Document Detail


Effects of forage species or concentrate finishing on animal performance, carcass and meat quality,2.
MedLine Citation:
PMID:  23345568     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Angus-cross steers (n = 128; INWT = 270 ± 3.8 kg) were used in a 3-yr study to assess effects of forage species grazed prior to slaughter versus concentrate finishing on carcass and meat quality. At the completion of the stockering phase, steers were randomly allotted to mixed pasture (MP; n = 36/yr) or corn-silage concentrate (CON; n = 12/yr) finishing treatments. At 40 d prior to harvest, MP steers were randomly divided into three forage species treatments: alfalfa (AL), pearl millet (PM) or mixed pasture (MP). Average daily gain was greater (P = 0.001) for concentrate-finished (CON) than for forage-finished (FOR) during the early and overall finishing phase. During the late finishing phase when FOR steers were grazing difference forage species, ADG was higher (P = 0.03) for PM than MP or AL. Harvest weight and hot carcass weight were greater (P < 0.001) for CON than FOR due to the differences in animal performance. Total fat percentage of the 9-10-11(th) rib section was 46% lower (P = 0.028) for FOR than CON due to reductions (P < 0.001) in the percentage of s.c. fat. Warner-Bratzler shear force (WBS) values at 14-d and 28-d of aging did not differ (P > 0.78) between CON and FOR, and were not altered (P > 0.40) by forage species. Trained sensory panel juiciness, initial tenderness and overall tenderness scores did not differ (P > 0.17) by finishing treatment or forage species. Beef flavor intensity was higher (P < 0.001) for CON than FOR. Beef flavor intensity was higher (P < 0.02) for AL and PM than MP. Off-flavor intensity was higher (P < 0.001) for all forage-fed steaks, regardless of forage species, than CON. Finishing on forages reduced (P = 0.003) total lipid content by 61% for the LM compared to CON finished cattle. Forage species grazed prior to harvest did not alter (P > 0.05) total lipid content of the LM. Oleic acid concentration and total monounsaturated (MUFA) fatty acids of the LM were 21% and 22% lower (P = 0.001) for FOR than CON. Concentrations of all individual (linolenic acid, EPA, DPA, DHA) and total n-3 fatty acids were higher (P < 0.001) for FOR than CON. Finishing on AL increased (P = 0.017) the level of linolenic acid compared to MP or PM. The ratio of n-6 to n-3 fatty acids was higher (P = 0.001) for CON than FOR and did not differ (P = 0.88) by forage species. Concentrate finishing increases carcass weight with same time endpoints, and accelerates deposition of MUFA in comparison to FOR, which reduces carcass weight and fat deposition but maintains high concentrations of n-3 and CLA fatty acids. Finishing system or forage species grazed 40 d prior to slaughter did not alter beef tenderness but FOR had greater off-flavors according to both trained and descriptive sensory panelists.
Authors:
S K Duckett; J P S Neel; R M Lewis; J P Fontenot; W M Clapham
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-23
Journal Detail:
Title:  Journal of animal science     Volume:  -     ISSN:  1525-3163     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634.
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