Method for improving palatability of beef

Abstract

To provide novel means for improving palatability of beef through management of cattle breeding.SOLUTION: A method for improving palatability of beef of the present invention includes feeding, to cattle during fattening, folic acid without bypass processing in a dosage of 0.1 g-10 g / head / day, or folic acid subjected to bypass processing in a dosage of 75 mg-5000 mg / head / day, or in a dosage of 30 mg-2000 mg / head / day as folic acid equivalent.EFFECT: Feeding folic acid to cattle makes it possible to improve palatability of beef obtained from the cattle. As folic acid feeding leads to an increase in carcass weight while keeping carcass performance unchanged, beef with superior palatability can be produced without loss of economic efficiency.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a method for improving the eating quality of beef. [Background technology]

[0002] It is well known that the taste of beef affects its palatability and palatability. Several studies have been conducted on controlling the taste of meat in broiler chickens by changing the amino acid content in their feed. For example, feeding valine and isoleucine to broiler chickens increases the content of free glutamic acid, a savory substance, in their meat (Non-Patent Document 1); restricting leucine in their diet increases the content of free glutamic acid in their meat (Non-Patent Document 2); and feeding a high-lysine diet increases the content of free glutamic acid in their meat (Non-Patent Document 3). On the other hand, ruminants digest and absorb microbial proteins and use them as a protein source. Therefore, in many cases, they do not need to ingest amino acids that are essential for other species of animals. Therefore, it is believed that changing the amino acid content in their feed will be difficult to increase the content of free glutamic acid in their meat.

[0003] Regarding folic acid supplementation for beef cattle, it has been reported that supplementing rumen-protected folic acid to fattening cattle with an average age of 2.5 years increased the average daily gain (Non-Patent Document 4), and that feeding rumen-protected folic acid supplements to Angus crossbred steers increased their dry matter intake (Non-Patent Document 5). However, the effect of folic acid supplementation on the taste of beef is not known at all. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Imanari et al., Br Poult Sci, 49:299-307 (2008) [Non-patent document 2] Imanari et al., Br Poult Sci, 48:167-176 (2007) [Non-patent document 3] Watanabe et al., Anim Sci J, 86:435-442 (2015) [Non-patent document 4] Wang et al., Arch Anim Nutr, 70:441-454 (2016) [Non-Patent Document 5] Deters et al., Transl Anim Sci, 5: txab093 (2021) Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a novel means for improving the eating quality of beef through the feeding and management of cattle. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have discovered that the taste of beef can be improved by feeding a predetermined amount of folic acid to fattening cattle, and have thus completed the present invention. That is, the present invention is an invention that improves the taste of beef obtained from fattening cattle by feeding a predetermined amount of bypass-processed or non-bypass-processed folic acid to the cattle, and includes the following aspects.

[0007] [1] A method for improving the eating quality of beef, comprising feeding non-bypassed folic acid in an amount of 0.1 g to 10 g / head / day, or bypassed folic acid in an amount of 75 mg to 5,000 mg / head / day, or 30 mg to 2,000 mg / head / day in terms of folic acid, to fattening cattle. [2] The method according to [1], wherein the amount of non-bypassed folic acid fed is 0.5 g to 10 g / head / day, and the amount of bypassed folic acid fed is 375 mg to 5,000 mg / head / day or 150 mg to 2,000 mg / head / day in terms of folic acid. [3] The method described in [1] or [2], in which folic acid is provided for at least 10 months before shipping. [Effects of the Invention]

[0008] According to the present invention, feeding folic acid to cattle can improve the eating quality of beef obtained from the cattle. By feeding folic acid, carcass weight increases while maintaining carcass quality, so that beef with excellent eating quality can be produced without sacrificing economic efficiency. [Brief explanation of the drawings]

[0009] [Figure 1] Changes in formula feed intake in Example A. There are significant differences between different signs (a, b: P<0.05, A, B: P<0.10). [Figure 2] Total mixed feed intake during the test period in Example A. [Figure 3] 1 shows the results of the sensory test obtained in Example A. [Figure 4] Changes in body weight in Example B. †P<0.10, *P<0.05. DETAILED DESCRIPTION OF THE INVENTION

[0010] The cattle to which the method of the present invention is applied are cattle raised for meat (beef cattle). The term beef cattle includes cattle of meat breeds such as Japanese Black, as well as dairy cattle breeds such as Holstein and Jersey that are used for meat. Examples of the latter include dairy bulls and culled female dairy cows that are used for meat. The sex of the cattle to which the method of the present invention is applied is not limited, and they may be male or female. In the case of female cattle, they may be heifers or multiparous cows.

