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The effects of method of forage-finishing and cattle breed on growth performance, carcass characteristics, meat quality, and fatty acid composition

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dc.contributor.advisor Mandell, Ira
dc.contributor.author Shepherd, Lyle
dc.date.accessioned 2013-09-30T14:54:07Z
dc.date.available 2013-09-30T14:54:07Z
dc.date.copyright 2013-09
dc.date.created 2013-09-26
dc.date.issued 2013-09-30
dc.identifier.uri http://hdl.handle.net/10214/7575
dc.description.abstract Three methods of forage-finishing (pasture, silage, hay) for beef cattle were used to evaluate growth performance, carcass traits, meat quality, and fatty acid composition relative to grain-finished beef. Two hundred steers (100 Angus, 100 Hereford) were equally allocated (based on size) to 2 locations, evaluating alfalfa or grass forages as alternatives to grain. Growth performance and carcass traits were greater for grain-finished steers. Forage-finishing increased (P < 0.02) concentrations of alpha-linolenic acid and total omega-3 fatty acids vs. grain-finishing. A trained taste panel found no difference (P > 0.05) in tenderness between forage-and grain-finished beef. Beef flavour intensity was greater (P < 0.05) in grain-finished beef. Generally, method of forage-finishing did not affect palatability attributes of beef relative to a grain-finished product but did affect fatty acid composition regardless of whether alfalfa or grass was used for forage-finishing. Angus and Hereford results were similar. en_US
dc.description.sponsorship Canadian Cattlemen's Association, Ontario Cattlemen's Association en_US
dc.language.iso en en_US
dc.subject Forage-Finished Beef en_US
dc.subject Grass-fed beef en_US
dc.subject Growth Performance en_US
dc.subject Forage-finishing en_US
dc.subject Alfalfa en_US
dc.subject Carcass traits en_US
dc.subject Meat quality en_US
dc.subject fatty acids en_US
dc.subject Sensory evaluation en_US
dc.subject Taste Panel en_US
dc.subject Angus en_US
dc.subject Hereford en_US
dc.title The effects of method of forage-finishing and cattle breed on growth performance, carcass characteristics, meat quality, and fatty acid composition en_US
dc.type Thesis en_US
dc.degree.programme Animal and Poultry Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Animal and Poultry Science en_US


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