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

Research output: Contribution to journalArticle

  • Ian Richardson
  • Carol Anne Duthie
  • Jimmy Hyslop
  • John Rooke
  • Rainer Roehe
Original languageEnglish
Pages (from-to)51-57
Number of pages7
JournalMeat Science
Volume153
Early online date12 Mar 2019
DOIs
DateSubmitted - 21 Sep 2018
DateAccepted/In press - 9 Mar 2019
DateE-pub ahead of print - 12 Mar 2019
DatePublished (current) - 1 Jul 2019

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.

Additional information

Copyright © 2019 Elsevier Ltd. All rights reserved.

    Research areas

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

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  • Full-text PDF (accepted author manuscript)

    Rights statement: This is the accepted author manuscript (AAM). The final published version (version of record) is available online via Elsevier at https://doi.org/10.1016/j.meatsci.2019.03.009 . Please refer to any applicable terms of use of the publisher.

    Accepted author manuscript, 576 KB, PDF document

    Embargo ends: 12/03/20

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    Licence: CC BY-NC-ND

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