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Organic meat quality of dual purpose young bulls supplemented with pea ( Pisum sativum L.) or soybean
Author(s) -
Corazzin Mirco,
Piasentier Edi,
Saccà Elena,
Bazzoli Ilario,
Bovolenta Stefano
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8540
Subject(s) - sativum , pisum , breed , food science , biology , field pea , composition (language) , zoology , microbiology and biotechnology , biochemistry , agronomy , linguistics , philosophy
BACKGROUND One of the main constraints established by organic legislation that limits the development of the rearing of young bulls is the ban on the use of genetically modified organisms (GMO). Most of the worldwide cultivated soybean is GMO, therefore the use of alternative protein sources should be evaluated. In this study, the effect of dietary substitution of soybean with pea ( Pisum sativum L.) on carcass characteristics and meat quality of dual purpose young bulls reared following the organic method was investigated. RESULTS Twenty‐four young bulls of Rendena breed were randomly assigned to two diet treatments differing in protein supplement (soybean (SB) or field pea (FP)). Carcass characteristics and meat chemical composition, colour, cooking loss and Warner–Bratzler shear force did not differ between groups. Regarding meat fatty acid composition, SB showed higher concentrations of C18:0 and C18:1 t and lower C16:1 n ‐9 c , C14:0, C17:1 n ‐9 c and C18:1 n ‐9 c than FP. In descriptive sensory analysis, trained judges were not able to differentiate meats from SB and FP, which also had similar overall liking expressed by consumers. CONCLUSION The results of this study indicate that FP can replace SB in the diet of dual purpose young bulls with only a minor influence on fatty acid composition and no effect on carcass characteristics and meat quality. © 2017 Society of Chemical Industry