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Effect of red and white clover on beef meat quality

Published online by Cambridge University Press:  20 November 2017

M. Enser ,
R.I. Richardson ,
G.R. Nute ,
A.V. Fisher ,
N.D. Scollan  and
J.D. Wood
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
R.I. Richardson
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
G.R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
A.V. Fisher
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, Ceredigion, SY23 3EB
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
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Extract

Legumes, such as red and white clover, are potentially important constituents of low input, environmentally friendly beef production systems. However, the effects of grazing clover on the quality of beef have not been assessed fully. Important aspects of meat quality are shelf-life (colour and lipid stability), flavour and human nutritional value, all of which are affected by components of the animals diet such as antioxidants and fatty acids. Tissues from lamb finished on swards containing white clover were reported to contain more linoleic and a-linolenic acid and less eicosapentaenoic acid (EPA, 20:5 n-3) (Vipond et al., 1993) compared to animals grazing grass. The objective of this study was to determine the quality of meat from two beef breeds raised on grass or grass plus white or red clover.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 75
Copyright
Copyright © The British Society of Animal Science 2001

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References

Vipond, J.E., Swift, G., Noble, R.C. and Horgan, G. 1993. Effect of clover in the diet of grazed lambs on production and carcass composition. Animal Science 57: 253–261.CrossRefGoogle Scholar