Chemical Characteristics of Limousine Beef Depending on Finishing Diets and Muscle Type of Meat

1. Search in Google Scholar

2. Aldai, N., Lavín, P., Kramer, J.K.G., Jaroso, R., & Mantecón, A.R. (2012). Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition. Meat Science, 92, 687-696. DOI:10.1016/j.meatsci.2012.06.02410.1016/j.meatsci.2012.06.024 Search in Google Scholar

3. Biel, W., Czerniawska-Piątkowska, E., & Kowalczyk, A. (2019). Offal chemical composition from veal, beef, and lamb maintained in organic production systems. Animals, 9, 489-499. DOI:10,33901ani9080489.10.3390/ani9080489 Search in Google Scholar

4. Blancoa, M., Jurie, C., Micol, D., Agabriel, J., Picard, B., & Garcia-Launay, F. (2013). Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach. Animals, 7:7, 1208-1218. DOI: 10.1017/S175173111300017710.1017/S1751731113000177 Search in Google Scholar

5. Chang, H.J., Xu, X.L., Li, C.B., Huang, M., Liu, D.Y., & Zhou, G.H. (2010). A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating. Journal of Food Process Engineering, 34, 1-18. DOI: 10.1111/j.1745-4530.2009.00568.x10.1111/j.1745-4530.2009.00568.x Search in Google Scholar

6. Christensen, M., Ertbjerg, P., Failla, S.,Sañudo, C., Richardson, R.I., Nute, G.R., Olleta, J.L., Panea, B., Albertí, P., Juárez, M., Hocquette, J.F., Williams, J.L. (2011). Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Science, 87, 61-65. DOI: 10.1016/j.meatsci.2010.09.00310.1016/j.meatsci.2010.09.003 Search in Google Scholar

7. Choi, N.J., Enser, M., Wood, J.D., & Scollan, N.D. (2000). Effect of breed on the deposition in beef muscle and adipose tissue of dietary n-3 polyunsaturated fatty acids. Animal Science, 71, 509-519. DOI: 10.1017/S135772980005541710.1017/S1357729800055417 Search in Google Scholar

8. Duckett, S.K., Neel, J.P.S., Fontenot, J.P., & Clapham, W.M. (2009). Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content. Journal of Animal Science, 87, 2961–2970. DOI: 10.2527 / jas.2009-185010.2527/jas.2009-1850 Search in Google Scholar

9. Duckett, S.K., Neel, J.P.S., Lewis, R.M., Fontenot, J.P., & Clapham, W.M. (2013). Effects of forage species or concentrate finishing on animal performance, carcass and meat quality. Journal of Animal Science, 91, 1454–1467.10.2527/jas.2012-5914 Search in Google Scholar

10. Florek, M., Litwińczuk, Z., Kędzierska-Matysek, M., Grodzki, T., & Skałecki, P. (2007). Nutritional value of meat from musculus longissimus lumborum and musculus semitendinosus of young slaughter cattle. Medycyna Weterynaryjna, 63, 242–247. Search in Google Scholar

11. Fraser, M.D., Davies, D.A., Vale, J.E., Nute, G.R., Hallett, K.G., Richardson, R.I., & Wright, I.A. (2009). Performance and meat quality of native and continental cross steers grazing improved upland pasture or semi-natural rough grazing. Livestock Science, 123, 70-82. DOI: 10.1016/j.livsci.2008.10.00810.1016/j.livsci.2008.10.008 Search in Google Scholar

12. French, P., O’Riordan, E.G., Monahan, F.J., Caffrey, P.J., Mooney, M.T., Troy, D.J., & Moloney, A.P. (2001). The eating quality of meat of steers fed grass and/or concentrates. Meat Science, 57(4), 379–386. DOI:10.1016/S0309-1740(00)00115-7.10.1016/S0309-1740(00)00115-7 Search in Google Scholar

13. Guzek, D., Głąbska, D., Pogorzelski, G., Kozań, K., Pietras, J., Konarska, M., Sakowska, A., Głąbski, K., Pogorzelska, E., Barszczewski, J., & Wierzbicka, A. (2013). Variation of meat quality parameters due to conformation and fat class in Limousin bulls slaughtered at 25 to 27 months of age. Asian Australasian Journal of Animal Sciences, 26(5), 716–722. DOI:10.5713/ajas.2012.12525.10.5713/ajas.2012.12525 Search in Google Scholar

