FINISHING ON SMALL-GRAIN WINTER ANNUALS OR ALFALFA PASTURE: I. ANIMAL PERFORMANCE, CARCASS, PHYSICAL AND SENSORY QUALITY OF BEEF

ANIBAL PORDOMINGO; ADRIANA PORDOMINGO; BABINEC, F; G GRIGIONI; CARDUZA F

Montreal

Congreso; 58th International Congress of meat science and technology; 2012

ICOMST

Effects of finishing on pure stands of small-grain winter annual pastures or alfalfa on animal growth, carcass and meat characteristics were investigated using 120 Angus steers to determine the potential benefits of forages species on beef quality. Treatments were: 1) cereal rye (Rye), 2) triticale (Trit), 3) wheat (Wheat), and 4) alfalfa (Alf). Each treatment consisted of 3 pasture replicates with 10 animals each. Treatments did not differ in initial and final weights (P > 0.431), but, Alf took 22 longer to reach final the slaughter endpoint (98 days for Rye, Trit and Wheat vs 120 for Alf). Carcass characteristics and shear force of longissimus dorsi muscle (LM) were similar (P > 0.10) among treatments. Color L* factor of LM was higher for Alf (P < 0.001). The sensory panel detected Alf juicer (P = 0.025) and more tender than the others (P < 0.04). Rye had greater (P < 0.01) off-flavor. Results suggest that finishing on small-grain pastures or alfalfa produces highly tender and desirable beef. And, despite the lower weight gain on alfalfa pasture, beef finished on alfalfa could be more desirable than beef from winter annuals.