New Zealand Journal of Agricultural Research abstracts
Effects of forage- and grain-based feeding systems on beef quality: A
review
P. D. MUIR
J. M. DEAKER
M. D. BOWN
AgResearch
Poukawa Research Station
P.O. Box 8144
Havelock North, New Zealand
Abstract 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.
Keywords beef quality; tenderness; juiciness; grass; forage;
grain; marbling; fat colour; meat colour; flavour
New Zealand Journal of Agricultural Research, 1998, Vol. 41: 623-635
0028-8233/98/4104-0623 $7.00/0 (c) The Royal Society of New Zealand
1998
PDF file of entire paper: medium quality (1058K); (scanned from paper original: notes about this process)
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