Compassion in World Farming have discovered new evidence which links higher animal welfare standards with a higher nutritional value in organic meat, in comparison to conventional meat.
The report reveals that organic and free-range meat, eggs and dairy contain a much higher proportion of antioxidants and Omega-3, as essential fatty acid in our diets.
Organic and free-range chicken and pork alone are found to respectively contain 565% and 290% omega-3 than their conventionally farmed equivalents and organic and free-range eggs contain 100% more Vitamin E and 280% more beta-carotene – two elements which can be linked to a reduced risk of cancer and heart disease.
The levels of unhealthy fats are also reduced when consuming organic and free-range meat, with chickens containing 50% less fat than conventionally farmed birds and beef also containing up to 25-50% less fat.
One of the research managers on the Compassion in World Farming report, Emily Lewis-Brown says: “The industrial farming model is unsustainable and relentless in its exploitation of animals, land, energy and water.
“An urgent move to higher-welfare standards is required to improve animal welfare, and contributing to improved nutrition. The results of our report indicate that increasing animal welfare systems can have nutritional benefits for people”
Organic Beef