HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Young, A. W. Articles by Kauffman, R. G. Search for Related Content PubMed Articles by Young, A. W. Articles by Kauffman, R. G.

Evaluation of Beef from Steers Fed Grain, Corn Silage or Haylage-Corn Silage Diets^{1 ,2,}

University of Wisconsin, Madison 53706

Abstract

Forty-two yearling Hereford steers averaging 362 kg were used to study performance and organoleptic characteristics of the beef after they had been fed high forage diets to attain a similar carcass composition as grain fed controls. Steers were blocked on the basis of initial estimated kilograms of muscle into seven groups and randomly assigned from each block to either a grain, corn silage or a 50% haylage and 50% corn silage (dry basis) finishing diet. To approximate similar composition, each group was slaughtered when the mean ultrasonic fat thickness scan was about 1.0 cm at the 12th costae.

Average daily gains (kilograms), days to slaughter condition and feed/gain ratio for the grain, corn silage and forage groups, respectively, were: 1.44, 84, 8.4; 1.09, 125, 11.5; .91, 181, 12.1. Steers receiving the haylage-corn silage diet had to be fed to 8.2% heavier (P<.05) weights to approach similar ultrasonic readings as grain fed steers.

Although steers fed the haylage-corn silage diet had heavier carcasses, grain fed steers had higher (P<.05) dressing percentages and more fat over the longissimus muscle (P<.05) than the two other groups. Intramuscular fat estimated as marbling or percent ether extract in the longissimus muscle was similar for all groups.

Organoleptic evaluations of steaks and roasts indicated that for the quality attributes of tenderness, juiciness, flavor and overall desirability panelists rated the corn silage and haylage-corn silage finished groups equal to or superior to steers fed grain. Although statistical differences existed, the magnitude of these differences was small. These data are interpreted to indicate that when steers are fed to similar levels of carcass composition, palatability of meat is comparable whether the diet is grain or forage.

¹ Department of Meat and Animal Science. Research was supported by the College of Agricultural and Life Sciences. This is Paper No. 699 from the Department of Meat and Animal Science.

² The authors are grateful to the Department of Food Science for their assistance in conducting the taste panel evaluations and to the Oscar Mayer Company for their cooperation.

This article has been cited by other articles:

				L. Faucitano, P. Y. Chouinard, J. Fortin, I. B. Mandell, C. Lafreniere, C. L. Girard, and R. Berthiaume Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability J Anim Sci, July 1, 2008; 86(7): 1678 - 1689. [Abstract] [Full Text] [PDF]