Nutritional Regime Effects on Quality and Yield Characteristics of Beef2

Harrison, A.; Smith, Mary E.; Allen, D. M.; Hunt, Melvin C.; Klastner, C. L.; Kroft, D. H.

doi:10.2527/jas1978.472383x

Cited by 86 publications

(43 citation statements)

References 10 publications

(10 reference statements)

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“…This is contradictory to Harrison et al (1978), who reported that all sensory traits improved after a longer rearing period, and to Vestergaard et al (2000) who found that extensively fed young bulls gave better panel scores for tenderness, taste and juiciness after a finishing period of 10 weeks compared with animals slaughtered directly from pasture. Our study confirms the results by Hoving-Bolink et al (1999), where a significant increase in IMF content did not result in better sensory characteristics.…”

Section: Discussioncontrasting

confidence: 49%

“…Our study confirms the results by Hoving-Bolink et al (1999), where a significant increase in IMF content did not result in better sensory characteristics. Generally, high marbling scores improve flavour and juiciness of beef as Harrison et al (1978) found for grain-fed beef. However, Bruce et al (2004) concluded that pasture-finished beef had the highest overall quality because of increased tenderness and juiciness despite the fact that the pasture-finished beef had a lower IMF content.…”

Section: Discussionmentioning

confidence: 99%

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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Ahnström

Hessle

Johansson

et al. 2009

Animal

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This study investigated the effects of pelvic suspension on the meat quality of M. longissimus dorsi, M. semimembranosus and M. adductor from 35 heifers with at least 75% Charolais breeding. Two-thirds of the heifers were slaughtered directly from pasture at 18 months of age and one-third was finished indoors and slaughtered at 22 months. After slaughter and electrical stimulation one side of each carcass was re-suspended by either the achilles tendon or the pelvic bone. Longissimus muscles were aged 7 or 14 days and were then evaluated for drip loss, colour, shear force and sensory analysis. As compared to 18-month-old heifers, 22-month-old heifers were heavier, more muscular and fatter ( P , 0.05). Intramuscular fat content increased with slaughter age ( P , 0.003). Pelvic suspension reduced longissimus peak force values, total energy, pH and thawing losses ( P , 0.05) in heifers slaughtered at 18 months. Semimembranosus showed the largest response to pelvic suspension with significantly lower peak force and total energy values. Finishing for 4 months did not affect longissimus shear forces. Achilles-suspended samples had lower shear force values after 14 v. 7 days of ageing. Pelvic-suspended samples aged 7 days were, however, just as tender as those aged 14 days. Sensory analysis of longissimus samples aged 14 days showed that samples from pelvic-suspended sides had higher tenderness, lower bite resistance, more meaty taste and less visible marbling compared with samples from achilles-suspended carcasses.

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Section: Discussioncontrasting

confidence: 49%

Section: Discussionmentioning

confidence: 99%

Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Ahnström

Hessle

Johansson

et al. 2009

Animal

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“…According to literature, reducing energy intake usually decreases carcass fat content (e.g. Harrison et al 1978, Fishell et al 1985, which could explain the lower fat classification on the BF75 diet. On the other hand, measures of fatness increase also with increasing carcass weight (Keane and Allen 1998) and in our trial carcass weight decreased with increasing level of BF, which probably also explained the differences in fatness.…”

Section: Discussionmentioning

confidence: 99%

Effects of replacing different proportions of barley grain by barley fibre on performance of dairy bulls

Huuskonen¹,

Khalili²,

Joki‐Tokola³

2008

AFSci

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The objective of the present experiment was to study the effects of partial replacement of barley grain with barley fibre (BF) on animal performance, carcass traits and diet digestibility of growing dairy bulls. The feeding experiment comprised 20 Finnish Ayrshire bulls and 12 Holstein-Friesian bulls, and four treatments (8 bulls per treatment). There were four diets with two offered at stage 1 (from the initiation of the study to 450 kg live weight) and four at stage 2 (from 450 kg live weight to slaughter). The control diet (BF0) included grass silage (460 g kg -1 dry matter) and barley grain (540), BF25 diet included grass silage (460), barley grain (405) and BF (135), BF50 diet included grass silage (460), barley grain (270) and BF (270), and BF75 diet included grass silage (460), barley grain (135) and BF (405). At stage 1 there were only two treatments (BF0 and BF50) and at stage 2, all four treatments were included. All bulls were fed total mixed ration ad libitum. The mean initial live weight of the bulls was 261 kg and the mean final live weight 650 kg. At stage 1 there were no significant treatment differences in dry matter, energy or protein intakes or in live weight gain. At stage 2, replacing barley grain with BF led to a linear decrease of daily live weight gain (P < 0.05) and a linearly reduced feed conversion (kg dry matter kg -1 live weight gain) (P < 0.05). The apparent digestibility of the organic matter and neutral detergent fibre decreased linearly with increasing BF supplementation (P < 0.001). The dressing proportion and the carcass fat score decreased linearly (P < 0.05) with partial replacement of barley grain with BF. On carcass conformation, treatment had a significant (P < 0.05) quadratic effect: the BF25 and BF50 diets were classified highest. The results indicate that 50% of barley starch can be replaced with BF without affecting growth, but feed efficiency factors may decrease when barley starch is replaced with BF. At 75% replacement, feed intake was reduced, which resulted in a lower energy intake and reduced level of performance.

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“…It is often associated with improved tenderness, juiciness, and flavour (Simone et al 1958;Gilpin et al 1965;Field et al 1966;Moody 1976;Crouse & Smith 1978;Harrison et al 1978;Tatum et al 1980;Dolezal et al 1982;Dikeman 1990;May et al 1992) although some workers have found this relationship to be weak or even non-existent (Breidenstein et al 1968 (tenderness only); Bowling et al 1977Bowling et al , 1978Reagan et al 1981;Parrett et al 1985;Miller et al 1987 (juiciness and flavour only); Jones et al 1991 (tenderness and flavour only)). These relationships may depend on how well marbling score predicts intramuscular fatness.…”

Section: Marblingmentioning

confidence: 99%

“…Marbling tends to be positively associated with carcass fatness (Pearson 1966;Crouse & Smith 1978;Harrison et al 1978;Tatum et al 1980;Dolezal et al 1982;Huffman et al 1990) and with carcass weight and subcutaneous fat thickness (r = 0.80 and 0.79, respectively; May et al 1992). Nour et al (1983) fed cattle either silage or grain to different slaughter weight endpoints and found that increasing carcass weight rather than diet or breed significantly affected marbling.…”

Section: Marblingmentioning

confidence: 99%

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

Muir

Deaker

Bown

1998

New Zealand Journal of Agricultural Research

147

114

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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.

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Nutritional Regime Effects on Quality and Yield Characteristics of Beef2

Cited by 86 publications

References 10 publications

Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Effects of replacing different proportions of barley grain by barley fibre on performance of dairy bulls

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

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