Fatty acid composition of young dairy bull beef as affected by breed type, production treatment, and relationship to sensory characteristics

2019 ◽  
Vol 59 (7) ◽  
pp. 1360 ◽  
Author(s):  
Yingqun Nian ◽  
Paul Allen ◽  
Sabine M. Harrison ◽  
Nigel P. Brunton ◽  
Robert Prendiville ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dairy Herd ◽  
Sensory Characteristics ◽  
Eating Quality ◽  
Total N ◽  
Grazing Season ◽  
Breed Type ◽  
Holstein Friesian ◽  
Ad Libitum ◽  
Dairy Bulls

The number of male calves from the Irish dairy herd has increased following the abolition of EU milk quotas in 2015. This is a new resource for the industry, and they can be reared economically to produce meat of acceptable eating quality with optimal fatty acid (FA) profile. The effects of breed and feeding treatment on the FA profile of the longissimus thoracis (LT) muscles of young dairy bulls (n = 69) of Holstein–Friesian and Jersey × Holstein–Friesian were evaluated. The relationship between FA composition and sensory characteristics was also investigated. Bulls were offered either 1 or 2 kg of concentrates at pasture during the first grazing season. Bulls finished on silage with 5 kg of concentrates or on ad libitum concentrates were slaughtered at 15 months of age, while bulls slaughtered at 19 months were fed either ad libitum pasture or pasture with 5 kg of concentrates during a second grazing season and finished on pasture with 5 kg of concentrates or ad libitum concentrates. Pasture-finished 19-month-old bulls had higher relative proportions of C18:0 (P < 0.001), C20:5n3 (eicosapentaenoic acid; P < 0.001), C18:2n6c (P < 0.05), C20:4n6 (P < 0.01), and total n-3 (P < 0.001) and n-6 polyunsaturated FAs (P < 0.05), but reduced C14:0, C16:0, C14:1, C16:1 and total monounsaturated FA (P < 0.001) proportions than in other production treatments. The silage-based finishing system of 15-month-old bulls increased the relative proportions of C15:0 (P < 0.01), C18:0 (P < 0.001) and total saturated FA (P < 0.01), but decreased the proportions of C20:3n6 (P < 0.05) and total unsaturated FA (P < 0.01) compared with the ad libitum-concentrate finishing system. However, the feeding system of the first or second grazing seasons had limited effects on the FA profile. Jersey × Holstein–Friesian breed type had higher relative proportions of C14:1 and C16:1 (P < 0.05), but lower C15:0 (P < 0.01), C17:0 (P < 0.001) and C17:1 (P < 0.01) proportions than did Holstein–Friesian beef. Slaughter age did not affect the FA profile. Monounsaturated FA, C14:0 and C16:0 proportions were positively (P < 0.05) correlated, but polyunsaturated FA proportion was negatively (P < 0.05) correlated with intramuscular fat content, sensory roast beef aroma, flavour, flavour length, juiciness, initial tenderness and ease of disintegration scores. Finishing system and slaughter weight were well discriminated on the basis of FA relative proportions by canonical discriminant analysis.

scholarly journals The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

2017 ◽  
Vol 56 (1) ◽  
pp. 31-44 ◽  
Author(s):  
Y. Nian ◽  
J.P. Kerry ◽  
R. Prendiville ◽  
P. Allen
Keyword(s):  
Chemical Composition ◽  
Production Systems ◽  
Dairy Herd ◽  
Cooking Loss ◽  
Eating Quality ◽  
Pasture Grass ◽  
Breed Type ◽  
Dairy Bulls ◽  
Imf Content

AbstractExpansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

scholarly journals Meat quality characteristics of high dairy genetic-merit Holstein, standard dairy genetic-merit Friesian and Charolais x Holstein-Friesian steers

2020 ◽  
Vol 59 (1) ◽  
pp. 27-32
Author(s):  
M. McGee ◽  
M.G. Keane ◽  
R. Neilan ◽  
P.J. Caffrey ◽  
A.P. Moloney
Keyword(s):  
Genetic Material ◽  
Dairy Herd ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Lipid Concentration ◽  
Genetic Merit ◽  
Overall Acceptability ◽  
Holstein Bull ◽  
Holstein Friesian ◽  
Commercially Important

