Forage-based beef finishing systems: a review
The objective of this paper is to review alternative methods of increasing the use of forage in beef finishing systems. Most finishing systems based on an all-forage diet have not been particularly successful. Without grain finishing, the final product can have an inconsistent quality grade and a gr...
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Veröffentlicht in: | Journal of production agriculture 1997-01, Vol.10 (1), p.84-91 |
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description | The objective of this paper is to review alternative methods of increasing the use of forage in beef finishing systems. Most finishing systems based on an all-forage diet have not been particularly successful. Without grain finishing, the final product can have an inconsistent quality grade and a grassy flavor. The greatest sensory difference between forage-fed and grain-fed steers appears to be the flavor of the fat. Diterpenoids seem to be the off-flavor's source. These are derived from the action of ruminal microorganisms as they break down chlorophyll. Phyt-2-ene has been identified as the most discriminating compound for off-flavor. It was also found to be the strongest indicator that a steer had been forage-finished. As time on grain lengthened, the levels of -tetradecalactone and -hexadecalactone increased, indicating their correlation with desirable flavor characteristics of grain-finished beef. Other investigators have correlated the off-flavor to C 18:3 unsaturated fatty acids. The two methods that show the most promise and increase the use of forage in beef finishing systems are (i) supplemental feeding of cattle on pastures to reduce length of time required for feedlot finishing and (ii) finishing cattle in a pasture with supplemented energy. Efforts to reduce feedlot time have lessened the total concentrate fed and have been economically successful. When finishing cattle in a pasture with supplemental energy, those studies that limited grain intake the last 60 to 80 d before slaughter had mixed results. However, when proper forage management was used in order to ensure adequate supply of high quality forage, carcasses with acceptable quality were produced Researchers who provided limited supplementation or energy for at least 112 d and fed free choice grain the last 60 to 80 d before slaughter reported that USDA Choice beef was produced |
doi_str_mv | 10.2134/jpa1997.0084 |
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(University of Missouri, Linneus, MO.) ; Martz, F.A ; Morrow, R.E</creator><creatorcontrib>Griebenow, R.L. (University of Missouri, Linneus, MO.) ; Martz, F.A ; Morrow, R.E</creatorcontrib><description>The objective of this paper is to review alternative methods of increasing the use of forage in beef finishing systems. Most finishing systems based on an all-forage diet have not been particularly successful. Without grain finishing, the final product can have an inconsistent quality grade and a grassy flavor. The greatest sensory difference between forage-fed and grain-fed steers appears to be the flavor of the fat. Diterpenoids seem to be the off-flavor's source. These are derived from the action of ruminal microorganisms as they break down chlorophyll. Phyt-2-ene has been identified as the most discriminating compound for off-flavor. It was also found to be the strongest indicator that a steer had been forage-finished. As time on grain lengthened, the levels of -tetradecalactone and -hexadecalactone increased, indicating their correlation with desirable flavor characteristics of grain-finished beef. Other investigators have correlated the off-flavor to C 18:3 unsaturated fatty acids. The two methods that show the most promise and increase the use of forage in beef finishing systems are (i) supplemental feeding of cattle on pastures to reduce length of time required for feedlot finishing and (ii) finishing cattle in a pasture with supplemented energy. Efforts to reduce feedlot time have lessened the total concentrate fed and have been economically successful. When finishing