Performance and meat quality of fattening bulls fed complete feed with rapeseed oil cake or linseed
More details
Hide details
Department of Animal Nutrition, Research Institute of Animal Production, 32-083 Balice, Poland
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
Research Institute of Animal Production, Experimental Station, 64-122 Pawłowice, Poland
Agricultural University of Cracow, Department of Animal Husbandry, Al. Mickiewicza 24/25, 30-059 Kraków, Poland
Publication date: 2000-05-08
J. Anim. Feed Sci. 2000;9(2):283-296
The experiment was carried out on 44 Black-and-White Lowland bulls divided into 4 groups and fattened from 155 to 540 kg body weight to investigate the effect of feeding rapeseed oil cake or linseed on bull performance and meat quality. The animals were fed ad libitum a basic complete feed and barley straw (control group) or with similar amounts of supplement fat as linseed, rapeseed oil cake, or rape seed oil. At the end of the experiment 6 animals of each group were slaughtered. The physical and chemical properties of meat, composition of kidney and subcutaneus fat and fatty acid content were estimated. Fat composition and cholesterol levels were analysed in M. longissimus dorsi. Average daily body weight gains of animals were similar in all groups, reaching about 1.26 kg/day. The highest content of linolenic acid (C18:3 n-3) and conjugated linoleic acid (CLA) in the fat was found in bulls fed the ration with linseed. The level of cholesterol in the M. longissimus dorsi of animals fed the experimental complete feed with vegetable oils was significantly lower than in the control group. The physical and chemical properties of meat did not differ among the groups.
The fatty acid composition of muscle fat and subcutaneous adipose tissue of grazing heifers supplemented with plant oil-enriched concentrates1
F. Noci, P. French, F. J. Monahan, A. P. Moloney
Journal of Animal Science
Effectiveness of short-term feeding strategies for altering conjugated linoleic acid content of beef1,2
K. E. Griswold, G. A. Apgar, R. A. Robinson, B. N. Jacobson, D. Johnson, H. D. Woody
Journal of Animal Science
Sustainability of feeding plant by-products: a review of the implications for ruminant meat production
Saheed A. Salami, Giuseppe Luciano, Michael N. O'Grady, Luisa Biondi, Charles J. Newbold, Joseph P. Kerry, Alessandro Priolo
Animal Feed Science and Technology
Conjugated linoleic acid in meat and meat products: A review
A. Schmid, M. Collomb, R. Sieber, G. Bee
Meat Science
Advances in Fermented Foods and Beverages
J. Csapó, É. Varga-Visi
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
Precision Agriculture Technologies for Food Security and Sustainability
Eman Elsabaawy, Sawsan Gad
Journals System - logo
Scroll to top