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Article

Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

1
Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland
2
School of Food and Nutritional Sciences, University College Cork, Cork T12 XF62, Ireland
3
Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., Meath C15 PW93, Ireland
4
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
*
Authors to whom correspondence should be addressed.
Current address: Lactiker Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Edificio Lascaray, Avenida Miguel de Unamuno, 6, 01006 Vitoria-Gasteiz, Álava, Spain.
Foods 2019, 8(7), 264; https://doi.org/10.3390/foods8070264
Received: 21 June 2019 / Revised: 15 July 2019 / Accepted: 15 July 2019 / Published: 18 July 2019
The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved. View Full-Text
Keywords: grass-fed; young bulls; nutritional quality; tenderness; carcass characteristics; pasture grass-fed; young bulls; nutritional quality; tenderness; carcass characteristics; pasture
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MDPI and ACS Style

Moran, L.; Wilson, S.S.; McElhinney, C.K.; Monahan, F.J.; McGee, M.; O’Sullivan, M.G.; O’Riordan, E.G.; Kerry, J.P.; Moloney, A.P. Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis. Foods 2019, 8, 264. https://doi.org/10.3390/foods8070264

AMA Style

Moran L, Wilson SS, McElhinney CK, Monahan FJ, McGee M, O’Sullivan MG, O’Riordan EG, Kerry JP, Moloney AP. Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis. Foods. 2019; 8(7):264. https://doi.org/10.3390/foods8070264

Chicago/Turabian Style

Moran, Lara, Shannon S. Wilson, Cormac K. McElhinney, Frank J. Monahan, Mark McGee, Maurice G. O’Sullivan, Edward G. O’Riordan, Joseph P. Kerry, and Aidan P. Moloney 2019. "Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis" Foods 8, no. 7: 264. https://doi.org/10.3390/foods8070264

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