Effects of high protein levels in concentrate feed during the early fattening stage on physico‐chemical composition and sensory characteristics of M. longissimus in Japanese Black heifers

Abstract

ABSTRUCTThe effects that high levels of protein in concentrate feed has during the early fattening stage on physico‐chemical composition and sensory characteristics of M. longissimus in Japanese Black heifers were investigated. Four sets (8 head) of identical twins of Japanese Black heifers were divided into two groups: a group fed high levels of protein in concentrate feed in the early fattening stage (HCP); and a control group. Moisture, fat, protein, cooking loss, Warner‐Bratzler shear force and fatty acid composition of M. longissimus were similar in both groups. Levels of free amino acid (FAA), aspartic acid, glutamine, taurine and histidine were lower in the HCP group than in the control group (P < 0.05). Levels of glutamic acid, serine, asparagine, threonine and total FAA in the HCP group tended to be lower than in the control group (P < 0.1). There were no significant differences between the sensory characteristics (juiciness, tenderness, fattiness, flavor and overall acceptability) of the two groups. These results suggest that the use of high levels of protein in concentrate feed during the early fattening stage does not affect the sensory characteristics of Japanese Black beef, but does alter the FAA content.