The effect of finishing strategy and "terroir" on the phytochemical richness of bison meat in Western rangelands

Commodities

• Animal Products: meat

Practices

• Animal Production: grazing - rotational, rangeland/pasture management
• Production Systems: agroecosystems

With rising concerns regarding the effects of red meat production
on human and environmental health, a growing number of producers
are exploring ways to improve livestock production methods.
Studies highlight ecosystem benefits of bison's rotational
grazing, but the nutritional impact on meat remains unclear. As
the adoption of more sustainable ranching practices is ultimately
dependent on consumers' interest in healthy products, having
information on the impact of different finishing practices is
crucial.

The goal of this project is to study the impact
of finishing practices (grass and grain) and “terroir”
(geographical location) on the nutritional composition of bison
meat. We will collect forage/feed and meat samples from three
Western bison ranches (two in MT and one in NM) that are using
rotational grazing practices. Meat samples will be profiled for
nutritional composition using metabolomics approaches and
compared to grain-finished bison from an MT ranch as a control.
Our focus is on grass-finishing of bison on polyculture pastures,
a method that promises multiple ecosystem benefits but is
currently underutilized in the industry. We hypothesize that
rotationally grazing and finishing bison on polyculture pastures
in Western Rangelands will improve the nutritional composition of
bison meat, including fatty acid, vitamin/minerals, and
phytochemical profile.

With the bison industry's revenue surpassing $340 million and
having expected continued yearly growth, the project's goal is
timely. We will disseminate our research through national
association meetings and field demonstrations to bison farmers,
aiming to convert scientific research into practical, actionable,
and sustainable farming practices.

Fig.1. Graphical abstract of the proposed study.

To achieve the project goal, outlined above in the summary, we
will pursue the following specific objectives:

Objective 1: Assess the differences in
metabolomic profiles of forage,
including the range and concentration of phytochemicals,
vitamins, fatty acids and minerals, consumed by bison in
pasture-finished systems compared to those in a standard
grain-based pen-finished system.

Hypothesis: The forage consumed by pasture-finished
bison will display a more complex metabolomic profile with higher
levels of phytochemicals, vitamins, omega-3 fatty acids and
minerals than the forage from a grain-based pen-finished system.

Objective 2: Quantitatively assess the
concentrations of phytochemicals, vitamins, fatty acids and
minerals in meat from grass-fed bison
across four regional systems, in comparison to those in meat from
a pen-finished bison system, utilizing advanced analytical
techniques.

Hypothesis: Dietary variation will result in grass-fed
bison having superior mineral, vitamin, fatty acid and
phytochemical profiles compared to pen-finished bison

Objective 3: Investigate the impact of
ecoregion-specific factors ('terroir')
on the nutritional composition and phytochemical diversity in
pasture-finished bison meat from distinct ranch locations,
including Vermejo Park Ranch, Sangre de Cristo Mountains, NM;
Flying D Ranch, West Yellowstone, MT; and North Bridger Bison
Ranch, Shields Valley, MT.

Hypothesis: Bison meat from different ecoregions will
display distinct nutritional and phytochemical profiles,
influenced by the unique terroir of each ranch location.

The primary expected outcome of this research project is that the
phytochemical, vitamin, mineral, and fatty acid profile of bison
meat is significantly influenced by the finishing
system and the geographic location of
finishing. Simultaneously, this knowledge will pave
the way for the development of strategic marketing
approaches tailored to bison meat products, particularly
those that have undergone grass-finishing. Although this project
is centered in Western states, its applicability extends far
beyond geographical boundaries and holds the potential for
scalability throughout the entire North Central Region/Mid-West
Region where bison ranching is common.

Our work will provide an initial critical—and as of yet
unstudied—link between finishing practices and location
(“terroir” ) on the nutrient density of bison meat. Without
knowledge on how grazing practices impacts the healthfulness of
bison meat⁽¹⁾,
incentives that promote good land stewardship will not
reach full potential, as efforts towards making livestock
production more sustainable is ultimately dependent on consumer
demand for a healthful product. Similarly, we anticipate that
gaining more knowledge on how different ecoregions (“terroir”)
impact the nutritional quality of bison meat, will help local
producers with marketing their products to consumers.

Educational objectives:

1. Publish research findings in academic journals detailing the
   comparative phytochemical richness of bison meat from
   grass-finished and grain-finished groups.
2. Develop an updated and more comprehensive nutritional profile
   of bison meat influenced by finishing systems, which will be
   shared with producers through the National Bison Assocation and
   Turner Ranches Summer Meeting.
3. Organize field days with the participating ranchers to
   facilitate peer-to-peer knowledge to enable ranchers to select
   finishing systems that yield the most optimally nutrient-dense
   bison meat products for human consumption.
4. Equip ranchers with newfound knowledge to market bison meat
   based on its nutrient density and the chosen finishing system,
   thereby meeting the evolving demands of consumers seeking
   high-quality, health-conscious food choices.