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Gewählte Master / Diploma Thesis:

Christoph Brunauer (2009): Qualität des intramuskulären Fettes von Tiroler Grauviehalmochsen im Vergleich zum durchschnittlichen österreichischen Rindfleisch mit besonderem Augenmerk auf essentielle n6- und n3-Fettsäuren.
Master / Diploma Thesis - Abteilung Tierische Lebensmittel, Tierernährung und Ernährungsphysiologie (TTE), BOKU-Universität für Bodenkultur, pp 90. UB BOKU obvsg

Data Source: ZID Abstracts
The major goal of the present study was to compare the fat quality of meat derived from oxen kept at mountain pasture with common beef from Austria. Meat samples (musculus longissimus) from 33 Tyrolese Grey oxen were derived (at least 1 season period on mountain pastures without additional feed supply; finishing of fattening in stable for 55 days on base of hay as well as barley and rye grist; slaughter weight: 283 kg; 26 months of age). Analogous meat samples were derived from 22 Simmental bulls kept indoors under common Austrian concentrate systems (slaughter weight: 397 kg; 18 months of age) for reference. Analyses comprised dry matter, crude fat (Soxhlet), crude protein (Kjeldahl) and fatty acid composition (gas chromatography) of meat samples. Meat from Tyrolese Grey oxen contained significantly less fat than Simmental bulls (1.7 % vs. 2.8 % of fresh matter). As protein contents remained largely unchanged (22.2 % of fresh matter on average), total dry matter content of meat was reduced (25.2 % vs. 26.0 %). Regarding the fatty acid composition of the intramuscular fat, Tyrolese Grey oxen showed more than twice as much n3-fatty acids (3.77 % vs. 1.79 %) as well as generally elevated levels of LC-PUFAs (4.67 % vs. 3.32 %) compared to Simmental bulls. Despite the lower level of total fat in Tyrolese Grey oxen meat, the amounts of n3-fatty acids and LC-PUFAs were still higher than in meat from Simmental bulls (on dry matter basis). In total, the n6:n3-fatty acid ratio was more favourable in Tyrolese Grey oxen than in Simmental bulls (2.0:1 vs. 4.5:1). Obviously, extensive feeding of oxen on mountain pastures entails a favourable fat quality of beef meat from a nutritional point of view.

Beurteilende(r): Windisch Wilhelm Matthias
1.Mitwirkender: Schwarz Christiane

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