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Grass silage versus maize silage effects on retail packaged beef quality
A O'Sullivan1, K O'Sullivan, K Galvin
1Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork.
Journal of Animal Science
|June 25, 2002
Summary
Grass silage diets improve heifer beef quality, enhancing color stability and reducing lipid oxidation. Maize silage diets resulted in poorer beef quality, with lower alpha-tocopherol and altered fatty acid profiles.
Area of Science:
- Animal Science
- Food Science
- Nutritional Biochemistry
Background:
- Preslaughter nutrition significantly impacts beef quality attributes.
- Dietary strategies are crucial for optimizing meat characteristics and consumer acceptance.
Purpose of the Study:
- To evaluate the effects of maize silage, grass silage, and a mixed silage diet on heifer beef quality.
- To assess variations in color stability, lipid oxidation, alpha-tocopherol, and fatty acid composition.
Main Methods:
- Forty-five heifers were assigned to three ad libitum silage diets: maize silage, grass silage, or a 50:50 mixture.
- Meat quality parameters including color, lipid oxidation, alpha-tocopherol, and fatty acid profiles were analyzed.
Main Results:
- Beef from grass silage-fed heifers exhibited superior color stability and lower lipid oxidation compared to maize silage.
- Alpha-tocopherol levels were highest in grass silage-fed heifers (3.84 microg/g), intermediate in mixed silage (2.95 microg/g), and lowest in maize silage (2.08 microg/g).
- Maize silage diets led to significantly lower 18:3 fatty acid content, while grass silage diets resulted in higher 18:3 levels.
Conclusions:
- Grass silage as a preslaughter diet enhances heifer beef quality, improving color, oxidative stability, and nutritional value.
- Maize silage diets negatively affect beef quality, making grass silage a preferred feeding strategy for optimal meat characteristics.