AbstractThe increased use of Holstein genetic material in the Irish dairy herd has consequences for beef production. In all, 42 spring-born steers [14 Holsteins (HO), 14 Friesian (FR) and 14 Charolais × Holstein-Friesian (CH)] were reared to slaughter at between 26 and 37 mo of age. Carcass weight was higher and the lipid concentration of m. longissimus thoracis et lumborum was lower (P < 0.05) for CH than the dairy breeds. Overall acceptability tended to be lower (P = 0.055) while tenderness, texture and chewiness were lower (P < 0.05) for CH compared with the dairy breeds. The proportion of C16:1 in the total lipid tended to be lower (P = 0.055) for CH than the dairy breeds. Replacing male offspring of traditional “Irish” Friesian bulls with offspring from a genetically superior (from a dairy perspective) strain of Holstein bull had no commercially important impact on beef nutritional or eating quality.

Intake and Production Responses by Holstein-Friesian Cows to the Level and Pattern of Crude Protein Supplied in a Fixed Concentrate Diet given with Grass Silage ad Libitum

1994 ◽  
Vol 1994 ◽  
pp. 129-129 ◽  
Author(s):  
K. Aston ◽  
W.J. Fisher ◽  
A.B. McAllan
Keyword(s):  
Crude Protein ◽  
Standard Diet ◽  
Total N ◽  
Grass Silage ◽  
Extra Energy ◽  
Holstein Friesian ◽  
Ad Libitum ◽  
Milk Solids ◽  
Friesian Cows

Recent trials with cows fed grass silage have shown significant increases in intake and in yields of milk and milk solids when the crude protein (CP) concentration in a supplementary concentrate was raised. Giving additional CP in the concentrate was a more effective strategy for improving yields of milk and milk protein than giving extra energy (Aston et al 1992). The objective of this trial was to examine the influence of changes to the amount and pattern of distribution of CP supplied in a fixed concentrate ration given with grass silage ad libitum.Fifty-five Holstein-Friesian cows in their second and subsequent lactations were given a standard diet for two weeks from calving and then were used in a continuous feeding trial from weeks 4 to 21. The cows received 5 kg of fresh concentrate daily containing 156 (LP), 245 (MP) or 338 (HP) g CP per kg dry matter (DM), MP comprised equal amounts of LP and HP. Concentrate carbohydrate sources were cereals and digestible fibre and CP was increased by a mixture of 3:1 soya:fish meals. Grass silage contained 253 g toluene DM/kg, 162 g CP/kg DM, D value in vivo 0.723, pH 3.7, fermentation acids 135 g/kg DM of which 0.85 was lactic acid and NH3-N 91 g/kg total N.

scholarly journals Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 264 ◽  
Author(s):  
Lara Moran ◽  
Shannon S. Wilson ◽  
Cormac K. McElhinney ◽  
Frank J. Monahan ◽  
Mark McGee ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dry Matter ◽  
Production Systems ◽  
Quality Characteristics ◽  
Dry Matter Intake ◽  
Eating Quality ◽  
Omega 3 ◽  
Grass Silage ◽  
Ad Libitum

The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved.

scholarly journals Enhancing muscle fatty acid profile by pasture finishing within a dairy-origin calf-to-steer beef production system and its potential to authenticate the dietary history of the cattle

2021 ◽  
Author(s):  
A.P. Moloney ◽  
M.G. Keane ◽  
F.J. Monahan ◽  
T.F. O’Callaghan
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Production System ◽  
Omega 3 ◽  
Beef Production ◽  
Pufa Ratio ◽  
Holstein Friesian ◽  
Ad Libitum