14. ICAR (2018). Guidelines for Beef Cattle Production Recording – Section 3. The Global Standard for livestock data, 1-88. Search in Google Scholar

15. Instytut Zootechniki. (2001). Normy żywienia bydła, owiec i kóz. Wartość pokarmowa pasz dla przeżuwaczy. Opracowanie według INRA (1988), Praca zbiorowa. Kraków, 218. Search in Google Scholar

16. Jeremiah, L.E., Dugan, M.E.R., Aalhus, J.L., & Gibson, L.L. (2003). Assessment of palatability attributes of the major beef muscles. Meat Science, 65, 985-992. DOI: 10.1016 / S0309-1740 (02) 00307-810.1016/S0309-1740(02)00308-X Search in Google Scholar

17. Keady, T.W.J., Gordon, A.W., & Moss, B.W. (2013). Effects of replacing grass silage with maise silages differing in inclusion level and maturity on the performance, meat quality and concentrate-sparing effect of beef cattle. Animals, 7(5), 768–777. DOI:10.1017/S1751731112002364.10.1017/S175173111200236423249842 Search in Google Scholar

18. Keane, M.G., Drennan, M.J., & Moloney, A.P. (2006). Comparison of supplementary concentrate levels with grass silage, separate or total mixed ration feeding, and duration of finishing in beef steers. Livestock Science, 103(1), 169–180. DOI:10.1016/j.livsci.2006.02.008.10.1016/j.livsci.2006.02.008 Search in Google Scholar

19. Kenneth, J.M., Lenssen, A.W., Steven, L., & Fales, S.L. (2020). Factors affecting forage quality. In: Forages: The science of grassland agriculture, II, 7^TH Edition. Editor(s): Kenneth, J. M, Collins, M., Nelson, J., Redfearn, D.D., Wiley J., & Sons. DOI: 10.1002/9781119436669.ch3910.1002/9781119436669.ch39 Search in Google Scholar

20. Kowalski, M.Z., & Kański, J. (1993). WINWAR ver 1.30. [computer software] Komputerowy program wspomagający wyliczenie wartości pokarmowej pasz według systemu INRA 1988, AR Kraków. Search in Google Scholar

21. Leheska, J.M., Thompson, L.D., Howe, J.C., Hentges, E., Boyce, J., Brooks, J.C., Shriver, B., Hoover, L., & Miller, M.F. (2008). Effects of conventional and grass-feeding systems on the nutrient composition of beef. Journal of Animal Science, 8, 3575–3685. DOI: 10.2527 / jas.2007-056510.2527/jas.2007-056518641180 Search in Google Scholar

22. Litwińczuk, Z., Domardzki, P., Florek, M., & Żółkiewski, P. (2016). Chemical composition, fatty acid profile, including health indices of intramuscular fat, and technological suitability of the meat of young bulls of three breeds included in a genetic resources conservation programme fattened within a low-input system. Animal Science Papers and Reports vol. 34 no. 4, 387-397. Search in Google Scholar

23. Litwińczuk, Z., Florek, M., & Pietraszek, K. (2006). Physico-chemical quality of meat from heifers and young bulls of the Black-and-White (B.W.) variety of Polish Holstein-Fresian breed, and commercial B.W. crossbreds sired by Limousine and Charolaise bulls. Animal Science Papers and Reports, 24, 179–186. Search in Google Scholar

24. Nogalski, Z., Wielgosz-Groth, Z., Purwin, C., Sobczuk-Szul, M., Mochol, M., Pogorzelska-Przybyłek, P., & Winarski, R. (2014). Effect of slaughter weight on the carcass value of young crossbred (‘Polish Holstein Friesian’ × ‘Limousin’) steers and bulls. Chilean Journal of Agricultural Research, 74(1), 59-66. DOI:10.4067/S0718-58392014000100010.10.4067/S0718-58392014000100010 Search in Google Scholar

