Evaluation of Green Grass as a Feed Ingredient in Beef Finishing Rations and Impact on Cattle Performance, Carcass Characteristics, and Fatty Acid Profiles in Meat

Authors

Mitchell M. Norman, University of Nebraska - Lincoln
Nicolas A. Bland, University of Nebraska - Lincoln
Bradley B. Boyd, University of Nebraska - Lincoln
Briana B. Conroy, University of Nebraska - Lincoln
Andrea K. Watson, University of Nebraska at LincolnFollow
Galen E. Erickson, University of Nebraska - LincolnFollow
Chris Calkins, University of Nebraska - LincolnFollow

Date of this Version

2020

Citation

The Board Regents of the University of Nebraska. All rights reserved.

Comments

2020 Nebraska Beef Cattle Report

Abstract

A finishing study utilizing 240 crossbred steers (initial BW=750 ± 52 lb.) evaluated the performance, carcass characteristic and fatty acid profiles from finishing steers fed four inclusions (0, 10, 20, 30 % DM basis) of Green Grass. Th ere were no differences in weights, gain or carcass traits. Dry matter intake tended to linearly increase as Green Grass inclusion increased in the diet. Steers fed Green Grass had greater F:G, and steers fed 30 % Green Grass had a lower marbling score. A linear increase in alpha linolenic acid, poly- unsaturated fatty acids, transunsaturated unsaturated fatty acids, and omega- 3 fatty acids was observed in steak samples from steers fed increasing inclusion of Green Grass. Including up to 20 % inclusion of Green Grass on a DM basis in finishing steer diets appears to have no effect on performance or carcass characteristics. Feeding Green Grass linearly improves omega- 3 fatty acid concentration in meat.