Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-26T11:12:05.179Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers

Published online by Cambridge University Press:  21 April 2015

I. N. Prado ,
M. M. Campo ,
E. Muela ,
M. V. Valero ,
O. Catalan ,
J. L. Olleta  and
C. Sañudo
I. N. Prado
Affiliation:
Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
M. M. Campo*
Affiliation:
Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
E. Muela
Affiliation:
Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
M. V. Valero
Affiliation:
Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
O. Catalan
Affiliation:
Industrial Zootécnica Aragonesa (INZAR), Poeta Luís Cernuda sn, 50018 Zaragoza, Spain
J. L. Olleta
Affiliation:
Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
C. Sañudo
Affiliation:
Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
*
†E-mail: [email protected]
Get access

Abstract

A total of 64 intensively reared Friesian steers were used in a 2×2×2 design to study the effects of age of castration (15 days old v. 5 months old), dietary protein level (14.6% v. 16.8%; DM basis) and lysine/methionine (lys/met) ratio (3.0 v. 3.4) on meat quality. The lys/met ratio of 3.0 was reached with supplementation of protected methionine. Animals were slaughtered at a live weight of 443.5±26.2 kg at around 12 months of age. Colour and lipid oxidation were measured in the longissimus thoracis muscle throughout the 14 days of display under modified atmospheric and commercial display conditions. A panel of 17 consumers assessed daily the visual acceptability of the meat on display. A consumer acceptability eating test was also performed with 120 consumers in meat aged for 7 days under vacuum conditions. Lipid oxidation was not influenced by castration age and the protein level in the diet. Castration age did not affect meat colour, but meat from the low protein level diet and the low lys/met ratio showed higher redness (a*) from 3 days of display onwards. Nevertheless, from 6 days onwards, consumer visual acceptability was below the level of acceptance in all treatments, and even from 5 days onwards in those animals that underwent early castration and were fed either a high protein diet or a combination diet low in protein content and high in lys/met ratio. The best accepted treatments throughout the display period were those from late castrated animals fed a low protein diet, probably related to other visual aspects. However, the best accepted meat after consumption was that from late castrated animals fed high protein and high lys/met. The addition of protected methionine to reach lys/met levels of 3.0 did not improve beef acceptability, with the high protein diet being preferred by consumers in terms of palatability in late castrated animals.

