Miller R K, Rockwell L C, Lunt D K, Carstens G E
Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.
Meat Sci. 1996 Dec;44(4):235-43. doi: 10.1016/s0309-1740(96)00030-7.
Eighteen commercial Angus cross-bred feedlot steers of similar hip height and live weight were randomly assigned to one of three dietary treatment groups: corn-, corn/barley, or barleybased diets (n = 6 per treatment). Steers were fed for 102-103 days on their respective diets prior to slaughter. Live animal performance traits, carcass characteristics, total lipid and descriptive flavor and descriptive palatability attributes of beef strip loin steaks were determined. End live weight (P = 0.88) did not differ between dietary treatments. Beef carcasses from steers fed corn-, barley-, and corn/barley-based diets did not differ in hot carcass weight (P = 0.18), ribeye area (P = 0.21), kidney, pelvic and heart fat (KPH) (P = 0.35), and yield grade (P = 0.14). However, adjusted preliminary yield grade was higher (P = 0.03) for carcasses from steers fed corn/barley-based diets than carcasses from steers fed barley as the dietary energy source. These data suggest that carcasses from steers fed barley-based diets were lower in external fat. Quality grade characteristics were not different in beef carcasses from steers fed either corn-, barley-, or a corn/barley-based diet. Cook time (P = 0.37), cooking loss (P = 0.83), descriptive meat palatability attributes (P > 0.27), Warner-Bratzler shear force (P = 0.25), and descriptive sensory flavor attributes (P ≥ 0.17) did not differ for steaks from steers fed the three diets prior to slaughter. The Japanese have claimed that feeding cattle barley-based high energy diets result in beef with different flavor than when cattle are fed high-energy corn-based diets. These results indicated that the eating quality, tenderness and flavor attributes of beef steaks were not influenced by the dietary grain source fed to young steers in this study prior to slaughter.
18头髋部高度和活重相近的安格斯杂交育肥牛被随机分配到三个日粮处理组之一：玉米型、玉米/大麦型或大麦型日粮组（每个处理6头）。在屠宰前，牛只按照各自的日粮喂养102 - 103天。测定了活体动物生产性能指标、胴体特征、总脂质以及牛肉里脊牛排的描述性风味和描述性适口性指标。日粮处理之间的终末活重（P = 0.88）没有差异。以玉米型、大麦型和玉米/大麦型日粮喂养的牛的牛肉胴体在热胴体重（P = 0.18）、眼肌面积（P = 0.21）、肾、盆腔和心脏脂肪（KPH）（P = 0.35）以及产量等级（P = 0.14）方面没有差异。然而，以玉米/大麦型日粮喂养的牛的胴体调整后的初步产量等级高于以大麦为日粮能量来源喂养的牛的胴体（P = 0.03）。这些数据表明，以大麦型日粮喂养的牛的胴体外部脂肪含量较低。以玉米型、大麦型或玉米/大麦型日粮喂养的牛的牛肉胴体的质量等级特征没有差异。屠宰前喂养三种日粮的牛的牛排的烹饪时间（P = 0.37）、烹饪损失（P = 0.83）、描述性肉质适口性指标（P > 0.27）、沃纳 - 布拉茨勒剪切力（P = 0.25）以及描述性感官风味指标（P ≥ 0.17）没有差异。日本人声称，给牛喂以大麦为基础的高能量日粮会导致牛肉产生与喂以高能量玉米型日粮时不同的风味。这些结果表明，在本研究中，屠宰前给幼龄牛喂养的日粮谷物来源对牛排的食用品质、嫩度和风味指标没有影响。
