Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets

French, P.; O’Riordan, Edward G.; Monahan, Frank J.; Caffrey, Patrick; Vidal, Marília Pastro; Mooney, M.T.; Troy, Declan J.; Moloney, A.P.

doi:10.1016/s0309-1740(00)00037-1

Cited by 173 publications

(140 citation statements)

References 27 publications

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“…Diet did not affect muscle pH, which agrees with the observations from numerous studies (French et al, 2000 andSami et al, 2004) and suggests that all diets supplied sufficient energy to allow a normal pH evolution. Muir et al (1998) indicated that grass-fed animals often presented higher pH values than grain-fed animals as a result of interaction of diet and their higher susceptibility to pre-slaughter stress because they are less used to handling.…”

Section: Discussionsupporting

confidence: 90%

“…Meat from cattle raised on pasture is indeed known to be darker than meat from animals raised on concentrates (Priolo et al, 2001). But French et al (2000 and did not observe any difference in colour parameters in steers finished (85 days) on diets constituting combinations of different forages (grass silage, grass or hay) and different concentrate levels allowing the same or different growth rates and slaughtered at the same age. Varela et al (2004) also failed to find differences in meat colour between steers finished (3 months) exclusively on pasture or with corn silage and concentrate, slaughtered at the same age and live weight.…”

Section: Discussionmentioning

confidence: 70%

“…Differences in juiciness could be explained considering correlation between tenderness and juiciness scores (r 5 0.46; P , 0.0001), and that the pasture group presented the lowest mean value of fat content although values were not statistically different. Considering the importance of ageing process in quality of bovine meat coming from pasture systems (French et al, 2000;Renand et al, 2001), these results question whether the 8 days ageing period used was sufficient or not.…”

Section: Discussionmentioning

confidence: 99%

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Young Salers suckled bull production: effect of diet on performance, carcass and muscle characteristics and meat quality

Serrano¹,

Pradel²,

Jailler³

et al. 2007

Animal

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The aim of this work was to improve the knowledge on young suckled Salers bull production and to study the effect of forage type and concentrate level on performance, carcass and muscle characteristics as well as on meat quality. Twenty-four Salers male calves of 150 days of age were assigned to six groups: C0 (fed exclusively with hay and dam's milk and slaughtered at approximately 6 months of age), and HH (hay -high concentrate), HL (hay -low concentrate), GH (cut grass -high concentrate), GL (cut grass -low concentrate) and CP (control pasture: pasture -high concentrate) groups differing in feeds received until slaughter and slaughtered unweaned at approximately 10 months of age. Carcass weights averaged 210 kg at 10 months of age at slaughter. Average daily weight gain (ADWG) in HH and GH groups tended to be higher (P 5 0.09) than in HL and GL groups (1354 v. 1248 g/day). ADWG in CP group (1542 g/day) was higher (P , 0.05) than in the other groups. Carcass weight in CP group (230 kg) tended to be higher (P , 0.1) than in HL (198 kg) and GL (200 kg) groups. Carcass muscle weight was higher (P , 0.05) in GH (155 kg) and CP groups (165 kg) than in HL (141 kg) and GL (142 kg) groups. Carcass and offal fatty tissue weights and carcass fatness did not differ between groups. Neither forage type nor concentrate level had significant effect on the area of muscle fibres or on muscle metabolic enzyme activities (namely, lactate dehydrogenase -LDH, phosphofructokinase -PFK, isocitrate dehydrogenase -ICDH, citrate synthase -CS and cytochrome-c oxidase -COX). semitendinosus muscle of CP group presented higher CS enzyme activities (8.10 mmol/min per g) than HH (5.30 mmol/min per g) and GL (4.52 mmol/min per g) groups. Neither total nor insoluble collagen content significantly differed between groups. Lipid content in rectus abdominis muscle was relatively low (average 67.5 mg/g dry matter) and was not affected by diet (P . 0.05). The ratio between n-6 and n-3 polyunsaturated fatty acid content was lower (P 5 0.01) in the low-concentrate-fed than in the high-concentrate-fed group (3.95 v. 5.37, respectively). Sensory analysis noted that longissimus thoracis muscle from CP animals was more tender and juicy than that from HH and GH animals (P , 0.05).

