Characteristics of Bovine Longissimus and Semitendinosus Muscles from Grass and Grain-Fed Animals

Leander, R. C.; Hedrick, H. B.; Stringer, W. C.; Clark, Jennifer; Thompson, Gary; Matches, A. G.

doi:10.2527/jas1978.464965x

Cited by 25 publications

(11 citation statements)

References 11 publications

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“…Warner-Bratzler shear force was not affected by forage vs grain feeding, agreeing with previous work (Dinius and Cross, 1978;Harrison et al, 1978;Crouse et al 1984;Bidner et al, 1985Bidner et al, , 1986Schaake et al, 1993). However, others (Bowling et al, 1977;Leander et al, 1978;Schroeder et al, 1980;Aberle et al, 1981;Medeiros et al, 1987;Berry et al, 1988) found forage feeding to increase shear force as compared with grain feeding.…”

Section: Resultssupporting

confidence: 90%

Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.

Mandell

Buchanan-Smith

Campbell

1998

Journal of Animal Science

164

103

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Limousin-cross steers ( n = 135; 258 ± 26 kg) were used to compare forage vs grain feeding on carcass composition and palatability attributes of beef when time on feed was controlled. Diets included a 95% alfalfa silage ration (AS) or a 68% highmoisture corn, 25% alfalfa silage ration (HMC). These were incorporated into six treatments to allow comparisons of end points based on similar days on feed or backfat finish. Dietary treatments included 1 ) HMC ( 4 mm), or cattle allowed ad libitum intake of HMC until slaughter at 4 mm ultrasound backfat; 2 ) AS (HMC-4), or cattle allowed ad libitum intake of AS until slaughter, regardless of finish, when HMC ( 4 mm) cattle were slaughtered; 3 ) AS ( 4 mm), or cattle allowed ad libitum intake of AS until slaughter at 4 mm backfat; 4 ) HMC (AS-4), or cattle allowed ad libitum intake of HMC until slaughter, regardless of finish, when AS ( 4 mm) cattle achieved 4 mm backfat; 5 ) HMC (RES), or cattle fed HMC at restricted intakes until slaughter at 4 mm backfat with feed offered at 75% of intake achieved by HMC ( 4 mm) and HMC (AS-4) cattle; and 6 ) AS ( 8 mm) or cattle allowed ad libitum intake of AS ration until slaughter at 8 mm backfat. Grain feeding generally increased ( P < .01) ADG, carcass weight, grade fat, and intramuscular fat content when compared with forage feeding at similar times on feed. Palatability attributes of ribeye roasts and ground beef were generally unaffected ( P > .10) by diet with the exception of slightly less beef flavor and more offflavor in forage-fed vs grain-fed beef. Higher ( P < .01) concentrations of linolenic acid and lower ( P < .10) concentrations of oleic acid in forage-fed beef may be partially responsible for diet differences in flavor.

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Section: Resultssupporting

confidence: 90%

Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.

Mandell

Buchanan-Smith

Campbell

1998

Journal of Animal Science

164

103

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“…Warner-Bratzler shear scores did not vary (P = 0.993) between management strategies, which agrees with Leander et al (1978) and Allingham et al (1998). In contrast, scores for all other tenderness evaluations (softness, tenderness, chewiness, and rate of breakdown) for semitendinosus muscle were greater (P < 0.05) in backgrounded steers than steers on the HG strategy in our study.…”

Section: Semitendinosus Musclesupporting

confidence: 85%

Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers

Laborde¹,

Mandell²,

Tosh³

et al. 2002

Can. J. Anim. Sci.

