Pasture-finished beef is becoming more popular among consumers due to concerns related to fatty acid content and sustainable practices. The effects of finishing crossbred steers on legume-grass pasture comprised of oats, ryegrass, and clover (PAST), legume-grass pasture plus whole corn grain (WCG) supplementation (SUPP), and only with WCG (GRAIN) on fatty acids profile, volatile compounds, sensory, and texture attributes were studied. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P < 0.001), and highest deposition of C18:2 cis-9 trans-11 (P < 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Overall, muscles from steers finished on PAST and SUPP showed similar attributes but differ when compared to GRAIN. The presence of forage is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, and minimize off-flavor.

由于对脂肪酸含量和可持续性的关注，牧场加工的牛肉在消费者中越来越受欢迎。杂种牛的育肥对包括燕麦，黑麦草和三叶草（PAST）的豆类草牧场，豆类草牧场加全谷物（WCG）补充（SUPP）的影响以及仅对WCG（GRAIN）的脂肪酸组成，挥发性化合物，感官和质地属性进行了研究。牧场饮食（PAST和SUPP）导致较低的n-6 / n-3比（P  <0.001）和最高的C18：2顺-9反-11沉积（P <0.001）。饲喂GRAIN的公牛的牛肉中与脂类氧化有关的挥发性化合物的含量最高。与PAST相比，用GRAIN饲喂的ste牛的异味强度明显更高。总体而言，在PAST和SUPP上完成的ste牛的肌肉表现出相似的属性，但与GRAIN相比却有所不同。饲草的存在对于改善脂肪酸谱，减少与脂质氧化有关的挥发性化合物并使异味最小化至关重要。