Search Results (94)

To evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (with linseed containing a 15% as-fed basis of extruded linseed), and OCEL group (with olive cake + linseed containing 20% stoned olive cake and 10% extruded linseed). The results show that olive cake supplementation did not influence performance in vita or the post-slaughter animal measurements (final body weight, DMI, FCR, ADG, carcass weight, dressing percentage, and pH) (p > 0.05); this was not true of the TBARS and color measurements, for which the meat samples showed excellent values (p < 0.001), especially in diets supplemented with olive cake. In conclusion, incorporating olive cake and linseed into the diet of fattening cattle may be a way to utilize a by-product of the olive industry and naturally increase the nutritional value of meat and meat-based products in Mediterranean regions. This would reduce environmental impacts and promote the valorization of this local feed source in alignment with the principles of the circular economy. Full article

Beef production in Greece is a sector that has been characterized by a decline in both the output and the number of beef-producing animals over the last decades. The major challenge is low beef self-sufficiency; only 19.1% of demand is met by domestic production. The latter leads to a growing reliance on imports of both live animals and carcasses. Hence, the fattening of young bulls from dairy breeds could be an option to address this challenge subject to improving the quality of produced meat. The objective of the present study was to investigate the effects of extruded linseed in the diet of young bulls on their performance and meat quality. Sixty-eight young Holstein bulls were equally assigned in two experimental groups: the control group (CON, n = 34) and Linseed Group (LS, n = 34). Bulls in the CON group received a basal total mixed ration while LS young bulls were offered the same basal ration supplemented with linseed (5% on dry matter basis) during the final fattening stage. All bulls were subjected to three individual weightings at the beginning, the middle and the end of the trial. The feed offered was recorded daily and feed refusals were weighed for each pen to calculate feed intake. After slaughter, the Longissimus dorsi muscle from each carcass was collected to evaluate meat pH, color, chemical composition, tenderness and fatty acid profile. Analysis of variance was used to evaluate the effect of dietary intervention on performance and examined meat parameters, with significance set at p < 0.05, using SPSS software (version 29.0). Average daily gain, dry matter intake and feed conversion ratio were not affected by the dietary intervention (p > 0.05). Similarly, carcass yield and dressing percentage remained unaffected (p > 0.05). Adding extruded linseed did not result in differences in meat quality traits (p > 0.05), except for meat pH, which was significantly decreased in the LS group (p < 0.05), indicating more efficient post-mortem glycolysis. Finally, the inclusion of extruded linseed resulted in higher levels of α-linolenic acid in the meat (p < 0.05). These results suggest that including 5% extruded linseed (on a DM basis) in the diet of young Holstein bulls increased meat n-3 content, improved beef pH and maintained production performance. Full article

In beef cattle production, both diet and breed are key factors influencing the composition and quality of meat. This study evaluated the effects of rumen-protected cod liver oil supplementation on meat and fat quality parameters in Limousin (n = 30) and Red Angus (n = 30) bulls maintained under identical conditions. During the final three weeks of finishing, animals received 100/g/day of cod liver oil. Red Angus bulls exhibited a significantly higher intramuscular fat content in meat compared to Limousin (p < 0.01). The study demonstrated a reduction (p < 0.05) in intramuscular fat content in both breeds receiving cod liver oil supplementation. In Limousin, cis-oleic acid (C18:1 cis-9) levels increased significantly in meat (p < 0.05) without a concurrent increase in trans isomers. Subcutaneous fat in both breeds showed a significant increase in monounsaturated fatty acids in the supplemented group compared to the control (p < 0.01). Limousin bulls also showed reduced levels of myristic acid (C14:0) and stearic acid (C18:0) in subcutaneous fat. Additionally, Limousin muscle tissue showed significantly higher (p < 0.01) concentrations of C18:3n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs) compared to Red Angus. These finding indicate that the short-term dietary inclusion of rumen-protected cod liver oil in cattle rations enhances the nutritional profile of beef, potentially offering benefits for human health. Full article