cattle in a pasture with supplemental energy, those studies that limited grain intake the last 60 to 80 d before slaughter had mixed results. However, when proper forage management was used in order to ensure adequate supply of high quality forage, carcasses with acceptable quality were produced Researchers who provided limited supplementation or energy for at least 112 d and fed free choice grain the last 60 to 80 d before slaughter reported that USDA Choice beef was produced</description><identifier>ISSN: 0890-8524</identifier><identifier>EISSN: 2689-4114</identifier><identifier>DOI: 10.2134/jpa1997.0084</identifier><language>eng</language><publisher>Madison, WI: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America</publisher><subject>ALIMENT POUR ANIMAUX ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; Animal productions ; BEEF ; BEEF CATTLE ; Biological and medical sciences ; BOVIN DE BOUCHERIE ; CALIDAD ; CARNE DE RES ; COMPLEMENT ALIMENTAIRE ; COMPORTAMIENTO DEL CONSUMIDOR ; COMPORTEMENT DU CONSOMMATEUR ; COMPOSE DE LA FLAVEUR ; COMPUESTOS DEL SABOR ; CONSUMER BEHAVIOUR ; CONSUMER PREFERENCES ; ENERGIA ; ENERGIE ; ENERGY ; ENERGY REQUIREMENTS ; FEEDS ; FLAVEUR ; FLAVOR ; FLAVOUR ; FLAVOUR COMPOUNDS ; FORAGE-FED VERSUS GRAIN-FED CATTLE ; Fundamental and applied biological sciences. Psychology ; GANADO DE CARNE ; GRAZING ; OFF-FLAVORS ; ORGANOLEPTIC ANALYSIS ; PASTOREO ; PATURAGE ; PIENSOS ; QUALITE ; QUALITY ; SABOR ; SUPLEMENTOS ; SUPPLEMENTS ; TENDERNESS ; TENDRETE ; TERNURA ; Terrestrial animal productions ; Vertebrates ; VIANDE BOVINE</subject><ispartof>Journal of production agriculture, 1997-01, Vol.10 (1), p.84-91</ispartof><rights>Copyright © 1997 by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, 5585 Guilford Rd., Madison, WI 53711 USA</rights><rights>1997 INIST-CNRS</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3344-3a9e84ea3cf6c1f19a776ec61b0e02bbedcc95bb5df4a91c33075ebfc246e9743</citedby><cites>FETCH-LOGICAL-c3344-3a9e84ea3cf6c1f19a776ec61b0e02bbedcc95bb5df4a91c33075ebfc246e9743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.2134%2Fjpa1997.0084$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.2134%2Fjpa1997.0084$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2662128$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Griebenow, R.L. (University of Missouri, Linneus, MO.)</creatorcontrib><creatorcontrib>Martz, F.A</creatorcontrib><creatorcontrib>Morrow, R.E</creatorcontrib><title>Forage-based beef finishing systems: a review</title><title>Journal of production agriculture</title><description>The objective of this paper is to review alternative methods of increasing the use of forage in beef finishing systems. Most finishing systems based on an all-forage diet have not been particularly successful. Without grain finishing, the final product can have an inconsistent quality grade and a grassy flavor. The greatest sensory difference between forage-fed and grain-fed steers appears to be the flavor of the fat. Diterpenoids seem to be the off-flavor's source. These are derived from the action of ruminal microorganisms as they break down chlorophyll. Phyt-2-ene has been identified as the most discriminating compound for off-flavor. It was also found to be the strongest indicator that a steer had been forage-finished. As time on grain lengthened, the levels of -tetradecalactone and -hexadecalactone increased, indicating their correlation with desirable flavor characteristics of grain-finished beef. Other investigators have correlated the off-flavor to C 18:3 unsaturated fatty acids. The two methods that show the most promise and increase the use of forage in beef finishing systems are (i) supplemental feeding of cattle on pastures to reduce length of time required for feedlot finishing and (ii) finishing cattle in a pasture with supplemented energy. Efforts to reduce feedlot time have lessened the total concentrate fed and have been economically successful. When finishing cattle in a pasture with supplemental energy, those studies that limited grain intake the last 60 to 80 d before slaughter had