Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content1

Duckett, S. K.; Neel, J. P. S.; Fontenot, J. P.; Clapham, William M.

doi:10.2527/jas.2009-1850

Cited by 88 publications

(89 citation statements)

References 45 publications

(66 reference statements)

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“…Although the time on feed in the preexperimental phase could have affected the results of the experiment, previous studies indicated that feeding during the background phase marginally affected the quality of beef. Moreover, Duckett et al (2009) found no effect of the level of supplementation during the winter background on beef quality of pasture-or concentrate-finished steers. Similarly, Chicatún et al (2006) evaluated the beef quality of steers not supplemented or supplemented with two levels of corn silage during the growing phase and three levels of corn grain during the finishing phase, and the authors found no significant effect of the background feeding on the quality of beef.…”

Section: Intramuscular Fatty Acid Compositionmentioning

confidence: 99%

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

et al. 2015

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The physicochemical and sensory attributes and the fatty acid composition of the longissimus lumborum muscle were determined. The beef from pasture-fed animals tended to be tenderer, darker, less red, and with yellower fat than the beef from grain-fed steers. The beef from steers fed wheat plus silage for 75 d had lower tenderness scores than beef from steers fed for 35 d on grain plus silage. The beef from pasture-fed steers had higher levels of conjugated linoleic acid c-9 t-11 and n-3 fatty acids and a lower n-6:n-3 fatty acid ratio than the beef from grain-fed steers. The time fed on grain plus silage had a significant effect on the fatty acid composition of the beef from steers fed wheat, but no similar effect was observed in beef from steers fed oats. However, the n-6:n-3 ratio of beef was more favorable when steers were fed grain (wheat or oats) plus silage for 35 d than for 75 d.

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Section: Intramuscular Fatty Acid Compositionmentioning

confidence: 99%

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

et al. 2015

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“…More information has recently become available on fatty acid composition and mineral and vitamin concentrations in different muscles from various breeds and under different production systems (Faucitano et al, 2008;Leheska et al, 2008;Purchas and Zou, 2008;Warren et al, 2008;De la Fuente et al, 2009;Duckett et al, 2009;Daley et al, 2010;Schonfeldt et al, 2010;Pordomingo et al, 2012;Sexten et al, 2012;Yuksel et al, 2012); however, little information is available regarding other components in beef that have been reported to be related to human health. Because of their potential protective effects, these components are generally referred to as bioactive compounds, or health-promoting active ingredients (Muller et al, 2002;Wyss et al, 2007;Hipkiss, 2009).…”

Section: Introductionmentioning

confidence: 99%

Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle1

Mateescu¹,

Garmyn²,

O'Neil³

et al. 2012

Journal of Animal Science

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The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from Angus cattle were 0.015, 0.434, 0.070, 0.383, and 0.531, respectively. Creatine, carnosine, and anserine were found to be moderately heritable, whereas almost no genetic variation was observed in carnitine and creatinine. Moderate positive genetic (0.25, P < 0.05) and phenotypic correlations (0.25, P < 0.05) were identified between carnosine and anserine. Medium negative genetic correlations were identified between creatine and both carnosine (-0.53, P< 0.05) and anserine (-0.46, P < 0.05). Beef and livery/metallic flavor were not associated with any of the 5 compounds analyzed (P > 0.10), and carnitine concentrations were not associated (P > 0.10) with any of the meat palatability traits analyzed. Carnosine was negatively associated with overall tenderness as assessed by trained sensory panelists. Similar negative associations with overall tenderness were identified for creatinine and anserine. Painty/fishy was the only flavor significantly and negatively associated with creatinine and carnosine. These results provide information regarding the concentration of these compounds, the amount of genetic variation, and evidence for negligible associations with beef palatability traits in LM of beef cattle. Key words: beef, bioactive compounds, genetic parameters, palatability ABSTRACT: The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments.Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from Angus cattle were 0.015, 0.434, 0.070, 0.383, and 0.531, respectively. Creatine, carnosine, and anserine were found to be moderately heritable, whereas almost no genetic variation was observed in carnitine and creatinine. Moderate positive genetic (0.25, P < 0.05) and phe...

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“…Further research has focused on the impacts of forage finishing on altering fatty acid composition of beef products, specifically reducing SFA content, improving the omega-6 to omega-3 FA ratio, enhancing CLA content and increasing B-vitamins and antioxidants. Beef from cattle produced in forage-based systems have a lower overall fat content and greater omega-3 FA and CLA content compared to beef from cattle finished using grain-based diets [77,[83][84][85]. Moreover, vitamin E and β-carotene concentrations have been found to be greater in beef finished on pasture compared to traditional finishing programs [84].…”

Section: Quality Differences Of Beef Productsmentioning

confidence: 96%

“…Beef from cattle produced in forage-based systems have a lower overall fat content and greater omega-3 FA and CLA content compared to beef from cattle finished using grain-based diets [77,[83][84][85]. Moreover, vitamin E and β-carotene concentrations have been found to be greater in beef finished on pasture compared to traditional finishing programs [84]. However, it is important to note that while the concentrations of beneficial fatty acids are greater in forage-finished beef, the total fat content is lower, and therefore may impact the total amount (as mg/d) of beneficial fatty acids in whole cuts of beef.…”

Section: Quality Differences Of Beef Productsmentioning

confidence: 99%

Sustainability of US Organic Beef and Dairy Production Systems: Soil, Plant and Cattle Interactions

2013

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Abstract:In 2010, the National Organic Program implemented a rule for the US stating that pasture must be a significant source of feed in organic ruminant systems. This article will focus on how the pasture rule has impacted the management, economics and nutritional value of products derived from organic ruminant systems and the interactions of grazing cattle with pasture forages and soils. The use of synthetic fertilizers is prohibited in organic systems; therefore, producers must rely on animal manures, compost and cover crops to increase and maintain soil nitrogen content. Rotational and strip grazing are two of the most common grazing management practices utilized in grazing ruminant production systems; however, these practices are not exclusive to organic livestock producers. For dairy cattle, grazing reduces foot and leg problems common in confinement systems, but lowers milk production and exposes cows to parasites that can be difficult to treat without pharmaceuticals. Organic beef cattle may still be finished in feedlots for no more than 120 days in the US, but without growth hormones and antibiotics, gains may be reduced and illnesses increased. Grazing reduces the use of environmentally and economically costly concentrate feeds and recycles nutrients back to the soil efficiently, but lowers the rate of beef liveweight gain. Increased use of pasture can be economically, environmentally and socially sustainable if OPEN ACCESSSustainability 2013, 5 3010 forage use efficiency is high and US consumers continue to pay a premium for organic beef and dairy products.

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Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content1

Cited by 88 publications

References 45 publications

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle1

Sustainability of US Organic Beef and Dairy Production Systems: Soil, Plant and Cattle Interactions

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