Different Forage Affects Beef Cattle Weight, Taste

Clemson University Animal Science researchers conducted a two-year trial looking at grass finishing Angus steers on paddocks planted with varying forage species that included Alfalfa, Bermuda Grass, Chicory, Cowpea, and/or Pearl Millet. The purpose of the trial as to look at forages and forage mixtures that can have a positive impact on finishing cattle in the hot summer months in the Southeastern region of the U.S., and to determine how those forage finishing diets affect meat nutrition and taste.

Their research indicated that there were significant differences in growth, carcass, and meat quality. According to researchers John Andrae, Susan Duckett, and Steve Ellis, the best live animal performance in terms of average daily gain (ADG) was from finishing steers on alfalfa and chicory. The greatest increases in carcass quality and consumer taste test preference came from the steers finished on an alfalfa and cowpea mix. The most significant improvement in healthy fatty acid content of the meat came from steers finished on a combination of Bermuda grass and pearl millet.

John Andrae, Clemson University forage and pasture specialist, stated that, “The study is useful to beef producers in the Southeast, where summer heat is a challenge for finishing cattle. These forages have potential to boost steer growth and quality when traditional cool-season forages are either dormant or have slow growth rates and don’t do as good a job finishing cattle for market”.

The study was funded by a USDA Southern Region Sustainable Agriculture Research and Education (SARE) grant.