The influence of modifying a traditional 24-mo dairy steer calf to beef production system on the fatty acid composition of the longissimus muscle and its potential to authenticate beef provenance was examined. Fifty-four male calves (n = 18 per sire breed), progeny of Holstein-Friesian cows mated with Holstein-Friesian (HF), Aberdeen Angus (AA) and Belgian Blue (BB) bulls were at pasture from March until August of their second year when they were assigned to a 3 (breed types) × 3 (finishing strategies) factorial experiment. The three finishing strategies were (i) pasture only for a further 94 d prior to slaughter (21 mo of age) (Grass), (ii) concentrates ad libitum indoors for 94 d prior to slaughter (21 mo of age) (EC) and (iii) pasture only for a further 94 d followed by concentrates ad libitum indoors for 98 d prior to slaughter (24 mo of age) (LC). Compared to EC, muscle from Grass had a lower intramuscular fat concentration and omega-6: omega-3 polyunsaturated fatty acid (PUFA) ratio and higher proportion of conjugated linoleic acid. A longer period at pasture pre-concentrate finishing increased the concentration of omega-3 PUFA which was still lower than in Grass. To maximise the omega-3 PUFA concentration, a late-maturing breed is more appropriate while to maximise conjugated linoleic acid, an early-maturing breed is more appropriate and both should be finished on grass. Chemometric analysis confirmed that the fatty acid profile can authenticate “Grass-Finished” beef per se and has potential to distinguish “Concentrate-Finished” beef based on the length of grazing prior to finishing, but not distinguish between sire breeds.

scholarly journals Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?

2018 ◽  
Vol 16 (7) ◽  
pp. 433-442
Author(s):  
Niraporn CHAIWANG ◽  
Thanaporn BUNMEE ◽  
Kittipong SAMOOTKWAM ◽  
Bulgul TIPNATE ◽  
Amphon WARITTHITHAM ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Cholesterol Content ◽  
The Other ◽  
Practical Relevance ◽  
Organoleptic Properties ◽  
Total N ◽  
Holstein Friesian

It was experimentally determined whether crossbreeding with Bos indicus dams compared to Bos taurus dams may provide meat which is competitive in organoleptic properties and fatty acid (FA) profile and if tenderness, assumed to be lower, is really adversely affected. Eight Black Angus × White Lamphun (A×W) bulls were compared with 8 Black Angus × Holstein Friesian (A×H). M. longissimus thoracis, M. semimembranosus and M. infraspinatus were analyzed for organoleptic properties and objective explanatory properties related to tenderness, as well as FA profile.Tenderness was judged lower in the M. infraspinatus of A×W than A×H, but not in the other muscles. Shear force and collagen solubility tended (P < 0.10) to be lower in all 3 muscles of A×W compared to those of A×H. The fat content of the M. longissimus thoracis from A×W was lower than that from A×H. The lipids in the M. longissimus thoracis from A×W were richer in polyunsaturated FA and total n-3 FA, and poorer in C18:0 and saturated FA than those of A×H. Furthermore, the lipids of the M. semimembranosus from A×W had higher proportions of C14:1 and C16:1 than that of A×H. The FA in the M. infraspinatus from A×W had higher proportions of C18:3 n-3, mono-unsaturated FA and total n-3 FA and the proportion of saturated FA was lower than in A×H. The M. infraspinatus from A×W was lower in cholesterol content than that from A×H. There were some differences in tenderness (inferior in White Lamphun crossbreds) and FA profile (superior in White Lamphun crossbreds), but differences were numerically small and, thus, may be of low practical relevance. Therefore, crossbreeding with indigenous Bos indicus cattle does not seem to be restricted by low meat quality.

