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标题：Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef
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作者：Gebrehawerya B. Mezgebo 1,2, ; Frank J. Monahan 1, ; Mark McGee 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：7
页码：278-294
DOI：10.3390/foods8070278
出版社：MDPI Publishing
摘要：The 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.
关键词：beef; fat score; intramuscular fat; fibre type; sensory quality beef ; fat score ; intramuscular fat ; fibre type ; sensory quality