Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Preferences in traits and management characteristics for dairy-beef animals from a survey of New Zealand farmers(Taylor and Francis Group on behalf of the Royal Society of New Zealand, 2025-05-19) Sneddon NW; Corner-Thomas RA; Kenyon PR; Brier DThere are three parties involved in the expansion of dairy-beef or beef-on-dairy within New Zealand, they are namely, beef breeders, dairy farmers and beef finishers. Within these three groups, there are different requirements for an animal within each those industries. In 2022, Beef + Lamb New Zealand conducted a survey to collect responses from 121 respondents across these 3 parties, to gauge farmer preferences. The survey contained questions relating to the management of young cattle from birth through to weaning or sale (depending on management practice), and then from weaning or purchase through to finishing. All farmers were asked what traits they selected for in bulls, and what they based purchasing decisions on. The results showed a series of trends, related to breed choice, price and perceived benefit to their farming system. Calves from dairy cattle that had some Jersey genetics were seen as a finishing risk and were less attractive to finishing operations. There appeared to be a disconnect between the preferences of dairy and beef finishing operations, with sire selection having opposite selection criteria. The results of this survey indicate that work needs to be taken to align the goals of both beef finishers and dairy farmers.Item Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison(MDPI (Basel, Switzerland), 2023-03-14) Kaur L; Elamurugan A; Chian FM; Zhu X; Boland M; Gagaoua MThis study compared the digestibility of protein and fat components of pasture-raised and grain-finished beef using an in vitro oral-gastro-small intestinal digestion model. Two commonly consumed beef cuts, tenderloin (Psoas major) and striploin (Longissimus dorsi) were selected for this study. There were no substantial differences between the pasture-raised and grain-finished cuts of meat in terms of protein digestibility, as shown by the protein and peptide breakdown (observed through SDS-PAGE) and the degree of hydrolysis as measured by free amino nitrogen. Tenderloin, however, showed significantly (p < 0.05) higher overall protein digestibility than striploin. Both striploin and tenderloin digests from pasture-raised beef released significantly (p < 0.05) higher total amounts of free long-chain n-3 PUFAs and lower amounts of many free saturated fatty acids, notably palmitic and myristic acids, than those from grain-finished animals. The results suggest greater health benefits from consuming pasture-raised beef, particularly tenderloin.Item Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes(MDPI (Basel, Switzerland), 2023-03-21) Kaur R; Kaur L; Gupta TB; Bronlund J; Monteils V; Gagaoua MEssential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.