Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience

• Published in: Meat science Vol. 96; no. 1; pp. 535 - 540
• Main Authors: Van Elswyk, Mary E., McNeill, Shalene H.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.01.2014
• Subjects: Animal Feed - analysis; Animals; Antioxidants - analysis; Beef; Breeding; Cattle; Consumer Behavior; Diet - veterinary; Dietary Fats - analysis; Dietary Proteins - analysis; Edible Grain - chemistry; Fatty acids; Fatty Acids - analysis; Fatty Acids, Monounsaturated - analysis; Fatty Acids, Omega-3 - analysis; Feeding system; Humans; Linoleic Acids, Conjugated - analysis; Meat - analysis; Nutrient composition; Omega-3; Poaceae - chemistry; Saturated fat; Taste; Trace Elements - analysis; United States; United States Department of Agriculture; Vitamin B Complex - analysis; United States; Nutrient composition; Beef; Saturated fat; Omega-3; Fatty acids; Feeding system
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.08.010

Studies of forage and/or grass feeding of cattle versus grain finishing have been conducted in varying regions throughout the world but generalization of these results to beef from U.S. cattle may not be appropriate. In particular, available grass/forage variety and form as well as cattle breed have a significant impact on the nutritional profile of beef. The current review summarizes the nutritional characteristics of beef as reported from the limited number of studies comparing U.S. grass/forage-fed versus grain-finished cattle and estimates the intake of key nutrients that might be expected from consumption of U.S. beef from either feeding system. In addition, many studies report changes in fatty acids solely as a percentage of total fatty acids. Since grass/forage feeding typically results in a leaner product; the current review compares the fatty acid profile of beef from grass/forage feeding to that of grain-finished cattle on a mg/100g of meat basis. •U.S. evidence indicates that grass/forage feeding lowers beef fat 1.6–4.1g/100g.•MUFA is up to 1.8g less/100g in U.S. grass/forage fed vs. grain finished beef.•n-3 LCPUFA of U.S. grain finished and grass/forage fed beef is nearly the same.•Updated sensory data for U.S. grass/forage fed beef is needed.