Teagasc, Animal and Grassland Research & Innovation Centre, Grange, Dunsany, Co. Meath, Ireland; Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
Meat Sci. 2013 Nov;95(3):608-15. doi: 10.1016/j.meatsci.2013.05.030. Epub 2013 May 23.
The effect of type of silage offered to beef heifers during the finishing period on aspects of beef quality was determined. In two experiments, a diet based on grass silage (GS) was compared with a diet based on maize silage (MS) or whole-crop wheat silage (WCW). Compared to the GS-based diet, increasing the amount of MS linearly increased fat whiteness while the increase in fat whiteness due to WCW was dependent on the stage of crop maturity at harvesting. There was no effect of diet on muscle colour or on muscle pH measured at 48h post-mortem, drip loss, taste panel traits after 14days ageing or shear force values at 2, 7 or 14days ageing. The alternative silages decreased the n-3 polyunsaturated fatty acid proportion and increased the linoleic:linolenic acid ratio in intramuscular lipid. It is concluded that type of silage affects fat colour and fatty acid composition of muscle but not the other muscle characteristics examined.
研究了育肥后期给肉牛提供的青贮饲料类型对牛肉质量的影响。在两项实验中，比较了以草青贮料（GS）为基础的饮食与以玉米青贮料（MS）或全谷物小麦青贮料（WCW）为基础的饮食。与基于 GS 的饮食相比，MS 的用量线性增加了脂肪的白度，而由于 WCW 导致的脂肪白度的增加取决于收获时作物成熟度的阶段。饮食对肌肉颜色或死后 48 小时测量的肌肉 pH 值、滴水损失、14 天老化后的品尝小组特征或 2、7 或 14 天老化后的剪切力值没有影响。替代青贮料降低了 n-3 多不饱和脂肪酸的比例，增加了肌肉内脂质中亚油酸：亚麻酸的比例。研究结论认为，青贮饲料的类型影响脂肪的颜色和肌肉的脂肪酸组成，但不影响其他肌肉特性。
