Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100 g muscle tissue) and proportions (g/100 g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.

Department of Cattle Breeding Institute of Animal Science Prague Uhříněves 104 00 Czech Republic

References provided by Crossref.org

The Effect of Yellow and White Lupine Meals on the Growth Performance, Carcass Composition, and Meat Quality of Fleckvieh Finishing Bulls

Horn size is linked to Sertoli cell efficiency and sperm size homogeneity during sexual development in common eland (Taurotragus oryx)

Carcass and Offal Yields of Farmed Common Eland (Taurotragus oryx) Males, as Affected by Age and Immunocastration

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

The bony horncore of the common eland (Taurotragus oryx): composition and mechanical properties of a spiral fighting structure