An evaluation of over-wintering feeding strategies prior to finishing at pasture for cull dairy cows on live animal performance, carcass and meat quality characteristics

Minchin, W.; Buckley, F.; Kenny, David A.; Monahan, Frank J.; Shalloo, L.; O’Donovan, M.

doi:10.1016/j.meatsci.2010.02.005

Cited by 13 publications

(14 citation statements)

References 26 publications

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“…The highest TFI value was found in LBCS animals, finished on an MS1C diet. The TFI mean effect was higher in animals fed with MS1C than those fed with pastone in agreement with Minchin et al (2010) who also found higher TFI in the group of animals finished with concentrate. Significant differences were found in TFI between the groups of BCS animals.…”

Section: Discussionsupporting

confidence: 89%

“…Duration and feed intake of the FP The duration of the FP was estimated for the different BCS groups of animals (Table 2) and was determined by the speed at which individual cows achieved the required BCS (Minchin et al, 2010). Large differences were found between the BCS groups for the length of the FP, which can be explained because all animals were slaughtered when they reached the same fattened body condition, using as predictor the recorded ultrasound SBT (Table 3), as showed by Indurain et al (2009).…”

Section: Discussionmentioning

confidence: 99%

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High-energy forage feeding diets and body condition on the finishing of cull dairy cows

Moreno¹,

Botana

Bispo³

et al. 2012

animal

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Combinations of two high-energy forage finishing diets and two initial body condition scores (BCSs) in a 2 3 2 factorial experimental design were evaluated on cull Holstein-Friesian (HF) cows to improve animal performance and carcass characteristics, aimed at achieving proper fatness and conformation scores (a minimum of '4' and 'O', respectively) required for the marketing of high-value loin steaks. The two finishing diets were (i) conventional maize silage complemented with concentrate diet and (ii) wet maize ear silage (pastone) complemented with dry-herbage diet. The two initial body condition levels were (i) low BCS , 5 (LBCS) and (ii) high BCS . 5 (HBCS). The HBCS animals had the greatest potential to respond to the finishing diets. They needed a smaller total feed intake (TFI) and a shorter finishing period (FP) to meet the marketing requirements. The average feed budgets necessary to finish cull dairy cows and to achieve the minimum scores '4' and 'O' of carcass classification were 2.31 and 3.61 t of dry matter (DM)/cow for HBCS and LBCS animals, respectively, while the FP lasted an average of 143 and 224 days for HBCS and LBCS animals, respectively. With regard to the two feeding diets, we found no differences for TFI, carcass characteristics and loin muscle features, such as weight, diameter and intramuscular fat.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

High-energy forage feeding diets and body condition on the finishing of cull dairy cows

Moreno¹,

Botana

Bispo³

et al. 2012

animal

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“…The lack of effect of the WD on pH is in agreement with most studies (Sami et al, 2004;Varela et al, 2004;Cerdeño et al, 2006;Duckett et al, 2007;Minchin et al, 2010;Moloney et al, 2011).…”

Section: Ph and Meat Texturesupporting

confidence: 92%

“…As in the current experiment, Minchin et al (2010) found no differences in meat colour between cows fed different diets in winter and finished on pasture. Similarly, Duckett et al (2007) reported that the growth rate during the winter period had no effect on colour but finishing diet influenced it.…”

Section: Meat Coloursupporting

confidence: 58%

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Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Doblado

Casasús

Joy

et al. 2012

Span. j. agric. res.

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The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d -1 . Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p < 0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p < 0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p < 0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p < 0.05).In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.Additional key words: ageing; beef; colour; fatty acids; management; sensory analysis; texture. ResumenEfecto de la dieta invernal sobre la calidad de la carne de cebones finalizados en pastos de montaña suplementados con cebadaEl objetivo del estudio fue evaluar el efecto de dos dietas invernales (WD) (100F, es decir, 100% forraje, 8,3 kg MS heno de alfalfa + 0,3 kg MS paja; y 65F:35C, es decir, 65% forraje:35% concentrado, 5,4 kg MS heno de alfalfa + 0,3 kg MS paja + 3,0 kg MS cebada), ofrecidos durante 118 días sobre algunas variables de calidad de la carne de cebones sacrificados a los 20 meses de edad, finalizados en pastos de montaña y suplementados con cebada (4,1 kg MS d -1 ). Se determinó el contenido en grasa intramuscular y el perfil de ácidos grasos del músculo Longissimus dorsi al mes de iniciarse el pastoreo (in vivo). Tras el sacrificio, se determinó el contenido en grasa intramuscular, el perfil de ácidos grasos, el pH, la textura instrumental (1, 8 y 15 días de maduración), el color (1, 2 y 8 días de exposición al oxígeno) y la calidad sensorial (8 y 15 días de maduración). La dieta invernal afectó al contenido en grasa intramuscular y a su composición después de un mes de pastoreo (p < 0,05) pero no al sacrificio. La dieta invernal no afectó al pH pero la textura se vio afectada por la interacción entre la dieta invernal y tiempo de maduración (p < 0,001). El color se vio afectado sólo por el tiempo de exposición al oxígeno (p < 0,001). La dieta invernal no afectó a las variables sensoriales (p > 0,05), pero la maduración afectó a la intensidad de flavor a vacuno (...

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Modern Applications in the Determination of Food and Feed Additives

Papaneophytou

2023

Sustainable Use of Feed Additives in Livestock

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An evaluation of over-wintering feeding strategies prior to finishing at pasture for cull dairy cows on live animal performance, carcass and meat quality characteristics

Cited by 13 publications

References 26 publications

High-energy forage feeding diets and body condition on the finishing of cull dairy cows

High-energy forage feeding diets and body condition on the finishing of cull dairy cows

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Modern Applications in the Determination of Food and Feed Additives

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