Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis.

Lara Moran,Edward G O’Riordan,Shannon S Wilson,Frank J Monahan,Aidan P Moloney,Joseph P Kerry,Cormac K Mcelhinney,Mark Mcgee,Maurice G O’Sullivan

doi:10.3390/foods8070264

Abstract

The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved.

Highlights

Some European markets require bulls to be slaughtered at less than 16 months of age and to have a carcass fatness score of six (1–15 scale) [1]
Conformation scores were higher for concentrate ad libitum (CON) compared to SC and GC which in turn were higher than G0
We considered the market specification that bulls must be younger than 16 months of age at slaughter to be the element of the production system that could not be changed

Summary

Introduction

Some European markets require bulls to be slaughtered at less than 16 months of age and to have a carcass fatness score of six (1–15 scale) [1] These market specifications are presumed to reflect an effect of age and carcass fatness on meat quality and consumer preferences and are generally achieved by the use of high energy rations [1]. These specifications limit the ability of farmers to explore the use of alternative lower-cost feed options and to increase the profitability of the bull beef enterprise.

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