mixed results. However, when proper forage management was used in order to ensure adequate supply of high quality forage, carcasses with acceptable quality were produced Researchers who provided limited supplementation or energy for at least 112 d and fed free choice grain the last 60 to 80 d before slaughter reported that USDA Choice beef was produced</description><subject>ALIMENT POUR ANIMAUX</subject><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>Animal productions</subject><subject>BEEF</subject><subject>BEEF CATTLE</subject><subject>Biological and medical sciences</subject><subject>BOVIN DE BOUCHERIE</subject><subject>CALIDAD</subject><subject>CARNE DE RES</subject><subject>COMPLEMENT ALIMENTAIRE</subject><subject>COMPORTAMIENTO DEL CONSUMIDOR</subject><subject>COMPORTEMENT DU CONSOMMATEUR</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPUESTOS DEL SABOR</subject><subject>CONSUMER BEHAVIOUR</subject><subject>CONSUMER PREFERENCES</subject><subject>ENERGIA</subject><subject>ENERGIE</subject><subject>ENERGY</subject><subject>ENERGY REQUIREMENTS</subject><subject>FEEDS</subject><subject>FLAVEUR</subject><subject>FLAVOR</subject><subject>FLAVOUR</subject><subject>FLAVOUR COMPOUNDS</subject><subject>FORAGE-FED VERSUS GRAIN-FED CATTLE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GANADO DE CARNE</subject><subject>GRAZING</subject><subject>OFF-FLAVORS</subject><subject>ORGANOLEPTIC ANALYSIS</subject><subject>PASTOREO</subject><subject>PATURAGE</subject><subject>PIENSOS</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>SABOR</subject><subject>SUPLEMENTOS</subject><subject>SUPPLEMENTS</subject><subject>TENDERNESS</subject><subject>TENDRETE</subject><subject>TERNURA</subject><subject>Terrestrial animal productions</subject><subject>Vertebrates</subject><subject>VIANDE BOVINE</subject><issn>0890-8524</issn><issn>2689-4114</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNp9j81LAzEQxYMoWGpvXoU9eDQ1X7ubeCvFVqVgQXsOk3RSU_pFIpb-9926xaNzGZj5vfd4hNxy1hdcqsflDrgxdZ8xrS5IR1TaUMW5uiQdpg2juhTqmvRyXrJmtJZGyQ6ho22CBVIHGeeFQwxFiJuYv-JmUeRD_sZ1fiqgSPgTcX9DrgKsMvbOu0tmo-fP4QudvI9fh4MJ9VIqRSUY1ApB-lB5HriBuq7QV9wxZMI5nHtvSufKeVBgeCNidYkueKEqNLWSXfLQ-vq0zTlhsLsU15AOljN7amvPbe2pbYPft_gOsodVSLDxMf9pRFUJLnSDmRbbxxUe_rW008FYvE0Hp8M54q7VBthaWKTGfvbx-1XalFweAVoZbd8</recordid><startdate>199701</startdate><enddate>199701</enddate><creator>Griebenow, R.L. (University of Missouri, Linneus, MO.)</creator><creator>Martz, F.A</creator><creator>Morrow, R.E</creator><general>American Society of Agronomy, Crop Science Society of America, Soil Science Society of America</general><general>Crop Science Society of America</general><general>American Society of Agronomy</general><general>Soil Science Society of America</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>199701</creationdate><title>Forage-based beef finishing systems: a review</title><author>Griebenow, R.L. (University of Missouri, Linneus, MO.) ; Martz, F.A ; Morrow, R.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3344-3a9e84ea3cf6c1f19a776ec61b0e02bbedcc95bb5df4a91c33075ebfc246e9743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALIMENT POUR ANIMAUX</topic><topic>ANALISIS ORGANOLEPTICO</topic><topic>ANALYSE ORGANOLEPTIQUE</topic><topic>Animal productions</topic><topic>BEEF</topic><topic>BEEF CATTLE</topic><topic>Biological and medical sciences</topic><topic>BOVIN DE BOUCHERIE</topic><topic>CALIDAD</topic><topic>CARNE DE RES</topic><topic>COMPLEMENT ALIMENTAIRE</topic><topic>COMPORTAMIENTO DEL CONSUMIDOR</topic><topic>COMPORTEMENT DU CONSOMMATEUR</topic><topic>COMPOSE DE LA FLAVEUR</topic><topic>COMPUESTOS DEL SABOR</topic><topic>CONSUMER BEHAVIOUR</topic><topic>CONSUMER PREFERENCES</topic><topic>ENERGIA</topic><topic>ENERGIE</topic><topic>ENERGY</topic><topic>ENERGY REQUIREMENTS</topic><topic>FEEDS</topic><topic>FLAVEUR</topic><topic>FLAVOR</topic><topic>FLAVOUR</topic><topic>FLAVOUR COMPOUNDS</topic><topic>FORAGE-FED VERSUS GRAIN-FED CATTLE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GANADO DE CARNE</topic><topic>GRAZING</topic><topic>OFF-FLAVORS</topic><topic>ORGANOLEPTIC ANALYSIS</topic><topic>PASTOREO</topic><topic>PATURAGE</topic><topic>PIENSOS</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>SABOR</topic><topic>SUPLEMENTOS</topic><topic>SUPPLEMENTS</topic><topic>TENDERNESS</topic><topic>TENDRETE</topic><topic>TERNURA</topic><topic>Terrestrial animal productions</topic><topic>Vertebrates</topic><topic>VIANDE BOVINE</topic><toplevel>online_resources</toplevel><creatorcontrib>Griebenow, R.L. (University of Missouri, Linneus, MO.)