Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers

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dc.contributor.author Moran, L.
dc.contributor.author O'Sullivan, Maurice G.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Picard, B.
dc.contributor.author McGee, M.
dc.contributor.author O'Riordan, E. G.
dc.contributor.author Moloney, A. P.
dc.date.accessioned 2017-05-18T11:18:40Z
dc.date.available 2017-05-18T11:18:40Z
dc.date.issued 2016-11-29
dc.identifier.citation Moran, L., O'Sullivan, M. G., Kerry, J. P., Picard, B., McGee, M., O'Riordan, E. G. and Moloney, A. P. (2017) 'Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers', Meat Science, 125, pp. 76-83. doi:10.1016/j.meatsci.2016.11.021 en
dc.identifier.volume 125 en
dc.identifier.startpage 76 en
dc.identifier.endpage 83 en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/3989
dc.identifier.doi 10.1016/j.meatsci.2016.11.021
dc.description.abstract Bulls and steers (n = 60) were assigned to a pre-finishing grazing period and subsequently finished on concentrates or offered concentrates without grazing until slaughter (19 months). Colour and pH of longissimus thoracis were measured (48 h post-slaughter), and samples collected for proximate composition, collagen, sarcomere length, muscle fibre and enzymatic profile analysis. Steaks for texture, cook loss and sensory were aged (14 days). Castration increased intramuscular fat content, cook loss and myosin isoforms IIa and I proportions, and decreased IIx proportion (P < 0.05). Steer meat was positively correlated to overall tenderness, texture and acceptability (P < 0.05). The presence of a pre-finishing grazing period decreased intramuscular fat and increased the proportion of IIa compared with animals on concentrates, while no differences were found in sensory. Muscle colour, collagen, sarcomere length and instrumental texture were not modified by diet or castration. In conclusion, beef sensory characteristics were unaffected by diet, whereas castration resulted in a small improvement; however all the treatments produced an acceptable product. en
dc.description.sponsorship Irish Department of Agriculture, Food and the Marine (11/SF/322, “BullBeef”) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Castration en
dc.subject Grazing period en
dc.subject Tenderness en
dc.subject Muscle fibre profile en
dc.title Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Maurice O'Sullivan, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: maurice.osullivan@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher en
dc.check.date 2017-11-29
dc.date.updated 2017-05-18T11:13:11Z
dc.description.version Accepted Version en
dc.internal.rssid 395506590
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress maurice.osullivan@ucc.ie en


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© 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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