Cited by 153Meat and Animal Product QualityRuminant Nutrition and Digestive PhysiologyPharmacological Effects and Assays

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Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience

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Van Elswyk, Mary E., McNeill, Shalene H.·2014·Meat Science

DOI 10.1016/j.meatsci.2013.08.010

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Abstract

Studies of forage and/or grass feeding of cattle versus grain finishing have been conducted in varying regions throughout the world but generalization of these results to beef from U.S. cattle may not be appropriate. In particular, available grass/forage variety and form as well as cattle breed have a significant impact on the nutritional profile of beef. The current review summarizes the nutritional characteristics of beef as reported from the limited number of studies comparing U.S. grass/forage-fed versus grain-finished cattle and estimates the intake of key nutrients that might be expected from consumption of U.S. beef from either feeding system. In addition, many studies report changes in fatty acids solely as a percentage of total fatty acids. Since grass/forage feeding typically results in a leaner product; the current review compares the fatty acid profile of beef from grass/forage feeding to that of grain-finished cattle on a mg/100 g of meat basis.

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Authors: Van Elswyk, M. E., & McNeill, S. H.
Affiliations: National Cattlemen's Beef Association (US)
Corresponding author: McNeill, Shalene H.
ORCID: McNeill, Shalene H.
Venue: Meat Science
Publisher: Elsevier BV
Published: 2014-01
Volume: 96
Issue: 1
Pages: 535-540
ISSN: 0309-1740 (ISSN-L)
DOI: 10.1016/j.meatsci.2013.08.010
OpenAlex: W1981159644
Cited by: 153
References: 41
Citations by year: 2026: 10 · 2025: 16 · 2024: 10 · 2023: 12 · 2022: 17 · 2021: 17 · 2020: 15 · 2019: 14 · 2018: 12 · 2017: 8 · 2016: 11 · 2015: 5 · 2014: 5
FWCI: 11.33
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
creativecommons.org/licenses/by/3.0/ (vor)
Locations: Meat Science (publishedVersion, cc-by)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Ruminant Nutrition and Digestive Physiology
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Pharmacological Effects and Assays
Keywords: grain finishing, fatty acid composition, beef tallow, forage varieties, lean beef
MeSH terms: Animals, Animal Feed, Antioxidants, Breeding, Cattle, Edible Grain, Consumer Behavior, Diet, Dietary Fats, Dietary Proteins, Fatty Acids, Fatty Acids, Monounsaturated, Poaceae, Humans, Meat, Taste, Trace Elements, United States, Vitamin B Complex, Fatty Acids, Omega-3, United States Department of Agriculture, Linoleic Acids, Conjugated

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Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience

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