Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls

Vestergaard, Mogens; Oksbjerg, Niels; Henckel, Poul

doi:10.1016/s0309-1740(99)00097-2

Cited by 263 publications

(184 citation statements)

References 24 publications

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“…This is in agreement with the findings of Mtenga and Kitaly (1990), who reported that longissimus the more intense physical activity and iron concentration in the muscle of animals finished on pasture, in cattle meat, according to Vestergaard, Okabjerg and Henckel (2000). When evaluating the quality of lamb meat, Cañeque et al (2003) observed darker meat in animals on pasture.…”

Section: Resultssupporting

confidence: 90%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultssupporting

confidence: 90%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…In this regard, also found a negative correlation between L*-values and heme-iron values. These results are in disagreement with the findings of Vestergaard et al (2000a) who found that pasture-finished bulls showed lower meat L*-values compared with stall-finished bulls because of higher physical activity and muscle fiber characteristics. Our values of L*-values were higher than those reported by Polidori et al (2009) and Tateo et al (2008) who found L*-values of 35.86 and 36.58, respectively, but the findings of the present study were similar to those obtained by Lanza et al (2009) who observed L*-values ranging from 38.8 to 40.8.…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezcontrasting

confidence: 99%

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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“…Foals from the 8-m group presented higher L*-values (39.66) than foals from the 11-m group (37.88). Lorenzo et al (2014a) concluded that foals fed commercial fodder had lower L*-values than those fed only pasture, whereas Vestergaard et al (2000) described lower meat L*-values in pasture-finished bulls compared with stallfinished bulls because of higher physical activity and muscle fibre characteristics. In addition, Franco et al (2013) and Franco and Lorenzo (2014) found that L*-values increased with an increase in the amount of finishing diet.…”

Section: Carcass Characteristicsmentioning

confidence: 99%

Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as an alternative to other meat (such as beef or pork), and it may have a positive effect on human health from a nutritional point of view. This research was conducted to characterize the carcass measurement, meat quality (chemical composition, colour characteristics and textural traits) and nutritional value (fatty acid and amino acid composition) of foals slaughtered at 8 and 11 months of age (8 and 11 m groups). For this study, a total of 21 foals (10 and In fatty acids content, only five out of 23 fatty acids showed differences between the two groups. However, an interesting change in the fatty acid profile occurred with an increase in the slaughter age. Foals from the 8-m group had the highest values of α-linolenic acid and n-3 fatty acids and the lowest values of linoleic and n-6 fatty acids, which is an interesting fact from a health point of view. Finally, slaughter age had no statistical influence on textural properties or amino acid content. As a main conclusion, animals slaughtered at 8 months of age had higher nutritional quality meat (with higher content of n-3 fatty acids) than meat from foals slaughtered at 11 months of age. The slaughter of animals at 8 months of age also reduced production costs because they ate a smaller amount of commercial fodder.

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Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls

Cited by 263 publications

References 24 publications

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

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

Effect of slaughter age on foal carcass traits and meat quality

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