Beef quality traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at the maintenance level or ad libitum with two concentrate levels in the diet

Abstract

-This trial was conducted to evaluate some beef quality attributes of Nellore, F 1 Simmental × Nellore and F 1 Angus × Nellore steers finished on feedlot. The effects of feeding regime and genetic group on shear force, thawing losses, cooking (leak + evaporation) losses, total losses and muscle fiber type, as well as carcass pH and temperature during 24 h of chilling were evaluated. There was a genetic group effect on shear force, where the beef from F 1 Simmental × Nellore and F 1 Angus × Nellore animals had lower values than Nellore animals. Beef of the animals fed the diets with 1% and 2% of body weight on concentrated lost more liquid than the meat of the animals fed at maintenance during thawing and when considering total losses. During cooking there was a difference among the feeding regimes for drip losses which were greater on the animals fed the diet of 1% of body weight on concentrate, followed by the 2% diet and, finally, by the animals fed at maintenance.The muscle of the Nellore steers had larger proportion of intermediate fibers and lower proportion of oxidative fibers than the crossbred animals. The proportion of glycolytic fibers was not influenced by genetic group. The Nellore animals had larger proportion of fibers of fast contraction and smaller proportion of fibers of slow contraction when compared with the crossbred animals. Feeding regime did not influence the proportion of muscular fibers or shear force. Nellore cattle produce tougher beef than crossbred Simmental × Nellore or Angus × Nellore, although all of them have the potential to produce an acceptable beef when slaughtered at young age. Feed restriction up to 90 days is not enough to cause modification on muscle fiber frequencies, then not affecting beef quality.

Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

“…Likewise, TNNT3, an isoform also expressed in fast twitch fibers, was most abundant in Nellore. This is in line with a prior study, that observed lower proportion of fast twitch oxidative glycolytic fibers and higher of slow twitch oxidative fibers in the Longissimus dorsi muscle of crossbred Angus×Nellore compared to Nellore cattle [27]. In addition, Angus is considered to have a higher proportion of oxidative muscle fibers [28].…”

Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

“…No differences in cooking loss were found between the young and old groups, but the young group lost 3.3% less water than the older group. The cooking loss values in this study were consistent with those reported by Sochor et al (2005), Crouse et al (1986), and Oliveira et al (2011), but higher than those reported by Chambaz et al (2003) and Schmutz et al (2014). The variation in cooking loss from various reports could be attributed to the different durations and temperature of cooking and the type of muscle (Simela, 2005).…”

“…Accordingly, increased shear force values were observed. The distribution of intra-muscular fat and connective tissue affects the tenderness and marbling (Oliveira et al, 2011). Therefore, the findings of the current study indicated that the marbling level obtained for both groups (about 2 traces) might have resulted in tough meat.…”

“…It can be influenced by various, factors such as post-mortem glycolysis, rate of carcass temperature (Oliveira et al, 2011), and carcass fatness level (Lawrie & Ledward, 2006). Meat WHC increases with intramuscular fat content, probably because the fat loosens up the myofibril microstructure, which allows more water to be entrapped (Lawrie & Ledward, 2006).…”

“…The variation in cooking loss from various reports could be attributed to the different durations and temperature of cooking and the type of muscle (Simela, 2005). Oliveira et al (2011) andFrylinck et al (2015) indicated that beef from younger groups presents less tenderness owing to lower levels of intra-muscular fat and greater amounts of connective tissue. However, in the current study, the WBSF values of the young and old groups were similar, which might be attributed to similar fatness level in the two groups.…”