Extending the grazing period for bulls, prior to finishing on a concentrate ration: Composition, collagen structure and organoleptic characteristics of beef

Autor: Mark McGee, Brigitte Picard, G.B. Mezgebo, Aidan P. Moloney, Edward G. O'Riordan, Anne Listrat, R. Ian Richardson, Frank J. Monahan, Declan Marren
Přispěvatelé: School of Agriculture and Food Science, University College Dublin [Dublin] (UCD), Animal and Grassland Research and Innovation Centre, Irish Agriculture and Food Development Authority, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), University of Bristol [Bristol], Teagasc, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Longissimus thoracis muscle
Health (social science)
animal structures
[SDV]Life Sciences [q-bio]
animal diseases
Organoleptic
qualité sensorielle
bœuf
Plant Science
Biology
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Pasture
intramuscular fat
Article
type de fibre
[SHS]Humanities and Social Sciences
Animal science
Grazing
medicine
fat score
lcsh:TP1-1185
[INFO]Computer Science [cs]
reproductive and urinary physiology
Fibre type
2. Zero hunger
geography
geography.geographical_feature_category
urogenital system
0402 animal and dairy science
beef
fibre type
sensory quality
food and beverages
04 agricultural and veterinary sciences
040201 dairy & animal science
graisse intramusculaire
Tenderness
Beef
fat score
intramuscular fat
fibre type
sensory quality
040103 agronomy & agriculture
0401 agriculture
forestry
and fisheries
Composition (visual arts)
Intramuscular fat
medicine.symptom
Food Science
Zdroj: Mezgebo, G B, Monahan, F J, McGee, M, O'Riordan, E G, Marren, D, Listrat, A, Picard, B, Richardson, R I & Moloney, A P 2019, ' Extending the grazing period for bulls, prior to finishing on a concentrate ration: Composition, collagen structure and organoleptic characteristics of beef ', Foods, vol. 8, no. 7, pp. 278 . https://doi.org/10.3390/foods8070278
Foods
Foods, MDPI, 2019, 8 (7), pp.278. ⟨10.3390/foods8070278⟩
Foods, Vol 8, Iss 7, p 278 (2019)
Volume 8
Issue 7
Foods 7 (8), 278. (2019)
Foods (Basel, Switzerland)
ISSN: 2304-8158
DOI: 10.3390/foods8070278
Popis: The biochemical and organoleptic characteristics of the longissimus thoracis muscle from suckler bulls (n = 56) finished on a concentrate-based system (C) or raised in a pasture-based system (P) incorporating 99 (P99), 162 (P162) or 231 days (P231) of grazing prior to indoor finishing on the concentrate-based diet were investigated. Age at slaughter increased with increasing period at pasture. Intramuscular fat concentration was lower (p <
0.001) for P99 than for C, P162 and P231 bulls, which did not differ. Soluble collagen proportion was lower (p <
0.01) for P162 and P231 than for P99 and C bulls. Collagen cross-link content was higher (p <
0.05) for P231 than for P99 and C bulls and for P162 than for C bulls. The proportion of type I muscle fibres was higher (p <
0.01) for P231 and P162 than for P99 and C bulls. Sensory tenderness was higher (p <
0.001) for C and P162 than for P99 and P231 bulls and overall liking was higher (p <
0.01) for C than for P99 and P231 bulls but similar to P162 bulls. Extending the grazing period to 162 days did not negatively influence the sensory qualities of beef compared to the intensive concentrate-based system.
Databáze: OpenAIRE
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