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Influence of Length of Feeding a High Roughage Ration on Quantitative and Qualitative Characteristics of Beef¹

University of Kentucky, Lexington

Abstract

Economy of production and consumer acceptance are two of the most important aspects of the beef industry. Beef producers are constantly seeking ways to regulate the rate and quantity of fat deposition without sacrificing quality. High feed costs are reflected in increased beef prices, and the deposition of fat is greatly influenced by feeding and management practices. Several workers (Cole et al., 1964; Kropf and Graf, 1959; Hedrick et al., 1963; Brungardt and Bray, 1963) have shown that retail yield and value decrease as fat increases. Other researchers (Thompson et al., 1965; Pope et al., 1959; Hammes et al., 1964) used high-silage rations to an advantage in holding down feed costs. In addition, Zinn, Kent and Albin (1963), Zinn et al. (1963a) and Epiey et al. (1968) investigated the effect of length of feeding period on various physical and chemical properties of beef carcasses.

¹ Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article 70-5-10.

² Present address: Jackson, Ohio.

³ Present address: Department of Animal Science, University of Nebraska, Lincoln.

⁴ Appreciation is expressed to Mr. William Clem. Food Service Department, University of Kentucky, for breaking and separating the carcasses.

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