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Effect of supplementation in Belgian Blue bulls finished at grass : animal performance, carcass and meat characteristics

Published online by Cambridge University Press:  05 November 2021

L. Istasse ,
A. Clinquart ,
I. Dufrasne ,
J.L. Hornick  and
C. Van Eenaeme
L. Istasse
Affiliation:
Service de Nutrition B43, University of Liège, 4000 Liege, Belgium
A. Clinquart
Affiliation:
Meat Technology B43 bis., University of Liège, 4000 Liege, Belgium
I. Dufrasne
Affiliation:
Service de Nutrition B43, University of Liège, 4000 Liege, Belgium
J.L. Hornick
Affiliation:
Service de Nutrition B43, University of Liège, 4000 Liege, Belgium
C. Van Eenaeme
Affiliation:
Service de Nutrition B43, University of Liège, 4000 Liege, Belgium
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Extract

In Belgium, beef meat is traditionally produced with growing fattening bulls kept indoors and fed concentrate. Alternatives exist to this technic. Dufirasne et al. (1995) showed that young bulls may spend one season on pasture before a finishing period indoors. It has been reported recently that the finishing of young Belgian Blue bulls at grass did not provide carcasses with the required qualities (Hornick at al., 1995). The supplementation at grass has been suggested as an alternative. The aim of the present experiment was to study the effects of supplementation of bulls finished at grass on animal performance, carcass and meat characteristics.

Type
Beef
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 121
Copyright
Copyright © The British Society of Animal Science 1996

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References

Dufrasne, I., Gielen, M., Limbourg, P., Van Eenaeme, C. and Istasse, L. 1995. Effect of a grazing period on performance of finishing bulls : comparison with an indoor finishing system. Animal Science 60: 75–80.10.1017/S1357729800008158CrossRefGoogle Scholar
Hornick, J.L., Gauthier, S., Clinquart, A., Van Eenaeme, C. and Istasse, L. 1995. Comparison between growing fattening bulls finished at grass or indoors : meat characteristics and fat composition. Animal Science 60: 554.Google Scholar