Keywords

beef acceptabilitycastrationlysinemethionineprotein
Type
Research Article
Information
animal , Volume 9 , Issue 8 , August 2015 , pp. 1423 - 1430
Copyright
© The Animal Consortium 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adams, T, Daley, C, Adams, B and Sakurai, H 1996. Testes function and feedlot performance of bulls actively immunized against gonadotropin-releasing hormone: effect of age at immunization. Journal of Animal Science 74, 950–954.Google Scholar
Boccard, R and Bordes, P 1986. Caractéristiques qualitatives et technologiques des viandes bovines: influence des facteurs de production. In Production de viande bovine (ed. D Micol), pp. 61–84. INRA, Paris, France.Google Scholar
Bretschneider, G 2005. Effect of age and method of castration on performance and stress response of beef male cattle. A review. Livestock Production Science 97, 89–100.Google Scholar
Campo, MM, Nute, GR, Hughes, SI, Enser, M, Wood, JD and Richardson, I 2006. Flavour perception of oxidation in beef. Meat Science 72, 303–311.Google Scholar
Carpenter, CE, Cornforth, DP and Whittier, D 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 57, 359–363.CrossRefGoogle Scholar
CIE 1986. Colorimetry. Commision international de l’eclairage publication CIE 15.2. CIE Central Bureau, Vienna, Austria.Google Scholar
Dikeman, ME, Reddy, GB, Arthaud, VH, Tuma, HJ, Koch, RM, Mandigo, RW, Axe, JB 1986. Longissimus muscle quality, palatability and connective tissue histological characteristics of bulls and steers fed different energy levels and slaughtered at four ages. Journal of Animal Science 63, 92–101.Google Scholar
Faustman, C, Sun, Q, Mancini, R and Suman, SP 2010. Myoglobin and lipid oxidation: mechanisms bases and control. Meat Science 86, 86–94.Google Scholar
Font i Furnols, M, Realini, CE, Guerrero, L, Oliver, MA, Sañudo, C, Campo, MM, Nute, GR, Cañeque, V, Álvarez, I, San Julián, R, Luzardo, S, Brito, G and Montossi, F 2009. Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers. Meat Science 81, 196–202.CrossRefGoogle ScholarPubMed
French, P, O’Riordan, EG, Monahan, FJ, Caffrey, PJ, Mooney, MT, Troy, DJ and Moloney, AP 2001. The eating quality of meat of steers fed grass and/or concentrates. Meat Science 57, 379–386.CrossRefGoogle ScholarPubMed
Gregory, KE, Seideman, SC and Ford, JJ 1983. Effects of late castration, zeranol and breed group on composition and palatability characteristics of Longissimus muscle of bovine males. Journal of Animal Science 56, 781–786.CrossRefGoogle Scholar
Guerrero, A, Sañudo, C, Alberti, P, Ripoll, G, Campo, MM, Olleta, JL, Panea, B, Khliji, S and Santolaria, P 2013. Effect of production system before the finishing period on carcass, meat and fat qualities of beef. Animal 7, 2063–2072.CrossRefGoogle ScholarPubMed
Hocquette, JF, Botreau, R, Picard, B, Jacquet, A, Pethick, DW and Scollan, ND 2012a. Opportunities for predicting and manipulating beef quality. Meat Science 92, 197–209.CrossRefGoogle ScholarPubMed
Hocquette, JF, Cassar-Malek, I, Jurie, C, Bauchart, D, Picard, B and Renand, G 2012b. Relationships between muscle growth potential, intramuscular fat content and different indicators of muscle fibre types in young Charolais bulls. Animal Science Journal 83, 750–758.Google Scholar
Hussein, HS and Berger, LL 1995. Feedlot performance and carcass characteristics of Holstein steers as affected by source of dietary protein and level of ruminally protected lysine and methionine. Journal of Animal Science 73, 3503–3509.Google Scholar
INE 2011. Instituto Nacional de Estadística. Retrieved October 23, 2011, from http://www.ine.es/inebmenu/mnu_cifraspob.htm Google Scholar
INRA 2007. Alimentation des bovins, ovins et caprins – besoins des animaux -Valeurs des aliments – tables INRA 2007. Editions Quae, Versailles, France.Google Scholar
Knight, TW, Cosgrove, GP, Lambert, MG and Death, AF 1999. Effects of method and age at castration on growth rate and meat quality of bulls. New Zealand Journal of Agricultural Research 42, 255–268.Google Scholar
Koutsidis, G, Elmore, JS, Oruna-Concha, MJ, Campo, MM, Wood, JD and Mottram, DS 2008. Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Science 79, 124–130.CrossRefGoogle ScholarPubMed
Lunstra, DD, Ford, JJ and Echternkamp, SE 1978. Puberty in beef bulls: hormone concentrations, growth, testicular development, sperm production and sexual aggressiveness in bulls of different breeds. Journal of Animal Science 46, 1054–1062.Google Scholar
MacFie, HJ, Bratchell, N, Greenhoff, K and Vallis, LV 1989. Designs to balance the effect of order of presentation and first order carry-over effects in hall tests. Journal of Sensory Studies 4, 129–148.Google Scholar
Mach, N, Bach, A, Realini, CE, Font i Furnols, M, Velarde, A and Devant, M 2009. Burdizzo pre-pubertal castration effects on performance, behaviour, carcass characteristics, and meat quality of Holstein bulls fed high-concentrate diets. Meat Science 81, 329–334.Google Scholar