The response by high genetic merit dairy cows to source and concentration of protein in the concentrate

1997 ◽  
Vol 1997 ◽  
pp. 90-90
Author(s):  
I.M. Carrick ◽  
D.C. Patterson ◽  
F.J. Gordon
Keyword(s):  
Dairy Cows ◽  
Crude Protein ◽  
Dairy Herd ◽  
Genetic Merit ◽  
Grass Silage ◽  
Holstein Friesian ◽  
Ruminant Diets ◽  
Feed Utilisation ◽  
Metabolisable Energy ◽  
Ad Libitum

Dairy cow genetic merit continues to increase in the dairy herd. These animals require a higher level of nutritional input than lower genetic merit cows if higher performance levels are to be sustained. The high cost of ingredients for ruminant diets highlights the need for greater precision in ration formulation in order to improve the efficiency of feed utilisation. This experiment was carried out to assess the effect of DUP supplementation on the performance of dairy cows with ad libitum access to grass silage.An experiment was conducted to investigate the response by high genetic merit Holstein Friesian dairy cows (PTA90 fat plus protein = 61 kg) to both source and concentration of protein in the concentrate, given in addition to ad libitum grass silage (metabolisable energy (ME) = 10.9 MJ/kg DM; crude protein (CP) = 166 g/kg DM). Twenty-four cows, including 12 first parity animals (mean days calved 37.5, s.d. 22.3), were blocked according to milk yield, calving date and parity. The experimental design was a balanced changeover with four 4-week periods.

Milk nitrogen fractions in holstein-friesian cows as affected by amount and protein concentration of the concentrates

1993 ◽  
Vol 1993 ◽  
pp. 39-39
Author(s):  
J.D Sutton ◽  
D.E Beever ◽  
K. Aston ◽  
S.R. Daley
Keyword(s):  
Milk Yield ◽  
Protein Concentration ◽  
Standard Diet ◽  
Total N ◽  
Nitrogen Fractions ◽  
Grass Silage ◽  
Holstein Friesian ◽  
Acid Detergent Fibre ◽  
Ad Libitum ◽  
Friesian Cows

Recent experiments have shown consistent improvements in grass silage intake and milk yield by cows in response to increasing concentrations of crude protein (CP) in the concentrates. Such results have led to recommendations that a strategy for winter feeding of dairy cows should be based on relatively small amounts of high-protein concentrates with grass silage ad libitum. There is, however, little information about the possible effects of such a strategy on milk nitrogen fractions. The purpose of this experiment was to examine the effects of two approaches to increasing the CP concentration of the concentrates on milk yield and composition, particularly nitrogen fractions.From calving, 44 muciparous Holstein-Friesian cows were given 3 weeks on a standard diet and then were allocated to one of five concentrate treatments with grass silage ad libitum from weeks 4 to 18 of lactation. Concentrates were formulated to contain 200, 300, 400 or 600g CP/kg DM (Table 1). The silage contained 312g DM/kg and, per kg DM, 483g neutral detergent fibre, 286g acid detergent fibre, 168g CP, 16lg lactic acid, 14g acetic acid and l.lg butyric acid. Ammonia-N was 69g/kg total N and pH was 3.9.

Eating quality of beef from different breeds

1994 ◽  
Vol 1994 ◽  
pp. 179-179
Author(s):  
D B Lowe ◽  
A Cuthbertson ◽  
D L M Homer ◽  
P McMenamin
Keyword(s):  
Production System ◽  
Dairy Industry ◽  
Dairy Herd ◽  
Eating Quality ◽  
List Type ◽  
Type Number ◽  
Beef Industry ◽  
Holstein Friesian ◽  
Set Up

1.Major changes have taken place in the beef industry over recent years - in particular, the introduction of several continental breeds which have the potential for producing larger and leaner carcases. The Canadian Holstein has also been used extensively in the dairy industry, replacing British Friesians, with the result that beef cross carcasses from the dairy herd have tended to be larger and have poorer conformation.2.As a consequence of these changes there is concern in the industry that beef of poorer eating quality is now being produced. For this reason, and to aid in the development of MLC's Blueprint for beef eating quality, this trial was set up in collaboration with Genus to evaluate the eating quality of two traditional British beef breeds and four continental breeds slaughtered at different fatness levels. 3.All progeny included in the trial were from Holstein Friesian type dams. They were sired by the following breeds:- Limousin (LM), Charolais (CH), Belgian Blue (BB), Piemontese (PM), Aberdeen Angus (AA) or Hereford (HF) and were finished on an 18 month beef production system.

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