Browsing by Author "Schreurs NM"
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- ItemCarcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.(2016-11) Coleman LW; Hickson RE; Schreurs NM; Martin NP; Kenyon PR; Lopez-Villalobos N; Morris STSteers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield.
- ItemDrivers of Palatability for Cats and Dogs-What It Means for Pet Food Development(MDPI (Basel, Switzerland), 2023-03-23) Watson PE; Thomas DG; Bermingham EN; Schreurs NM; Parker ME; Biagi GThe pet food industry is an important sector of the pet care market that is growing rapidly. Whilst the number of new and innovative products continues to rise, research and development to assess product performance follows traditional palatability methodology. Pet food palatability research focuses on the amount of food consumed through use of one-bowl and two-bowl testing, but little understanding is given to why differences are observed, particularly at a fundamental ingredient level. This review will highlight the key differences in feeding behaviour and nutritional requirements between dogs and cats. The dominant pet food formats currently available and the ingredients commonly included in pet foods are also described. The current methods used for assessing pet food palatability and their limitations are outlined. The opportunities to utilise modern analytical methods to identify complete foods that are more palatable and understand the nutritional factors responsible for driving intake are discussed.
- ItemGrowth, carcass and meat quality characteristics of Charolais-sired steers and heifers born to Angus-cross-dairy and Angus breeding cows(Elsevier Ltd, 2023-07) Coleman LW; Schreurs NM; Kenyon PR; Morris ST; Hickson RECharolais-sired heifers and steers from Angus, Angus × Holstein-Friesian, Angus × Holstein-Friesian-Jersey and Angus × Jersey cows were measured for growth, carcass, and meat quality characteristics. Despite differences in weaning weight and growth rate, the progeny of different breed-crosses did not differ in final live weight or carcass weight (P > 0.05). Carcass and meat quality characteristics did not differ among breed-crosses (P > 0.05), except for fat that was more yellow in progeny from Angus and Angus-cross-Jersey dams. Steers were slaughtered older and had heavier carcasses with greater fat depth and intramuscular fat than heifers. Meat quality differed between the sex classes, with steers having greater pH and shear force, redder meat, and yellower fat than heifers. Angus-cross-dairy cows when crossed with a beef breed sire such as the Charolais will provide progeny for meat production which are competitive to beef breeds for beef finishing and meat production and therefore, a useful mechanism to utilize surplus animals from the dairy industry.
- ItemProteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems(MDPI (Basel, Switzerland), 2022-05-13) Ye Y; Maes E; Deb-Choudhury S; Hefer CA; Schreurs NM; Realini CE; Colgrave M; Mora LThis study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry. First, a binomial model showed that different production groups could be distinguished based on abundances of 16 proteins. Second, pair-wise comparisons were performed to search for protein abundance differences in meat due to animal sex (ewe vs. wether), diet (perennial ryegrass vs. chicory), and age (4 vs. 6-8 months old). Greater abundance of some myofibrillar and sarcoplasmic proteins were observed in lamb loins from ewes compared to wethers. Chicory diet and older age at slaughter were associated with meat with lower abundance of some myofibrillar proteins, possibly due to a greater proportion of muscle glycolytic fibres. The proteins that showed significant differences in their abundances due to production factors could be further investigated to understand their influence on meat quality.
- ItemUsing poultry by-product meal to replace soybean meal in grower -finisher pig diets(Elsevier B V, 2024-07-01) Nguyen TT; Chidgey KL; Wester TJ; Schreurs NM; Morel PCHThis study investigated the effect of replacing soybean meal (SBM) with poultry by-product meal (PBM) in grower-finisher diets on pig feeding, growth performance, carcass yield and meat quality. The replacement levels were increased from no PBM (PBM0) to 37 g/kg PBM (PBM37), 85 g/kg PBM (PM85) and 111 g/kg PBM (PBM111). All diets met or exceeded nutrient requirements for pigs between 20 – 100 kg live weight (NRC, 2012). Sixty-four entire males (PIC 337 x PIC Camborough 42), at an average live weight (LW) of 27.60 ± 2.48 kg (mean ±SD) were blocked by LW and randomly assigned to 8 pens, with each diet replicated across 2 pens. Pigs had ad libitum access to diets via electronic feeders until they reached approximately 100 kg LW, at which time they were slaughtered. Results showed no significant effect of replacing SBM with PBM on pig feeding behavior parameters and the majority of pig growth performance, carcass yield, and meat quality traits, with the exception of higher feed conversion ratio (FCR) in pigs fed the PBM37 diet. Loin muscles from the group fed the PBM111 diet had significantly lower ultimate pH and a greater cooking loss than the other treatments (P < 0.05). Loin muscles from pigs fed high levels of PBM (PBM85 and PBM111) had greater ash content than those fed the PBM37 and control diets (P = 0.001). Overall, the present research indicated that PBM could be a viable primary protein source in diets for growing-finishing pigs, as it did not appear to have any adverse effects on pig feeding behavior, growth performance and meat quality. In addition, PBM is potentially a good source of calcium and phosphorus for growing–finishing pigs. However, due to the variation in quality and composition of available PBM, it is essential to measure nutritional composition before including PBM in diets for growing-finishing pigs.