Grass-Based Suckler Bull Beef Production: Muscle Colour and Fibre Composition

A. Moloney; E.G. O’Riordan; M. McGee; B. Picard; L. Moran

Grass-Based Suckler Bull Beef Production: Muscle Colour and Fibre Composition

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Moloney

A. Moloney ¹Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany, Co. Meath, Ireland

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E.G. O’Riordan

E.G. O’Riordan ¹Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany, Co. Meath, Ireland

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M. McGee

M. McGee ¹Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany, Co. Meath, Ireland

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B. Picard

B. Picard ²UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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, and

L. Moran

L. Moran ¹Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany, Co. Meath, Ireland
³Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; aidan.moloney@teagasc.ie

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Type:: Chapter

Pages:: 170–171

DOI:: https://doi.org/10.3920/9789086868605_065

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Growth, and muscle colour, fibre type and metabolic profile were measured in late-maturing breed sired suckler bulls finished on pasture or indoors and slaughtered at 19 months of age. When compared to bulls finished indoors and offered a high concentrate-ration, the carcass weight of grazing bulls was lower, their carcasses were leaner and their longissimus thoracis muscle was similar in lightness but less red and had a lower glycolytic metabolism. It is concluded that muscle colour was not impaired by producing bulls at pasture but that their low carcass fat cover would not meet the current requirements of premium markets for bull beef.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Grass-Based Suckler Bull Beef Production: Muscle Colour and Fibre Composition

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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