Reference : Comparison of composition and quality traits of meat from young finishing bulls from ...
Scientific journals : Article
Life sciences : Food science
Life sciences : Animal production & animal husbandry
http://hdl.handle.net/2268/9840
Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds
English
Cuvelier, Christine [Université de Liège - ULiège > Département de sciences fonctionnelles > Pharmacologie, pharmacothérapie et toxicologie >]
Clinquart, Antoine mailto [Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
Hocquette, Jean-François [> > > >]
Cabaraux, Jean-François mailto [Université de Liège - ULiège > Département de productions animales > Ecologie et éthologie vétérinaires >]
Dufrasne, Isabelle mailto [Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques >]
Istasse, Louis mailto [Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques >]
Hornick, Jean-Luc mailto [Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques >]
2006
Meat Science
Elsevier Sci Ltd
74
3
522-531
Yes (verified by ORBi)
International
0309-1740
Oxford
United Kingdom
[en] finishing bulls ; fat content ; fatty acids ; nutritional quality ; quality traits
[en] Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals. Nutritional quality traits of meat - fat content and fatty acid composition with emphasis on the n - 6 and n - 3 polyunsaturated fatty acids - along with some organoleptic quality traits were measured. The Belgian Blue bulls had the lowest intramuscular fat content associated with lower saturated and monounsaturated fatty acid contents. The polyunsaturated fatty acid content did not differ to a large extent between the breeds, the Aberdeen Angus bulls showing slightly higher values. Relative to energy intake, the overall contribution of meat to the n - 3 fatty acid recommended intake was small, whatever the breed. By contrast, the contribution of meat to daily fat intake was of greater importance, especially for the Aberdeen Angus bulls. The quality traits of meat varied also according to the breed: compared to the Aberdeen Angus, the Belgian Blue bull meat had the stablest colour, the highest drip and the lowest cooking losses. The meat of Limousin bulls had intermediate characteristics for all the parameters. (c) 2006 Elsevier Ltd. All rights reserved.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/9840
10.1016/j.meatsci.2006.04.032

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
Meat_Sci_2006_74_522.pdfPublisher postprint193.19 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.