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Meat quality of beef cattle offered grass silage and legume / cereal wholecrop silage either alone or in combination with grass silage

Published online by Cambridge University Press:  22 November 2017

P Kennedy ,
L Dawson ,
B W Moss  and
A Fearon
P Kennedy*
Affiliation:
Queen’s University Belfast, Belfast, United Kingdom Agri-Food and Biosciences Institute, Belfast, United Kingdom
L Dawson
Affiliation:
Agri-Food and Biosciences Institute, Belfast, United Kingdom
B W Moss
Affiliation:
Agri-Food and Biosciences Institute, Belfast, United Kingdom
A Fearon
Affiliation:
Agri-Food and Biosciences Institute, Belfast, United Kingdom
*
Email: peter.kennedy@afbini.gov.uk
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Extract

With increasing consumer awareness of meat quality and the relationship between dietary fat and the incidence of diseases, such as coronary heart disease, research has been undertaken to manipulate fatty acid (FA) profiles in beef. Diet has been shown to influence FA composition of meat (Scollan et al, 2006). For example meat from finishing cattle offered red clover (legume) silage in comparison to grass silage had significantly increased polyunsaturated FA (PUFA) concentrations and a decreased n-6:n-3 ratio (3.28:2.30). The aim of this experiment was to assess the effect of offering lupins/triticale, vetch/barley and grass silage to continental beef finishing cattle on instrumental meat quality and FA composition.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 50
Copyright
Copyright © The British Society of Animal Science 2009

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References

O’Fallon, J. V., Busboom, J. R., Nelson, M. L. and Gaskins, C. T. 2007: Journal of Animal Science, 85: 1511–1521.Google Scholar
Scollan, N. D., Costa, P., Hallet, K. G., Nute, G. R. Wood, J. D. and Richardson, R. I. 2006: Proceedings of British Society of Animal Science, p23.Google Scholar