Breed effects on live weight gain, slaughter characteristics and carcass composition were compared in Aberdeen Angus, Charolais, Hereford and Simmental bulls. The experiment extended over 2 years and involved totally 96 animals. The target slaughter live weights were determined 550 kg for earlier maturing breeds Aberdeen Angus and Hereford and 630 kg for later maturing breeds Charolais and Simmental. Charolais and Simmental gained more rapidly (P < 0.05) than Aberdeen Angus while Hereford were intermediate. Hereford had lower (P < 0.05) dressing percentage than the other breeds. Percentages of grade I meat were significantly higher (P < 0.05) in Charolais and Simmental. The highest percentage of separable fat was recorded in Hereford (P < 0.05). Charolais and Simmental had lower (P < 0.05) thickness of subcutaneous fat over MLLT than Aberdeen Angus and Hereford. The later maturing bulls generally tended to achieve higher live weight gains during the experiment, produced less fat and had higher percentage of meat from high priced joints in comparison with earlier maturing animals.
Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used in two fattening experiments with the objective of determining breed differences in chemical composition, sensory characteristics, and fatty acid profile of m. longissimus thoracis et lumborum. The target slaughter live weights were set at 550 kg for earlier maturing breeds AA and HE and 630 kg for later maturing breeds CH and SI. Intramuscular lipid contents were higher in AA and HE (P < 0.05) than in CH and SI, but cholesterol contents were similar among the breed groups. The highest content of dry matter was found in HE (P < 0.05), while AA had the lowest protein content (P < 0.001). Meat from AA generally received the highest scores for different sensory characteristics (odour, flavour, texture, and juiciness). Concentrations of stearic acid (C18:0) in total muscle lipids were lower in SI than in CH (P < 0.05), while total saturated fatty acids were lower in SI compared to CH (P < 0.001) and AA (P < 0.05). CH had less oleic acid (C18:1-n9c) and total monounsaturated fatty acids than AA (P < 0.05), SI and HE (P < 0.01). Concentrations of linolenic acid (C18:3-n3) were highest in AA (P < 0.01).
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