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Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers. Can. J. Anim. Sci. 82: 49-57. Crossbred steers (n = 136) were used to evaluate the effect of management strategy on growth performance, carcass characteristics, and fatty acid composition and palatability attributes of beef. Management strategies included: (1) high grain (75% high moisture corn) finishing (HG), or (2) backgrounding with restricted feeding of an alfalfa silage ration for 112 d, followed by HG until slaughter (BKG). Steers were slaughtered at 8-10 mm ultrasound backfat. Backgrounding increased (P < 0.001) days on feed and decreased (P < 0.01) days on grain, average daily gain and longissimus muscle area compared with the HG regime. Slaughter weight, intramuscular fat content, and marbling score were unaffected (P > 0.10) by management strategy. Longissimus muscle palatability attributes and shear force did not differ (P > 0.10) between management strategies, whereas BKG increased (P < 0.03) softness, overall tenderness, chewiness, and rate of breakdown scores, and decreased (P < 0.09) juiciness scores in semitendinosus muscle. Backgrounding increased (P < 0.05) conjugated linoleic acid (CLA), total monounsaturated fatty acids, and ω3 polyunsaturated fatty acid (PUFA), and decreased (P < 0.05) total saturated fatty acids (SFA), and ω6 PUFA content of beef. While the change in quantitative and qualitative fatty acid composition of beef is in line with current dietary recommendations for humans, the magnitude of these changes was minimal. (1) finition avec une ration riche en grains (maïs à 75 % d'humidité) (RG) ou (2) semi-finition par alimentation rationnée avec de l'ensilage de luzerne pendant 112 jours suivi d'une RG jusqu'à l'abattage (SF). Les animaux ont été sacrifiés quand la couche de gras dorsal, mesurée aux ultrasons, atteignait 8 à 10 mm d'épaisseur. La semi-finition augmente (P < 0,001) le nombre de jours d'engrais et diminue (P < 0,01) le nombre de jours de finition au grain, le gain quotidien moyen (GQM) et la superficie du longissimus dorsi, comparativement aux animaux soumis au régime RG. Le poids à l'abattage, la proportion de gras intramusculaire et le persillage ne sont pas affectés (P > 0,10) par la méthode d'élevage. Les propriétés gustatives du longissimus dorsi et la résistance du muscle au cisaillement ne varient pas (P < 0,10) avec la stratégie d'élevage, mais la SF améliore (P < 0,03) la souplesse, la tendreté globale, la masticabilité et la rapidité de désagrégation de la viande tandis qu'elle diminue (P < 0,09) la jutosité du muscle semi-tendineux. La semi-finition augmente (P < 0,05) la concentration d'acide linoléique conjugué, d'acides gras mono-insaturés totaux et d'acides gras poly-insaturés ω3 alors qu'elle diminue (P < 0,05) la concentration d'acides gras saturés totaux et d'acides gras poly-insaturés ω6 du boeuf. Bien qu'elles aillent dans le sens des recommandations formulées pour l'alimentation humaine, les modifi...

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“…Moisture content, which averaged 72.6% among all three treatments, did not differ as a result of diet. Other researchers (Dinius and Cross, 1978;Leander et al, 1978;Moody et al, 1970;Schroeder et al, 1980) have previously reported that lipid content increased when cattle received grain as part of the finishing diet.…”

Section: Resultsmentioning

confidence: 94%

Volatile Concentration and Flavor of Beef as Influenced by Diet

Maruri

Larick

1992

Journal of Food Science

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Yearling steers (48) were finished on one of three intense pasture rotation systems: (1) Tifleaf pearl millet; (2) millet with restricted grain; or (3) millet followed by grain ad libitum in the feedlot. In both 20% fat ground beef and subcutaneous fat, gamey/stale off-flavor decreased and roasted beef flavor increased when steers were fed grain. Compounds (59) including acids, alcohols, aldehydes, diterpenoids, hydrocarbons, and lactones, were identified in the purgeand-trap volatiles. Lactones positively correlated with roasted beef flavor and negatively correlated with gamey/stale off-flavor, whereas diterpcnoids positively correlated with gamey/stale off-flavor and ncgatively correlated with roasted beef flavor.

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Characteristics of Bovine Longissimus and Semitendinosus Muscles from Grass and Grain-Fed Animals

Cited by 25 publications

References 11 publications

Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.

Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.

Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers

Volatile Concentration and Flavor of Beef as Influenced by Diet

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