This study evaluated the effects of guanidinoacetic acid (GAA) supplementation during the growing and finishing phases on Nellore bulls’ performance, carcass traits, and meat quality. Fifty-two Nellore bulls were randomly assigned to four treatments: control (CON, without GAA) and three GAA levels (3, 6, and 9 g/kg dry matter [DM] in the growing supplement; 0.3, 0.6, and 0.9 g/kg DM in the finishing diet). During the 280-day growing phase, bulls were kept in paddocks, while in the 74-day feedlot finishing phase, they were housed in collective pens. Body weight, average daily gain, and carcass ultrasound measurements were recorded in both phases. Feed intake was recorded daily during finishing, and carcass traits were evaluated post-slaughter. GAA supplementation during the growing phase did not affect performance or ultrasound carcass traits (p ≥ 0.12). In the finishing phase, increasing GAA doses linearly reduced body weight gain (p = 0.03) without affecting carcass traits assessed by ultrasound or post-slaughter (p ≥ 0.10). GAA supplementation linearly reduced cooking loss (p = 0.02) without influencing other meat quality parameters (p ≥ 0.11). It is concluded that, under the conditions of this study, GAA supplementation did not affect performance or carcass traits, except for reduced weight gain at the highest dose, but reduced water loss from cooked meat. Full article

The inclusion of linseed in cattle diets can improve the fatty acid (FA) profile of meat, but the effects of supplementation at different ages have been insufficiently studied. Hence, this study examined the effects of linseed supplementation and slaughter age on beef cattle carcass and meat quality, FA profile, and lipid oxidation. Eighty Simmental bulls (initial age 221 ± 9 days) were evenly allocated the experimental treatments, consisting of a control diet and a linseed-enriched diet (around 1% whole linseed) fed to the bulls until slaughter at 13 or 17 months of age, in a 2 × 2 factorial design. After slaughter, carcass traits, meat quality, FA profile, and oxidative stability (TBARS test) of the longissimus thoracis muscle were determined. Linseed feeding increased the dressing percentage (p < 0.01) at both slaughter ages but had limited effects on overall carcass and meat quality. The intramuscular fat of linseed-fed bulls contained less saturated FA (p < 0.01) and more beneficial n-3 PUFAs, such as eicosapentaenoic (p < 0.05) and α-linolenic acid (p < 0.001), especially in younger bulls. Although the atherogenic index and n-6/n-3 ratio improved, they remained above the recommended values. Lipid oxidation was higher in linseed-fed (p < 0.05) and younger bulls (p < 0.001). These results suggest that linseed supplementation can improve the beef’s FA composition, but higher levels, especially in older animals, and antioxidant strategies may be required to optimise meat stability and nutritional value. Full article

The use of non-invasive technologies is among the most accurate methods for assessing meat quality parameters. Beef tenderness and palatability are strongly influenced by the amount of intramuscular fat, commonly referred to as marbling. Marbling is widely used in breeding programs to select animals with superior meat quality. In this study, we analyzed 236 Angus bulls and 22 Angus heifers from various farms in Lithuania, all aged 450 ± 112 days. Ultrasound examinations were performed using a linear transducer with a silicone standoff to evaluate the loin eye area. Key meat quality indicators, such as fat thickness, loin area and thickness, and intramuscular fat, were found to increase with the weight of bulls, ranging from 365 ± 12.70 kg to 825.57 ± 11.75 kg (p < 0.001), and heifers, ranging from 273 ± 20.71 kg to 767 ± 41.01 kg (p < 0.001). The highest intramuscular fat values were observed at 7.50 ± 0.75% (p < 0.05) to 6.9 ± 1.36% (p < 0.1) in bulls weighing 431.33–825.57 kg and 7.98 ± 0.28% (p < 0.001) in heifers weighing 603 kg. These findings demonstrate the feasibility of selecting Angus cattle for improved meat quality traits across different weight categories. Full article

