New Zealand Journal of Agricultural Research abstracts
Some effects of diet on beef meat and fat attributes
C. C. DALY*
O. A. YOUNG
A. E. GRAAFHUIS
S. M. MOORHEAD
MIRINZ Food Technology and Research
P.O. Box 617
Hamilton, New Zealand
H. S. EASTON
AgResearch Grasslands
Private Bag 11008
Palmerston North, New Zealand
*Present address: Agresearch, Ruakura Research Centre, P.O. Box 3123, Hamilton
New Zealand.
Abstract Steers were fed for nine weeks on either
ryegrass/clover pasture or maize (six animals per group), to evaluate the
effects of diet on attributes of meat and fat. Feed intake was restricted in
the grain-fed group with the intention of producing equivalent growth rates in
the two treatment groups, but this resulted in significantly slower weight
gain, reduced carcass weight, and reduced subcutaneous and intramuscular fat.
Nevertheless, the glycolytic potential (an estimate of pre-slaughter
glycogen) in the M. longissimus dorsi lumborum was approximately 20%
higher (P < 0.05) in the grain-fed cattle, while the ultimate pH of
the meat was equivalent for both groups. The results suggest that grain-based
diets can increase muscle glycogen concentrations independent of the higher
calorific intake normally associated with grain diets, probably in response to
changes in rumen fatty acid production. Compared with grain diet, pasture diet
resulted in significantly higher (P < 0.01) muscle tocopherol
content, but did not influence meat colour. The dietary treatments influenced
fat colour, but both carotene content and energy intake may be responsible for
this effect. The microbiological profile of meat during chilled storage was not
affected by diet.
Keywords beef; pasture; maize; meat colour; fat colour; pH;
tocopherol; glycogen; stress; creatine kinase; lactate dehydrogenase;
microbiology
New Zealand Journal of Agricultural Research, 1999, Vol. 42: 279-287
0028-8233/99/4203-0279 $7.00/0 (c) The Royal Society of New Zealand
1999
PDF file of entire paper: medium quality (785K); (scanned from paper original: notes about this process)
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