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dc.contributor.authorMezgebo, Gebrehawerya B
dc.contributor.authorMonahan, Frank J
dc.contributor.authorMcGee, Mark
dc.contributor.authorO'Riordan, Edward G
dc.contributor.authorMarren, Declan
dc.contributor.authorListrat, Anne
dc.contributor.authorPicard, Brigitte
dc.contributor.authorRichardson, R Ian
dc.contributor.authorMoloney, Aidan P
dc.date.accessioned2020-06-15T11:49:13Z
dc.date.available2020-06-15T11:49:13Z
dc.date.issued2019-07-23
dc.identifier.citationMezgebo, G., Monahan, F., McGee, M., O’Riordan, E., Marren, D., Listrat, A., Picard, B., Richardson, R. and Moloney, A. (2019). Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef. Foods, 2019, 8(7), 278. doi: https://dx.doi.org/10.3390/foods8070278en_US
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/11019/1971
dc.descriptionpeer-revieweden_US
dc.description.abstractThe biochemical and organoleptic characteristics of the longissimus thoracis muscle from suckler bulls (n = 56) finished on a concentrate-based system (C) or raised in a pasture-based system (P) incorporating 99 (P99), 162 (P162) or 231 days (P231) of grazing prior to indoor finishing on the concentrate-based diet were investigated. Age at slaughter increased with increasing period at pasture. Intramuscular fat concentration was lower (p < 0.001) for P99 than for C, P162 and P231 bulls, which did not differ. Soluble collagen proportion was lower (p < 0.01) for P162 and P231 than for P99 and C bulls. Collagen cross-link content was higher (p < 0.05) for P231 than for P99 and C bulls and for P162 than for C bulls. The proportion of type I muscle fibres was higher (p < 0.01) for P231 and P162 than for P99 and C bulls. Sensory tenderness was higher (p < 0.001) for C and P162 than for P99 and P231 bulls and overall liking was higher (p < 0.01) for C than for P99 and P231 bulls but similar to P162 bulls. Extending the grazing period to 162 days did not negatively influence the sensory qualities of beef compared to the intensive concentrate-based system.en_US
dc.language.isoenen_US
dc.relation.ispartofseriesFoods;Vol. 8 (7)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectbeefen_US
dc.subjectfat scoreen_US
dc.subjectfibre typeen_US
dc.subjectintramuscular faten_US
dc.subjectsensory qualityen_US
dc.titleExtending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef.en_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.3390/foods8070278
dc.contributor.sponsorTeagascen_US
refterms.dateFOA2020-06-15T11:49:13Z
dc.source.journaltitleFoods (Basel, Switzerland)


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    Teagasc LIvestock Systems Department includes Dairy, Cattle and Sheep research.

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Attribution-NonCommercial-ShareAlike 3.0 United States
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