Effects of forage‐ and grain‐based feeding systems on beef quality: A review

Abstract

The literature pertaining to the effect of forage-and grain-based feeding systems on beef quality has been reviewed in light of considerable interest in New Zealand regarding the relative merits of grain-and grass-based beef finishing systems. In particular, fifteen experiments which compared forage-and grain-finished beef at the same carcass weight or degree of fatness, have been selected from the literature. When compared at similar carcass weights or the same degree of fatness, the type of feeding system had no effect per se on tenderness, juiciness, lean meat colour, marbling, or pH. In eight out of twelve experiments where flavour was assessed, panellists could not distinguish an effect of diet on flavour. Effects on fat colour were variable and, in six of the nine experiments where fat colour was measured, grain feeding failed to "improve" fat colour. It is concluded that there is little scientific justification for the claim that grain feeding is necessary to produce high quality beef. Beef of comparable quality can be obtained from cattle finished on forage-based diets (i.e., pasture) provided that acceptable carcass weights and degrees of finish can be achieved at a young age.

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

“…Results from the literature on the effect of diet on instrumental variables evaluating meat tenderness are inconsistent, since differences can be confounded by factors such as BW, carcass fatness, slaughtering conditions, etc. (Muir et al, 1998). The nutritional strategies to improve meat tenderness are based on manipulating growth rate, since faster growth, with high rates of protein turnover, results in a lower proportion of maturated protein and stable muscle links, and, therefore, in tenderness benefits (Maltin et al, 2003).…”

The importance of grasslands for animal production and other functions: a review on management and methodological progress in the tropics

“…The effects of pasture diets on the characteristics of beef are well known (Muir et al, 1998;Schreurs et al, 2008); the attractiveness of differences in such characteristics appears to be strongly influenced by regional culture. In addition, forage diets can impart small effects, some beneficial, on meat and milk quality, particularly in relation to the fatty acid profile and antioxidant content quality (Doyle et al, 2001;Dunne et al, 2009;Doreau et al, 2011).…”

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

“…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. Very few studies have assessed the effects of production systems before the finishing period, even though production systems are varied and complex, including mainly the influence of the origin of the animals, age at weaning, diet and management before the fattening period.…”