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

Ian Richardson, C-A Duthie, JJ Hyslop, JA Rooke*, R Roehe

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

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.
Original languageEnglish
Pages (from-to)51-57
Number of pages7
JournalMeat Science
Volume153
Early online date12 Mar 2019
DOIs
Publication statusPrint publication - Jul 2019

Fingerprint

loins (meat cut)
steaks
methane
shelf life
nitrates
ingestion
meat
cattle
lipids
sensory properties
diet
muscles
color
agricultural industry
greenhouse gas emissions
beef cattle
finishing
ruminants
beef
livestock

Bibliographical note

Copyright © 2019 Elsevier Ltd. All rights reserved.

Keywords

  • Beef
  • Methane emissions
  • Nitrate
  • Lipid
  • Eating quality
  • Shelf life

Cite this

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title = "Nutritional strategies to reduce methane emissions from cattle: effects on meat eating quality and retail shelf life of loin steaks",
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.",
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Nutritional strategies to reduce methane emissions from cattle: effects on meat eating quality and retail shelf life of loin steaks. / Richardson, Ian; Duthie, C-A; Hyslop, JJ; Rooke, JA; Roehe, R.

In: Meat Science, Vol. 153, 07.2019, p. 51-57.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Nutritional strategies to reduce methane emissions from cattle: effects on meat eating quality and retail shelf life of loin steaks

AU - Richardson, Ian

AU - Duthie, C-A

AU - Hyslop, JJ

AU - Rooke, JA

AU - Roehe, R

N1 - Copyright © 2019 Elsevier Ltd. All rights reserved.

PY - 2019/7

Y1 - 2019/7

N2 - 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.

AB - 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.

KW - Beef

KW - Methane emissions

KW - Nitrate

KW - Lipid

KW - Eating quality

KW - Shelf life

U2 - 10.1016/j.meatsci.2019.03.009

DO - 10.1016/j.meatsci.2019.03.009

M3 - Article

VL - 153

SP - 51

EP - 57

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -