Grass silage versus maize silage effects on retail packaged beef quality.
The effects of three preslaughter diets on heifer beef quality were investigated. Heifers (n = 45) were divided into three groups and fed for ad libitum consumption either maize silage, grass silage, or a 50:50 mixture of maize silage and grass silage. Meat quality was determined by measuring color, lipid oxidation, alpha-tocopherol levels, and fatty acid composition. Beef from the maize silage group had poorest color stability (P < 0.05), whereas beef from the grass silage diet had best (P < 0.05) color stability. The visual panel least preferred the maize silage group after 2 or more days of display, and lipid oxidation was significantly (P < 0.001) higher in this group compared to the 50:50 maize:grass silage and grass silage groups. There was a significant (P < 0.001) difference in the alpha-tocopherol levels detected in the meat from the three dietary groups. Alpha-tocopherol levels increased in the order: maize silage < 50:50 maize:grass silage < grass silage, at levels of 2.08, 2.95, and 3.84 microg/g meat, respectively. Fatty acid analysis indicated 18:3 was significantly (P < 0.001) lower in the maize silage-fed group than in the maize:grass silage and grass silage groups. However, 18:3 was significantly (P < 0.001) higher in the grass silage group than in the other two groups. There were no significant differences in all other fatty acids among the three dietary groups. It was concluded that beef from grass silage-fed animals had better overall quality in terms of color, lipid oxidation, and alpha-tocopherol levels than beef from maize silage fed animals.
O'Sullivan
A
A
Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork.
O'Sullivan
K
K
Galvin
K
K
Moloney
A P
AP
Troy
D J
DJ
Kerry
J P
JP
D000818:Animals; D000975:Antioxidants / Q000032:analysis; D002417:Cattle / Q000378:metabolism*; D003116:Color / Q000592:standards; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D050356:Lipid Metabolism; D008460:Meat / Q000592:standards*; D006109:Poaceae; D012820:Silage; D003313:Zea mays; D024502:alpha-Tocopherol / Q000032:analysis
D000975:Antioxidants; D005227:Fatty Acids; D024502:alpha-Tocopherol