Forage Finishing Beef Cattle in Northern Ontario

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1 Forage Finishing Beef Cattle in Northern Ontario Sheperd, L. 1, Berthiaume, R. 2, Lafreniere, C. 3, Campbell, C. 1, Pivotto, L. 1, and Mandell, I. 1 1 Dept. of Animal & Poultry Science, U of G 2 Agriculture & Agri-Food Canada, Lennoxville 3 Agriculture & Agri-Food Canada, Kapuskasing

2 Most consumers perception of how grass-fed beef produced

3 Is this forage-finished or grain-fed beef?

4 Why Are Producers Interested in Forage Finishing? Consumer dissatisfaction with feedlot production practices New markets for a more natural product Possible higher returns for a more natural product Could possibly lower costs of production On a world scale, more cattle produced exclusively on forages than with grain Extensive versus intensive production Grain prices versus rail grade prices for commodity beef Environmentally friendly?

5 Why Are Producers Interested in Forage Finishing? Grain-fed beef does not meet nutritional demands of consumers High in cholesterol elevating saturated fatty acids consumers Need to alter the fatty acid composition of beef Forage finishing: Decreases saturated fatty acid content of beef Increases polyunsaturated fatty acid (PUFA) content of beef Increases omega-3 fatty acid & CLA contents of beef Forages high in the PUFA, linolenic acid (18:3), a low order omega-3 fatty acid

6 What are Omega-3 Fatty Acids? Long chain, polyunsaturated fatty acids (PUFA) Includes linolenic acid (18:3), EPA (20:5), and DHA (22:6): Forages High in 18:3 Important for human health Enhance vision & neural development in infants Reduce cardiovascular disease Modulate autoimmunity disorders Suppress inflammatory disorders May help prevent cancer EPA and DHA are more desirable Found in fish and algae One reason for eating fish 2 times/week

7 What is Conjugated Linoleic Acid (CLA)? Long chain, polyunsaturated fatty acid found at higher levels when feeding forages than feeding grains CLA produced from microbial fermentation Important for human health May help prevent cancer Enhance immunity Alleviation of allergies + asthma Decrease blood cholesterol Decrease atherosclerosis Decrease obesity

8 Factors for Producers to Consider Regarding Meat Quality with Grain vs Forage Finishing Tenderness Flavor Color of the lean and fat Marbling FA composition of the end product More PUFA + CLA in forage-finished beef Appeals to health conscious consumers

9 Slight Marbling Small Marbling How much marbling do we expect with forage finishing?

10 Effect of Plant Species on Fatty Acid Composition (Boufaied et al. 2003) Species C16:0 C18:1 C18:2 C18:3 TFA Annual Ryegrass Orchardgrass Tall fescue Smooth brome Timothy Bluegrass Trefoil Red clover Alfalfa

11 Forage Finishing Trial at U of G s New Liskeard Research Station and AAFC Kapuskasing: Summer, 2010 Compare method of forage finishing using alfalfa and grass on growth performance, carcass traits, meat quality, and fatty acid deposition Forage finishing using pasture, forage silage, hay Does it matter how the forages are fed? First time that we know of where the 3 methods of forage finishing examined simultaneously with beef cattle Does forage species matter? Species differences in nutrient content especially 18:3 n-3

12 Forage Finishing: Summer, Angus & 50 Hereford yearlings per location 1/4 of each breed allocated to 4 management regimens for finishing Pasture Hay Forage Silage High grain diet Forage finishing using alfalfa at NLARS while reed canary grass used at AAFC Kapuskasing Includes an identical high grain diet used at both locations (85% concentrate diet based on whole shelled corn) Hay component of TMR trucked from NLARS to Kap Trial repeated in Summer, 2011

13 Forage Finishing: Summer, 2010 Forage-fed cattle dosed with rumensin bolus to control bloat and implanted with Synovex-S Problems with bloat at NLARS grazing alfalfa Bloatguard also administered at NLARS Cattle fed from June to September, 2010 All cattle fed Nutricharge before shipping Slaughtered at Cargill Meat Solutions plant in Guelph: 3 slaughter dates These carcasses graded by CBGA (federal grading) Rib section and eye of round collected from each animal Meat quality and fatty acid analysis, shelf life study

14 Packing plants want cattle that produce AAA marbled carcasses? Can we attain this with forage finishing?

15 Large packing plants assess carcasses using cameras; this technology will be used to grade carcasses in U.S. & Canada in the future

16 Example of the data that camera grading provides

17 One major concern with forage finishing is lack of finish which impacts carcass grading & tenderness

18 Yellow fat often associated with forage finished beef Would you pick up a steak from the meat case with yellow fat trim?

