29). Total Ω-3 fatty acid levels were highest in various range finished bison from Turner ranches in Montana (4.49 ±0.61) and Kansas (3.70 ±0.69), with moderate levels observed in South Dakota (3.43 ±0.89). In contrast, bison-fed TMR diets, particularly under high stocking densities, showed elevated saturated fatty acid and significantly lower total Ω-3 fatty acid (1.34±0.16) concentrations. The values are presented as mean ± SD of % total fatty acids, and significance was set at p< 0.05.

Conclusions: Regional (terroir) and finishing practices play a pivotal role in shaping the fatty acid profiles of bison meat. Range-based systems, especially those emphasizing diverse forage availability, enhance Ω-3 fatty acid content and offer notable nutritional and health advantages. These findings underscore the significance of sustainable grazing systems in optimizing the nutritional value of bison meat, positioning it as a healthier alternative among red meats.

Funding Sources: This research was supported by the USDA Western Sustainable Agriculture Research and Education (WSARE) Program.