Open AccessNutritional Manipulations and Its Effects on Yield and Quality of Beef
Author(s) -
Z. A. Jelan,
Juni Sumarmono
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/372/1/012066
Subject(s) - quality (philosophy) , white meat , ruminant , business , microbiology and biotechnology , red meat , yield (engineering) , food science , agricultural science , consumption (sociology) , biology , agronomy , crop , philosophy , materials science , epistemology , metallurgy , social science , sociology
In recent years, innovations in animal nutrition have yielded several products in the forms of feed additives/supplements for improving feed utilization and also producing novel meat products and quality to meet the demand of consumers. Consumption of meat from ruminant animals and its derivatives is also on the increase. In addition, nowadays, consumers are exceedingly interested in the quality of the products they eat, especially when this refers to meat, either white or red. A large amount progress is completed in the exploitation of the nutrition of pigs and poultry than in the ruminant animals. Beef quality can be manipulated by a variety of nutritional manipulations and many have been implemented successfully in finishing operations world-wide. This paper provides a brief overview of beef quality and the manipulation of beef quality through feeding.