Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness

Vestergaard, Mogens; Therkildsen, Margrethe; Henckel, Poul; Jensen, L. R.; Andersen, H. Refsgaard; Sejrsen, K.

doi:10.1016/s0309-1740(99)00098-4

Cited by 172 publications

(100 citation statements)

References 30 publications

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“…Foals from the SES group had lower total work, which may be related to the higher IMF content from the SES group than the FES group. The increased IMF may be responsible for the improved tenderness (Vestergaard et al, 2000b). As expected, Pearson's coefficient also indicated that total work was significantly linked to IMF (r = − 0.394, P < 0.01).…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezsupporting

confidence: 70%

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Lorenzo¹,

Crecente

Sarriés

et al. 2014

Animal

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This trial was conducted to study the effect of livestock production system (freedom extensive system (FES) v. semi extensive system (SES)) and amount of finishing feed (1.5 v. 3.0 kg of commercial feed) in SES on carcass characteristics, meat quality and nutritional value of meat foal slaughtered at 18 months of age. For this study, a total of 49 foals (21 from FES and 28 from SES) were used. The obtained results showed that SES had a positive influence on carcass characteristic because these foals showed the best values for live weight, carcass weight, dressing percentage, perimeter of leg (PL) and carcass compactness index. On the other hand, finishing feeding also had a significant ( P < 0.05) effect on PL and lean thickness, as the highest values were obtained in foals finished with 3 kg of commercial fodder. The physico-chemical properties were significantly affected by the livestock production system with the exception of ashes content ( P > 0.05). Foals finished in SES increased in 408% the intramuscular fat content (0.23 v. 1.17%, for foals reared in FES and SES, respectively). On the other hand, L*-value and a*-value were significantly ( P < 0.01) affected by livestock production system, as foals from the FES group had a more intense redder color (higher CIE a*-value) and higher lightness (higher CIE L*-value) compared with those from the SES group. Finally, meat nutritional value was significantly affected by livestock production system, as foals from an extensive production system on wood pasture could be considered as healthier in relation to their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/hypercholesterolemic ratio) as a result of the beneficial grass intake on meat fatty acid profile.

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Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezsupporting

confidence: 70%

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Lorenzo¹,

Crecente

Sarriés

et al. 2014

Animal

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“…The variation of MFI value over the time-on-feed has been overlooked in the literature. Nevertheless, Vestergaard et al (2000) pointed out a mean value of 31.8, which is quite similar to the values presented in this study for both the genders (31.1 for steers and 28.8 for bulls).…”

Section: Texture Characteristicssupporting

confidence: 89%

“…Meat colour parameter results could be a consequence of the pigment concentration decreased observed in bulls, as negative correlations between pigment content and b* and h* values were observed (data not shown). A lower myoglobin concentration has been observed in concentrate-fed animals, owing to the fact that these diets promote anaerobic muscle metabolism rather than oxidative (Vestergaard et al, 2000), which can explain the decrease in pigment content along time-on-fed in bulls. The colour parameters suggest that meat colour became slightly darker through time-on-feed, which is in agreement with other authors (Keane and Allen, 1998); however, the values presented by the two beef types are within the colour range considered acceptable by the Portuguese consumer (Monteiro, 2012).…”

Section: Discussionmentioning

confidence: 99%

Effects of castration and time-on-feed on Mertolenga breed beef quality

Monteiro¹,

Navas

Lemos³

2014

Animal

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Physicochemical characteristics were determined in the longissimus lumborum muscle, after 8 days of ageing of steers (n = 12) and bulls (n = 12) from Mertolenga breed slaughtered directly from pasture (day 0) or after a finishing period of 50, 100 and 150 days in a feed-lot facility. Bulls and steers presented similar live weight (averaging 388 kg), carcass weight (CW; averaging 213 kg), dressing percentage (averaging 60%), carcass fatness (11.9% CW) and carcass fat thickness (averaging 3.03 mm). Live weight, CW, carcass fatness and fat thickness increased along time-on-feed. Gender only had a negligible effect on meat characteristics, with b* and h* being the only parameters of colour affected by gender, also presenting a significant interaction gender × time-on-feed. Nevertheless, both the genders presented a high-quality grade concerning tenderness (Warner-Bratzler shear force (WBSF)). L* increased until 50 days on feed and decreased afterwards, whereas a* and C* values increased along time-on-feed. Pigment content was also affected by time-on-feed and showed a gender × time-on-feed interaction. Beef colour became darker and redder along time-on-feed, but still in a colour range highly acceptable by Portuguese consumers. Despite the increase in intramuscular fat and myofibrillar fragmentation index, as well as the decrease in collagen content of steers and bulls along time-on-feed, it did not affect the tenderness/hardness, indicating a small effect of time-on-feed in meat characteristics. Despite only small differences in carcass characteristics and meat-quality parameters that have been noticed along time-on-feed, those differences were only significant after 100 days on feed. Principal component analysis (PCA) was performed. The first PC axis (39.6% of the total variance) included colour variables a*, b* and C*, and carcass fatness, fat thickness, CW and live weight, whereas the second one (12.7% of the total variance) included h*, cooking losses and dressing-out. The principal component (PC) analysis confirmed the lack of differences between bulls and steers and indicates a differentiation of the first two periods of feeding (0 and 50 days on feed) from the two latter (100 and 150 days on feed) periods of feeding.

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“…The same tenderness was observed for the palatability which, correlated with the tenderness, the panel (r = 0.61, P = 0.0004) and Shear (r = -0.70, p <0.0001); showing no significant differences. Oury et al (2009) In a current rewiew, the effect of food on the characteristics of the meat (Patten et al 2008, Vastergaard et al 2000, 2007, Weber et al 2013) hadn´t significant influence of the termination systems of cattle (Table V). Even with differences in the time of termination of cows, 79 and 92 days; respectively for the feedlot and pasture, it was not enough to promote changes in most qualitative aspects of meat covered in this study.…”

Section: Resultsmentioning

confidence: 99%

“…Negatives attributes are constantly directed to carcass characteristics and beef cows (Stelzleni et al 2007), however, researches have demonstrated that improvement in organoleptic and sensory aspects of meat can be obtained with better quality diets during the slaughter of cows termination (Vastergaard et al 2000, Weber et al 2013. Vaz et al (2007) and Menezes et al (2010) have observed that the use of confinement in the termination phase allowed improvements in tenderness of meat from steers in relation to cattle finished on pasture, but the other organoleptic attributes the results were conflicting, that evidence the effect of production systems on variations in meat quality of steers.…”

Section: Introductionmentioning

confidence: 99%

Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

Pacheco

Mayer

Vaz

et al. 2015

An. Acad. Bras. Ciênc.

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The aim of this study was to evaluate, by meta-analysis, the quality of the meat of the cows according to genotype, termination system and age class slaughter. During an online research were identified 15 articles with information related to meat quality of slaughtered cows. The data were grouped according of the genotype of cows being: zebu or continental defined, crossed zebu x british or zebu x continental; according to termination system: feedlot or grassland; according to age of slaughter, where: up to 4 years old (young), 4-8 years old (adult) or more than 8 years old (old). The meat of the continental crossbred cows was softer than the other genotypes, both panel of evaluators and by Shear. The meat of cows finished in feedlot showed higher marbling degree in relation to meat of females finished on grassland. The reduction of the slaughter age of cows improved the meat color. The cow's genotype affects the organoleptic aspects of meat while the finished system and slaughter age affects the sensory aspects of meat.

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Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness

Cited by 172 publications

References 30 publications

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Effects of castration and time-on-feed on Mertolenga breed beef quality

Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

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