The effect of different pastures for backgrounding and different grain finishing periods on quantitative, qualitative, and palatability characteristics of serially slaughtered angus steers

Sixty-eight Angus steers backgrounded on five different pasture types were assigned to groups for finishing on a whole shelled corn ration (fed ad libitum) for 0, 28, 56, 84, or 112 days (DOF) to determine the effect of pasture type and DOF on certain live and carcass quantitative, qualitative and palatability characteristics.

Slaughter weights increased (P<.01) from 354.7 kg (0 DOF) to 456.0 kg (112 DOF) and dressing percent ranged (P<.01) from 48.3 (0 DOF) to 62.0 (112 DOF). Mean yield and quality grades were 1.7, average standard; 1.6, high standard; 2.1, average good; 2.4, average choice; and 2.5, average choice for 0, 28, 56, 84, and 112 .DOF, respectively. Marbling increased linearly (P<.01) from traces⁵⁰ at 0 DOF to modest⁰ at 112 DOF.

Ratio of Biceps femoris weight to femur weight increased (P<.01) through 56 DOF then remained nearly steady with additional DOF.

Sensory panelists scored beef loin steaks from 84 to 112 DOF higher (P<.01) for all palatability traits. Greatest improvement in flavor, tenderness, juiciness, and overall acceptability occurred in the first 84 DOF, after which little improvement was observed. Instron shear values decreased (P<.01) from 28 to 112 DOF.

No differences were found in palatability traits of steaks from steers backgrounded on the different pasture types.

Results indicate that 84 DOF was the optimum time on feed for quality and yield grade and palatability.