Acceptability of Beef from Angus-Hereford or Angus-Hereford-Brahman Steers Finished on All-Forage or a High-Energy Diet

Bidner, T. D.; Schupp, Alvin R.; Mohamad, A. B.; Rumore, N. C.; Montgomery, R. E.; Bagley, C. P.; McMillin, Kenneth

doi:10.2527/jas1986.622381x

Cited by 89 publications

(71 citation statements)

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“…The interactions involving the 7 vs. 10 mm endpoints are due to scores for AS-fed cattle decreasing from 7 to 10 mm backfat endpoints vs. scores increasing with corresponding increases in backfat endpoint with grain-fed cattle. Forage vs. grain feeding did not affect juiciness in many studies (Oltjen et al 1971;Bowling et al 1977;Bidner et al 1986;Schaake et al 1993). However, grain feeding improved juiciness over forage feeding in the study by Schroeder et al (1980).…”

Section: Slaughter Endpoint Effectsmentioning

confidence: 92%

“…Beef flavour in grain-fed cattle tended to exceed (P = 0.09) forage-fed cattle while the converse was true for off flavour. Forage vs. grain feeding did not affect beef flavour in many studies (Bowling et al 1977;Bidner et al 1986;Crouse et al 1984;Fortin et al 1985). In contrast, grain feeding increased flavour relative to forage feeding (Schaake et al 1993) while Oltjen et al (1971) found beef flavour to be greater in forage-vs. grain-fed beef.…”

Section: Diet Effectsmentioning

confidence: 93%

“…Interactions for LMA were due to small LMA in the two steers fed AS to 10 mm backfat. Limited ability of forage-fed cattle to fatten has been reported in the past, especially when compared with grain-fed cattle at similar days on feed (Bidner et al 1986;Schaake et al 1993). Others have found British breeds to fatten on all forage diets (Oltjen et al 1971;Dinius and Cross 1978).…”

Section: Slaughter Endpoint Effectsmentioning

confidence: 99%

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Effects of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers

Mandell¹,

Gullett²,

Buchanan-Smith³

et al. 1997

Can. J. Anim. Sci.

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. 1997. Effect of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers. Can. J. Anim. Sci. 77: 403-414. One hundred and eight Charolais cross steers were used to compare forage versus grain feeding as affected by slaughter endpoint on carcass composition and palatability attributes of beef. Diets included a 97% alfalfa silage ration or 68% high moisture corn, 25% alfalfa silage ration from start of test to finish or a ration of 97% alfalfa silage from start of test to day 42 of the trial followed by the 68% high moisture corn ration until slaughter. Cattle were slaughtered at either 4, 7, or 10 mm ultrasound backfat. Grain feeding increased (P = 0.01) average daily gain and decreased (P = 0.01) days to finish, while carcass weight and grade fat were similar (P > 0.10) between diets. Palatability attributes were generally unaffected by diet with the exception of slightly less (P = 0.09) beef flavour and more (P = 0.01) off flavour in forage-fed beef versus grain-fed beef. Higher (P = 0.01) concentrations of linolenic acid and lower (P = 0.09) concentrations of oleic acid in forage-fed beef may be partially responsible for diet differences in flavour. As slaughter endpoint increased from 4 to 7 mm backfat, average daily gain, days to finish, and carcass weight increased (P = 0.01). Palatability attributes assessing juiciness and flavour did not differ (P > 0.10) between slaughter endpoints. Beef from cattle slaughtered at 10 mm backfat was rated higher (P < 0.05) for softness, tenderness, and chewiness than beef from cattle slaughtered at 4 and 7 mm finish. Slaughter endpoint effects on "tenderness" attributes may partially explain why less tender beef is entering the marketplace.Key words: Beef cattle, alfalfa, grain, palatability, shear, fatty acids Mandell, I. B., Gullett, E. A., Buchanan-Smith, J. G. et Campbell, C. P. 1997. Effets du régime alimentaire selon l'état corporel final sur la composition de la carcasse et sur la qualité de la viande de bouvillons croisés Charolais. Can. J. Anim. Sci. 77: 403-414. Cent huit bouvillons Charolais croisés ont été utilisés pour comparer l'effet de l'engraissement au fourrage et de l'engraissement au grain selon l'état corporel final désiré sur la composition de la carcasse et sur la qualité de la viande. Les régimes alimentaires étaient : 1) 97 % ensilage de luzerne, 2) 68 % maïs-grain humide et 25 % ensilage de luzerne du début à la fin de l'essai et 3) 97 % ensilage de luzerne jusqu'au 42 e jour, puis 68 % maïs-grain humide jusqu'à l'abattage. Les bêtes étaient abattues quand elles avaient 4, 7 ou 10 mm de gras de couverture, mesuré aux ultrasons. L'engraissement au grain augmentait (P = 0,01) le GMQ et réduisait (P = 0,01) la durée de l'engraissement mais il n'y avait pas de différences (P > 0,10) entre les régimes alimentaires quant au poids de la carcasse ou à la teneur officielle de gras de couverture. Les paramètres d'appétibilité ne variaient dans l'ensemble pas selon le régime d'engraissement, à l'exception d'une légère ...