[0011] In the present invention, the cattle to which folic acid is administered are cattle in the fattening stage. The fattening stage here refers to the fattening period before shipping for meat, and in the case of multiparous cattle, it refers to the period of re-fattening for meat. For beef breed cattle raised for meat, the rearing period is generally from 4 to 10 months of age, and the fattening period is the period from 11 months of age to approximately 30 months of age at which they are shipped. However, when fattening dairy breed cattle for meat or re-fattening multiparous cattle for meat, the fattening period does not necessarily follow this rule. For common dairy breeds such as Holsteins, the shipping age is approximately 20 months, and the fattening period is the period from approximately 7 to 8 months of age until shipping. In the method of the present invention, folic acid may be administered throughout the fattening period, but the taste of meat obtained from the cattle can be improved by administering folic acid for at least 10 months before shipping, for example, at least 11 months, at least 11.5 months, or at least 12 months before shipping.

[0012] The folic acid fed to cattle in the present invention may be rumen-protected (bypassed) or non-bypassed folic acid. Rumen protection or bypass processing is a processing technique for preventing components such as vitamins and amino acids from being decomposed by microorganisms in the rumen, and is a well-known technique in the feed industry (see, for example, Japanese Patent No. 3728738). Bypass processing can be performed, for example, by spray-coating or pan-coating raw materials to be processed with a bypass processing material such as hardened oil. When supplementing ruminant cattle with components such as vitamins and amino acids, bypassed components are typically added to feed. Hereinafter, in this specification, bypassed folic acid will be referred to as bypassed folic acid, and non-bypassed folic acid will be referred to as non-bypassed folic acid. The term "folic acid" refers to both bypassed and non-bypassed folic acid, unless otherwise clearly indicated by the context.

[0013] In the present invention, when non-bypassed folic acid is fed as folic acid, the feeding amount is 0.1 g to 10 g per head per day, and may be, for example, 0.3 g to 10 g / head / day, 0.4 g to 10 g / head / day, 0.5 g to 10 g / head / day, 0.6 g to 10 g / head / day, 0.7 g to 10 g / head / day, 0.8 g to 10 g / head / day, 0.9 g to 10 g / head / day, or 1.0 g to 10 g / head / day. The upper limit may be lower than 10 g, for example, 9 g, 8 g, 7 g, 6 g, or 5 g. When non-bypassed folic acid is fed to cows, most of it is degraded in the rumen. However, it is known that a portion of the ingested folic acid (approximately 3%) is absorbed by the cow itself, regardless of the amount of folic acid consumed (Santschi DE et al., J Dairy Sci. 2005 Jun;88(6):2043-54. doi: 10.3168 / jds.S0022-0302(05)72881-2. PMID: 15905435.). In the following examples, 0.5 g or 1.0 g of non-bypassed folic acid was fed to cows, and the amount of folic acid absorbed by the cow was approximately 15 mg or 30 mg, respectively. The effect of the small amount of folic acid absorbed from the cow's digestive tract on the taste of the food was previously unknown, and was first revealed by the present inventors.

[0014] Fattening cattle are fed a concentrated feed such as a fattening compound feed in combination with roughage such as rice straw or hay cubes. These feeds also contain small amounts of folic acid derived from the raw materials, and fattening cattle generally ingest about several mg to 10 mg of folic acid per day from the feed. In the present invention, when non-bypassed folic acid is fed, the above-mentioned amount of non-bypassed folic acid is the amount added to the feed, in other words, the amount fed as a supplement. The amount of non-bypassed folic acid, including folic acid ingested from the feed, may be a value obtained by adding about 10 mg to the upper and lower limits of the above-mentioned amount of non-bypassed folic acid, or the amount of non-bypassed folic acid, including folic acid ingested from the feed, may be the same as the above-mentioned amount.

