Physico-chemical and sensory characteristics of young dairy bull beef derived from two breed types across five production systems employing two first season feeding regimes.
- Autores: Yingqun Nian, Paul Allen, Robert Prendiville, Joseph P. Kerry
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 5, 2018, págs. 1914-1926
- Idioma: inglés
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Resumen
The present study aimed to assess the physico-chemical and sensory characteristics of Longissimus thoracis muscle from young dairy bulls: Holstein-Friesian (HF) and Jersey × Holstein-Friesian (JEX). Bulls slaughtered at 15 months of age differed with respect to the finishing system, whereas 19-month-old bulls differed in energy consumption during a second grazing season and finishing period. All bulls were offered different diets during the first grazing season.; Results: Insoluble and total collagen contents increased with slaughter age, whereas collagen solubility and hue angle reduced with age. Bulls fed a higher concentrate finishing diet held a longer beef flavour. Intramuscular fat (IMF) content and beef flavour score were enhanced by higher concentrate intake during the second season and finishing period. Beef from a higher forage diet displayed a more intense red colour and higher thawing loss. There was limited effect of silage finishing or first and second grazing season on quality traits. Beef from JEX breed had a higher IMF content, higher flavour, juiciness and texture-related scores while lower moisture content compared to HF beef.; Conclusion: The eating quality of beef from young dairy bulls was generally good. Slaughter age and the energy level of diet had obvious effects on quality characteristics. Cross-breeding Jersey with the HF breed can improve the beef quality of young dairy bulls. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
