How Different Types Of Forage Affect Cattle Growth Meat Quality

Forage affects cow growth, digestibility, feed efficiency and meat quality. Forage type composition and management affect cattle nutritional intake, weight gain and beef quality. Livestock farmers must understand these elements to improve growth and meat quality.

Digestibility And Nutritional Composition Of Forage

Digestibility affects how well cattle extract energy and nutrients from forage. Alfalfa digestibility varies by maturity from 55.8% to 66.8%. Alfalfa crude protein content varied from 13% to 24% as it matured. These changes affect how well cattle convert feed into body mass.

Another important factor in cattle nutrition is dry matter intake (DMI) expressed as a percentage of body weight. Total digestible nutrients (TDN) in forage can vary; studies have found 10.85 kg indicating feed energy.

Concentrate content affects cattle growth and meat quality. A diet with 85% concentrate gives great energy and accelerates weight growth. Sustainable cattle farming requires balancing concentrate intake and pasture use. Green pasture utilisation is 50-60% whereas sustainable pasture utilisation is 40-55%.

Comparing digestibility and nutrients with Setaria grass is intriguing. Slashed sertaria digests 70% compared to 55% for unslashed. The metabolizable energy ME of slashed sertaria is also greater at 10.4 MJ/kg/DM compared to 7.0 MJ/kg/DM in unslashed sertaria.

Crude protein levels are approximately three times greater in slashed sertaria 21.9% compared to unslashed sertaria 7.8%. This emphasises the importance of forage management in maximising nutrition.

The ground cover of clover in slashed regions is 70% but in unslashed areas it lowers to 10%. This differential considerably impacts the availability of quality feed for grazing cattle.

Growth Performance And Feed Efficiency

Cattle growth rates rely greatly on the kind and quality of fodder ingested. Genomic estimates for residual feed intake (RFI) and dry matter intake (DMI) show accuracy levels ranging from 0.2 to 0.4 helping to assess cattle feed efficiency.

Average Daily Gain (ADG) varies based on forage type and finishing approach. Cattle finished on concentrate diets often demonstrate greater ADG than those finished on pasture diets. However even within forage diets different species affect ADG rates. For instance cattle grazing on pearl millet may show different growth patterns compared to those on alfalfa.

DMI as a percentage of body weight fluctuates with forage quality. Higher quality forage improves intake and digestion boosting weight growth. Improvements in nutrition have boosted cattle animal live weight output from 70-75 kg/year to 130-135 kg/year. Feed utilisation has improved as the lightweight production ratio has increased to 0.31 kg/kg of cattle.

Quality And Nutrition Of Meat

The finishing diet of cattle greatly affects meat quality. A major difference between forage finished and concentrate finished beef is fat content. In some studies forage finishing reduces total fat percentage by 46% compared to concentrate finishing. Forage finished beef has 61% less total lipids than concentrate finished beef.

Fatty acid composition varies by feeding method. Healthful omega 3 fatty acids are found in forage fed beef. Beef is healthier for consumers because forage fed cattle have a higher omega 3 to omega 6 ratio. Forage fed cattle have 21% and 22% lower oleic acid and total monounsaturated fatty acids (MUFA) in longissimus muscle (LM) than concentrate fed cattle.

Warner Bratzler Shear Force (WBS) is a measure of meat softness and its values change depending on finishing procedure and age duration. Additionally, beef taste strength varies across feeding kinds. Studies reveal that beef taste intensity is greater in concentrate fed animals than in forage fed cattle. Among diverse forage types beef taste intensity is stronger in alfalfa (AL) and pearl millet (PM) than in maize based pasture MP. However forage fed beef tends to have a larger off flavor intensity which may impact customer preferences.

Impact Of Feed Composition On Growth And Meat Quality

A well balanced concentrated meal considerably promotes cow development. A standard 85 concentration diet includes particular amounts of maize hay and protein supplements.

For example, one popular composition includes,

• 3% whole shelled maize on a dry matter basis
• 15% alfalfa grass hay on a dry matter basis
• 7% commercial crude protein CP supplement (32% CP)

This formula guarantees high calorie intake maximizing growth rates and meat quality.

Future Of Forage Based Cattle Farming

Forage is becoming more essential in cow diets as customer demand for healthier and more sustainably produced meat rises. Innovations in forage breeding, grazing management and precision nutrition are improving digestibility, nutrient availability and cow growth rates without grain based concentrate diets. Rotational grazing and diverse forage systems such as legumes and grasses may improve cow feed nutrition and soil health.

Producers may combine economic efficiency and environmental sustainability using these techniques to provide a resilient and high quality beef production system.

Forage quality and management considerably impact cattle growth performance and meat quality. While concentrated diets accelerate weight growth and improve beef taste, forage based diets provide health advantages such as higher omega 3 fatty acids and lower overall fat content. Forage digestibility, crude protein and metabolisable energy affect cow muscle conversion.