[0015] When a bypassed folic acid is fed as folic acid, the feeding amount can be appropriately set based on the feeding amount of the non-bypassed folic acid described above, depending on the folic acid content and bypass rate of the bypassed folic acid preparation used. For example, the feeding amount of the bypassed folic acid preparation may be 75 mg to 5,000 mg per head per day, 225 mg to 5,000 mg / head / day, 300 mg to 5,000 mg / head / day, 375 mg to 5,000 mg / head / day, 450 mg to 5,000 mg / head / day, 525 mg to 5,000 mg / head / day, 600 mg to 5,000 mg / head / day, 675 mg to 5,000 mg / head / day, or 750 mg to 5,000 mg / head / day. Alternatively, the amount of bypass folic acid fed may be, for example, 30 mg to 2,000 mg per head per day in terms of folic acid, such as 90 mg to 2,000 mg per head per day, 120 mg to 2,000 mg per head per day, 150 mg to 2,000 mg per head per day, 180 mg to 2,000 mg per head per day, 210 mg to 2,000 mg per head per day, 240 mg to 2,000 mg per head per day, 270 mg to 2,000 mg per head per day, or 300 mg to 2,000 mg per head per day. Note that the folic acid content of currently commercially available general bypass folic acid preparations is about 40%, and the bypass rate is about 10% to 40%.

[0016] Folic acid may be added to feed or drinking water, or may be given directly without being added to feed, etc. It is desirable to give folic acid every day during the feeding period. A daily dose of folic acid may be given in multiple doses, but it is more convenient to give it all at once. In the present invention, the feed given to fattening beef cattle may be a combination of common feeds typically used in the art for fattening beef cattle, except that non-bypassed folic acid or bypassed folic acid is added as a supplement. For example, fattening beef cattle to be supplemented with folic acid in the present invention are fattening beef cattle under cobalt-sufficient conditions (total cobalt content of the feed is equal to or greater than the required amount of about 0.25 ppm and equal to or less than the maximum allowable amount of 25 ppm).

[0017] In the present invention, the term "taste" includes "flavor" and "texture." "Taste" refers to the taste and aroma of meat, including umami, sweetness, sourness, saltiness, bitterness, aftertaste, richness, and meaty aroma. "Texture" refers to the physical properties of meat, including softness, ease of chewing, chewability, and juiciness.

[0018] Among the above-mentioned taste and texture elements, enhancing the elements that have a positive effect on the palatability of meat leads to an improvement in the taste. Elements that have a positive effect on the palatability of meat include umami, sweetness, aftertaste, richness, softness, ease of chewing, chewability, and juiciness, and increasing at least one of these elements improves the taste. [Example]

[0019] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0020] Example A: Effect of folic acid supplementation on fattening Japanese Black steers 1. Materials and Methods A. Exam period: May 2021 to June 2023 Test location: Kasama Dairy and Beef Cattle Laboratory C. Test livestock: 18 Japanese Black steers, approximately 16 months old D. Test feed: The pigs were fed Hitachi Late (folic acid content 82 μg / 100 g) and rice straw (folic acid content 36 μg / 100 g) fattening compound feed manufactured by JA East Japan Kumiai Feed Co., Ltd., according to our laboratory's practice. Analysis of the folic acid content was outsourced to the Japan Food Research Laboratories, Inc., and was carried out by microbial assay (using the strain Lactobacillus rhamnosus ATCC 7469). E. Other management: The animals were fattened until 28 months of age and shipped to Ibaraki Prefectural Central Meat Corporation.

[0021] F. Test classification: Subjects were assigned to the following three groups based on their weight at the start of the test. The folic acid preparation used was a formulation consisting of 98% defatted rice bran and 2% non-bypassed folic acid. (a) Control group (n = 6): The control group was raised according to our laboratory practice (Table 1). Prospec Beef is a folic acid-free supplement for the fattening period. (i) Folic acid 25 group (n=6): In addition to the control group, folic acid preparation was given at a dose of 25 g / head / day (0.5 g / head / day as folic acid) for 12 months until shipping. (c) Folic acid 50 group (n=6): In addition to the control group, folic acid preparation was given at a dose of 50 g / head / day (1.0 g / head / day as folic acid) for 12 months until shipping.

[0022] [Table 1]

[0023] G. Survey items: (a) Serum folate concentration: Blood was collected every two months, and serum folate concentration was measured at Koto Microbiology Laboratory Co., Ltd. (a) Body weight: Body weight was measured every two months, and average daily gain (ADG) was calculated during that period. (c) Feed intake: Two cows were placed in each pen, and the average feed intake of the two cows was recorded as the feed intake of that pen. Feed intake was measured daily. (e) Grading results: Evaluation by the Japan Meat Grading Association was used. (e) Meat quality analysis: After slaughter, the meat was refrigerated at 2°C for one day, and then samples were taken from the carcass. The semimembranosus muscle (thigh) and longissimus thoracis muscle (loin) were vacuum-packed and stored in a refrigerator at 2°C for 14 days, after which the moisture, protein, crude fat content, cooking loss, free amino acid concentration, and shear strength were analyzed. (f) Sensory evaluation based on preference: Among the semimembranosus muscles that had been refrigerated for 14 days after slaughter, those with moisture, protein, and fat contents close to the average for each group were used to conduct a sensory evaluation (comparison between the control group and the folic acid 50 group) with 34 employees of our laboratory as panelists.

[0024] Q. Statistical analysis: Analysis of variance was performed using model fitting in JMP Ver. 17.1. A two-way repeated measures analysis of variance was performed on body weight and compound feed intake measured over time, with treatment and time as factors. If treatment or interaction was significant, Tukey's honest significant difference test was performed for each time point. For ADG, total compound feed intake, carcass performance, and meat quality, a simple linear and quadratic polynomial regression analysis was performed between folic acid intake and each item value. Results were considered significant when P<0.05. In addition, a binomial test was performed on the preference-type sensory evaluation. A P value of 0.05 or less was considered significant, and a trend was observed when P<0.10.

[0025] 2.Results A. Serum folate concentration (Table 2) The primary statistical results were significant at all measurements except at 24 months of age, and a linear effect was observed in serum folate concentrations (ng / mL) that increased significantly with the amount of folic acid fed. Although a linear effect was not observed at 24 months of age, serum folate concentrations were 19.7 ng / mL in the control group, 53.2 ng / mL in the folic acid 25 group, and 47.7 ng / mL in the folic acid 50 group, with the folic acid 25 group being the highest. It was confirmed that serum folic acid concentrations increased with a feeding of 0.5 g / head / day of non-bypassed folic acid.

[0026] [Table 2] B. Weight and DG (data omitted) Body weight increased over time in each group. At 26 months of age, the folic acid 25 group had a higher body weight than the control group. At 28 months of age, the folic acid group had a higher body weight than the control group, regardless of the amount of folic acid supplementation. Meanwhile, DG decreased over time in each group. At 22-24 months of age, the body weight of the folic acid 25 group was greater than that of the control group. At 24-26 months of age, the body weight of the folic acid group was higher than that of the control group, regardless of the amount of folic acid supplementation. Furthermore, ADG during the study period was higher in the folic acid supplemented group than in the control group. It is known that supplementation of fattening cattle with rumen-protected folic acid increases ADG (Non-Patent Document 4). This study confirmed that supplementation of fattening cattle with non-rumen-protected folic acid also increased ADG and body weight.

[0027] C. Formula feed intake (Figure 1, Figure 2) No differences in compound feed intake were observed between groups during the restricted-feeding period up to 18 months of age. During the compound feed satiation period, compound feed intake was generally higher in the folic acid supplemented group than in the control group, with significant differences observed at all ages except 23, 24, 27, and 28 months of age (Figure 1). Total compound feed intake during the study period was higher in the folic acid supplemented group than in the control group, regardless of the supplementation dose (Figure 2). Therefore, folic acid supplementation may increase compound feed intake in Japanese Black steers during the compound feed satiation period. This increase in compound feed intake due to folic acid supplementation is thought to be one of the factors behind the increases in body weight and ADG. Feeding rumen-protected folic acid supplements to Angus crossbred steers has been reported to increase dry matter intake (Non-Patent Document 5), which is consistent with the results of this study.

[0028] The intake of compound feed, folic acid intake from compound feed and rice straw, and total folic acid intake from feed during the folic acid supplementation period (16 to 28 months of age) are shown in Table 3. In the folic acid supplementation group, folic acid intake from feed increased as feed intake increased, but folic acid intake from feed in both the control group and the folic acid supplementation group was approximately 8 mg to 11 mg.

[0029] [Table 3]

[0030] D. Carcass performance (Table 4) Sale weight and carcass weight were higher in the folic acid supplemented group. Feeding folic acid may improve sale weight and carcass weight. All meat quality grades were grade 4 or higher, and there were no differences between groups in loin eye area, rib thickness, subcutaneous fat thickness, yield standard, BMS, BCS, firmness, texture, BFS, or carcass price, indicating no adverse effects of folic acid supplementation. Carcass price was similar for all three groups due to similar carcass performance, and the carcass sales price of the folic acid supplemented group was higher than the control group due to the increased carcass weight.

[0031] [Table 4]

[0032] E. Physicochemical analysis (Table 5-1 to Table 6-2) The results of the physicochemical analysis of semimembranosus muscle (thigh meat) are shown in Table 5-1. No differences were observed in general components (moisture, crude protein, crude fat), cooking loss, or the total amount of bitter-tasting free amino acids, and folic acid supplementation did not affect these components. On the other hand, shear strength decreased with folic acid supplementation, confirming that the meat had softened. A tendency for the total amount of umami-, sour-, and sweet-tasting free amino acids to increase in the folic acid supplementation group was also confirmed.

[0033] [Table 5-1]

[0034] The concentration (μg / g) of each free amino acid in the semimembranosus muscle is shown in Table 5-2. The folic acid supplementation group had higher levels than the control group for most of the free amino acids that provide umami and sour tastes, and the free amino acids that provide sweet tastes, and for some amino acids, the folic acid 25 group had increases equal to or greater than those in the folic acid 50 group. Specifically, among the free amino acids that provide umami and sour tastes, glutamic acid had the highest level in the folic acid 25 group, and among the free amino acids that provide sweet tastes, threonine and glycine were equally high in the folic acid 25 group and the folic acid 50 group, and asparagine had the highest level in the folic acid 25 group.

[0035] [Table 5-2]

[0036] The results of the physicochemical analysis of the longissimus thoracis muscle (loin) are shown in Table 6-1. No significant differences were observed in the general components (moisture, crude protein, crude fat), cooking loss, or shear strength of the longissimus thoracis muscle. The total amount of free amino acids that provide umami and sourness was highest in the folic acid 25 group. The total amount of free amino acids that provide sweetness increased significantly in the folic acid supplementation group, and a linear effect was observed.

[0037] [Table 6-1]

[0038] The concentration (μg / g) of each free amino acid in the longissimus thoracis muscle is shown in Table 6-2. The free amino acids that provide umami, sourness, and sweetness were all higher in the folic acid supplementation group than in the control group. Of the free amino acids that provide umami and sourness, aspartic acid was highest in the folic acid 50 group, and glutamic acid was highest in the folic acid 25 group. Of the free amino acids that provide sweetness, threonine, serine, and alanine were highest in the folic acid 50 group, and asparagine, glutamine, glycine, and proline were highest in the folic acid 25 group.

[0039] [Table 6-2]

[0040] E. Sensory evaluation based on preference (Figure 3) Comparisons were made using two-point sensory evaluations. Sensory evaluations are a method of investigating consumer preferences and are often used in marketing. In this study, beef from the folic acid group was identified as easier to chew, less elastic, and with a stronger aftertaste and richer flavor than beef from the control group. For semimembranosus muscle, the shear strength values ​​from the physicochemical analysis were consistent with the ease of chewing results from the sensory evaluation. Furthermore, while the free amino acid values ​​from the physicochemical analysis and the umami and sweetness values ​​from the sensory evaluation were not completely consistent, the aftertaste and richness were significantly higher in the folic acid group, indicating a change in the meat's flavor that improved it. Both analyses demonstrated that folic acid supplementation improved the tenderness and flavor of beef from fattened Japanese Black steers. Substances that impart richness include aroma substances, aroma modifiers (oils and fats), taste substances, taste modifiers, physical stimuli, and physical stimuli modifiers (Nishimura, Egusa. Chemistry and Biology, 54:2 (2016)). In this study, folic acid supplementation increased the total amount of free amino acids that impart umami and sourness in the semimembranosus muscle, which may have contributed to the strength of the richness in the sensory evaluation.

[0041] 3. Conclusion In fattening cattle, supplementation with 0.5 g / head / day of non-bypassed folic acid increased serum folate concentrations. Folic acid supplementation reduced shear force in the semimembranosus muscle, increased the total amount of free amino acids responsible for sweetness in the longissimus muscle, and increased the total amount of free amino acids responsible for umami, sourness, and sweetness in the semimembranosus muscle. Sensory evaluation of the semimembranosus muscle confirmed that the reduced shear force and increased free amino acids led to meat tenderization (improved chewability and chewability) and improved flavor (improved aftertaste and richness). This suggests that supplementation with 0.5 g of non-bypassed folic acid and the longissimus muscle also improves palatability. Folic acid supplementation increased carcass weight without adversely affecting carcass performance, thereby increasing the selling price of the carcass.

