English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aims of the present study were to compare the quality of grain-fed and pasture-fed beef and to assess the effects of two feeding periods on grain for finishing steers. A group of 75 steers were fed one of 5 finishing diets ( n = 15 per diet): pasture for 90 d (P), oat grain plus pasture silage for 35 d (SO), oat grain plus pasture silage for 75 d (LO), wheat grain plus pasture silage for 35 d (SW), and wheat grain plus pasture silage for 75 d (LW). The physicochemical and sensory attributes and the fatty acid composition of the longissimus lumborum muscle were determined. The beef from pasture-fed animals tended to be tenderer, darker, less red, and with yellower fat than the beef from grain-fed steers. The beef from steers fed wheat plus silage for 75 d had lower tenderness scores than beef from steers fed for 35 d on grain plus silage. The beef from pasture-fed steers had higher levels of conjugated linoleic acid c -9 t -11 and n -3 fatty acids and a lower n -6: n -3 fatty acid ratio than the beef from grain-fed steers. The time fed on grain plus silage had a significant effect on the fatty acid composition of the beef from steers fed wheat, but no similar effect was observed in beef from steers fed oats. However, the n -6: n -3 ratio of beef was more favorable when steers were fed grain (wheat or oats) plus silage for 35 d than for 75 d. El objetivo del presente estudio fue comparar la calidad de carne de novillos finalizados con pradera y grano, como tambien, evaluar el impacto de dos periodos de finalizacion con grano. Un grupo de 75 novillos se alimento en cinco diferentes dietas: ( n = 15 por dieta): pradera por 90 dias (P), avena mas ensilaje de pradera por 35 dias (SO), avena mas ensilaje de pradera por 75 dias (LO), trigo mas ensilaje de pradera por 35 dias (SW) y trigo mas ensilaje de pradera por 75 dias. En el musculo longissimus lumborum , se determinaron analisis fisicoquimicos, sensoriales y de acidos grasos. La carne de los animales alimentados en pradera tiende a ser mas tierna, oscura, menos roja y con una grasa mas amarilla que la obtenida a partir de granos. La carne de novillos alimentados con trigo mas ensilaje por 75 dias tiene menor terneza que la obtenida en la engorda con grano mas ensilaje por 35 dias. La carne de novillos finalizados a pradera tiene mayores niveles de acido linoleico conjugado c -9 t -11, acidos grasos n -3 y un baja relacion de los acidos grasos n -6: n -3 en comparacion de la carne obtenida de novillos alimentados con granos mas ensilaje. El tiempo en grano mas ensilaje tiene un efecto significativo en la composicion de acidos grasos de la carne cuando se utiliza el grano de trigo pero no la avena. Sin embargo, la relacion de los acidos grasos n -6: n -3 de la carne fue mas favorable cuando los novillos fueron alimentados con grano (trigo o avena) mas ensilaje por 35 dias en comparacion a los engordados por 75 dias.

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality