Review article

Feeding regiments a!ecting meat quality characteristics

G. Kandeepan

Abstract

Consumer oriented demands in meat quality have motivated the meat producers to concentrate on the nutritional aspects of livestock
rearing. The meat quality attributes are aected by the amount and type of nutrient intake by the animal. Grass feeding produces a
stronger avored meat. Increased energy density of the diet results in heavier carcass, higher fatness and marbling. Feeding lipids rich
in polyunsaturated fatty acids, enhances conjugated linolenic acid in beef, polyunsaturated: saturated fatty acids and n-6: n-3 ratio
in pigs. Supplemental feeding of nutrients produces heavier carcass, higher dressing percentage, slight increase in fat deposition and
desirable organoleptic traits. Feeding of vitamin E improves colour, tenderness, juiciness, oxidative stability and extends shelf life of
meat. Feed supplemented with selenium and zinc fairly improves the acceptability and decreases the oxidative rancidity of the cooked
chicken meat product. Probiotic feeding in broilers improves protein, water holding capacity, emulsion stability, emulsifying capacity,
organoleptic scores and shelf life of the meat products. The meat obtained from -adrenergic agonists administered animals showed
decrease in tenderness due to a lower percentage of heat soluble collagen and rapid maturation of connective tissues. Organic
nutrition

Keywords

meat; quality; grass; concentrates; feed supplements; probiotic; - adrenergic agonists; organic

Hrčak ID:

52446

URI

https://hrcak.srce.hr/52446

Publication date:

10.8.2009.

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