[0042] Example B: Effect of folic acid supplementation on Holstein steers 1. Materials and Methods (1) Test period: May 2020 to December 2020 (2) Test location: Kasama Dairy and Beef Cattle Laboratory (3) Test livestock: 16 Holstein steers, approximately 8 months old (4) Test feed: The fattening compound feed used was "Hitachi Late 2" as in Example A, and compound feed, timothy, and rice straw were fed according to our laboratory practice (Table 7). The folic acid preparation used was the same as in Example A. (5) Other management: The animals were fattened until they were 20 months old and shipped to Ibaraki Prefectural Central Meat Corporation. (6) Test group: The animals were assigned to the following two groups based on their body weight at the start of the test. The folic acid content in the diet is shown in Table 8. The cobalt content in the diet was fixed at a sufficient level (0.55 ppm) throughout the test period in both groups. Control (C) group: The mice were reared according to the practice of our laboratory (Table 7). Folic acid (FA) group: In addition to the control group, folic acid preparation was given at a dose of 50 g / head / day (1.0 g / head / day as folic acid) for 12 months until shipping.

[0043] [Table 7]

[0044] [Table 8]

[0045] (7) Survey items Body weight: Body weight was measured every two months. The average daily gain (DG) was calculated during that period. (1) Grading results: Evaluation by the Japan Meat Grading Association was used. (c) Meat quality analysis: After slaughter, the animals were refrigerated at 2°C for one day, after which samples were taken from the carcasses, and the longissimus thoracis muscle (loin) was vacuum packed and stored in a refrigerator at 2°C for 14 days, after which the moisture, protein, crude fat content, and free amino acid concentration were analyzed. (8) Statistical analysis: Analysis of variance was performed using model fitting in JMP Ver. 17.1. A two-way repeated measures analysis of variance was performed on body weights measured over time, with treatment and time as factors. If treatment or interaction was significant, a Student t-test was performed for each time point. Student t-tests were performed on DG, carcass traits, and physicochemical analysis values. A P value of 0.05 or less was considered significant, and a P value of 0.10 or less indicated a trend.

[0046] 2. Results and Discussion (1) Body weight and DG (Figure 4, Table 9) At 12, 16, 18, and 20 months of age, the body weight of the FA group was higher than that of the C group. DG was higher in the folic acid group at 10-12 and 16-18 months of age and during the fattening period. It was confirmed that folic acid supplementation promotes weight gain in dairy fattening cattle, just as it does in beef fattening cattle.

[0047] [Table 9]

[0048] (2) Shipping weight and carcass quality (Table 10) The shipping weight, carcass weight, belly thickness, fat thickness, and sales price of the FA group were higher than those of the C group. It was confirmed that folic acid supplementation improves carcass performance and sales performance in dairy fattening cattle, just as it does in beef fattening cattle.

[0049] [Table 10]

[0050] (3) Physicochemical analysis (Tables 11 and 12) There was no difference in the total amount of free amino acids that give off umami or sourness between the C and FA groups. The total amount of free amino acids that give off sweetness was slightly lower in the FA group than in the C group, but the difference was only small, around 4-5%. The total amount of free amino acids that give off bitterness decreased significantly in the FA group. When the concentration of each free amino acid was examined, all showed changes that were almost the same as the evaluation of the total amount. In dairy fattening cattle, folic acid supplementation significantly reduced bitterness while maintaining umami and sweetness. Although the effect on free amino acid content differs from that of beef fattening cattle, the effect of folic acid supplementation on beef taste improvement was also confirmed in dairy fattening cattle.

[0051] [Table 11]

[0052] [Table 12]

Claims

1. A method for improving the eating quality of beef, comprising feeding non-bypassed folic acid in an amount of 0.1 g to 10 g / head / day, or bypassed folic acid in an amount of 75 mg to 5,000 mg / head / day or 30 mg to 2,000 mg / head / day in terms of folic acid, to fattening cattle.

2. The method according to claim 1, wherein the amount of non-bypassed folic acid fed is 0.5 g to 10 g / head / day, and the amount of bypassed folic acid fed is 375 mg to 5,000 mg / head / day or 150 mg to 2,000 mg / head / day in terms of folic acid.

3. 3. The method according to claim 1 or 2, wherein folic acid is provided for a period of at least 10 months before shipping.

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