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Section: Slaughter Endpoint Effectsmentioning

confidence: 92%

Section: Diet Effectsmentioning

confidence: 93%

Section: Slaughter Endpoint Effectsmentioning

confidence: 99%

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Effects of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers

Mandell¹,

Gullett²,

Buchanan-Smith³

et al. 1997

Can. J. Anim. Sci.

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“…However, Bennett et al (1995) reported darker meat in forage-fed animals than concentrate-fed animals, but the forage-fed animals were older at slaughter. Several authors have suggested higher muscle myoglobin content in pasturefed animals as a possible explanation (Bidner et al 1986;Varnam and Sutherland 1995) but it could also simply be that myoglobin content increases with age (Young and West 2001). Muir et al (1998aMuir et al ( , 1998b concluded that improved lean colour was generally associated with younger animals.…”

Section: Meat Colour (L* and A* Values)mentioning

confidence: 99%

Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits

Johnston¹,

Reverter²,

Ferguson³

et al. 2003

Aust. J. Agric. Res.

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Abstract. Abstract. Meat quality measures, including objective measures of tenderness (shear force and compression), were taken on 2 muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)]from 7566 carcasses from temperate (TEMP) and tropically adapted (TROP) beef cattle breeds. Animals were finished to 1 of 3 market carcass weight end-points (220, 280, or 340 kg) either on pasture or in a feedlot, and in 2 different geographic regions for TROP. Both the phenotypic and genetic expressions of the traits were estimated at each market weight and for each finishing regime. Heritabilities and correlations between the traits were estimated for TEMP and TROP separately. Smaller additive variances and heritabilities were observed for temperate breeds compared with tropically adapted breeds for most of the traits studied. For TROP, the heritability of traits measured on the ST muscle [compression (ST_C), shear force (ST_SF), and L* Minolta lightness value (ST_L*)] was 0.27, 0.42, and 0.16, respectively, and for traits measured on the LTL muscle [compression (LTL_C), shear force (LTL_SF), L* Minolta lightness value (LTL_L*), a* Minolta redness value (LTL_a*), cooking loss % (LTL_CL%), and consumer assessed tenderness score (LTL_TEND)] 0.19, 0.30, 0.18, 0.13, 0.20, and 0.31, respectively. For TEMP, the heritability of traits measured on the ST muscle [ST_C, ST_SF, ST_L*, a* Minolta redness value (ST_a*), cooking loss % (ST_CL%)] was 0.12, 0.11, 0.17, 0.13, and 0.15, respectively, and of traits measured on the LTL muscle (LTL_C, LTL_SF, LTL_L, and LTL_TEND) 0.08, 0.09, 0.17 and 0.18, respectively. Genetic correlations were moderate to high for tenderness measures (shear force and compression) between muscles for the same tenderness measure (e.g. LTL_SF and ST_SF was 0.46 for TROP) and within a muscle for the different measures (e.g. ST_C and ST_SF was 0.83 for TROP). Phenotypic and genetic correlations between LTL_L* and all objective measures of tenderness were negative (e.g. LTL_SF and LTL_L* for TROP was -0.40). The genetic relationship between LTL_SF and LTL_TEND was -0.79 and -0.49 for TROP and TEMP, respectively. Finishing system affected the phenotypic expression of all traits. Pasture-finished, compared with feedlot-finished, animals had higher shear force and compression measures, darker meat colour, and lower sensory tenderness scores for both TEMP and TROP. For TROP, heifers had higher shear force and compression measures, lower sensory tenderness scores, and darker meat colour (lower L* values) than steers. Genetic correlations between markets were generally high and close to unity with the exception of the ST_L*, LTL_L*, ST_C, and ST_SF for TEMP. Geographic region had little effect on the phenotypic and genetic expression of meat quality traits for TROP. Genetic correlations between finishing regimes for all traits were positive and close to unity, with the exception of ST_C and LTL_SF for TEMP, and LTL_L* and LTL_CL% for TROP. Genetic improvement of meat quality traits is a possibility f...

