Carcass and organoleptic characteristics of meat from steers grazed on alfalfa/grass pastures and finished on grain

McCaughey, W. P.; Cliplef, R. L.

doi:10.4141/cjas96-021

Cited by 44 publications

(26 citation statements)

References 2 publications

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“…The meat tenderness of the two types of animals, after correction by taking into account these 2 factors, were not significantly different. These results confirm those of other authors [13,32,67]. However, when hay-finished bulls were compared to grass silage-finished bulls, at the same amount of energy intake, hay-finished bulls had lower growth rates and carcass fatness degrees [61].…”

Section: Variations Of Diet Compositionsupporting

confidence: 82%

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Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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Section: Variations Of Diet Compositionsupporting

confidence: 82%

“…The pigmentation and the capillary density of the restricted bulls were also higher. The rib cut colour of steers slaughtered directly from pasture feeding was judged darker than that of control steers fed subsequently a finishing feeding with a high cereal content [67]. The longer was the finishing period,…”

Section: The Feeding Level Before Slaughtermentioning

confidence: 93%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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“…However, Cerdeno et al (2005) indicated that it was possible to improve the sensory qualities of beef from grass based systems, by allowing a finishing period on concentrate diets, while at the same time retaining the advantages of grass feeding. Similarly, studies on steers and dairy bulls by McCaughey and Cliplef (1996) and Vestergaard et al (2000), respectively, showed that animals raised on grass and finished on concentrate diets for two to three months produced beef with similar desirable sensory quality to intensively fed animals.…”

Section: Introductionmentioning

confidence: 90%

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

Mezgebo

Moloney

O’Riordan

et al. 2017

Animal

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Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from continental-sired suckler bulls (n=126) assigned to either ad libitum concentrates to slaughter (C), grass silage (GS) ad libitum for 120 days followed by C (GSC) or GS followed by 100 days at pasture and then C (GSPC) and slaughtered at target carcass weights (CW) of 360, 410 or 460 kg was examined. Tenderness, flavour liking and overall liking were lower (P<0.05) for GSPC than for C and GSC. Intramuscular fat content and soluble collagen proportion were lower (P<0.05) for GSPC than GSC which was lower (P<0.05) than C. Soluble collagen proportion was lower (P<0.05) for 460 kg than 410 kg CW, which was lower (P<0.05) than 360 kg CW. Inclusion of a grazing period decreased the ratings of tenderness, flavour liking and overall liking, but age of the bulls at slaughter had no clear influence on sensory characteristics.

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“…To illustrate this we have compared the data of McCaughey and Clipfel (1996) with predictions from GrassGro. McCaughey and Clipfel (1996) took the steers from the trial reported by Popp et al (1997a,b) after removal from the pastures in 1993 and re-randomized them into three equal groups. Group 1 was slaughtered immediately following removal from pasture.…”

Section: Extrapolationsmentioning

confidence: 99%

“…The remaining steers were placed in a feedlot and fed for either 33 d (Group 2) or 75 d (Group 3) on a ration of 50:50 barley:brome/alfalfa hay for 33 d rising to 75:25 barley:hay on day 34 for Group 3 steers. We have simulated this study in GrassGro, using default values for the characteristics of barley and of good quality grass/alfalfa hay (Table 1), and compared the final liveweights measured by McCaughey and Clipfel (1996) with GrassGro predictions. We did not consider the 1991 data because of the late start to the grazing season due to unavailability of steers and the hay cut that was taken prior to the steers being placed on pasture.…”

Section: Extrapolationsmentioning

confidence: 99%

Validating and using the GrassGro decision support tool for a mixed grass/alfalfa pasture in western Canada

Cohen

Stevens²,

Moore³

et al. 2003

Can. J. Anim. Sci.

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. 2003. Validating and using the GrassGro decision support tool for a mixed grass/alfalfa pasture in western Canada. Can. J. Anim. Sci. 83: 171-182. This paper presents predictions of pasture composition and liveweight gain of steers using the GrassGro simulation model. Predictions are compared with field data measured during a 4-yr experiment at Brandon, Manitoba, in which steers grazed alfalfa (Medicago sativa)/grass (Bromus biebersteinii and Psathyrostachys juncea) pastures at 1.1 and 2.2 steers ha -1 in continuous or rotational grazing systems. The predictions of average daily gain, mean forage mass and botanical composition were found to accurately reflect the field data. Predictions of digestibility and protein were less accurate and reasons for this are discussed.Steers from the field trial were not considered finished for slaughter directly off pasture. GrassGro was used to examine the effects of feeding a barley supplement to the steers while at pasture. The results indicated that all steers could have been finished at pasture. Simulation indicated that supplementation at pasture makes the stocking rate of 2.2 steers ha -1 more attractive because twice the number of steers could be finished with little additional requirement for barley supplement. Further simulations provided information on the effects of climate variations during a 30-yr period on steer production in both continuous and rotational grazing systems using a range of stocking rates from 1.1 to 5.5 steers ha -1 . Les prévisions du gain quotidien moyen, de la masse moyenne de fourrages et de la composition botanique reflètent bien les données réelles. Celles de la digestibilité et de la concentration de protéines sont moins précises et les auteurs fournissent des explications. Les bouvillons utilisés lors de l'essai sur le terrain n'étaient pas arrivés au poids d'abattage au terme de leur mise à l'herbe. On s'est servi du modèle GrassGro pour vérifier l'incidence d'un supplément d'orge servi aux bouvillons durant la paissance. Les résultats indiquent que les animaux auraient pu être amenés à leur poids de finition au pâturage. Selon la simulation, un supplément permettrait de porter la capacité de charge à 2,2 bouvillons par hectare, ce qui s'avère plus intéressant, car on engraisserait deux fois plus d'animaux sans augmenter beaucoup la quantité d'orge fournie. D'autres simulations précisent les conséquences des variations climatiques survenues au cours d'une période de 30 ans (de 1967 à 1996) sur la production de bouvillons dans un régime de paissance continue ou en rotation, avec une capacité de charge allant de 1,1 à 5,5 animaux par hectare. Key words:

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Carcass and organoleptic characteristics of meat from steers grazed on alfalfa/grass pastures and finished on grain

Abstract: Numerous studies over the past 20 yr have examined the relationship between forage-finishing and beef quality.

Cited by 44 publications

References 2 publications

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

Validating and using the GrassGro decision support tool for a mixed grass/alfalfa pasture in western Canada

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