Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds.

@article{Cuvelier2006ComparisonOC,
  title={Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds.},
  author={Claude Cuvelier and Antoine Clinquart and Jean-françois Hocquette and J. F. Cabaraux and Isabelle. Dufrasne and Louis Istasse and J. L. Hornick},
  journal={Meat science},
  year={2006},
  volume={74 3},
  pages={522-31}
}
Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals. Nutritional quality traits of meat - fat content and fatty acid composition with emphasis on the n-6 and n-3 polyunsaturated fatty acids - along with some organoleptic quality traits were measured. The Belgian Blue bulls had the lowest intramuscular fat content associated with lower saturated and… CONTINUE READING

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