1Animal and Aquatic Sciences,Institute of Biological, Environmental and Rural Sciences (IBERS),Aberystwyth University,Gogerddan,Ceredigion,SY23 3EE,UK.
2Food Science and Food Safety Group,Division of Farm Animal Science (DFAS),University of Bristol,Langford,Bristol,BS40 5DU,UK.
Animal. 2018 Apr;12(4):882-888. doi: 10.1017/S1751731117001914. Epub 2017 Sep 7.
Research has shown both production and health benefits for the use of chicory (Cichorium intybus) within ruminant diets. Despite this, little was known about the effects of this forage, containing differing fatty acid profiles and secondary plant compounds compared with ryegrass, on beef stability, fatty acid composition or sensory properties. An experiment was conducted to investigate whether the inclusion of chicory in the diet of grazing beef steers would alter these three properties in the M. Longissimus muscle when compared with beef steers grazing perennial ryegrass (Lolium perenne). Triplicate 2 ha plots were established with a chicory (cv. Puna II)/perennial ryegrass mix or a perennial ryegrass control. A core group of 36 Belgian Blue - cross steers were used within a 2-year beef finishing experiment (n=6/replicate plot). In the 2nd grazing year, steers were slaughtered as they reached a target fat class of 3. Muscle pH was checked 2 and 48 h post-slaughter. A section of the hindloin joint containing the M. Longissimus lumborum muscle was removed and a 20 mm-thick steak was cut and muscle samples were taken for analysis of vitamin E and fatty acid analysis. The remaining section of the loin was vacuum packed in modified atmosphere packs and subjected to simulated retail display. A section of the conditioned loin was used for sensory analysis. Data on pH, vitamin E concentration and colour stability in a simulated retail display showed there were no effects of including chicory in the diet of grazing beef steers on meat stability. There were also no differences found in the fatty acid composition or the overall eating quality of the steaks from the two treatments. In conclusion, there were no substantive effects of including chicory in the swards of grazing beef cattle on meat stability, fatty acid composition or sensory properties of the M. Longissimus muscle when compared with beef steers grazing ryegrass-only swards.
研究表明，在反刍动物的饮食中使用菊苣（Cichorium intybus）既有生产效益，也有健康益处。尽管如此，与黑麦草相比，这种饲料的脂肪酸谱和次生植物化合物的差异对牛肉的稳定性、脂肪酸组成或感官特性的影响却知之甚少。进行了一项实验，以研究与仅放牧黑麦草（Lolium perenne）的肉牛相比，在饮食中添加菊苣是否会改变 M. Longissimus 肌肉的这三个特性。建立了三个重复的 2 公顷试验地，其中一个是菊苣（cv. Puna II）/多年生黑麦草混播，另一个是多年生黑麦草对照。在为期两年的牛肉育肥实验中，使用了一个由 36 头比利时蓝十字牛组成的核心组（n=6/重复试验地）。在第二年放牧期间，当牛达到 3 级脂肪等级时进行屠宰。屠宰后 2 和 48 小时检查肌肉 pH 值。从后臀部关节中取出包含 M. Longissimus lumborum 肌肉的一部分，并切下一块 20 毫米厚的牛排，取肌肉样本进行维生素 E 和脂肪酸分析。将腰肉的剩余部分用改良的气氛包装真空包装，并进行模拟零售展示。将经过调理的腰肉的一部分用于感官分析。在模拟零售展示中，关于 pH 值、维生素 E 浓度和颜色稳定性的数据表明，在放牧肉牛的饮食中添加菊苣不会影响肉质的稳定性。两种处理方式的牛排脂肪酸组成或整体食用品质也没有差异。总之，与仅放牧黑麦草的牛群相比，在放牧肉牛的草地中添加菊苣对肉的稳定性、脂肪酸组成或 M. Longissimus 肌肉的感官特性没有实质性影响。
