0.906
IF5
0.875
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
SHORT COMMUNICATION
 
CC-BY 4.0
 
 

Effects of dietary fat source on physical, chemical and sensorial quality of calves’ meat

M. Zymon 1,  
J. Strzetelski 1  ,  
 
1
National Research Institute of Animal Production, Department of Animal Nutrition and Feed Science, 32-083 Balice, Poland
2
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
J. Anim. Feed Sci. 2007;16(Suppl. 2):554–559
Publish date: 2007-09-17
KEYWORDS
ABSTRACT
The effects of including rape seed (10%) and fish oil (4%) into the diet for 30 calves (7-90 days of life) on the physical, chemical and sensorial quality of meat were investigated. The analyses encompassed nutrient content in the diet, pH, colour and tenderness measurement, and evaluation of sensorial properties such as texture, tenderness, flavour, tastiness and juiciness. Fat supplementation had no significant effect on the chemical and physical properties of meat. Rape seed did not change the sensorial quality of meat, in contrast to fish oil, which deteriorated the texture, flavour and tastiness of meat.
CORRESPONDING AUTHOR
J. Strzetelski   
National Research Institute of Animal Production, Department of Animal Nutrition and Feed Science, 32-083 Balice, Poland
ISSN:1230-1388