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 70%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Young Salers suckled bull production: effect of diet on performance, carcass and muscle characteristics and meat quality

Serrano¹,

Pradel²,

Jailler³

et al. 2007

Animal

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“…Muir et al (1998b) observed differences in the L* and a* of the meat from animals finished on grain or forage. Pordomingo et al (2012) and French et al (2000) reported differences in b* being higher in animals with forage intake. It seems that meat colour differed between production systems during the finishing period (concentrate or forage).…”

Section: Resultsmentioning

confidence: 90%

“…Currently, it is relatively well studied how the variations on feeding conditions including nutrition level, forage quality, feed type, and raw material composition can affect carcass and meat quality (French et al, 2000;Maltin et al, 2001;Del Campo et al, 2008), particularly on fatness score, fat colour and quality, which are important attributes from which consumers infer the quality of beef meat and their choices. Although the effects of forage-and grain-based feeding systems on beef have been investigated for more than 40 years, (Muir et al, 1998a;Moloney et al, 2008) usually these production systems (INT v. EXT or concentrate v. forage) have been evaluated during the finishing period.…”

Section: Introductionmentioning

confidence: 99%

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Guerrero

Albertı́

Ripoll

et al. 2013

Animal

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Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n = 10) with early weaning at 3 to 4 months, or in a traditional extensive (EXT) system (n = 10) with weaning at 7 months, were subjected to the same conditions during the 145-day finishing period. Production system before the finishing period did not affect conformation, dressing percentage or morphology of the carcass; nevertheless, tissue composition differed somewhat between the two groups. Display had a stronger effect on meat colour than did production system. Percentage of myoglobin was highest in INT (P ⩽ 0.001), although meat texture and sensory quality did not differ between rearing conditions. EXT animals had darker, more yellow fat, a higher percentage of n-3 fatty acids (P ⩽ 0.001), a lower percentage of saturated fatty acids (P ⩽ 0.05) and a lower n-6/n-3 index (P ⩽ 0.001) than did the INT-reared animals. Production system before the fattening period might modify some of the characteristics of commercial beef, especially those associated with fat.Keywords: Gascon breed, beef cattle, colour, panel test, fatty acids ImplicationsThe effect of background before the entrance in a feedlot on meat quality in beef has been hardly studied for the literature available on this topic is very scarce, especially when the productive life of the animals is considered as a whole and animals are fed a common finishing diet. Our results show new information and complement the existent helping to understand the possible influence of the previous fattening production system, as grazing at an early stage provokes certain distinctive characteristics that are kept even after several months of concentrate feeding.

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The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter

et al. 2021

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BACKGROUND Grazed grass is an important component of the majority of beef production systems used in temperate climates. Compared to concentrate‐fed beef, ‘grass‐fed’ beef can command a premium in some markets based on perceived differences in appearance and sensory characteristics. The influence of grazed grass per se, as well as the duration of grazing, on selected sensory characteristics of beef within a heifer production system was examined. RESULTS In general, fat from grass‐fed cattle was more yellow than fat from similar cattle fed concentrates, whereas muscle from grass‐fed cattle was darker than muscle from cattle fed concentrates. At the same carcass weight, muscle from grass‐fed cattle had a lower fat concentration than cattle fed concentrates. In the most extreme situation examined, whereby early‐maturing heifers were fed concentrates ad libitum from weaning or grazed grass/conserved grass throughout life, until slaughtered at a similar carcass weight (260 kg) and differed in age by 5 months, beef was rated similarly for tenderness and a range of flavours by a trained sensory panel. CONCLUSION Within the range of beef heifer production systems examined, the sensory characteristics of grass‐fed beef do not differ greatly from concentrate‐fed beef. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets

Cited by 173 publications

References 27 publications

Young Salers suckled bull production: effect of diet on performance, carcass and muscle characteristics and meat quality

Young Salers suckled bull production: effect of diet on performance, carcass and muscle characteristics and meat quality

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter

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