The aim of the study was to investigate the incorporation of white (WL) and yellow lupine (YL) seed meal as a replacement for rapeseed meal (RS) in the diets of finishing bulls with respect to growth, serum biochemical parameters, carcass composition and meat quality, including sensory analysis. A total of 30 Fleckvieh bulls (average initial weight 441 kg; SD = 33 kg) were housed under identical conditions and fed ad libitum diets similar in protein and energy contents, but with different protein sources—YL seed meal (70 g/kg DM), WL seed meal (77 g/kg DM), and RS meal (75 g/kg DM)—for an average of 85 days. The RS bulls gained weight more rapidly (p < 0.05) and were more efficient (lower feed to gain ratio; p < 0.001) than the YL animals, with the WL group being intermediary. The slaughter and carcass traits, most blood parameters, and meat quality attributes measured in two different muscles were not affected by diet. The proportions and contents of saturated and monounsaturated fatty acids were higher in YL and WL meat (p < 0.001), whilst polyunsaturated fatty acid proportions were higher in RS meat (p < 0.001). Several meat texture characteristics were slightly more favourable in the YL samples compared to the other treatment groups. In conclusion, WL could be used as a replacement of RS in the diets for finishing bulls. However, further research is needed to examine different varieties and inclusion levels of YL in cattle feeding. Full article

Animal feeding has a great impact on the management of beef farms, also affecting the nutritional properties of the meat. Therefore, in this study, the following two forage-to-concentrate ratios were tested on twenty farmed Podolian young bulls: high forage-to-concentrate (HF:C) ratio of 65:35 vs. low forage-to-concentrate (LF:C) ratio of 45:55. The fatty acid profile, bioactive compounds, α-tocopherol content, and oxidative stability were evaluated on Longissimus thoracis muscle vacuum-packaged and aged at 2 °C for 11 and 18 days, respectively. Feeding the highest forage-to-concentrate ratio improved the fatty acid profile by decreasing the saturated fatty acids (p < 0.01) and increasing the monounsaturated (p < 0.05) and n-3 polyunsaturated fatty acids (p < 0.001). In particular, the percentages of linolenic acid (C18:3n-3), eicosapentaenoic acid (EPA-C20:5n-3), DPA (C22:5n-3), and docosahexaenoic acid (DHA-C22:6n3) were significantly higher (p < 0.01) in the HF:C group than the LF:C group. The highest forage-to-concentrate ratio also increased the contents of bioactive compounds, such as creatine (p < 0.001), carnosine (p < 0.01), and anserine (p < 0.05). This study suggests that a diet composed of 65% forage may be a feasible strategy to enrich meat with healthy bioactive compounds. Full article

The use of GWASs in agriculture allows associations between SNPs and quantitative or qualitative traits in cattle to be estimated. This study investigated the relationships among a number of economically useful carcass traits (slaughter weight, meat yield, and meat marbling) with a group of SNPs that can act as DNA markers. Blood samples from Aberdeen Angus bulls (n = 260) were used as material for SNP genotyping. Genetic architecture for the kill yield trait showed the presence of 31 SNPs. Three SNPs were found to be the most reliable: BTB-00197584 (p = 7.20 × 10⁻⁵), Hapmap46735-BTA-86653 (p = 5.05 × 10⁻⁵), and BTB-00676077 (p = 7.02 × 10⁻⁵). There were 10 SNPs associated with meat yield. For meat yield, 7 SNPs were identified, four of them exceeding the threshold of established validity: ARS-BFGL-NGS-30557 (p = 1.28 × 10⁻¹²), ARS-BFGL-NGS-68920, ARS-BFGL-NGS-30466 on chromosome 8 (p = 1.20 × 10⁻⁶ and 3.03 × 10⁻⁶, respectively) and ARS-BFGL-NGS-40640 (p = 7.10 × 10⁻⁶). For marbling, 11 SNPs were identified on 6 of 29 chromosomes. These SNPs can act as potential markers for productivity assessment in cattle. Full article

This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 humpless (Bos indicus × Bos taurus) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics. Full article

