SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Green veal is not dark red

Organic meat production from Holstein calves born in dairy herds require that the bull calves are raised outdoor at least 6 months a year, and on large quantities of roughage in the diet. This study aimed at elucidating if Holstein bull calves fed either purely grass or purely herbs prior to slaughter would differ in meat quality traits, fatty acid composition and sensory profile and if they differed in quality aspects from concentrate-fed veal calves.

Tipo: Conference paper, poster, etc.

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22049/7/22049.pdf

Among many farmers, butchers and consumers, the expectation is that meat arising from grazing cattle generally is darker than meat from cattle primarily fed cereals. Without necessarily being the truth, this dogma is a constraint to the marketing of ‘green’ meat. In an attempt to increase the supply of organic meat from young cattle, we need to know which quality parameters are the characteristics for this type of meat, including colour characteristics.

Eating quality of bull calves fed only grass or herbs match that of concentrate-fed veal calves

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22050/7/22050.pdf

Assessing impacts of organic production on pork and beef quality

The meat from herb calves contained less oleic acid and more linolenic acid compared with conventional calves.

Tipo: Conference paper, poster, etc.

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22048/6/22048.pdf

Grønt kalvekød er ikke mørkerødt

Sundrum, Albert.

Organic livestock farming is based on a low input production method, aiming to provide products of a high product and process quality rather than maximizing production. The production of a high meat quality corresponds to the expectations of consumers who are both seeking a premium product and who are willing to pay premium prices. This review focuses on the question of whether organic pork and beef production currently meet consumer demands, and it elaborates the potentials and limitations for producing high-quality meats under the current organic framework. Although defined by specific and basic guidelines, organic livestock production is characterised by largely heterogeneous farming conditions that allow for huge differences in the availability of...

Tipo: Journal paper

Palavras-chave: Food security; Food quality and human health Animal husbandry.

Ano: 2010

URL: http://orgprints.org/18462/1/Sundrum_CAB_Review_Meat_quality.pdf

Forsøg har vist, at græs/urte-fodring til økologiske slagtekalve i en to-måneders periode forud for slagtning kan forbedre fedtsyresammensætning og vitaminindholdet i kødet. Desuden giver fodringen mørt kød med en god smag og viser ingen tegn på, at kødet skulle blive mørkere. Disse resultater er vigtige i markedsføringen af økologisk produceret kalve- og oksekød.

Grønt kalvekød er ikke mørkerødt

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22052/6/22052.pdf

Zijn gezondheidsclaims op biologische eieren mogelijk : Deskstudie

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22053/6/22053.pdf

Effect of clover species in grass-clover silages and concentrate supplementation on milk fatty acid composition

van de Vijver, Lucy.

Op verzoek van de Bioconnect productwerkgroep Pluimveevlees & Eieren heeft het Louis Blok Instituut een literatuurstudie verricht naar het onderscheidend vermogen, en de mogelijkheid voor het maken van gezondheidsclaims, van biologische eieren ten opzichte van gangbare productiesystemen. Op basis van beschikbare informatie zijn alleen claims te maken, die betrekking hebben op de voedingswaarde van eieren in het algemeen, dus zowel gangbaar als biologisch. Er is geen openbaar beschikbare informatie voor handen over de chemische samenstelling van biologische eieren of vrije uitloop eieren. Daarmee kan geen uitspraak worden gedaan dat deze typen eieren meer of minder van bepaalde stoffen bevatten dan gangbare eieren. De enige stof waarvoor deze informatie...

Tipo: Report

Palavras-chave: Food security; Food quality and human health Animal husbandry.

Ano: 2007

URL: http://orgprints.org/13024/1/1995.pdf

Steinshamn, Håvard; Thuen, Erling; Brenøe, Ulrik Tutein.

The effect of clover species and level of concentrate supplementation on milk fatty acid (FA) composition has been studied. White (WC) and red clover (RC) grown in mixture with grasses were preserved in round bales and fed to autumn calving dairy cows during the first 10 weeks of lactation. Milk FA was higher in linolenic acid, vaccenic acid and rumenic acid for RC than for WC silage (0.90 vs. 0.79 %, 1.52 vs. 1.36 %, 0.90 vs. 0.75 % for these 3 FA, re-spectively), and RC silage gave a higher n-3/n-6 milk FA ratio than WC (0.98 vs. 0.72). Concentrate sup-plementation decreased the level of vaccenic acid (1.21 vs. 1.68 %), linolenic acid (0.63 vs. 1.05 %) and the n-3/n-6 ratio (0.55 vs. 1.16) as compared with no supplementation, and the effect of...

Tipo: Conference paper, poster, etc.

Palavras-chave: Food security; Food quality and human health Animal husbandry.

Ano: 2006

URL: http://orgprints.org/7217/3/Steinshamn_paper_milk_quality_revised.doc

Øko-kød skal være specielt for at kunne sælges dyrt

Hermansen, J.E.; Kongsted, A.G..

Forskningsprojektet SUMMER har undersøgt, om det er muligt at profilere økologisk kød mere i forhold til konventionelt ved bl.a. at bruge mere lokalt produceret protein og lægge ekstra vægt på sundhed og velfærd.

Grønt kalvekød er ikke mørkerødt

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2014

URL: http://orgprints.org/28016/7/28016.pdf

Blandt mange landmænd, slagtere og forbrugere er forventningerne, at kød fra græssende kvæg er mørkere end kød fra kvæg primært fodret med kraftfoder. Dette er ikke nødvendigvis sandt, men dette dogme florerer og er en begrænsning i markedsføringen af "grønt" kød. For at kunne øge forbruget af økologisk kød fra ungkvæg er vi nødt til at vide,hvilke kvalitetsparametre og hvilke karakteristika, der er gældende for denne type af kød - herunder også kødfarve.

Biohonig: Zwischen Bienenhype und Imkersorgen

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22051/7/22051.pdf

Wenzel, Leonore.

Der Detailhandel ist an Schweizer Honig interessiert, doch gute Perspektiven in der Direktvermarktung sowie Schädlinge und Pestizide beschränken das Angebot.