Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison

Janssen, Jessica; Cammack, K. M.; Legako, J. F.; Cox, Ray; Grubbs, J. K.; Underwood, K. R.; Hansen, John; Kruse, C.W.; Blair, A. D.

doi:10.3390/foods10051060

Cited by 7 publications

(5 citation statements)

References 80 publications

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“…No difference in PUFA and PUFA:SFA ratio was observed among the three bovine groups in this study. The PUFA:SFA ratios were all below the ratio (0.4) recommended by the World Health Organization ( 98 ), which is consistent with the reported values for cattle (~0.1) ( 54 , 99 ), but lower than values reported for yaks (0.4–0.6) ( 100 ) and bison (0.4–0.6) ( 101 ). The atherogenic index (AI) and thrombogenicity index (TI) are related to the incidence of coronary heart disease ( 80 , 102 ); there was no difference in these indices among GY, FC, and FY in this study.…”

Section: Discussionsupporting

confidence: 89%

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Ding

Jiang

et al. 2021

Front. Nutr.

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Traditionally, yaks graze only natural grassland, even in harsh winters. Meat from grazing yaks is considered very healthy; however, feedlot fattening, which includes concentrate, has been introduced. We questioned whether this change in management and diet would have an impact on the rumen and meat quality of yaks. This study examined the morphology, fermentation, and microbiota of the rumen and the quality of meat of three groups of bovines: (1) grazing yaks (GYs, 4-year olds), without dietary supplements; (2) yaks (FYs, 2.5-year olds) feedlot-fattened for 5 months after grazing natural pasture; and (3) feedlot-fattened cattle (FC, Simmental, 2-year olds). This design allowed us to determine the role of diet (with and without concentrate) and genotype (yaks vs. cattle) on variables measured. Ruminal papillae surface area was greater in the FYs than in the GYs (P = 0.02), and ruminal microbial diversity was greater but richness was lesser in the GYs than in the FC and FYs. Concentrations of ruminal volatile fatty acids were greater in the yaks than in the cattle. In addition, both yak groups had higher protein and lower fat contents in meat than the FC. Meat of GY had a lower n6:n3 ratio than FY and FC, and was the only group with a ratio below r, which is recommended for healthy food. Essential amino acids (EAA), as a proportion of total AA and of non-essential AA of yak meat, met WHO criteria for healthy food; whereas FC did not.

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Section: Discussionsupporting

confidence: 89%

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Ding

Jiang

et al. 2021

Front. Nutr.

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“…The relatively favorable omega-6 to omega-3 ratio in the pen-nished bison is likely because of the freechoice feed arrangement in this study, allowing the animal to self-regulate intake of corn in addition to having access to alfalfa and meadow hay, which are relatively rich in alpha linolenic acid (ALA). Ratios in this study are also lower than previous work in bison, which found an omega-6 to omega-3 ratios of 5.74 and 4.64 in grain-fed and pasture-nished bison heifers, respectively [23]. With regard to individual omega-3 fatty acids, eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) were signi cantly elevated in pasture-nished bison (Table 5).…”

Section: Lipid Metabolitescontrasting

confidence: 70%

“…The results of the proximate analysis are shown in Table 2. Previous work comparing the in uence of nishing mode in bison (pasture-nished vs pen-nished) found that pen-nished bison contained 1.3 g more fat per 100 gram when compared to pasture-nished animals [23]. Pasture-nished bison in the current study were also leaner (1.9 g less fat per 100 gram) compared to the pen-nished bison.…”

Section: Proximate Analysissupporting

confidence: 53%

Pasture-finishing of Bison Improves Animal Metabolic Health and Potential Health-Promoting Compounds in Meat

Vliet

Blair

Hite

et al. 2022

Preprint

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Background With rising concerns regarding effects of red meat on human and environmental health, a growing number of livestock producers are exploring ways to improve animal and human health. A proposed way to achieve this is implementation of agro-ecological practices, including rotational grazing and pasture-finishing of locally-adapted ruminants. Additionally, growing consumer interest in pasture-finished meat (i.e., grass-fed) has raised several questions about its nutritional quality. Thus, the goal of this study was to determine the impact of two common finishing systems in North American bison—pasture-finished or pen-finished in confinement on concentrates for 146 days—on metabolomic, lipidomic, and fatty acid profiles. Striploins (M. longissimus lumborum) were collected for profiling. Results 671 out of 1570 (43%) compounds differed between pasture- and pen-finished conditions (n = 20 animals per group) (all, p < 0.05). Relative to pasture-finished animals, muscle of pen-finished animals displayed markers of excess glucose (~ 1.6-fold), triglycerides (~ 2-fold), oxidative stress (~ 1.5-fold), and proteolysis (~ 1.2-fold). In contrast, pasture-finished animals displayed improved mitochondrial metabolism (~ 1.3-fold higher levels of various Krebs cycle metabolites) and carnitine metabolism (~ 3 higher levels of long-chain acyl carnitines) (all p < 0.05). Pasture-finishing also concentrated higher levels of phenolics (~ 2.3-fold), alpha-tocopherol (~ 5.8 fold), carotene (~ 2.0 fold), and very long-chain fatty acids (saturated and unsaturated; ~1.3-fold) in meat, while having lower levels of common advanced lipoxidation (4-hydroxy-nonenal-glutathione; ~2-fold) and glycation end products (N6-carboxymethyllysine; ~1.7-fold) (all p < 0.05). In contrast, vitamins B5, B6, and C, and gamma-tocopherols were ~ 2.5-fold higher in the grain-fed animals (all p < 0.05); suggesting some concentrate feeding, or grazing plants rich in those compounds, may be beneficial. Conclusions Pasture-finishing (i.e., grass-fed) broadly improves bison metabolic health and potential health-promoting compounds in their meat compared to finishing on confinement on concentrates (i.e., pen-finished). Our data does not, however, indicate that meat from pen-finished bison is therefore unhealthy, as bison meat—irrespective of finishing practice—contained considerable amounts of amino acids, vitamins, phenolics, and a favorable omega 6:3 ratio. Our study represents one of the deepest meat profiling studies to date (> 1500 identified unique compounds), having revealed various previously unrecognized differences in animal metabolic health and meat nutritional composition as a result of finishing mode. Whether observed differences in nutritional profiles between finishing modes have an appreciable effect on human health remains to be determined.

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“…The feeding system has effects on beef quality since the nutrient composition and energy intake of the diet can affect the animal’s growth rate, degree of maturity, and carcass composition, particularly the amount of IMF and the FA profile [ 87 ]. Diet composition and finishing management have different effects on beef quality traits, especially for different animal categories.…”

Section: Main Factors Affecting Beef Eating Qualitymentioning

confidence: 99%

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

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Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

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Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison

Cited by 7 publications

References 80 publications

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle

Pasture-finishing of Bison Improves Animal Metabolic Health and Potential Health-Promoting Compounds in Meat

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

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