ORIGINAL PAPER
Fattening bulls on maize silage and concentrate supplemented with vegetable oils
 
More details
Hide details
1
Research Institute of Animal Production, Department of Animal Nutrition, 32-083 Balice, Poland
2
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
3
Research Institute of Animal Production, Experimental Station, 64-122 Pawłowice, Poland
4
The Agricultural University of Cracow, Department of Animal Breeding, Al. Mickiewicza 24/28, 30-059 Kraków, Poland
Publication date: 2001-04-20
 
J. Anim. Feed Sci. 2001;10(2):259–271
 
KEYWORDS
ABSTRACT
An experiment was carried out on 44 Black-and-White Lowland bulls allocated to 4 groups and fattened from 184 to 530 kg average body weight to investigate animal performance and meat quality when fed diets with balanced energy:protein ratio according to the INRA system. Diets consisted of maize silage and concentrate for the control group, supplemented with linseed, rapeseed oil cake, rape seed oil as additional fat sources for the experimental groups. Six animals from each group were slaughtered at the end of the experiment. The physical and chemical properties of meat, and its individual fatty acid and cholesterol contents were estimated. Average body weight gains of animals were similar in all groups reaching about 1.35 kg day-1. The fat content increased to about 5% in dry matter with about 50% fat from linseed or rapeseed oil cake, enriched the lipids of M. longissimus dorsi in essential and unsaturated fatty acids, conjugated linoleic acid and decreased the cholesterol level, which was particularly marked when feeding the diet supplemented with rapeseed oil cake. The highest ratio of hypocholesterolemic to hypercholesterolemic acids was also found in the meat of animals fed diet with rapeseed oil cake.
 
CITATIONS (8):
1.
Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods
Sara E. Shinn, Chuan Min Ruan, Andrew Proctor
Annual Review of Food Science and Technology
 
2.
Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls
K. Raes, L. Haak, A. Balcaen, E. Claeys, D. Demeyer, S. De Smet
Meat Science
 
3.
Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review
K. Raes, S. De Smet, D. Demeyer
Animal Feed Science and Technology
 
4.
Conjugated linoleic acid in meat and meat products: A review
A. Schmid, M. Collomb, R. Sieber, G. Bee
Meat Science
 
5.
Meat as a functional food with special reference to probiotic sausages
Muhammad Khan, Muhammad Arshad, Faqir Anjum, Ayesha Sameen, Aneeq-ur-Rehman, Waqas Gill
Food Research International
 
6.
Advances in Fermented Foods and Beverages
J. Csapó, É. Varga-Visi
 
7.
The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage
H. Benhissi, A. García-Rodríguez, Heredia de
Animal Production Science
 
8.
Precision Agriculture Technologies for Food Security and Sustainability
Eman Elsabaawy, Sawsan Gad
 
ISSN:1230-1388