Feeding and meat quality – a future approach

Andersen, Henrik J.; Oksbjerg, Niels; Young, Jette F.; Therkildsen, Margrethe

doi:10.1016/j.meatsci.2004.07.015

Cited by 183 publications

(115 citation statements)

References 90 publications

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“…Consequently, quality is now to be considered as complex and multivariate property of meat, which is infl uenced by multiple interacting factors including the conditions under which the meat is produced. Feeding strategy is the management factor which is most actively used as a quality control tool in the production of meat and in relation to improvement and/or control of performance, animal welfare, safety, nutritional value, and eating and technological quality (Andersen et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

Džinić

Okanović

Jokanović

et al. 2013

QOL

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Abstract:In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p<0.05) meat yield in chickens breast, but signifi cant effect of garlic addition on nutritive quality of chicken breast meat were not noted.In the breast meat of the experimental group E signifi cantly (P < 0.05) higher protein content and lower (P < 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was signifi cantly lower (P < 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pH k , as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colour u (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to "normal quality". According to results of sensory analyzes, roasted breast meat of the experimental group had signifi cantly (P < 0.01) preferable juiciness and tenderness.

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Section: Introductionmentioning

confidence: 99%

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

Džinić

Okanović

Jokanović

et al. 2013

QOL

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“…Despite the possible limitations associated with the production of naturally produced beef, modern consumers are increasingly concerned about the production systems and animal welfare requirements for the growing animals (Andersen et al, 2005). This concern has also been accompanied by an increased preference for naturally or organically produced beef.…”

Section: Introductionmentioning

confidence: 99%

Tick susceptibility and its effects on growth performance and carcass characteristics of Nguni, Bonsmara and Angus steers raised on natural pasture

Muchenje

Dzama

Chimonyo

et al. 2008

Animal

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The objective of the current study was to compare tick loads, growth and carcass characteristics of dipped and non-dipped Nguni, Bonsmara and Angus steers raised on natural pasture. One hundred 7-month-old castrated weaners were kept at the University of Fort Hare Farm for 12 months. There were 30 weaners each of Angus and Bonsmara, and 40 weaners of the Nguni breed. Half the Bonsmara, Angus and 14 Nguni weaners were dipped every fortnight. The rest were not dipped. Monthly weights and tick counts under the tail, on scrotum, belly, sternum and ears of the steers were recorded. The dipped Nguni steers had lowest (P , 0.05) tick counts, and the non-dipped Angus steers had the highest (P , 0.05) tick counts. There were more ticks (P , 0.05) during the warm wet season than during the cool dry season. Ears had the highest (P , 0.05) tick infestation. Average daily gain (ADG) was similar (P . 0.05) among the three breeds. The non-dipped Bonsmara steers had the heaviest (P , 0.05) carcasses (142 6 5.4) while the non-dipped Nguni steers had the lightest (P , 0.05) carcasses (111 6 4.5 kg). The non-dipped Bonsmara had the highest (P , 0.05) eye muscle area (3996 6 120.8 mm 2 ) while the nondipped Angus had the smallest (P , 0.05) eye muscle area (3291 6 210.6 mm 2 ). The non-dipped Bonsmara also had the highest (P , 0.05) dressing percentage (53.8 6 1.01) while the non-dipped Nguni had the lowest (P , 0.05) dressing percentage (50.3 6 0.84). The current study has shown that while the non-dipped steers had higher (P , 0.05) tick loads than the dipped steers, their growth and carcass characteristics were similar (P . 0.05). The study has also shown that, despite being a smallframed breed, the Nguni steers had similar (P . 0.05) ADG to the large-framed Bonsmara and Angus steers. Therefore, the Nguni cattle have the potential to produce organic beef. However, a reasonable assessment of organic beef production potential of the Nguni requires an evaluation of its meat quality traits under natural pasture.

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“…These parameters are considered important as quality indicators and they have an impact on consumer acceptability (Koohmaraie, 1996;Andersen et al, 2005;Mennecke et al, 2007;Dunne et al, 2009). Furthermore, is known that suckling period may cause differences in meat fatty acid (FA) composition (Bispo et al, 2011).…”

mentioning

confidence: 99%

Meat quality of veal: Discriminatory ability of weaning status

Pateiro

Lorenzo

Díaz

et al. 2013

Span. j. agric. res.

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The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months), W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively). There was no difference among animals in relation to the main components (moisture, protein and ash). Significant differences (p<0.05) were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001) were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

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Feeding and meat quality – a future approach

Cited by 183 publications

References 90 publications

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

Tick susceptibility and its effects on growth performance and carcass characteristics of Nguni, Bonsmara and Angus steers raised on natural pasture

Meat quality of veal: Discriminatory ability of weaning status

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