<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this study was to determine the effect of Virginia fanpetals (<italic>Sida hermaphrodita</italic>) silage on carcass and beef quality characteristics. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to 4 dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Sida silage (SS) (600); (3) SS (300) and GS (300); and (4) SS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. Silage type had no significant effect on BWG or feed to gain ratio. The carcasses of bulls fed Sida silage and maize silage received higher scores for conformation than the carcasses of bulls fed grass silage (P&lt;0.05). The meat of bulls fed Sida silage had the lowest value of Warner-Bratzler shear force. Meat from SS+MS group bulls had the highest intramuscular fat (IMF) content and was lightest in color, whereas meat from bulls fed Sida silage and grass silage received the highest scores for color uniformity, aroma, taste and overall acceptability.</p></abstract>

The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on carcass and beef quality characteristics. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to 4 dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Sida silage (SS) (600); (3) SS (300) and GS (300); and (4) SS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. Silage type had no significant effect on BWG or feed to gain ratio. The carcasses of bulls fed Sida silage and maize silage received higher scores for conformation than the carcasses of bulls fed grass silage (P<0.05). The meat of bulls fed Sida silage had the lowest value of Warner-Bratzler shear force. Meat from SS+MS group bulls had the highest intramuscular fat (IMF) content and was lightest in color, whereas meat from bulls fed Sida silage and grass silage received the highest scores for color uniformity, aroma, taste and overall acceptability.

Carcass and Meat Quality Traits in Young Bulls Fed Virginia Fanpetals Silage

Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering

Department of Animal Nutrition and Feed Science, Faculty of Animal Bioengineering

Department of Industrial Commodity, Basics of Techniques and Energy Management, Faculty of Food Sciences

University of Warmia and Mazury in Olsztyn

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Carcass and Meat Quality Traits in Young Bulls Fed Virginia Fanpetals Silage"}

The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on carcass and beef quality characteristics. Forty Polish...

Carcass and Meat Quality Traits in Young Bulls Fed Virginia Fanpetals Silage

Pubblicato online: 01 ago 2020

Pagine: 1127 - 1140

Ricevuto: 09 mag 2019

Accettato: 10 mar 2020

DOI: https://doi.org/10.2478/aoas-2020-0033

Parole chiave
beef, diet composition, meat quality, shear force, sensory evaluation

© 2020 Zenon Nogalski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Carcass and Meat Quality Traits in Young Bulls Fed Virginia Fanpetals Silage

Pubblicato online: 01 ago 2020

Pagine: 1127 - 1140

Ricevuto: 09 mag 2019

Accettato: 10 mar 2020

DOI: https://doi.org/10.2478/aoas-2020-0033

Parole chiavebeef, diet composition, meat quality, shear force, sensory evaluation

© 2020 Zenon Nogalski et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
beef, diet composition, meat quality, shear force, sensory evaluation