Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging

This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage partially replaced wheat straw. Following slaughter, bone-in shell loins were dry-aged for 42 days, samples were collected at different time points to assess physicochemical properties, oxidative stability, and fatty acid composition. A completely randomized design was used; data were analyzed using a two-way ANOVA to determine the effects of dietary treatment and aging time. The results showed that aging significantly influenced moisture loss, water-holding capacity, and shear force, with the most notable changes occurring within the first 14–21 days. No significant differences were found between dietary treatments in terms of loin yield, meat tenderness, or cooking loss. The inclusion of artichoke bracts silage delayed lipid oxidation, as indicated by lower thiobarbituric acid reactive substances values in treated groups compared to the control. Additionally, meat from steers fed artichoke bracts silage exhibited differences in colorimetric parameters which may be associated with lower oxidative processes. Fatty acid analysis revealed significantly higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids in treated groups, likely due to increased intramuscular fat content. These findings suggest that artichoke bracts silage can be a viable alternative feed ingredient, offering potential economic and environmental benefits while maintaining oxidative stability in dry-aged beef. Further research is needed to explore the sensory implications of these compositional changes and their effects on flavor development during dry aging.