EFFECT OF BULL FEEDING INTENSITY IN THE FINISHING PERIOD ON SLAUGHTER TRAITS AND LIPID COMPOSITIONS OF MEAT

A total of 12 Limousin bull calves were assigned to two feeding groups (6 animals per group) analogous in terms of body weight. Bulls were reared during calfhood with suckler cows and then fed indoors with farm-produced feeds (silages, hay, concentrates) to obtain a body weight gain of approximately 1000 g/day. The basic bulky feed was maize silage (fed ad libitum), supplemented with meadow hay (1 kg/day), and different amounts (according to group) of concentrate (kg/100 kg body weight): 1.0 (group KK-I) or 0.6 (KK-P). The study showed that compared to semi-intensive feeding, intensive feeding of Limousin bulls in the finishing period with diets containing maize silage, meadow hay and concentrate had a more favourable effect on fattening traits, slaughter traits, economic efficiency of feeding and fatty acid profile in the intramuscular fat, n-6/n-3 PUFA ratio and total cholesterol content of the longissimus muscle.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Fatty Acid Composition and Anticancer Activity of Neutral and Polar Lipids of Pacific Oyster (Crassostrea gigas) Cultured in Khanh Hoa Coast in Vietnam

Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake

Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.