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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.

Type
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