</creatorcontrib><creatorcontrib>Martz, F.A</creatorcontrib><creatorcontrib>Morrow, R.E</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of production agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Griebenow, R.L. (University of Missouri, Linneus, MO.)</au><au>Martz, F.A</au><au>Morrow, R.E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Forage-based beef finishing systems: a review</atitle><jtitle>Journal of production agriculture</jtitle><date>1997-01</date><risdate>1997</risdate><volume>10</volume><issue>1</issue><spage>84</spage><epage>91</epage><pages>84-91</pages><issn>0890-8524</issn><eissn>2689-4114</eissn><abstract>The objective of this paper is to review alternative methods of increasing the use of forage in beef finishing systems. Most finishing systems based on an all-forage diet have not been particularly successful. Without grain finishing, the final product can have an inconsistent quality grade and a grassy flavor. The greatest sensory difference between forage-fed and grain-fed steers appears to be the flavor of the fat. Diterpenoids seem to be the off-flavor's source. These are derived from the action of ruminal microorganisms as they break down chlorophyll. Phyt-2-ene has been identified as the most discriminating compound for off-flavor. It was also found to be the strongest indicator that a steer had been forage-finished. As time on grain lengthened, the levels of -tetradecalactone and -hexadecalactone increased, indicating their correlation with desirable flavor characteristics of grain-finished beef. Other investigators have correlated the off-flavor to C 18:3 unsaturated fatty acids. The two methods that show the most promise and increase the use of forage in beef finishing systems are (i) supplemental feeding of cattle on pastures to reduce length of time required for feedlot finishing and (ii) finishing cattle in a pasture with supplemented energy. Efforts to reduce feedlot time have lessened the total concentrate fed and have been economically successful. When finishing cattle in a pasture with supplemental energy, those studies that limited grain intake the last 60 to 80 d before slaughter had mixed results. However, when proper forage management was used in order to ensure adequate supply of high quality forage, carcasses with acceptable quality were produced Researchers who provided limited supplementation or energy for at least 112 d and fed free choice grain the last 60 to 80 d before slaughter reported that USDA Choice beef was produced</abstract><cop>Madison, WI</cop><pub>American Society of Agronomy, Crop Science Society of America, Soil Science Society of America</pub><doi>10.2134/jpa1997.0084</doi><tpages>8</tpages></addata></record> |
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subjects | ALIMENT POUR ANIMAUX ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE Animal productions BEEF BEEF CATTLE Biological and medical sciences BOVIN DE BOUCHERIE CALIDAD CARNE DE RES COMPLEMENT ALIMENTAIRE COMPORTAMIENTO DEL CONSUMIDOR COMPORTEMENT DU CONSOMMATEUR COMPOSE DE LA FLAVEUR COMPUESTOS DEL SABOR CONSUMER BEHAVIOUR CONSUMER PREFERENCES ENERGIA ENERGIE ENERGY ENERGY REQUIREMENTS FEEDS FLAVEUR FLAVOR FLAVOUR FLAVOUR COMPOUNDS FORAGE-FED VERSUS GRAIN-FED CATTLE Fundamental and applied biological sciences. Psychology GANADO DE CARNE GRAZING OFF-FLAVORS ORGANOLEPTIC ANALYSIS PASTOREO PATURAGE PIENSOS QUALITE QUALITY SABOR SUPLEMENTOS SUPPLEMENTS TENDERNESS TENDRETE TERNURA Terrestrial animal productions Vertebrates VIANDE BOVINE |
title | Forage-based beef finishing systems: a review |
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