Is meat quality of forage‐fed steers comparable to the meat quality of conventional beef from concentrate‐fed bulls?

Alibés, Mireia Blanco; Casasús, I.; Ripoll, G.; Albertı́, P.; Doblado, Begoña Panea; Joy, M.

doi:10.1002/jsfa.8371

Cited by 13 publications

(3 citation statements)

References 59 publications

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“…The application of alfalfa in the diets of meat-producing animals is controversial. On the one hand, alfalfa can improve the dry matter (DM) digestibility, increase the proportion of unsaturated fatty acids in meat, and reduce lipid peroxidation of meat . On the other hand, alfalfa can bring undesirable flavor substances into meat products .…”

Section: Introductionmentioning

confidence: 99%

Dietary Alfalfa and Calcium Salts of Long-Chain Fatty Acids Alter Protein Utilization, Microbial Populations, and Plasma Fatty Acid Profile in Holstein Freemartin Heifers

Qiu

Shao

et al. 2017

J. Agric. Food Chem.

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This study presented the effects of alfalfa and calcium salts of long-chain fatty acids (CSFA) on feed intake, apparent digestibility, rumen fermentation, microbial community, plasma biochemical parameters, and fatty acid profile in Holstein freemartin heifers. Eight Holstein freemartin heifers were randomly divided into a 4 × 4 Latin Square experiment with 2 × 2 factorial diets, with or without alfalfa or CSFA. Dietary supplementation of CSFA significantly increased the apparent digestibility of dry matter, crude protein, neutral detergent fiber, organic matter, and significantly reduced N retention (P < 0.05). CSFA increased the concentration of ammonia nitrogen in the ruminal fluid (P < 0.05), but alfalfa increased the concentration of valerate and isovalerate (P < 0.05). CSFA increased the concentration of ammonia nitrogen and the relative population of Streptococcus bovis in the rumen (P < 0.05) and inhibited the relative population of Ruminococcus flavefaciens, methanogens, and protozoa (P < 0.05). Alfalfa instead of Leymus chinensis increased the relative population of Butyrivibrio fibrisolvens and Ruminobacter amylophilus in the rumen (P < 0.05) and reduced the relative population of the Ruminococcus albus and Megasphaera elsdenii (P < 0.05). Supplemental CSFA increased the concentration of cholesterol and low-density lipoprotein cholesterol in the plasma (P < 0.05). And it also altered the composition of fatty acids in the plasma, which was expressed in reducing saturated fatty acid (ΣSFA) ratio and C14-C17 fatty acids proportion except C16:0 (P < 0.05) and increasing the proportion of polyunsaturated fatty acid (ΣPUFA) and unsaturated fatty acid (ΣUFA) (P < 0.05). The results showed that alfalfa and CSFA had interaction effect on the apparent digestibility of ether extracts, plasma triglyceride concentration, isobutyrate concentration, and Ruminococcus albus relative abundance in the rumen. It was concluded that alfalfa substituting Leymus chinensis did not change the apparent digestibility of nutrients in the final stage of fattening Holstein freemartin heifers, while CSFA increased the cholesterol and the proportion of unsaturated fatty acids in plasma. Alfalfa and CSFA had mutual interaction effect on fat digestion and plasma triglycerides.

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Section: Introductionmentioning

confidence: 99%

Dietary Alfalfa and Calcium Salts of Long-Chain Fatty Acids Alter Protein Utilization, Microbial Populations, and Plasma Fatty Acid Profile in Holstein Freemartin Heifers

Qiu

Shao

et al. 2017

J. Agric. Food Chem.

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“…However, other factors such as diet could be taken into account, especially when it contains a high level of fat and high marbling scores in the meat [ 62 ]. Although Giaretta et al [ 63 ] observed a positive correlation between meat tenderness and fat content, in particular to intramuscular fat [ 64 , 65 ], other authors reported that the diet is probably not the major cause of tenderness differences [ 43 ]. These authors reported that the fatness scores of Retinta carcass showed lower subcutaneous fat thickness than other rustic breeds, and they had low intramuscular fat values (<2%) under different types of feeding, which could be a reason for thinking about the importance of exercise in the above diet.…”

Section: Resultsmentioning

confidence: 99%

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

García-Torres

López-Gajardo

Tejerina

et al. 2020

Foods

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The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

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“…However, the study by Van Elswyk & McNeill (2014) also highlighted issues associated with sensory quality as changing the fatty acid content of beef can influence colour, flavour, sensory attributes and shelf-life (Scollan et al, 2006). Steaks from pasture have been reported to be less tender than steaks from grain-finished beef (Blanco et al, 2017). In addition, the external fat of pasture-derived beef has been reported to be more yellow (a consequence of increased β-carotene in adipose tissue).…”

Section: Meat Product Quality From a Pasture-based Feeding Systemmentioning

confidence: 99%

Influence of pasture feeding on milk and meat products in terms of human health and product quality

Stanton

Mills

Ryan

et al. 2021

Irish Journal of Agricultural and Food Research

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Cows are fed either indoors on a diet of mixed ration or in areas with temperate climates, such as Ireland and New Zealand, the feeding regime of dairy and beef herds is almost entirely pasture-based. Animal feeding regimes and herd management practices are linked to differences in organoleptic and nutritional quality attributes of milk, dairy and meat/beef products, with pasture-based feeding systems being associated with superior quality produce. Consumers generally perceive that milk and meat products produced from outdoor grazing pastures are “healthier” than produce derived from indoor feeding systems, based on animals fed typical indoor rations and concentrates. However, while research has demonstrated differences in milk and meat quality, especially in terms of fatty acids, based on different feeding systems, data are limited on the impact of dairy and meat products produced from different feeding systems on human health.

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Is meat quality of forage‐fed steers comparable to the meat quality of conventional beef from concentrate‐fed bulls?

Abstract: The Conventional beef was better accepted by consumers than the beef from both forage-based systems because it was the most tender. Thus tenderness of meat from forage-fed steers should be improved to ensure consumer acceptance. © 2017 Society of Chemical Industry.

Cited by 13 publications

References 59 publications

Dietary Alfalfa and Calcium Salts of Long-Chain Fatty Acids Alter Protein Utilization, Microbial Populations, and Plasma Fatty Acid Profile in Holstein Freemartin Heifers

Dietary Alfalfa and Calcium Salts of Long-Chain Fatty Acids Alter Protein Utilization, Microbial Populations, and Plasma Fatty Acid Profile in Holstein Freemartin Heifers

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Influence of pasture feeding on milk and meat products in terms of human health and product quality

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