The objective was to examine the effects of concentrate level (barley grain 39 and 74 g dry matter/kg^0.60 live weight) and allocation regime (steady, increased, decreased) on meat quality of growing dairy bulls fed grass silage ad libitum. Chemical, instrumental and sensory analyses were used for measuring quality of longissimus lumborum (LL). Greater concentrate level increased fat content (P = 0.035) and tenderness of sensory analysis (P = 0.009) of LL but did not affect pH, colour, drip loss, sarcomere length, shear force, juiciness or flavour. Periodic concentrate allocation reduced drip loss (P = 0.046) and tenderness (P = 0.001) compared to steady feeding. Observed effects on meat quality were minor and one explanation for this might be low carcass and meat fat content in all treatments. The experiment demonstrated the ability of growing bulls to adapt to different feeding regimes without major effects on meat quality, but simultaneously highlighted the challenge to affect beef quality by practically feasible diets.

目的是检验浓缩物水平（大麦籽粒39和74 g干物质/ kg ^0.60活重）和分配方式（稳定，增加，减少）对任意饲喂青贮青贮饲料的生长公牛的肉品质的影响。化学，仪器和感官分析被用于测量长脊腰肌的质量（二）。较高的浓缩物水平会增加LL的脂肪含量（P = 0.035）和感官分析的柔软度（P = 0.009），但不会影响pH值，颜色，滴落损失，石棉长，剪切力，多汁性或风味。与稳定喂养相比，定期分配浓缩物可减少滴水损失（P = 0.046）和压痛（P = 0.001）。观察到的对肉质的影响很小，对此的一种解释可能是在所有处理中low体和肉脂肪含量低。该实验证明了成长中的公牛能够适应不同的饲喂方式而不会对肉质造成重大影响，但同时强调了通过切实可行的饮食来影响牛肉质量的挑战。