Date of this Version
Field peas were fed at inclusion rates of 0, 10, 20 and 30% (DM basis) to 139 yearling steers (initial BW = 900 ± 68 lb). Choice grade strip loins and carcass data were collected from the Tyson Fresh Meats Plant in Lexington, Neb. Consumer sensory ratings and Warner-Bratzler shear force data were collected. Feeding field peas caused a cubicresponsein overall like (P = 0.009), tenderness (P = 0.006), and flavordesirabilityratings (P = 0.06), with the highest (most desirable) ratings occurring with 30% field peas. Shear force decreasedlinearly (P = 0.02) as field peas increased in the diet. These data indicate field peas increased tenderness and sensory attributes. Peas also improvedthe flavor of the 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.