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Title: EFFECTS OF FORAGE SPECIES ON RIB COMPOSITION, COLOR, AND PALATABILITY IN FORAGE-FINISHED BEEF

Author
item Duckett, S
item Sonan, R
item Pavan, E
item Neel, James - Jim
item Fontenot, J
item Scaglia, G
item Clapham, William

Submitted to: Journal of Animal Science
Publication Type: Proceedings
Publication Acceptance Date: 2/7/2006
Publication Date: 7/8/2006
Citation: Duckett, S.K., Sonan, R.N., Pavan, E., Neel, J.P., Fontenot, J.P., Scaglia, G., Clapham, W.M. 2006. Effects of forage species on rib composition, color, and palatability in forage-finished beef. Journal of Animal Science. 84(1):387.

Interpretive Summary:

Technical Abstract: Forty-seven Angus-crossbred steers were used to evaluate the effects of forage species grazed in the last 41 d of the finishing period on rib composition, color, and palatability in forage-finished beef and compared to traditional high concentrate finished. Steers grazed naturalized pastures (bluegrass/white clover) for 93 d and then grazed alfalfa (AL; n = 12), pearl millet (PM; n = 12),. or naturalized pastures (NP; n 12), pasture for the final 41 d of finishing. Steers (n 11) were also finished on traditional high concentrate diets (C) for 134 d. Data were analyzed with finishing treatment in the model. Hot carcass weight (HCW) was 99 kg heavier (P <0.01) for C finished than NP, AL, and PM with no differences among forage types. Ultimate longissimus muscle pH was lower for C than PM or NP with AL being intermediate. Percentage total fat was 43% lower (P < 0.05) and percent fat-free lean was 17% greater for forage-finished than C in the 9-10-11th rib section. No differences were detected in lean, fat and bone composition among forage species. Longissimus muscle color was darker (P < 0.05; lower L* value) for forage-finished than C. Muscle color was also darker (P < 0.05) for PM than AL with NA being intermediate. Yellowness (b*) of LMA was higher (P < 0.01) for C than NA or PM with AL being intermediate. Yellowness of s.c. fat was higher (P < 0.01) for forage-finished than C. Steak juiciness as rated by trained sensory panelist was highest (P < 0.01) for AL and lowest (P < 0.05) for C. Initial and overall tenderness scores were highest (P < 001) for AL. Panelists rated initial and overall tenderness lower (P < 0.01) for NP than PM with C being intermediate. Beef flavor intensity was greater (P< 0.01) and off-flavor intensity lower (P <0.01) for C than F. Beeffiavor intensity ranked higher (P <0.01) and off-flavor intensity ranked lower (P < 0.05) for C than forage-finished treatments. Beef flavor intensity was higher (P < 0.05) for AL than NP with PM intennediate. No differences in off-flavor intensity among forage types were detected.