Mancini, RA and Hunt, MC 2005. Current research in meat color. Review. Meat Science 71, 100–121.CrossRefGoogle Scholar
Mandell, IB, Gullet, EA, Wilton, JW, Kemp, RA and Allen, O 1997. Effects of gender and breed on carcass traits, chemical composition and palatability attributes in Hereford and Simmental bulls and steers. Livestock Production Science 49, 235–248.Google Scholar
McKenna, DR, Mies, PD, Baird, BE, Pfeiffer, KD, Ellebracht, JW and Savell, JW 2005. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Science 70, 665–682.CrossRefGoogle Scholar
Morgan, JB, Wheeler, TL, Koohmaraie, M, Savell, JW and Crouse, JD 1993. Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers. Journal of Animal Science 71, 1471–1476.Google Scholar
Muela, E, Sañudo, C, Campo, MM, Medel, I and Beltrán, JA 2010. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Science 84, 662–669.Google Scholar
NRC 2001. Nutrient requirements of beef cattle: 7th ed. The National Academies Press, Washington, DC, USA.Google Scholar
Page, JK, Wulf, DM and Schwotzer, TR 2001. A survey of beef muscle color and pH. Journal of Animal Science 79, 678–687.Google Scholar
Pfalzgraf, A, Frigg, M and Steinhart, H 1995. Alpha-tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. Journal of Agricultural and Food Chemistry 43, 1339–1342.Google Scholar
Prado, IN, Campo, MM, Muela, E, Valero, MV, Catalan, O, Olleta, JL and Sañudo, C 2014. Effects of castration age, protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared. Animal 8, 1561–1568.Google Scholar
Realini, CE, Kallas, Z, Perez-Juan, M, Gomez, I, Olleta, JL, Beriain, MJ, Alberti, P and Sañudo, C 2014. Relative importance, of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids. Food Quality and Preference 33, 74–85.Google Scholar
Renerre, M 1982. La couleur de la viande et sa mesure. Bulletin Technical C.R.Z.V. Theix, I.N.R.A 47, 47–54.Google Scholar
Resconi, VC, Escudero, A and Campo, MM 2013. The development of aromas in ruminant meat. Molecules 18, 6748–6781.CrossRefGoogle ScholarPubMed
Resconi, VC, Campo, MM, Font, I, Furnols, M, Montossi, F and Sañudo, C 2010. Sensory quality of beef from different finishing diets. Meat Science 86, 865–869.Google Scholar
Resconi, VC, Escudero, A, Beltrán, JA, Olleta, JL, Sañudo, C and Campo, MM 2012. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package. Journal of Food Science 71, S10–S18.Google Scholar
Rodas-González, A, Narváez-Bravo, C, Brashears, MM, Rogers, HB, Tedford, JL, Clark, GO, Brooks, JC, Johnson, BJ, Rathmann, RJ and Miller, MF 2011. Evaluation of the storage life of vacuum packaged Australian beef. Meat Science 88, 128–138.Google Scholar
Rotta, PP, Prado, RM, Prado, IN, Valero, MV, Visentainer, JV and Silva, RR 2009. The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: a review. Asian-Australasian Journal of Animal Science 22, 1718–1734.Google Scholar
Schiavon, S, De Marchi, M, Tagliapietra, F, Bailoni, L, Cecchinato, A and Bittante, G 2011. Effect of high or low protein ration combined or not with rumen protected conjugated linoleic acid (CLA) on meat CLA content and quality traits of double-muscled Piemontese bulls. Meat Science 89, 133–142.Google Scholar
Seideman, SC, Cross, HR, Oltjen, RR and Schanbacher, BD 1982. Utilization of the intact male for red meat production: a review. Journal of Animal Science 55, 826–840.Google Scholar
Shackelford, SD, Koohmaraie, M, Wheeler, TL, Cundiff, LV and Dikeman, ME 1994. Effect of biological type of cattle on the incidence of the dark, firm, and dry condition in the Longissimus muscle. Journal of Animal Science 72, 337–343.Google Scholar
Short, RE, Grings, EE, MacNeil, MD, Heitschmidt, RK, Williams, CB and Benett, GL 1999. Effects of sire growth potential, growing-finishing strategy, and time on feed on performance, composition, and efficiency of steers. Journal of Animal Science 77, 2406–2417.Google Scholar
Vestergaard, M, Therkildsen, M, Henckel, P, Jensen, LR, Andersen, HR and Sejrsen, K 2000. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Science 54, 187–195.CrossRefGoogle ScholarPubMed
Warren, HE, Scollan, ND, Nute, GR, Hughes, SI, Wood, JD and Richardson, RI 2008. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: meat stability and flavour. Meat Science 78, 270–278.CrossRefGoogle ScholarPubMed
Wessels, RH, Titgemeyer, EC and St. Jean, G 1997. Effect of amino acid supplementation on whole-body protein turnover in Holstein steers. Journal of Animal Science 75, 3066–3073.Google Scholar
Wood, JD, Enser, M, Fisher, AV, Nute, GR, Sheard, PR, Richardson, RI, Hughes, SI and Whittington, FM 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Science 78, 343–358.Google Scholar
Wulf, DM, Morgan, JB, Tatum, JD and Smith, GC 1996. Effects of animal age, marbling score, calpastin activity, subpremial cut, calcium injection and degree of doneness on the palatability of steaks from Limousin steers. Journal of Animal Science 74, 569–576.Google Scholar