Relationships between meat quality or composition and animal performance in double muscled Belgian Blue bulls

1998 ◽  
Vol 1998 ◽  
pp. 15-15
Author(s):  
V. Minet ◽  
A. Clinquart ◽  
J.L. Hornick ◽  
C. Van Eenaeme ◽  
M. Evrard ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Animal Performance ◽  
Beef Meat ◽  
Meat Composition

As far as consumers are concerned, the major quality characteristics of beef meat are an attracting color and tenderness (Smulders et al., 1991). The chemical composition - protein, fat and fatty acids contents mainly - is of importance for the dietitian. These parameters are influenced to a large extent by the management - diet and environment - of the fattening animals. The aim of the present paper is to relate some parameters of meat quality and meat composition with animal performance in growing fattening bulls.

Relationships between meat quality or composition and animal performance in double muscled Belgian Blue bulls

1998 ◽  
Vol 1998 ◽  
pp. 15-15
Author(s):  
V. Minet ◽  
A. Clinquart ◽  
J.L. Hornick ◽  
C. Van Eenaeme ◽  
M. Evrard ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Animal Performance ◽  
Beef Meat ◽  
Meat Composition

As far as consumers are concerned, the major quality characteristics of beef meat are an attracting color and tenderness (Smulders et al., 1991). The chemical composition - protein, fat and fatty acids contents mainly - is of importance for the dietitian. These parameters are influenced to a large extent by the management - diet and environment - of the fattening animals. The aim of the present paper is to relate some parameters of meat quality and meat composition with animal performance in growing fattening bulls.

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

scholarly journals Ability of NIR spectroscopy to predict meat chemical composition and quality – a review

2011 ◽  
Vol 49 (No. 11) ◽  
pp. 500-510 ◽  
Author(s):  
M. Prevolnik ◽  
M. Čandek-Potokar ◽  
D. Škorjanc
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Quality Evaluation ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
The Other ◽  
Meat Composition ◽  
Feeding Regimes ◽  
Simultaneous Assessment

In contrast to conventional methods for the determination of meat chemical composition and quality, near infrared spectroscopy (NIRS) enables rapid, simple and simultaneous assessment of numerous meat properties. The present article is a review of published studies that examined the ability of NIRS to predict different meat properties. According to the published results, NIRS shows a great potential to replace the expensive and time-consuming chemical analysis of meat composition. On the other hand, NIRS is less accurate for predicting different attributes of meat quality. In view of meat quality evaluation, the use of NIRS appears more promising when categorizing meat into quality classes on the basis of meat quality traits for example discriminating between feeding regimes, discriminating fresh from frozen-thawed meat, discriminating strains, etc. The performance of NIRS to predict meat properties seems limited by the reliability of the method to which it is calibrated. Moreover, the use of NIRS may also be limited by the fact that it needs a laborious calibration for every purpose. In spite of that, NIRS is considered to be a very promising method for rapid meat evaluation.    

Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

2015 ◽  
Vol 95 (3) ◽  
pp. 465-473 ◽  
Author(s):  
Youcef Mehdi ◽  
Antoine Clinquart ◽  
Jean-Luc Hornick ◽  
Jean-François Cabaraux ◽  
Louis Istasse ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Control Diet ◽  
Human Consumption ◽  
Oxidative Rancidity ◽  
Water Losses ◽  
Meat Composition ◽  
Basal Concentration

Mehdi, Y., Clinquart, A., Hornick, J.-L., Cabaraux, J.-F., Istasse, L. and Dufrasne, I. 2015. Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals. Can. J. Anim. Sci. 95: 465–473. The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on the performance of Belgian Blue bulls, meat quality and chemical composition. Twenty-three bulls were used in the present study. Twelve bulls were offered a control diet containing Se at a basal concentration of 58 µg kg−1 of dry matter (DM) and the other 11 bulls were given a diet containing 173 µg kg−1 DM of Se by means of Se-enriched spelt and barley. The Se enrichment of the diet did not affect the growth performance, the slaughter data or meat quality (P > 0.05). There were no effects of Se on tenderness, oxidative rancidity and water losses. However, there were some effects of Se enrichment on the meat chemical composition. The ether extract was decreased from 2.1 to 1.7% DM (P<0.05). There was also significant Se enrichment (P<0.001) in the longissimus thoracis muscle (177 vs. 477 ng g−1 DM) and organs: liver (474 vs. 1126 ng g−1 DM) and kidney (4956 vs. 5655 ng g−1 DM), Under such conditions, the human consumption of a piece of such meat or liver can provide a large part of the recommended daily Se intake, estimated between 30 and 57%.

