The effect of gender status on the growth performance, carcass and meat quality traits of young crossbred Holstein-Friesian×Limousin cattle

키워드

참고문헌 (35)

1. Bureš D, "Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages", Czech J Anim Sci, 57, pp.34~43 (2012)[DOI]
2. Daza A, "Effect of gender on growth performance, carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions", Span J Agric Res, 12, pp.683~693 (2014)[DOI]
3. Bonny SPF, "Update of meat standards Australia and the cuts based grading scheme for beef and sheepmeat", J Integr Agric, 17, pp.1641~1654 (2018)[DOI]
4. "Integrated agricultural market information system" (2019)[URL]
5. "Farm animals in 2018" (2019)[URL]
6. European Commission, "Council regulation (EC) No 1099", 2009 of 24 September 2009 on the protection of animals at the time of killing, 2009, pp.303, 1~30
7. CIE, "Recommendations on uniform color spaces, color-difference equations, psychometric color terms", CIE Publication, ~ (1978)
8. Wajda S, "Slaughter value and quality of meat from beef carcasses classified to different conformation classes in EUROP system", Food Sci Technol Qual, 4, pp.136~147 (2014)[DOI]
9. Honikel KO, "Reference methods for the assessment of physical characteristics of meat", Meat Sci, 49, pp.447~457 (1998)[DOI]
10. "PN ISO 4121:1998. Sensory analysis-methodology-evaluation of food products by methods using scales", Polish Committee for Standardization, ~ (1998)
11. de Araujo Marques J, "Carcass and meat traits of feedlot finished heifers submitted to surgical or mechanical anoestrous", Rev Bras Zootec, 35, pp.1514~1522 (2006)[DOI]
12. Nogalski Z, "The effect of slaughter weight and fattening intensity on changes in carcass fatness in young Holstein-Friesian bulls", Ital J Anim Sci, 13, pp.2824~ (2014)[DOI]
13. Choroszy B, "Analysis of the tissue composition of Simmental bull carcasses according to EUROP muscling grade", Rocz Nauk Zootech, 36, pp.17~23 (2009)
14. Polyana Pizzi Rotta, "The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review", Animal Bioscience, 22(12), pp.1718~1734 (2009), 아세아·태평양축산학회
15. Domaradzki P, "Factors influencing the quality of beef", Wiad Zootec, 2, pp.160~170 (2016)
16. Mach N, "Burdizzo pre-pubertal castration effects on per-formance, behaviour, carcass characteristics, and meat quality of Holstein bulls fed high-concentrate diets", Meat Sci, 81, pp.329~334 (2009)[DOI]
17. Węglarz A, "Quality of beef from semi-intensively fattened heifers and bulls", Anim Sci Pap Rep, 28, pp.207~218 (2010)
18. Priolo A, "Effects of grass feeding systems on ruminant meat colour and flavour. A review", Anim Res, 50, pp.185~200 (2001)[DOI]
19. Bruce HL, "The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses", Meat Sci, 67, pp.261~268 (2004)[DOI]
20. Strzyżewski T, "Correlation between pH value of meat and its colour", Nauka Przyr Technol, 2, pp.12~ (2008)
21. Oler A, "Slaughter and carcass characteristics, chemical composition and physical properties of longissimus lumborum muscle of heifers as related to marbling class", Arch Anim Breed, 58, pp.145~150 (2015)[DOI]
22. Meynier A, "The effect of pH on the formation of volatile compounds in meat-related model systems", Food Chem, 52, pp.361~366 (1995)[DOI]
23. Strydom P, "Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia", S Afr J Anim Sci, 46, pp.348~359 (2016)[DOI]
24. Zhang YY, "Effect of sex on meat quality characteristics of Qinchuan cattle", Afr J Biotechnol, 9, pp.4504~4509 (2010)
25. Hanzelkova S, "The effect of breed, sex and aging time on tenderness of beef meat", Acta Vet Brno, 80, pp.191~196 (2011)[DOI]
26. Reddy BV, "Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments", Anim Sci J, 86, pp.1~16 (2015)[DOI]
27. Miller R, "Drivers of consumer liking for beef, pork, and lamb : a review", Foods, 9, pp.428~ (2020)[DOI]
28. Felderhoff C, "Beef quality preferences : factors driving consumer satisfaction", Foods, 9, pp.289~ (2020)[DOI]
29. Hedrick HB, "Comparison of feedlot performance and carcass characteristics of half-sib bulls, steers and heifers", J Anim Sci, 29, pp.687~694 (1969)[DOI]
30. Jeleníková J, "The influence of ante-mortem treatment on relationship between pH and tenderness of beef", Meat Sci, 80, pp.870~874 (2008)[DOI]
31. Nishimura T, "The role of intramuscular connective tissue in meat texture", Anim Sci J, 81, pp.21~27 (2010)[DOI]
32. Modzelewska-Kapitula M, "Effect of gender on collagen profile and tenderness of infraspinatus and semimembranosus muscles of Polish Holstein-Friesian x Limousine crossbred cattle", Livest Sci, 167, pp.417~424 (2014)[DOI]
33. 박승주, "Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle — A review", Animal Bioscience, 31(7), pp.1043~1061 (2018), 아세아·태평양축산학회[DOI]
34. Choat WT, "The effects of cattle sex on carcass characteristics and longissimus muscle palatability", J Anim Sci, 84, pp.1820~1826 (2006)[DOI]
35. Bonny SPF, "The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements", Animal, 10, pp.987~995 (2016)[DOI]

관련 논문AI추천