19 Another concern with forage finishing is the perception for dark colored lean associated with older animals

20 Trained Taste Panel U of G students screened on their ability to use their senses when encountering various foods 12 students selected to be on panel Trained for 2 weeks Assessed 14 day aged rib eye steaks from the trial for approximately the next 6 weeks 6 steaks per day for 4 days per week Evaluated for tenderness, juiciness, flavour, off flavours

21

22 Growth Performance Data: Management Regimen Alfalfa Trait Grain Pasture Silage Hay P > F Initial Weight (kg) Final Weight (kg) Corn vs. Forages Comparisons Pasture vs. Conserved Hay vs. Silage < < ADG, kg/d < < DMI, kg/d 11.2 N/A < N/A DMI, % BW 2.20 N/A N/A Feed to gain 6.25 N/A < < N/A 0.001

23 Growth Performance Data: Grass Management Regimen Trait Grain Pasture Silage Hay P > F Initial Weight (kg) Final Weight (kg) Corn vs. Forages Comparisons Pasture vs. Conserved Hay vs. Silage < ADG, kg/d DMI, kg/d 12.7 N/A < < N/A DMI, % BW 2.47 N/A < < N/A Feed to gain 6.99 N/A < N/A < Due to the poor performance of the grass hay-fed cattle, none were shipped for slaughter At both locations, poor doers were held back from slaughter

24 Growth Performance: Breed Differences New Liskeard: Alfalfa Kapuskasing: Grass Trait Angus Hereford P > F Angus Hereford P > F Initial Weight (kg) Final Weight (kg) < < ADG, kg/d DMI, kg/d < DMI, % BW Feed to gain

25 Carcass Traits: Alfalfa Management Regimen Trait Grain Pasture Silage Hay P > F Hot carcass weight, kg Corn vs. Forages Comparisons Pasture vs. Conserved Hay vs. Silage < < Backfat, mm < Rib eye area, sq cm Marbling < < Quality grade < < Yield grade USDA YG < <

26 Carcass Traits: Grass Management Regimen Trait Grain Pasture Silage Hay P > F Hot carcass weight, kg Backfat, mm Rib eye area, sq cm Corn vs. Forages Comparisons Pasture vs. Conserved Hay vs. Silage N/A < N/A N/A N/A N/A N/A Marbling N/A N/A Quality grade N/A N/A Yield grade N/A N/A USDA YG N/A N/A

27 Cutout Data from Rib Dissection Management Regimen Trait Grain Pasture Silage Hay P > F Alfalfa cattle from New Liskeard Corn vs. Forages Comparisons Pasture vs. Conserved Hay vs. Silage % Lean < < % Fat < < < Grass cattle from Kapuskasing % Lean N/A < < < N/A % Fat N/A N/A

28 Breed Differences in Carcass Traits New Liskeard: Alfalfa Kapuskasing: Grass Trait Angus Hereford P > F Angus Hereford P > F Hot carcass weight, kg < Backfat, mm Rib eye area, sq cm Marbling Quality grade Yield grade USDA YG Cutout Data from Rib Dissection % Lean % Fat

29 Meat tenderness in our lab assessed by determining shear force or the force required to cut across the muscle fibers The lower the shear force value, the more tender the meat

30 Rib Eye Taste Panel Data: Alfalfa Management Regimen Trait Grain Pasture Silage Hay P > F Shear force, kg Corn vs. Forages Comparisons Pasture vs. Conserved Hay vs. Silage Tenderness Juiciness Chewiness Beef Flavor Off Flavor Grassy Flavor Eye of Round Shear Force Shear force, kg

31 Rib Eye Taste Panel Data: Grass Management Regimen Trait Grain Pasture Silage Hay P > F Shear force, kg Corn vs. Forages Comparisons Pasture vs. Silage Hay vs. Silage N/A N/A Tenderness N/A N/A Juiciness N/A N/A Chewiness N/A N/A Beef Flavor N/A N/A Off Flavor N/A N/A Grassy Flavor N/A N/A Eye of Round Shear Force Shear force, kg N/A N/A

32 Rib Eye Taste Panel: Breed Differences NLARS: Angus Kapuskasing: Grass Trait Angus Hereford P > F Angus Hereford P > F Shear force, kg Tenderness Juiciness Chewiness Beef Flavor Off Flavor Grassy Flavor Eye of Round Shear Force Shear force, kg

33 Conclusions Growth performance traits were generally similar across method of forage finishing Problem with the grass hay at Kapuskasing (low protein content) Forage finishing can produce carcasses that meet the specs for high quality, red branded beef Palatability attributes similar between grainand forage finished beef except for flavor attributes Better fatty acid distribution for forage-finished beef than grain-finished beef

34 Conclusions Few differences between method of forage finishing across most traits We need to examine the economics of the forage finished beef Key to forage finished beef is how product marketed to maximize returns

35 Acknowledgements Funding from OCA via the Growing Forward Program & CCA s Beef Cattle Research Council AAFC & U of G/OMAFRA for access to research facilities Staff at the New Liskeard & Kapuskasing research stations Cargill Meat Solutions Guelph U of G Meat Laboratory Research team

36 Questions?

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