The objective of this study was to evaluate the effect of 3-nitrooxypropanol (3-NOP) in combination with different feed additives on growth performance, carcass traits, meat quality, enteric methane (CH₄) emissions, nutrient intake and digestibility, and blood parameters in feedlot beef cattle. In experiment (Exp.) 1, one hundred sixty-eight Nellore bulls (initial bodyweight (BW) 410 ± 8 kg) were allocated to 24 pens in a completely randomized block design. In Exp. 2, thirty Nellore bulls (initial BW 410 ± 3 kg) were allocated to a collective pen as one group, and treatments were allocated in a completely randomized design. Three treatments were applied: Control (CTL): monensin sodium (26 mg/kg of dry matter, DM); M3NOP: CTL with 3-NOP (100 mg/kg DM); and Combo: 3-NOP (100 mg/kg DM) with essential oils (100 mg/kg DM), 25-Hydroxy-Vitamin-D3 (0.10 mg/kg DM), organic chromium (4 mg/kg DM), and zinc (60 mg/kg DM). In Exp. 1, bulls in the Combo group had greater (p < 0.01) dry matter intake (DMI) at d 28 compared to the CTL and M3NOP groups. During d 0 to 102, bulls’ final BW and average daily gain (ADG) were greater (p ≤ 0.03) for the Combo group compared to the CTL. The bulls in the Combo and M3NOP groups had better (p < 0.01) feed conversion (FC) and feed efficiency (FE) compared to the CTL. Hot carcass weight (HCW), carcass ADG, and carcass yield were greater (p ≤ 0.05) for bulls in the Combo group compared to the CTL and M3NOP groups. The bulls in the Combo group had greater (p = 0.01) dressing compared to the M3NOP group. Combo bulls had better (p = 0.02) biological efficiency compared to the CTL. The bulls in the Combo group had lower (p < 0.01) carcass pH compared to the CTL and M3NOP groups. In Exp. 2, bulls in the Combo group had greater (p = 0.04) DMI at d 28 compared to the CTL and had greater (p < 0.01) DMI at d 102 compared to the CTL and M3NOP groups. The bulls in the Combo group had greater (p = 0.04) HCW compared to the CTL and M3NOP groups and carcass ADG was greater (p = 0.04) for bulls in the Combo group compared to the M3NOP group. The bulls in the Combo and M3NOP groups had lower (p < 0.01) CH₄ production (38.8%, g/d), yield (41.1%, g/kg DMI), and intensity (40.8%, g/kg carcass ADG) and higher (p < 0.01) H₂ emissions (291%, g/d) compared to the CTL. Combo bulls had lower (p < 0.01) blood glucose and insulin, and higher nutrient intake and digestibility (p ≤ 0.05) compared to the CTL and M3NOP groups. Combining 3-NOP with different feed additives improved FC and FE, and reduced enteric CH₄ emissions. Combo treatment improved growth performance, carcass traits, nutrient intake, and digestibility, and improved glucose and insulin responses in feedlot beef cattle on a high-concentrate finishing diet. Full article

Beef is a dominant meat commodity produced mainly from beef cattle breeds. Dairy cattle breeds are reared for milk production, but their calves could be raised to produce high quality meat subject to designated feeding. The objective here was to investigate the role of oregano oil-enriched diets on the quality characteristics of meat produced by Holstein bulls. Fifty Holstein bulls, aged 12 ± 2 months and with an average weight of 365 ± 60 kg, were used. They were equally allocated in two experimental groups (n = 25). One group (group CON) was offered a basal diet and the other (group OREG) the same diet enriched with 50 mg/kg DM of oregano oil, for a period of 90 days. Afterwards, meat samples were subjected to microbiological (1 h after slaughter), physicochemical (1st and 15th day after slaughter), and sensory analyses (15th day after slaughter). The beef of group OREG is characterized with improved color parameters and a lower malondialdehyde (MDA) production rate and content (68.52 ng/g versus 105.91 ng/g, p = 0.01). The sensory evaluation of beef revealed higher scores for group OREG in flavor (3.88 versus 3.17, p = 0.0007) and color (3.87 versus 3.21, p = 0.001), as well as higher nutritional value, which was associated with significantly higher levels of alanine, arginine, aspartic acid, histidine, isoleucine, leucine, lysine, valine, and total amino acids (p < 0.05). Thus, the results suggest that the quality of the meat of Holstein bulls can be improved when they are fed a diet enriched with oregano oil. Full article

Beef carcass aging, which enhances tenderness and flavor through proteolysis, is traditionally costly and slow, requiring long-term storage at temperatures near 0 °C. To reduce energy consumption, a new technique using moderate cooling room temperatures was tested. Six carcasses of Holstein bulls were used. From each carcass, two shoulders were processed in different ways: one was refrigerated at 8 °C (W), and after spraying with a solution with calcium chloride and sodium chloride, was coated with sodium alginate. The other shoulder was stored at 2 ± 1 °C as a cold control (C). After five days of aging, the shoulders were dissected, and two muscles (Caput longum triceps brachii and Supraspinatus) were subjected to physico-chemical analysis, microbiological safety assessment, and sensory testing. The remaining samples of both muscles were stored in domestic conditions for an additional 5 days at various temperatures (2, 4, 8 °C), where the same physic-chemical and sensory tests were conducted. The results showed that moderate aging temperature improved meat quality, significantly reducing the shear force (p = 0.001) and increasing sarcomere length, the myofibrillar fragmentation index, and sensory tenderness (p = 0.042, p = 0.039, and p = 0.027, respectively). However, domestic storage post-dissection should not exceed 4 °C to prevent rapid lipid oxidation, as observed at 8 °C for both muscles (p < 0.001). Mild aging temperature maintained legal safety standards, enhanced certain meat qualities, and promoted enzymatic activity similar to traditional dry aging while reducing high energy consumption. Full article

In this study, we decided to test the hypothesis that the fungal biostarter M. flavus used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characteristics, and, consequently, the sensory quality. The experiments were performed on samples derived from animals crossbred between Holstein–Fresian cows and meat breed bulls. Two groups of samples were studied, including the control group, without biostarter, and a group inoculated with the M. flavus biostarter. Both sample groups were seasoned for 21 days in the dry-aging fridge. The physicochemical parameters (pH, color parameters), the chemical composition of muscle, the determination of the shear force, the profile of volatile compounds (VOCs), and the sensory quality were evaluated after aging. During this study, classical microbiological methods were used to investigate the influence of fungal biostarters on the growth and survival of bacteria and other fungi (e.g., yeasts) during the dry-aging process of beef (DAB). The M. flavus biostarter improved the sensory quality of DAB, allowing high sensory quality to be achieved after just 21 days. This is likely due to the diverse VOCs produced by the fungus, including 1-tetradecanol, 2-nonenal, trans-2-undecenoic acid, and the following esters: formic acid hexyl ester, 10-undecenoic acid methyl ester, and 4-methylpentanoic acid methyl ester. The presence of the biostarter had no significant effect on the number of the bacteria or the survivability of the L. monocytogenes on the meat’s surface in laboratory conditions. Full article

The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat quality. Beef samples on day 0 and non-marinated samples were used as control groups. Beef color, water holding capacity, pH, cooking loss, and Warner–Bratzler shear force were measured three times for each sample. A taste panel assessment was performed to determine the sensory characteristics. Statistical analysis was performed using general linear model (GLM) procedures followed by Tukey’s post-hoc comparison. Results revealed that marination time, as well as its two- and three-way interactions, significantly influenced beef quality parameters. These results indicate that the cattle breed is an important factor in evaluating the effectiveness of beef marination applications. The olive oil−garlic marinade was the most preferred by the panel across both types of muscle, as indicated by sensory evaluation results. The findings will not only enrich the scientific literature but also have practical implications for the beef industry. Full article