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The effect of hexoestrol on the eating quality of beef and lamb

Published online by Cambridge University Press:  01 October 1961

T. R. Preston ,
Isoline Greenhalgh ,
A. A. Boyne ,
J. A. Crichton ,
E. J. Rolfe ,
Agnes Brown  and
T. L. Dodsworth
T. R. Preston
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
Isoline Greenhalgh
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
A. A. Boyne
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
J. A. Crichton
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen
E. J. Rolfe
Affiliation:
M.A.F.F, Experimental Factory, Aberdeen
Agnes Brown
Affiliation:
M.A.F.F, Experimental Factory, Aberdeen
T. L. Dodsworth
Affiliation:
North of Scotland College of Agriculture, Aberdeen
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Extract

There were no differences in toughness, juiciness, intensity of flavour and incidence of taints between samples of meat from wether lambs and cattle which had been treated with oestrogens and similar meat samples from untreated controls.

During feeding trials prior to slaughter both the cattle and sheep which had been given oestrogens gained in live-weight significantly faster than their respective controls.

Type
Research Article
Information
Animal Production , Volume 3 , Issue 3 , October 1961 , pp. 233 - 237
Copyright
Copyright © British Society of Animal Science 1961

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References

REFERENCES

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