Abstract
ABSTRACT Over two consecutive years, steaks from cattle (n = 107) grazing three cool‐season grazing systems consisting of either orchard grass pasture or fescue pasture, each with soyhull (SH) supplementation or fescue pasture with no supplementation, were compared with retail United States Department of Agriculture (USDA) Choice and Select steaks obtained from area supermarkets for fatty acid and sensory characteristics. Steaks from all three forage treatments had greater (P < 0.05) proportions of longissimus conjugated linoleic acid (CLA; cis‐9, trans‐11) and lower (P < 0.05) n‐6–n‐3 fatty acid ratios than USDA Choice or Select steaks. Sensory evaluation revealed that steaks from the SH‐supplemented treatments had similar (P > 0.05) beef/brothy and grassy flavor intensities than retail USDA Choice and Select steaks, whereas steaks from unsupplemented forage‐fed cattle had decreased (P < 0.05) beef/brothy and increased (P < 0.05) grassy flavor intensities than USDA Choice and Select steaks. These results suggest that supplementing SHs to cattle on forage can enhance beef flavor and reduce grassy flavor characteristics similar to retail USDA Choice and Select steaks while maintaining heightened CLA proportions and a lower n‐6–n‐3 ratio.
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