title: Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions.
abstract: Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100 g muscle tissue) and proportions (g/100 g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.
authors: Department of Cattle Breeding, Institute of Animal Science, Prague- Uhříněves 104 00, Czech Republic.
authors: Luděk
authors: L
authors: Bartoň
authors: Daniel
authors: D
authors: Bureš
authors: Radim
authors: R
authors: Kotrba
authors: James
authors: J
authors: Sales
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000821:Animal Feed; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012418:Ruminants; D013649:Taste
chemical_list: D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated
keywords: Amino acids; Cattle; Eland; Fatty acids; Meat; Sensory characteristics