<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The goal of this study was to compare the chemical properties of three muscle types of beef cattle fed using different finishing diets compositions. Four finishing feeding models for bulls based on different proportions of concentrates, maise silage, grass silage and hay were evaluated. Muscles chemical composition was evaluated in <italic>m. infraspinatus</italic> (ISB), <italic>m. longissimus thoracis</italic> (LTC) and <italic>m. longissimus lumborum</italic> (LLS). The chemical composition of meat was influenced by muscle type. ISB was characterised by higher moisture, collagen content, lower protein and ash content, and net energy concentration than LTC and LLS. The differences between diets in dry matter and fat content in each of the muscle groups studied were stated. Furthermore, a difference in the collagen content in LLS and protein content in ISB was noted. High correlations (P ≤ 0.05) were found between the concentrate content in the finishing diet and protein content (r = 0.59) in ISB, and dry matter both in LLS (r = 0.69) and LTC (r = 0.58). The lowest fat content of beef was noted for all muscles obtained from animals fed with a diet composed of grass silage, hay, and concentrates (D1).</p>
</abstract>

The goal of this study was to compare the chemical properties of three muscle types of beef cattle fed using different finishing diets compositions. Four finishing feeding models for bulls based on different proportions of concentrates, maise silage, grass silage and hay were evaluated. Muscles chemical composition was evaluated in m. infraspinatus (ISB), m. longissimus thoracis (LTC) and m. longissimus lumborum (LLS). The chemical composition of meat was influenced by muscle type. ISB was characterised by higher moisture, collagen content, lower protein and ash content, and net energy concentration than LTC and LLS. The differences between diets in dry matter and fat content in each of the muscle groups studied were stated. Furthermore, a difference in the collagen content in LLS and protein content in ISB was noted. High correlations (P ≤ 0.05) were found between the concentrate content in the finishing diet and protein content (r = 0.59) in ISB, and dry matter both in LLS (r = 0.69) and LTC (r = 0.58). The lowest fat content of beef was noted for all muscles obtained from animals fed with a diet composed of grass silage, hay, and concentrates (D1).

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

Department of Animal Breeding, Institute of Animal Science

Department of Biotechnology and Nutrigenomics

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The goal of this study was to compare the chemical properties of three muscle types of beef cattle fed using different finishing diets compositions. Four...

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

Online veröffentlicht: 28. Juni 2021

Seitenbereich: 143 - 154

Eingereicht: 16. Apr. 2021

Akzeptiert: 10. Juni 2021

DOI: https://doi.org/10.2478/aucft-2021-0014

Schlüsselwörter
moisture, protein, collagen, fat, ash,

© 2021 Konrad Wiśniewski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Online veröffentlicht: 28. Juni 2021

Seitenbereich: 143 - 154

Eingereicht: 16. Apr. 2021

Akzeptiert: 10. Juni 2021

DOI: https://doi.org/10.2478/aucft-2021-0014

Schlüsselwörtermoisture, protein, collagen, fat, ash,

© 2021 Konrad Wiśniewski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
moisture, protein, collagen, fat, ash,