This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT (radical scavenging activity, ferric reducing antioxidant power and iron chelating activity). Feeding DCP significantly increased the proportion of conjugated linoleic acids and polyunsaturated fatty acids in beef. Lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP) were unaffected by dietary treatment but feeding 40% DCP reduced (P < .05) lipid oxidation in aerobically-stored cooked beef patties. Beef patties stored in MAP for up to 7 days were assessed by sensory panellists to be juicier for those fed 40% DCP compared to 0% and 80% DCP. Results indicated that substitution of barley with DCP improved the fatty acid profiles of beef without negatively influencing the eating quality of beef.

这项研究调查了从青贮饲料和青贮饲料中提取的ste牛牛肉（longissimus thoracis， LT）的质量组成，氧化稳定性和感官属性，其中大麦被40％和80％（以饲喂量计）干燥的柑橘果肉替代（DCP）。饮食处理不会影响抗氧化剂的状态（α-生育酚和总酚含量）和LT的活性（自由基清除活性，铁还原性抗氧化能力和铁螯合活性）。饲喂DCP会显着增加牛肉中共轭亚油酸和多不饱和脂肪酸的比例。饮食处理不影响改良气调包装（MAP）中存储的新鲜牛肉馅饼的脂质和颜色稳定性，但饲喂DCP降低40％（P <.05）需氧存储的熟牛肉馅饼中的脂质氧化。感官小组成员评估了在MAP中存储长达7天的牛肉小馅饼，喂食40％DCP的人比0％和80％DCP的人更健康。结果表明，用DCP替代大麦可改善牛肉的脂肪酸谱，而不会负面影响牛肉的食用质量。