Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls

Oliván, Mamen; Martínez, Antonio Martínez; Osoro, K.; Sañudo, C.; Doblado, Begoña Panea; Olleta, J. L.; Campo, M. M.; Oliver, M.A.; Serra, X.; Gil, Marta; Piedrafita, J.

doi:10.1016/j.meatsci.2004.05.008

Cited by 44 publications

(56 citation statements)

References 32 publications

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“…Cooking losses were not affected by castration age, protein level or lys/met ratio (Table 2) where the values in the current study are similar to those reported in the literature (Oliván et al, 2004). Shear force was not significantly affected although the values at 7 days of ageing were lower compared with those of entire Friesian males slaughtered at a similar age (Monsón et al, 2004) or similar compared with Castration, protein and lys/met ratio in beef longer ageing times (Partida et al, 2007a).…”

supporting

confidence: 88%

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

Prado

Muela

Valero

et al. 2014

Animal

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The effects of castration age, dietary protein level and the dietary lysine/methionine (lys/met) ratio on animal performance, carcass characteristics and meat quality were studied in 64 intensively reared Friesian steers. Animals underwent castration procedures at 15 days old or at 5 months old. Dietary treatments started at 90 days old, with eight animals from each castration age randomly allocated to each treatment: 14.6% v. 16.8% CP (DM basis), and 3.0 v. 3.4 lys/met, on a 2 × 2 × 2 design. The recommended ratio of 3.0 was reached with supplementation of protected methionine. Steers were slaughtered at 443.5 ± 26.2 kg live weight when they reached 12 months old approximately. Average daily gain, cold carcass weight or carcass classification were not affected by any studied effect. Muscle moisture ( P = 0.024), C18:2n-6 percentage ( P = 0.047), polyunsaturated fatty acid/saturated fatty acid ( P = 0.049) and n-6/n-3 ( P = 0.003) were higher in late castrated animals. Both high levels of dietary protein ( P = 0.008) and lys/met ratio ( P = 0.048) increased the percentage of muscle in the carcass. A level of 16.8% of CP in the diet also increased the percentage of monounsaturated fatty acids in the intramuscular fat ( P = 0.032), whereas a ratio lys/met of 3.4 decreased the percentage of saturated fatty acids ( P = 0.028). Thus, it is recommended using diets with a high protein level (16.8%) and a high lys/met ratio (3.4) in animals slaughtered at a young age, in order to obtain carcasses with high muscle content without negatively affecting productive traits or intramuscular fat composition.

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supporting

confidence: 88%

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

Prado

Muela

Valero

et al. 2014

Animal

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“…Another 162 study found, also in contrast to our results, higher scores for juiciness and beef flavour for 163 heifers compared to steers (Hennessy & Morris 2003). proportions may be appropriate to characterise the muscle in terms of oxidative capacity in pigs 172 (Gil et al 2003), cattle (Olivan et al 2004), rabbits (Ramirez et al 2004), and sheep (Sazili et other studies (Keith et al 1985;Chriki et al 2012b;Bonny et al 2015).…”

contrasting

confidence: 75%

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Gagaoua

Terlouw

Micol

et al. 2016

Journal of Integrative Agriculture

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“…MO, RE and AV originated in extensive livestock systems from the West and South of Spain, whereas AT, PI, PA and RG originated in semi-extensive livestock systems in Northern Spain. It is known that the mutant myostatin allele is segregating in the AT breed (Olivá n et al, 2004). However, the mutation responsible for double muscling was not present in the AT animals studied, and it was a condition in their selection.…”

Section: Animals and Sample Collectionmentioning

confidence: 93%

Effect of weight at slaughter and breed on beef intramuscular lipid classes and fatty acid profile

Induráin

Beriain

Sarriés

et al. 2010

Animal

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The effect of slaughter weight and breed on the composition of intramuscular fat (IMF) of seven Spanish cattle breeds was studied. Lipid classes and fatty acids were evaluated in young bulls of seven local Spanish cattle breeds, Asturiana, Avileñ a, Morucha, Parda Alpina, Pirenaica, Retinta and Rubia Gallega, slaughtered at a live weight of 320 kg (veal type) and 550 kg (yearling bull type). Higher slaughter weight and early maturating breeds produced higher IMF content in the longissimus muscle (P , 0.001), which was linked to a reduction in phospholipids, monoglycerides, diglycerides, cholesterol and free-fatty acids content, but an increase in triacylglycerols. Besides, heavier animals displayed a higher percentage of saturated and monounsaturated fatty acids (MUFA), but a lower polyunsaturated fatty acids (PUFA) percentage (P , 0.001). The increase in triglycerides (TG), saturated fatty acids (SFA) and MUFA illustrates the increasing importance of lipid storage as fattening proceeds and the acquisition of ruminal functionality. The feeding system based on cereals had a strong influence on the fatty acid profile, giving the studied beef a relatively high PUFA/SFA and n-6/n-3 ratios.

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Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls

Cited by 44 publications

References 32 publications

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Effect of weight at slaughter and breed on beef intramuscular lipid classes and fatty acid profile

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