Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers

Morán, Lara; O’Sullivan, Maurice G.; Kerry, Joseph P.; Picard, Brigitte; McGee, M.; O’Riordan, Edward G.; Moloney, A.P.

doi:10.1016/j.meatsci.2016.11.021

Cited by 40 publications

(43 citation statements)

References 71 publications

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“…Our solubility percentage values were higher than those found by other authors in several European breeds (Christensen et al, , ; Moran et al, ; Seideman, ) but similar to those reported by Campo et al () and Panea, Olleta, Beltrán, Sañudo, and Campo () in Spanish breeds. French breeds had much lower collagen solubility than the rest of the breeds.…”

Section: Discussionsupporting

confidence: 91%

“…Our solubility percentage values were higher than those found by other authors in several European breeds (Christensen et al, 2005(Christensen et al, , 2011; Moran et al, 2017;Seideman, 1986) but similar to those reported by Campo et al (2000) and Panea, Olleta, Beltrán, Sañudo, and Campo (1999) comparing these studies, as it is widely accepted that the duration and temperature of the solubilization method affect the results (Kopp, 1971). Many authors use a 77 /75 min procedure (Crouse, Cross, & Seideman, 1985;Seideman, 1986), while we used a 90 /2 hr procedure, following the method described by Bonnet & Kopp (1984).…”

Section: Collagen and Texture Variablessupporting

confidence: 89%

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Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

Doblado

Olleta

Oliver

et al. 2018

Journal of Texture Studies

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To differentiate a product in the market, it is necessary to define its characteristics. Differentiation allows increasing the added value of products and, therefore, income of the farmers. In addition, it guarantees to the consumers that the product they purchase has the intrinsic and extrinsic quality features that they seek. For consumers, beef texture is one of the most important quality attributes sought, therefore, studying factors that can affect beef texture is a major interest for the industry.

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Section: Discussionsupporting

confidence: 91%

Section: Collagen and Texture Variablessupporting

confidence: 89%

Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

Doblado

Olleta

Oliver

et al. 2018

Journal of Texture Studies

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“…The management regime associated with the different production systems is an important factor that usually plays a significant role in determining collagen characteristics and beef texture. In agreement with other study that have assessed the influence of diet on meat quality and collagen properties, in the present study the collagen content did not differ between the feeding groups [21].…”

Section: Meat Qualitysupporting

confidence: 94%

Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers

Coria

Reineri

Pighin

et al. 2020

Asian-Australas J Anim Sci

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Objective: The aim of the present study was to determine the effect of supplementing pasture-finished steers with corn silage on the expression level of the calpain system proteins and beef tenderization.Methods: Thirty Braford steers grazing on summer pasture were used for the study. For 120 days fifteen animals were supplemented with corn silage at 1% of body weight per head per day (Suppl) whereas the remaining 15 steers only received pasture (Contr). Carcass and meat traits were evaluated and compared between groups. Gene expression and activities of proteases (calpain 1 and calpain 2) and inhibitor (calpastatin) were measured using real-time polymerase chain reaction and casein zymography.Results: Carcass and meat traits were significantly different between feeding systems. Supplemented steers showed higher hot carcass weight (p<0.01), fat content (p = 0.02), and Warner-Bratzler shear force (p = 0.03). Furthermore, the control group showed higher protease:inhibitor ratios, at mRNA (p = 0.01) and protein levels (p<0.10). Warner-Bratzler shear force and mRNA calpains:calpastatin ratio were associated in both feeding systems (p<0.01).Conclusion: Based on the results obtained in the study, beef tenderness differences among finishing strategies could be modulated through differential expression of the calpain system proteins.

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“…The values determined for the b* colour of the steer muscles were higher compared to the bull muscles. Trends similar to those found in the presented experiment are described in a number of publications, in which the research material was obtained from meat cattle animals (Dunne et al, 2004;McNamee et al, 2014;Moran et al, 2017). The castration of the animals had no effect on the amount of drip loss in this study, but this surgery had an impact on the content of the cooking loss, which was higher in the case of the bull meat, wherein a significant (p<0.05) difference was obtained only for one muscle -M_GM.…”

Section: Resultssupporting

confidence: 77%

“…In comparison to meat obtained from bulls, steer's meat has a higher amount of fat with a white or whitish colour, as fat derived from well-fattened animals is yellow (Moran et al, 2017). The level of male hormones in the body of the animal plays a significant impact on the flavour of the meat.…”

Section: Introductionmentioning

confidence: 99%

The Quality of Steer and Bull Meat Obtained by Crossing Holstein-Friesian Cows With Charolais Bulls

Sadowska¹

2017

PAKJAS

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The aim of this study was to evaluate the quality characteristics of the muscles of bulls and steers obtained by crossing HolsteinFriesian cows with Charolais bulls. The material consisted of two muscles -musculus longissimus lumborum and musculus gluteus medius -obtained from the respective culinary elements of the loin and top sirloin. The muscles were examined for pH, drip loss, cooking loss, colour, chemical analysis, sensory evaluation and instrumental texture measurements. The meat derived from animals obtained by crossing was characterized by a satisfactory overall quality. It is also possible to increase the quality of this type of meat by performing castration surgery. As compared to the bull muscles, those obtained from steers were characterized by more favourable texture characteristics (fibrosity, hardness).

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Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers

Cited by 40 publications

References 71 publications

Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers

The Quality of Steer and Bull Meat Obtained by Crossing Holstein-Friesian Cows With Charolais Bulls

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