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Comparison between growing fattening bulls finished at grass or indoors : ii. meat characteristics and fat composition

Published online by Cambridge University Press:  20 November 2017

J.L. Hornick ,
S. Gauthier ,
A. Clinquart ,
C. Van Eenaeme  and
L. Istasse
J.L. Hornick
Affiliation:
Dpt. of Nutrition, University of Liège, Sart Tilman, B43, 4000 Liège, Belgium
S. Gauthier
Affiliation:
Dpt. of Nutrition, University of Liège, Sart Tilman, B43, 4000 Liège, Belgium
A. Clinquart
Affiliation:
Dpt. of Nutrition, University of Liège, Sart Tilman, B43, 4000 Liège, Belgium
C. Van Eenaeme
Affiliation:
Dpt. of Nutrition, University of Liège, Sart Tilman, B43, 4000 Liège, Belgium
L. Istasse
Affiliation:
Dpt. of Nutrition, University of Liège, Sart Tilman, B43, 4000 Liège, Belgium
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Extract

Belgian Blue bulls fattened at grass are not slaughtered directely out of pasture. They are always finished in a stanchion barn with concentrate diets, in order to provide a meat which corresponds to the market demand. So, no data are available on the influence of grass on meat and fat characteristics of bulls from the Belgian Blue breed. The objective of this experiment was to compare meat quality and fat composition of bulls which carried out a complete fattening period either on pasture or indoors.

Type
Cattle Nutrition & Production
Information
Proceedings of the British Society of Animal Science , Volume 1995 , March 1995 , pp. 160
Copyright
Copyright © The British Society of Animal Science 1995

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References

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