. . "1" . . "Kotrba, Radim" . . . "[962FBC6DF151]" . . . "0309-1740" . . "Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions" . "RIV/00027014:_____/14:#0001957" . . "96" . "Barto\u0148, Lud\u011Bk" . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . . . . "Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions"@en . "RIV/00027014:_____/14:#0001957!RIV15-MZE-00027014" . . . "4"^^ . "Bure\u0161, Daniel" . . "Sales, James" . . "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/100g muscle tissue) and proportions (g/100g 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." . "7"^^ . "Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions" . "Meat Science" . "10.1016/j.meatsci.2013.07.016" . . "S, Z(MZE0002701404)" . . . "http://www.vuzv.cz/sites/File/_privat/14002.pdf" . "4"^^ . . "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/100g muscle tissue) and proportions (g/100g 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."@en . "Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions"@en . . "8122" . "Amino acids, Cattle, Eland, Fatty acids, Meat, Sensory characteristics"@en . "000327166500045" . .