Grass finishing and the residual effect of pasture prior to concentrate finishing on the shelf stability of late-maturing bull beef
S. Siphambili A B , F. J. Monahan
A , E. G. O’Riordan B , M. McGee B and A. P. Moloney B C
+ Author Affiliations
- Author Affiliations
A School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
B Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, County Meath, Ireland.
C Corresponding author. Email: aidan.moloney@teagasc.ie
Animal Production Science 60(14) 1745-1758 https://doi.org/10.1071/AN19438
Submitted: 28 August 2019 Accepted: 13 March 2020 Published: 26 May 2020
Abstract
Context: The finishing of late-maturing bulls on grass is economically more favourable than finishing on cereal concentrates but it may have a negative effect on oxidative stability.
Aim: To determine the effect of varying levels of pasture feeding during the finishing period on the oxidative stability of bull beef.
Methods: Groups of eight late-maturing breed sired bulls were assigned to one of the following production systems: (1) pasture only for 200 days (P), (2) pasture only for 100 days followed by pasture plus 50% of the dietary dry matter (DM) intake as concentrate for 100 days (P-C50), (3) pasture plus 50% of the DM intake as concentrate for 200 days (C50), (4) pasture only for 100 days followed by ad libitum concentrates for 100 days (P-C), (5) pasture plus 50% of the DM intake as concentrate for 100 days followed by ad libitum concentrates for 100 days (C50-C) and (6) ad libitum concentrates offered indoors for 200 days (C). The M. Longissimus thoracis et lumborum muscle was excised post-slaughter for proximate, fatty acid and α-tocopherol analysis and for measurement of lipid and protein oxidation and colour stability.
Results: The polyunsaturated fatty acid (PUFA) concentration and proportion in muscle were higher (P < 0.001) in C50 bulls compared with P, P-C50 and P-C bulls. The concentration of highly peroxidisable PUFA was at least 1.3-fold higher (P < 0.001) in the muscle of C50 bulls than of C and P-C bulls whereas the proportion was at least 1.5-fold higher (P < 0.001) in muscle of P, P-C50 and C50 bulls compared with C and P-C bulls. There was a higher (P < 0.001) concentration of saturated fatty acids and monounsaturated fatty acids in muscle of bulls fed on concentrate in the last 100 days (P-C, C50-C and C) compared with those fed on grass (fully or partially) in the last 100 days (P, P-C50 and C50). α-Tocopherol concentration was at least 1.5-fold higher (P < 0.001) in muscle of P bulls compared with C, C50-C and P-C bulls. Redness, redness stability, lipid and protein oxidation did not differ between treatments (P > 0.05).
Conclusions: The increase in highly peroxidisable PUFA in beef, by increasing pasture in the finishing ration did not increase susceptibility to oxidation, most likely due to a concomitant increase in α-tocopherol.
Implications: Beef can be produced from late-maturing bulls grazing on pasture for 200 days without impacting negatively on oxidative stability.
Additional keywords: beef, colour, fatty acids, lipid oxidation, protein oxidation.
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