Effect of Feeding Field Peas on Fresh Beef Quality

Authors

Hope R. Voegele, University of Nebraska-Lincoln
Katherine I. Domenech, University of Nebraska-Lincoln
Emery K. Kunze Kunze, University of Nebraska-Lincoln
Felipe A. Ribeiro, University of Nebraska - LincolnFollow
Karla H. Jenkins, University of Nebraska-LincolnFollow
Jim C. MacDonald, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska - LincolnFollow

Date of this Version

2017

Citation

2017 Nebraska Beef Cattle Report. University of Nebraska Extension MP104. Lincoln, NE.

Comments

© 2016 The Board Regents of the University of Nebraska.

Abstract

Th is study was conducted over two years to evaluate the use of field peas during two phases of production (grazing and finishing) on overall fresh beef quality. The backgrounding treatments included: no supplement, field peas, or dry- rolled corn and finishing treatments included the presence or absence of field peas. Loin samples (n = 232) were aged for 14 d and placed under retail display conditions for 7 d. Dietary treatments had no effect on tenderness (WBSF or SSF) or visual discoloration and minimal effects on objective color, lipid oxidation and fatty acid composition. These data indicate field peas may be used as an alternative feed for growing and finishing cattle with minimal to no negative impact on fresh meat quality.