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Performance, slaughter characteristics and meat quality of young bulls from Belgian Blue, Limousin and Aberdeen Angus breeds fattened with a sugar-beet pulp or a cereal-based diet

Published online by Cambridge University Press:  09 March 2007

C. Cuvelier ,
J. F. Cabaraux ,
I. Dufrasne ,
A. Clinquart ,
J. F. Hocquette ,
L. Istasse  and
J.-L. Hornick
C. Cuvelier*
Affiliation:
Nutrition Unit, B43; Faculty of Veterinary Medicine, Liège University, Sart-Tilman, B-4000, Liège, Belgium
J. F. Cabaraux
Affiliation:
Nutrition Unit, B43; Faculty of Veterinary Medicine, Liège University, Sart-Tilman, B-4000, Liège, Belgium
I. Dufrasne
Affiliation:
Experimental Station, B39, Department of Animal Production; Faculty of Veterinary Medicine, Liège University, Sart-Tilman, B-4000, Liège, Belgium
A. Clinquart
Affiliation:
Food Technology Laboratory, B43 bis, Department of Food Science; Faculty of Veterinary Medicine, Liège University, Sart-Tilman, B-4000, Liège, Belgium
J. F. Hocquette
Affiliation:
Herbivore Research Unit, Muscle Growth and Metabolism Team, INRA, Theix, F-63122 Saint-Genès Champanelle, France
L. Istasse
Affiliation:
Nutrition Unit, B43; Faculty of Veterinary Medicine, Liège University, Sart-Tilman, B-4000, Liège, Belgium
J.-L. Hornick
Affiliation:
Nutrition Unit, B43; Faculty of Veterinary Medicine, Liège University, Sart-Tilman, B-4000, Liège, Belgium
*
†Email: ccuvelier@ulg.ac.be
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Abstract

Thirty-six young fattening bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over 5 months with fattening diets based either on sugar-beet pulp or on cereals. Fattening performance as well as carcass and meat characteristics were measured. There were few relevant effects of the diets on the parameters. The breeds also showed similar fattening features. However, the BB had higher killing-out proportion and their carcasses presented better scores in terms of conformation and fattening. The meat quality of the breeds differed, especially in terms of luminosity, redness and cooking losses. There were also significant influences of breed on the chemical composition of meat; fat content was lowest in Belgian Blue and highest in Aberdeen Angus. Such specificities could help to allocate breeds in appropriate niches in Belgium.

Keywords

breed differencesbullsfattening performancemeat quality
Type
Research Article
Information
Animal Science , Volume 82 , Issue 1 , February 2006 , pp. 125 - 132
Copyright
Copyright © British Society of Animal Science 2006

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