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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/14:60853

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

96

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

346-352

Kód UT WoS článku

000327166500045

EID výsledku v databázi Scopus

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