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The fatty acid composition of muscle fat and relationships to meat quality in Charolais steers: influence of level of red clover in the diet

Published online by Cambridge University Press:  23 November 2017

N D Scollan ,
P Costa ,
K G Hallett ,
G R Nute ,
J D Wood  and
R I Richardson
N D Scollan*
Affiliation:
Institute of Grassland and Environmental Research, Aberystwyth, United Kingdom
P Costa
Affiliation:
Division of Farm Animal Science, University of Bristol, Bristol, United Kingdom
K G Hallett
Affiliation:
Division of Farm Animal Science, University of Bristol, Bristol, United Kingdom
G R Nute
Affiliation:
Division of Farm Animal Science, University of Bristol, Bristol, United Kingdom
J D Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Bristol, United Kingdom
R I Richardson
Affiliation:
Division of Farm Animal Science, University of Bristol, Bristol, United Kingdom
*
Email: [email protected]
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Extract

Legumes are important constituents of ruminant diets and are a vital part of low input and organic systems. Previous studies have established the high intake characteristics and animal production potential of red clover silage. Studies with milk produced from cows fed on red clover silage was noted to have higher levels of polyunsaturated fatty acids (PUFA) but had a reduced shelf life which could be ameliorated by feeding additional vitamin E (Al-Mabruk et al., 2004). This study considered the effects of incremental inclusion of red clover silage in the diet of beef cattle on the fatty acid composition of the m. longissimus dorsi and meat quality.

Type
Theatre presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 23
Copyright
Copyright © The American Society of International Law 2016

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References

Al-Mabruk, R. M., Beck, N.F.G.. and Dewhurst, R. J. 2004. Effects of silage species and supplemental vitamin E on the oxidative stability of milk. Journal of Dairy Science, 87: 406–412.CrossRefGoogle Scholar