Meat colour, fatty acid profile and carcass characteristics of Hereford bulls finished on grazed pasture or grass silage-based diets with similar concentrate allowance

Huuskonen, Arto; Jansson, S.; Honkavaara, Markku; Tuomisto, Leena; Kauppinen, Risto A.; Joki‐Tokola, Erkki

doi:10.1016/j.livsci.2010.02.019

Cited by 20 publications

(16 citation statements)

References 19 publications

(30 reference statements)

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“…In addition, redness is negatively correlated with early post-mortem pH (Lindahl et al, 2006). In both experiments, FR significantly affected L* index (P , 0.05; Tables 9 and 10) with higher values in meat from group C. In the second experiment, the meat produced by FR animals had a b* value (P , 0.001; Table 10) lower than group C. These results are in agreement with Huuskonen et al (2010) who found higher L* and b* values in meat from grass silage-finished bulls compared with meat from grazed-finished animals. Lindahl et al (2006) found that low initial pH increased both the L* and b* values in pork meat.…”

Section: Post-slaughter Measurementssupporting

confidence: 83%

Podolian beef production on pasture and in confinement

Braghieri

Pacelli

Rosa

et al. 2011

Animal

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the effect of rearing system (confined (C) v. free ranging (FR)) and season (spring v. summer) was evaluated on behaviour, immune and blood parameters and beef production (experiment 1). From February to August 2008, the effect of rearing system was only evaluated on beef production (experiment 2). A total of 12 Podolian young bulls were used each year. They were slaughtered at 18 and 15 months of age in 2007 and 2008, respectively. Herbage mass and pasture composition were monitored during the 2 years. Pasture availability, in terms of herbage mass and composition, as well as its seasonal development, was similar in the 2 years. In the first experiment, FR animals spent more time walking ( P , 0.05), feeding ( P , 0.001) and standing ( P , 0.01) and showed a lower number of agonistic ( P , 0.05) and non-agonistic social interaction than C animals ( P , 0.01). Significant lower concentrations of serum urea nitrogen ( P , 0.001) and creatinine ( P , 0.10) in FR animals indicated a lower protein nutritional status due to inadequate protein availability at pasture. As a consequence, average daily gains ( P , 0.05), slaughter weight ( P , 0.05) and body condition score ( P , 0.01) were lower in grazing animals as compared with C bulls. Cellular immune responsiveness was higher in FR animals ( P , 0.05). Similarly, antibody titre to keyhole limpet hemocyanin was higher in FR bulls at the 2nd and 3rd month after antigen injection ( P , 0.05), whereas it tended to be higher at the 4th month ( P , 0.10). In both experiments, grazing negatively affected meat colour in terms of lightness. Eighteenmonth-old bulls also showed lower final weight, weight gain and body conditions when kept outdoor: a possible consequence of nutrient deficits, as suggested by the metabolic status of FR animals. The same animals, however, benefited from FR in terms of natural behaviour expression and immune responsiveness. When the experiment was replicated the subsequent year, on animals slaughtered at 15 months of age, no differences between the performances of FR and C animals were detected. The earlier slaughter age system was also proportionally less dependent on external inputs as grazing was not extended to the dry season when herbage mass availability was lower.

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Section: Post-slaughter Measurementssupporting

confidence: 83%

Podolian beef production on pasture and in confinement

Braghieri

Pacelli

Rosa

et al. 2011

Animal

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“…There was no effect on the SFA level; however, both the FF and RES-F steers had higher MUFA and 18:1c-9 levels. Furthermore, while FF and RES-F steers were both fed strictly forage, silage feeding led to the highest proportion of 16:0 of all the finishing programmes, similar to the findings of Huuskonen et al (2010) and French et al (2000). Increased 16:0 in milk from cows fed silage versus grass has been attributed to the loss of 18:3n-3 during the ensiling process, which may affect the rumen microflora and subsequent fermentation products (Chilliard et al 2007).…”

Section: Discussionsupporting

confidence: 66%

“…Previous studies have compared meat tenderness and FA composition of steers (French et al 2000(French et al , 2001Fredriksson Eriksson and Pickova 2007) and bulls (Nuernberg et al 2005;Huuskonen et al 2010). However, comparisons of meat quality aspects between concentrate-fed bulls and extensively reared steers is currently lacking.…”

Section: Introductionmentioning

confidence: 99%

Silage-concentrate finishing of bulls versus silage or fresh forage finishing of steers: Effects on fatty acids and meat tenderness

Turner

Hessle

Lundström

et al. 2011

Acta Agriculturae Scandinavica, Section A - Animal Science

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The objective of this trial was to assess meat quality in terms of tenderness and fatty acid (FA) composition in M. longissimus dorsi and M. gluteus medius from bulls finished on ad lib silage-concentrates (SIL:CON) vs. steers fed ad lib silage (FF) or restricted silage and unrestricted grazing (RES-F). Warner-Brazler shear force value day 1 was lowest for the FF steers (pB0.05). Myofibril fragmentation index (MFI) values were similar after seven days of ageing, showing that ageing compensated for differences in meat tenderness associated with feeding programmes. Total monounsaturated FAs and 18:1c-9 levels were higher in the steer tissue (pB0.001). The SIL:CON bulls had higher polyunsaturated n-6 fatty acids and 18:2n-6 level (pB0.001). Polar lipid 18:2n-6 and n-6 levels were higher for FF than for RES-F steers, whereas the 18:3n-3 level was higher for RES-F than for FF steers (p B0.001). The n-6/n-3 ratio was lowest for the FF steers and highest for the SIL:CON bulls (pB0.001).

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“…Earlier reports also found higher L* values for animals finished on feedlots than compared to animals finished on pasture (Huuskonen et al . ). Fat color parameter b* was higher in animals finished on pasture than the animals finished on feedlots and this might be because of the presence of higher concentration of carotenoids in the pasture than feedlot diets.…”

Section: Interaction Between Sex and Feeding Regimementioning

confidence: 97%

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

Reddy

Sivakumar

Jeong

et al. 2014

Animal Science Journal

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The present review has been focused largely on the sex type differences in beef quality among heifers, cows, steers and bulls in various feeding environments. Genetic groups, feeding systems and gender are the major factors that change carcass characteristics and fatty acid profiles of cattle. Studies identified that heifer beef has super characteristics in eating quality and a better healthy composition in fatty acids than steer, cow and bull. Diet influences the variation of fatty acid profile; particularly the level of polyunsaturated fatty acids (PUFA) interacts with breed and sex. Animals finished in pasture systems were reported to show better ratios of PUFA/ saturated fatty acids and n-6/n-3. Carcasses of roughage-fed beef are lighter and have less marbling and lower quality grades but have higher cutability than carcasses of grain-fed bulls. Heifers and cows are reported to deposit more fat than steers and bulls. Among males, lower production of testosterone by steers favors more fat thickness compared with bulls. Marbling greatly varies among cattle belonging to different sexes, and particularly, females have genetic makeup that efficiently controls deposition. The current review identified that heifers can be a premium beef brand, while steer beef currently take a large part of market share across the world.

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Meat colour, fatty acid profile and carcass characteristics of Hereford bulls finished on grazed pasture or grass silage-based diets with similar concentrate allowance

Cited by 20 publications

References 19 publications

Podolian beef production on pasture and in confinement

Podolian beef production on pasture and in confinement

Silage-concentrate finishing of bulls versus silage or fresh forage finishing of steers: Effects on fatty acids and meat tenderness

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

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