Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

The effects of three finishing systems on carcass composition and other characteristics of meat were studied in 15 young Eastern Anatolian Red bulls in Eastern Turkey. For 93 days, five bulls grazed pasture (P), five grazed the same pasture and were given concentrate supplementation (P + C), and fiv...

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Veröffentlicht in:Tropical animal health and production 2012-10, Vol.44 (7), p.1521-1528
Hauptverfasser: Yüksel, Sadrettin, Yanar, Mete, Aksu, Muhammet Irfan, Kopuzlu, Sinan, Kaban, Güzin, Sezgin, Erdogan, Oz, Fatih
Format: Artikel
Sprache:eng
Schlagworte:
Adipose Tissue - growth & development
Animal Feed - analysis
Animal Husbandry - methods
Animal Nutritional Physiological Phenomena
Animals
Beef
Biomedical and Life Sciences
Body Composition
Carcasses
Cardiac muscle
Cattle - growth & development
Color
Dietary supplements
Dietary Supplements - analysis
Ethers
Fatty acid composition
Fatty acids
Food
Kidney
Life Sciences
Lipids
Male
Meat
Meat - standards
Muscle, Skeletal - growth & development
Muscles
Original Research
Pasture
Pelvis
Random Allocation
Turkey
Veterinary Medicine/Veterinary Science
Zoology
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Zusammenfassung:The effects of three finishing systems on carcass composition and other characteristics of meat were studied in 15 young Eastern Anatolian Red bulls in Eastern Turkey. For 93 days, five bulls grazed pasture (P), five grazed the same pasture and were given concentrate supplementation (P + C), and five grazed the same pasture for 93 days, and then for an additional 40 days, they received concentrate in a barn (PF). Carcasses of the P bulls were lighter and leaner than those of the PF animals. Compared with the P carcasses, PF carcasses had a greater percentage of kidney, pelvic, and heart fat ( P  
ISSN:0049-4747
1573-7438
DOI:10.1007/s11250-012-0098-0