25. Pena-Torres E.F., Gonzales-Rios H., Avendano-Reyes L., Valenzuela-Grijalva N.V., Pinelli-Saavedra A. (2019). Hydroxycinnamic acids in animal production: pharmacokinetics, pharmacodynamics and grown productivity effects, Review. Revista Mexicana de Ciencias Pecuarias, 10, 2, 391-415. DOI.org/10.22319/rmcp.v10i2.4526 Search in Google Scholar

26. Pesonen, M., Joki-Tokola, E., & Huuskonen, A. (2014). Effect of silage plant species concentrate proportion and sugar beet pulp supplementation on the performance of growing and finishing crossbred bulls. Animal Production Science, 54, 1703-1708.10.1071/AN14141 Search in Google Scholar

27. Prevolnik, M., Čandek-Potokar, M., & Škorjanc, D. (2004). Ability of NIR spectroscopy to predict meat chemical composition and quality - A review. Czech Journal of Animal Science, 49, 500–515. DOI:10.17221/4337-CJAS.10.17221/4337-CJAS Search in Google Scholar

28. Prieto, N., Ross, D.W., Navajas, E.A., Nute, G.R., Richardson, R.I., Hyslop, J.J., Simm, G., & Roehe, R. (2009). Online application of visible and near-infrared reflectance spectroscopy to predict chemical– physical and sensory characteristics of beef quality. Meat Science, 83, 96-103. DOI:10.1017/S175173111000161810.1017/S175173111000161822440714 Search in Google Scholar

29. Purwin, C., Wyżlic, I., Nogalski, Z., Sobczuk-Szul, M., Pogorzelska-Przybyłek, P., Lipiński, K., Wierzbowska, J., Starczewski, M., & Michalski, J.P. (2016). The effect of grass silage quality and supplementary concentrate levels on feed intake and fattening performance of crossbred steers. Journal of Elementology, 21(4), 1103-1113. DOI:10.5601/jelem. 2015.20.4.1061.10.5601/jelem Search in Google Scholar

30. Randby, A.T., Nørgaard, P., & Weisbjerg, M.R. (2010). Effect of increasing plant maturity in timothy-dominated grass silage on the performance of growing/finishing Norwegian Red bulls. Grass and Forage Science, 65(3), 273–286. DOI:10.1111/j.1365-2494.2010.00745.x.10.1111/j.1365-2494.2010.00745.x Search in Google Scholar

31. Seremak Bulge, J. (2014). Rynek rolny. 2013-2014, IERiGŻ - PIB Warszawa. Search in Google Scholar

32. Standards of Poland. (2010). PN-A-82109:2010. Mięso i przetwory mięsne. Oznaczanie zawartości tłuszczu, białka i wody. Metoda spektrometrii transmisyjnej w bliskiej podczerwieni (NIT) z wykorzystaniem kalibracji na sztucznych sieciach neuronowych (ANN) Search in Google Scholar

33. Standards of Poland. (2019). PN-EN ISO 12099:2017-10. Pasze, ziarno zbóż i produkty przemiału - Wytyczne stosowania spektrometrii bliskiej podczerwieni. 36. Search in Google Scholar

34. Steen, R.W.J., Kilpatrick, D.J., & Porter, M.G. (2002). Effects of the proportions of high or medium digestibility grass silage and concentrates on beef cattle’s diet on live weight gain, carcass composition, and fatty acid composition of muscle Grass and Forage Science, 57(3), 279–291. DOI:10.1046/j.1365-2494.2002.00326.x.10.1046/j.1365-2494.2002.00326.x Search in Google Scholar

35. Van Elswyk, M.E., & McNeill, S.H. (2014). Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience, Meat Science, Vol. 96, 1, 535-540. DOI: 10.1016/j.meatsci.2013.08.01010.1016/j.meatsci.2013.08.01024018274 Search in Google Scholar

36. Webb, E. (2006). Manipulating beef quality through feeding. South African Journal of Animal Science, 7, 5-15. http://www.sasas.co.za/Popular/Popular.html. Search in Google Scholar

37. Wyrwisz, J., Półtorak, A., Zalewska, M., Zaremba, R., & Wierzbicka, A. (2012). Analysis of relationship between basic composition, pH, and physical properties of selected bovine muscles. Bulletin of the Veterinary Institute in Puławy, 56, 403-409, DOI:10.2478/v10213-012-0071-8.10.2478/v10213-012-0071-8 Search in Google Scholar