Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks.

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ID: 1110
2019
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Abstract
Increasing the lipid concentration and/or inclusion of nitrate in the diet of ruminant livestock have been proposed as effective strategies to reduce the contribution of methane from the agricultural sector to greenhouse gas emissions. In this study, the effects of increased lipid or added nitrate on beef eating quality were investigated in two experiments. In experiment 1, lipid and nitrate were fed alone with two different and contrasting basal diets to finishing beef cattle. In the second experiment, lipid and nitrate were fed alone or in combination with a single basal diet. The sensory properties and retail colour shelf life of loin muscle samples obtained were then characterized. Overall, neither lipid nor nitrate had any adverse effects on sensory properties or colour shelf life of loin muscle.
Reference Key
richardson2019nutritional Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Richardson, Ian;Duthie, Carol-Anne;Hyslop, Jimmy;Rooke, John;Roehe, Rainer;
Journal Meat science
Year 2019
DOI
S0309-1740(18)30894-5
URL
Keywords Keywords not found

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