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Relationships between meat quality or composition and animal performance in double muscled Belgian Blue bulls

Published online by Cambridge University Press:  05 November 2021

V. Minet ,
A. Clinquart ,
J.L. Hornick ,
C. Van Eenaeme ,
M. Evrard  and
L. Istasse
V. Minet
Affiliation:
Service de Nutrition et Service de Technologie, Université de Liège, Faculté de Médecine Vétérinaire, Sart Tilman, 4000 Liège, Belgium
A. Clinquart
Affiliation:
Service de Nutrition et Service de Technologie, Université de Liège, Faculté de Médecine Vétérinaire, Sart Tilman, 4000 Liège, Belgium
J.L. Hornick
Affiliation:
Service de Nutrition et Service de Technologie, Université de Liège, Faculté de Médecine Vétérinaire, Sart Tilman, 4000 Liège, Belgium
C. Van Eenaeme
Affiliation:
Service de Nutrition et Service de Technologie, Université de Liège, Faculté de Médecine Vétérinaire, Sart Tilman, 4000 Liège, Belgium
M. Evrard
Affiliation:
Service de Nutrition et Service de Technologie, Université de Liège, Faculté de Médecine Vétérinaire, Sart Tilman, 4000 Liège, Belgium
L. Istasse
Affiliation:
Service de Nutrition et Service de Technologie, Université de Liège, Faculté de Médecine Vétérinaire, Sart Tilman, 4000 Liège, Belgium
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Extract

As far as consumers are concerned, the major quality characteristics of beef meat are an attracting color and tenderness (Smulders et al., 1991). The chemical composition - protein, fat and fatty acids contents mainly - is of importance for the dietitian. These parameters are influenced to a large extent by the management - diet and environment - of the fattening animals. The aim of the present paper is to relate some parameters of meat quality and meat composition with animal performance in growing fattening bulls.

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 15
Copyright
Copyright © The British Society of Animal Science 1998

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References

Smulders, F.J.M. et al. 1991. The European meat industry in the 1990 's ECCEAMST, 121–165 Google Scholar