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| Morales,Rodrigo; Parga,Julian; Subiabre,Ignacio; Realini,Carolina E. |
| The aims of the present study were to compare the quality of grain-fed and pasture-fed beef and to assess the effects of two feeding periods on grain for finishing steers. A group of 75 steers were fed one of 5 finishing diets (n = 15 per diet): pasture for 90 d (P), oat grain plus pasture silage for 35 d (SO), oat grain plus pasture silage for 75 d (LO), wheat grain plus pasture silage for 35 d (SW), and wheat grain plus pasture silage for 75 d (LW). The physicochemical and sensory attributes and the fatty acid composition of the longissimus lumborum muscle were determined. The beef from pasture-fed animals tended to be tenderer, darker, less red, and with yellower fat than the beef from grain-fed steers. The beef from steers fed wheat plus silage for 75... |
| Tipo: Journal article |
Palavras-chave: Beef quality; CLA; Fatty acids; Holstein Friesian steers. |
| Ano: 2015 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000100001 |
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| Dias,Victor Augusto Domingos; Curi,Rogério Abdallah; Pereira,Guilherme Luis; Malheiros,Jéssica Moraes; Espigolan,Rafael; Albuquerque,Lúcia Galvão de; Chardulo,Luis Artur Loyola; Oliveira,Henrique Nunes de. |
| Abstract: The objective of this work was to estimate allelic frequencies of the polymorphisms IGF2/MboII (G > T) of the insulin-like growth factor 2 (IGF2) gene, DQ499531.1:g.134A > T of the pro-melanin-concentrating hormone (PMCH) gene, and DQ667048.1:g.3290G > T of the RARrelated orphan receptor C (RORC) gene in beef cattle of different genetic groups, and to evaluate the associations between these polymorphisms and traits related to carcass composition and meat quality. Data on carcass and meat quality of 499 animals was used: of 313 Nellore (Bos indicus) and of 186 Nellore crossed with different taurine (Bos taurus) breeds. For the IGF2/MboII polymorphism, the frequencies found for the G allele were 0.231 and 0.631 for Nellore and crossed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bos indicus; Beef cattle; Beef quality; Polymorphism.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000200169 |
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| Sepulveda, Wilmer S.; Maza Rubio, M.T.; Mantecon, Angel R.. |
| The aim of the present study is to identify the factors associated to purchase of quality-labelled beef. For this purpose a total of 364 surveys were carried out on buyers of beef in three Spanish cities. The sample was divided into three groups of buyers according to the beef purchasing habits with a quality label. A logistic regression analysis was used to estimate the differences between groups. The results show the importance of the production region as a quality aspect. Income level, association of quality-labelled beef with “guarantee and tradition” aspects, purchasing frequency, place of purchase, production systems and lifestyles are all variables that enabled us to establish differences between groups. |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Beef quality; Quality label; Consumer perception; Demand and Price Analysis. |
| Ano: 2008 |
URL: http://purl.umn.edu/43549 |
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| Oliveira,Ivanna Moraes de; Paulino,Pedro Veiga Rodrigues; Marcondes,Marcos Inácio; Valadares Filho,Sebastião de Campos; Cavali,Jucilene; Prados,Laura Franco; Duarte,Marcio de Souza; Detmann,Edenio. |
| This trial was conducted to evaluate some beef quality attributes of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers finished on feedlot. The effects of feeding regime and genetic group on shear force, thawing losses, cooking (leak + evaporation) losses, total losses and muscle fiber type, as well as carcass pH and temperature during 24 h of chilling were evaluated. There was a genetic group effect on shear force, where the beef from F1 Simmental × Nellore and F1 Angus × Nellore animals had lower values than Nellore animals. Beef of the animals fed the diets with 1% and 2% of body weight on concentrated lost more liquid than the meat of the animals fed at maintenance during thawing and when considering total losses. During cooking there was a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef quality; Muscular fibers; Shear force. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001200037 |
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