Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F14%3A%230001957" target="_blank" >RIV/00027014:_____/14:#0001957 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41340/14:60853

Result on the web

<a href="http://www.vuzv.cz/sites/File/_privat/14002.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/14002.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2013.07.016" target="_blank" >10.1016/j.meatsci.2013.07.016</a>

Result language

angličtina

Original language name

Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions

Original language description

Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100g muscle tissue) and proportions (g/100g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics,juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GG - Zootechnics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

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Volume of the periodical

96

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

346-352

UT code for WoS article

000327166500045

EID of the result in the Scopus database

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