J. Anim Sci.
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Journal of Animal Science, Vol 70, Issue 8 2446-2451, Copyright © 1992 by American Society of Animal Science

JOURNAL ARTICLE

Meat composition and palatability of Holstein and beef steers as influenced by forage type and protein source

E. W. Mills, J. W. Comerford, R. Hollender, H. W. Harpster, B. House and W. R. Henning
Department of Dairy and Animal Science, Pennsylvania State University, University Park 16802.

This experiment determined meat composition and palatability changes resulting from feeding Holstein (HOL) and crossbred beef (XB) steers diets containing corn silage (CS) or alfalfa haylage (AH) (forage type) and soybean meal (SM) or fish meal (FM) (protein source). Fifty-nine steers (30 HOL and 29 XB) were randomly assigned to diet combinations for a 2 x 2 x 2 (breed x forage x protein) factorial arrangement. Steers were fed to a fat-constant end point (fat depth over the longissimus muscle measured by ultrasound: 1.0 cm XB, .6 cm HOL). Proximate and fatty acid analysis and sensory evaluation were conducted on a rib eye roast and steaks, respectively, removed from the left side of each carcass at ribs 9 to 12. Proximate analysis of the longissimus muscle showed no significant difference (P greater than .05) in moisture, protein, or fat content due to breed, forage, or protein treatment. Forage type had no significant effect (P greater than .05) on amount of individual fatty acids found in longissimus muscle. However, total polyunsaturated fatty acids were higher (P greater than .05) for AH than for CS-fed animals. Longissimus muscle from steers fed FM had higher palmitoleic and lower stearic acid contents (both P less than .05) than longissimus muscle from animals fed SM. Muscle from HOL had higher palmitoleic and lower stearic acid contents than that from XB steers (both P less than .05). There was no significant interaction (P greater than .05) of breed with either diet treatment for individual fatty acid contents.(ABSTRACT TRUNCATED AT 250 WORDS)


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B. E. Jenschke, J. R. Benton, C. R. Calkins, T. P. Carr, K. M. Eskridge, T. J. Klopfenstein, and G. E. Erickson
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage
J Anim Sci, April 1, 2008; 86(4): 949 - 959.
[Abstract] [Full Text] [PDF]


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Copyright © 1992 by the American Society of Animal Science.