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%.

Growth paths for suckler bulls slaughtered at 19 months of age: a meat quality perspective

2017 ◽  
Vol 8 (s1) ◽  
pp. s60-s63
Author(s):  
L. Moran ◽  
M. G. O’Sullivan ◽  
J. P. Kerry ◽  
M. McGee ◽  
K. McMenamin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Dry Matter Intake ◽  
Sensory Panel ◽  
Concentrate Supplementation ◽  
Grass Silage ◽  
Main Variable ◽  
Instrumental Texture

This experiment aimed to assess the effect of different indoor winter growth rates (WGR) followed by different concentrate supplementation levels at pasture on meat quality of 90 bulls. During the first winter, bulls were offered grass silage ad libitum and either 3 kg (WGR3) or 6 kg (WGR6) of concentrates. After turn-out to pasture, bulls were offered: grass without supplementation (PO), grass plus 0.2 predicted dry matter intake (DMI) as concentrates (PL) or grass plus 0.4 predicted DMI as concentrates (PH). After finishing, colour, chemical composition (unaged), instrumental texture and sensory characteristics (14 days of ageing) of longissimus thoracis were measured. WGR6 bulls had heavier carcasses than WGR3 bulls. There was an interaction between WGR and supplementation for instrumental texture and redness (a). Within WGR3, PO beef was the most tender, whereas within WRG6, PL was the most tender. However, these differences were not detected by the sensory panel. Within WGR3, redness was the lowest for PL, whereas within WRG6, PO was the least red. No differences were found for chemical composition. The multivariate analysis highlighted WGR as the main variable affecting meat quality characteristics. In conclusion, variations in growth path exerted minor effects on appearance and instrumental texture which did not affect the perception of bull beef by a trained sensory panel.

Effects of glycerin and essential oils (Anacardium occidentale and Ricinus communis) on the meat quality of crossbred bulls finished in a feedlot

2016 ◽  
Vol 56 (12) ◽  
pp. 2105 ◽  
Author(s):  
I. N. Prado ◽  
O. T. B. Cruz ◽  
M. V. Valero ◽  
F. Zawadzki ◽  
C. E. Eiras ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Meat Quality ◽  
Ricinus Communis ◽  
Control Diet ◽  
Anacardium Occidentale ◽  
Average Weight ◽  
Sorghum Silage ◽  
Lower Ratio

The aim of this study was to investigate the effects on meat quality of crossbred bulls finished in a feedlot when some corn is replaced by glycerin and essential oils (EO) are added to the diet. Thirty bulls weighing 311 kg ± 28.8 kg (22 ± 2 months old) were randomly assigned to one of three diets: CON – Control (diet without glycerin and EO); GLY – 16.1% glycerin in dry matter (DM); and GEO – 16.1% glycerin in DM and EO (cashew: Anacardium occidentale; castor: Ricinus communis) at 442 mg/kg DM consumed. The bulls were kept in a feedlot for 115 days and slaughtered at an average weight of 467 ± 27.9 kg (25 ± 2 months old). The bulls were fed on sorghum silage, cracked corn, glycerin, soybean meal, urea, limestone, and mineral salt. Replacing corn with glycerin plus EO adding to the diet had no effect on the fat thickness, Longissimus muscle (LM) area, marbling, texture, colour, Warner–Bratzler shear force, or chemical composition of the LM. The fatty acid composition in the LM was similar among the diets, except for percentages of myristic and margaric acids. The diets had no effect on the percentage of saturated and polyunsaturated fatty acids. Animals fed on glycerin had a lower ratio of n-6 to n-3 in the LM when compared with the CON diet. Partial replacing of corn with glycerin and EO improved meat flavour, tenderness, and the preference of consumers. Corn may be replaced by glycerin to a 15% level of DM without any detrimental effect on the carcass characteristics or the chemical composition of the LM.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

2001 ◽  
Vol 137 (2) ◽  
pp. 205-220 ◽  
Author(s):  
A. F. CARSON ◽  
B. W. MOSS ◽  
L. E. R. DAWSON ◽  
D. J. KILPATRICK
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Grass Silage ◽  
Classification Score ◽  
Forage:Concentrate Ratio ◽  
Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

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 Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

scholarly journals EFFECTS OF NITROGEN AND PHOSPHORUS ON THE YIELD AND CHEMICAL COMPOSITION OF MEADOW FOXTAIL

1975 ◽  
Vol 55 (4) ◽  
pp. 949-954 ◽  
Author(s):  
M. C. J. VAN ADRICHEM ◽  
J. N. TINGLE
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Nitrogen And Phosphorus ◽  
N Application ◽  
Dry Matter Digestibility ◽  
P Content ◽  
Mn Content ◽  
N Rates

The effects of spring-applied nitrogen (0, 56, 112 and 224 kg/ha) and phosphorus (0 and 27.4 kg/ha) on the dry matter (DM) yield and forage quality of successive harvests of meadow foxtail (Alopecurus pratensis L.) were investigated. Nitrogen increased DM yield, crude protein, Cu, K and Zn contents and decreased P, Ca, Mg and Mn contents. Application of P in combination with N increased K content in the first cut and arrested the decline of P content due to N application in all cuts. The levels of dry matter digestibility and Cu declined in successive cuts whereas Mn content increased. At low N rates, Ca and Mg contents increased as the season advanced.

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 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. &nbsp; &nbsp;

scholarly journals Influence of YEA-SACC 1026 Probiotic on Meat Quality in Chicken Broilers

2017 ◽  
Vol 74 (1) ◽  
pp. 64
Author(s):  
Ionel TOADER ◽  
Aurel ȘARA ◽  
Mihai BENTEA ◽  
Mirela CADAR
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Experimental Period ◽  
Chicken Meat ◽  
Meat Production ◽  
Human Consumption ◽  
Important Criterion

The use of probiotics, as fodder supplement for chickens, could stimulate meat quality that is a very important criterion especially for human consumption markets. The study had in view the effects of powdery YEA-SACC 1026 probiotic on meat quality in chicken broilers. There were studied 75 meat chickens of Ross-308 hybrid grouped on three lots of 25 capita/lot during an experimental period of 42 days. In the mixed fodder of experimental lots was added powdery YEA-SACC 1026 probiotic in proportion of 0.1% in lot L1(E) and in proportion of 0.25% in lot L2(E). In the experiment end, were effected control slaughtering of 5 chickens per each lot, to establish the meat quality by trenching and meat chemical composition. After YEA-SACC 1026 probiotic administration, as fodder supplement, the chicken meat quality was improved by increasing the weight of superior quality meat in carcass. The obtained results confirm the favourable effects of probiotics on chicken meat production and its quality

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