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“…However, comparisons of pasture and high-concentrate diets have generally involved pasture species of medium digestibility which have sustained low liveweight gains relative to those achieved with high-concentrate diets, and the cattle finished at pasture have produced carcasses with a low fat content (Bidner et al 1981(Bidner et al , 1986Williams et al 1983). Consequently, it is difficult to ascertain the extent to which the low fat content has been due to lower growth rate or to forage rather than grain in the diet per se.…”

Section: Introductionmentioning

confidence: 99%

Effects of pasture and high‐concentrate diets on the performance of beef cattle, carcass composition at equal growth rates, and the fatty acid composition of beef

Steen

Lavery

Kilpatrick

et al. 2003

New Zealand Journal of Agricultural Research

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Two experiments were carried out to examine the effects of high quality pasture and high-concentrate diets on liveweight and carcass gain of beef cattle, carcass composition at equal carcass gain, and the fatty acid composition of beef. Heifers of late-maturing breed type (406 kg initial liveweight; Experiment 1) and steers of latematuring breed type (460 kg initial liveweight; Experiment 2) were finished on a ryegrass pasture or a high-concentrate diet at either (1) ad libitum, (2) 85% of ad libitum intake or (3) 70% of ad libitum intake. The high-concentrate diet consisted of 95% barley-based concentrate and 5% barley straw. Carcass gain of the animals finished at pasture (648 g day -1 ) was 0.78 in Experiment 1 (P < 0.001) and 0.88 in Experiment 2 (P > 0.1) of that of the animals given the high-concentrate diet ad libitum. Gains in lean meat were similar for animals finished at pasture and those given concentrates ad libitum, whereas daily fat gains were 39% lower for the animals finished at pasture (P < 0.001). At an equal rate of carcass gain, animals finished at pasture produced carcasses with a higher lean content (P = 0.03) and a lower fat content (P = 0.03) than those produced from the high-concentrate diet. Muscle from pasture-finished cattle had higher concentrations of omega-3 polyunsaturated fatty acids (PUFA) (141 versus 49 ± 8.2 mg 100 g -1 muscle) and long-chain omega-3 PUFA (58 versus 27 ± 3.8 mg 100 g -1 muscle) than muscle from concentrate-fed cattle. These results highlight the potential of high quality ryegrass pasture for finishing cattle, and meat from pasturefinished cattle as a source of omega-3 PUFA.

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Acceptability of Beef from Angus-Hereford or Angus-Hereford-Brahman Steers Finished on All-Forage or a High-Energy Diet

Cited by 89 publications

References 0 publications

Effects of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers

Effects of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers

Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits

Effects of pasture and high‐concentrate diets on the performance of beef cattle, carcass composition at equal growth rates, and the fatty acid composition of beef

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