scholarly journals Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography

Meat Science ◽  
2010 ◽  
Vol 86 (3) ◽  
pp. 770-779 ◽  
Author(s):  
N. Prieto ◽  
E.A. Navajas ◽  
R.I. Richardson ◽  
D.W. Ross ◽  
J.J. Hyslop ◽  
...  
Keyword(s):  
Computed Tomography ◽  
Fatty Acids ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Spiral Computed Tomography ◽  
Spiral Computed

Effect of red and white clover on beef meat quality

2001 ◽  
Vol 2001 ◽  
pp. 75-75 ◽  
Author(s):  
M. Enser ◽  
R.I. Richardson ◽  
G.R. Nute ◽  
A.V. Fisher ◽  
N.D. Scollan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Meat Quality ◽  
White Clover ◽  
Nutritional Value ◽  
Production Systems ◽  
Red Clover ◽  
Beef Meat ◽  
Lipid Stability

Legumes, such as red and white clover, are potentially important constituents of low input, environmentally friendly beef production systems. However, the effects of grazing clover on the quality of beef have not been assessed fully. Important aspects of meat quality are shelf-life (colour and lipid stability), flavour and human nutritional value, all of which are affected by components of the animals diet such as antioxidants and fatty acids. Tissues from lamb finished on swards containing white clover were reported to contain more linoleic and a-linolenic acid and less eicosapentaenoic acid (EPA, 20:5 n-3) (Vipond et al., 1993) compared to animals grazing grass. The objective of this study was to determine the quality of meat from two beef breeds raised on grass or grass plus white or red clover.

Productive and carcass classification traits on chemical and instrumental meat quality characteristics of ten local cattle breeds of the Southwest of Europe

2001 ◽  
Vol 2001 ◽  
pp. 70-70
Author(s):  
C. Sañudo ◽  
J.L. Olleta ◽  
G. Renand ◽  
M.M. Campo ◽  
B. Panea ◽  
...  
Keyword(s):  
Meat Quality ◽  
Agricultural Policy ◽  
Production Systems ◽  
Quality Characteristics ◽  
Quality Traits ◽  
Local Systems ◽  
Beef Meat ◽  
Carcass Parameters ◽  
Guaranteed Quality ◽  
The Eu

The EU is the second largest world producer of beef meat, but production is fragmented, consisting of highly variable local systems, compared with homogenous, highly intensive feedlot systems. The current EU agricultural policy requires a reorientation of beef market to take advantage of this diversity by creating meat quality labels relating to geographical areas and with specific genotype and production systems, symbols of guaranteed quality. The aim of this experiment was to analyse the relationships between productive and carcass parameters with some meat quality traits, within breed-production systems in different European countries.

scholarly journals Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 443
Author(s):  
Ana I. Rey ◽  
Patricia Puig ◽  
Paul William Cardozo ◽  
Teresa Hechavarría
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Intramuscular Fat ◽  
Quality Characteristics ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
High Dose ◽  
Drip Loss ◽  
Antioxidant Power

This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α–tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs’ performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower glucose (p = 0.03) and a tendency to have lower serum TBARS (p = 0.07) when compared to control. Percentage of drip loss, moisture content, intramuscular fat, or texture parameters were not modified by dietary treatments. Pigs supplemented with the high-dose mixture had higher PUFA (p = 0.0001), n-6 (p = 0.0001), n-3 (p = 0.0095) and lower MUFA (p = 0.0064) in the neutral lipid fraction of intramuscular fat. Free PUFA, mainly n-3 fatty acids (p = 0.0009), were also higher in the meat of pigs fed the high-dose mixture compared with the others. A higher mobilization (neutral to free fatty acids hydrolysis) of n-3 and MUFA fatty acids in the muscle from pigs fed the high-dose mixture was observed. However, dietary mixture supplementation tended to increase MUFA (p = 0.056) and decrease the total PUFA (p = 0.0074) proportions in muscle polar lipids. This specific fatty acid composition of meat from pigs supplemented with the high-dose mixture could be responsible for the higher meat lipid oxidation observed in this group when compared to the other groups. Consequently, the low-dose mixture would be more adequate for maintaining the oxidative status of pigs and, meat lipid stability.

scholarly journals Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 36
Author(s):  
Nikolina Kelava Ugarković ◽  
Miljenko Konjačić ◽  
Josip Malnar ◽  
Kristijan Tomljanović ◽  
Nikica Šprem ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Ursus Arctos ◽  
Saturated Fatty Acids ◽  
Brown Bear ◽  
Proximate Chemical Composition

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

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