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Related Experiment Videos

Effects of time on feed on beef nutrient composition

S K Duckett1, D G Wagner, L D Yates

  • 1Department of Animal Science, Oklahoma State University, Stillwater 74078-0425.

Journal of Animal Science
|August 1, 1993
PubMed
Summary

Limiting time on feed (TOF) to 112 days optimizes beef longissimus muscle (LM) for consumers. This approach increases healthy monounsaturated fatty acids and reduces costs associated with excess fat.

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Area of Science:

  • Animal Science
  • Food Science
  • Nutritional Biochemistry

Background:

  • Understanding the impact of feeding duration on beef nutrient composition is crucial for product quality and consumer health.
  • Time on feed (TOF) influences intramuscular fat deposition and fatty acid profiles in beef longissimus muscle (LM).

Purpose of the Study:

  • To evaluate the effect of varying time on feed (TOF) on the nutrient composition of beef longissimus muscle (LM).
  • To determine optimal TOF for producing palatable and healthy beef while minimizing production costs.

Main Methods:

  • Forty-eight Angus x Hereford steers were fed a high-concentrate diet, with a grass-fed control group (d 0).
  • Serial slaughter occurred at 28-day intervals over a 196-day feeding period.
  • Nutrient analysis of LM steaks (10th rib) focused on proximate composition, minerals, and fatty acid profiles.

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Main Results:

  • Intramuscular fat content significantly increased between 84 and 112 days on feed (TOF), leading to decreased moisture, protein, and ash.
  • Minerals like Magnesium (Mg), Potassium (K), and Iron (Fe) increased with advanced TOF.
  • Total lipid content increase was driven by neutral lipids; monounsaturated fatty acids (MUFA) increased by 22%, while polyunsaturated fatty acids (PUFA) decreased by 72% with longer TOF.

Conclusions:

  • Limiting TOF to 112 days yields beef with enhanced MUFA content and reduced fat trim costs.
  • This strategy offers a palatable beef product suitable for healthy diets.
  • Grass-fed controls exhibited a lower hypercholesterolemic to hypocholesterolemic fatty acid ratio compared to later TOF groups.