Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas

Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratz...

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Bibliographic Details
Published in:Journal of animal science 2011-04, Vol.89 (4), p.1167-1172
Main Authors: Jenkins, K.H, Vasconcelos, J.T, Hinkle, J.B, Furman, S.A, de Mello, A.S. Jr, Senaratne, L.S, Pokharel, S, Calkins, C.R
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animal productions
Animals
beef
Biological and medical sciences
Body Composition
carcass characteristics
Cattle - growth & development
Cattle - metabolism
corn
diet
Diet - veterinary
fat thickness
finishing
flavor
Food industries
Fundamental and applied biological sciences. Psychology
juiciness
loins
Male
marbling
Meat - analysis
Meat and meat product industries
peas
Pisum sativum
Random Allocation
sensory evaluation
shear stress
slaughterhouses
steaks
steers
Terrestrial animal productions
Vertebrates
yearlings
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Summary:Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were observed in final BW, ADG, DMI, and G:F of steers. Likewise, no differences (P ≥ 0.23) were observed for HCW, LM area, fat thickness at the 12th rib, yield grade, and marbling scores. However, KPH responded quadratically to increasing dietary amount of field peas (P = 0.02). Regarding the sensorial analysis, feeding peas linearly increased subjective tenderness (P < 0.01) and led to a quadratic response of overall like ratings (P = 0.01) and flavor like ratings (P = 0.12). Feeding peas did not alter (P ≥ 0.64) juiciness, but decreased shear force values linearly when quantities were increased (P = 0.02). These data suggest that feeding peas does not affect steer performance or carcass characteristics differently from dry-rolled corn, but does improve objective and subjective tenderness, overall desirability, and flavor of beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.
ISSN:0021-8812
1525-3163
DOI:10.2527/jas.2009-2552