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

被引:136
|
作者
Muir, PD
Deaker, JM
Bown, MD
机构
[1] Poukawa Research Station, AgResearch, P.O. Box 8144, Havelock North
关键词
beef quality; tenderness; juiciness; grass; forage; grain; marbling; fat colour; meat colour; flavour;
D O I
10.1080/00288233.1998.9513346
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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 ger sc 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.
引用
收藏
页码:623 / 635
页数:13
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