Comparison of fattening performance and slaughter value of local Hungarian cattle breeds to international breeds

Holló, G.; Nuernberg, Karin; Somogyi, T.; Anton, István; Holló, I.

doi:10.5194/aab-55-1-2012

Cited by 22 publications

(26 citation statements)

References 19 publications

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“…Carcass dressing percentage was highest in group AA (56.8%), followed by group AK (55.3%) and group WK (54.1%). Similar dressing percentage values of Angus bulls were reported by (Holló et al, 2012) who also noted the highest carcass fat content in the Angus breed. In our study, the lowest content of internal fat was noted in the carcasses of WK bulls (2.8%, Table 5).…”

Section: Resultssupporting

confidence: 85%

“…5.5) in all groups. Holló et al (2012), compared the fattening performances of 62 bulls of different breeds, including Angus, under identical management conditions. They found that in the semi-intensive fattening system, Angus bulls achieved daily gains above 1200 g when the content of concentrates in the ration was increased.…”

Section: ±08 Explanatory Notes As Inmentioning

confidence: 99%

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Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

Aitzhanova¹,

Naimanov²,

Miciński³

et al. 2017

OnLine Journal of Biological Sciences

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The aim of this study was to determine the effect of cattle breed on carcass traits and meat quality of bulls fattened semi-intensively and slaughtered at 18 months of age. The animals were divided into three experimental groups: Group AA -16 Angus bulls, group WK -19 Kazakh White headed bulls, group AK -20 Kazakh Aulie-Ata bulls. All bulls were slaughtered at the end of the fattening period. Angus bulls had the highest (p≤0.05) final body weight (494.9 kg) at 18 months of age. Average daily gain was also highest (p≤0.01 and p≤0.05) in group AA (863 g). Angus bulls were characterized by the highest carcass dressing percentage (56.8%) and the highest fat content (3.4%). Carcass length and thigh circumference were significantly (p≤0.05) higher in AA bulls than in AK bulls. The content of lean meat and fat in the carcass was highest (79.4%, p≤0.05) in AA bulls and lowest in AK bulls. Samples of semitendinosus muscle collected from AA bulls had the highest content of dry matter (24.89%), protein (22.5%) and fat (2.27%, p≤0.05).

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Section: Resultssupporting

confidence: 85%

Section: ±08 Explanatory Notes As Inmentioning

confidence: 99%

Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

Aitzhanova¹,

Naimanov²,

Miciński³

et al. 2017

OnLine Journal of Biological Sciences

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“…FRISULLO and co-workers (2010), who used X-ray microcomputed tomography to quantify the intramuscular fat content of beef, have found high correlation coeffi cient (r) of 0.9 between percentage object volume and IMF content. Similarly to the current experiment, the intramuscular fat levels measured by CT were generally lower compared to values of the chemical percentage method, but the correlation between mentioned methods was signifi cant (HOLLÓ et al 2012). ANTON and coworkers (2013) compared chemical analysis or dissection with CT in order to determine the intramuscular fat and carcass fat content of beef.…”

Section: Resultssupporting

confidence: 51%

“…In agreement with this, the higher fat content in longissimus muscle resulted in lower Hounsfi eld unit measured average CT value, and with the incensement of CT fat content CT muscle percentage decreased. The CT value of intermuscular and subcutaneous fat contents are associated with negative Hounsfi eld values (-200 --20: HOLLÓ et al, 2007), but for the evaluation for intramuscular fat, positive Hounsfi eld values (-200 -+19: HOLLÓ et al, 2012, +10 -+20: FONT-I-FURNOLS et al, 2014 should also be included in the analysis. The average CT fat content of longissimus was lower (~1%) than chemical fat content similarly to previous fi ndings of ANTON et al (2013).…”

Section: Resultsmentioning

confidence: 99%

X-Ray computed tomography evaluation of intramuscular fat content in Hungarian simmental cattle

et al. 2018

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Intramuscular fat content (marbling) is an economically important factor in many beef carcass classifi cation systems. The aim of this study was to evaluate marbling of longissimus muscle with different methods (USDA marbling score, image analysis of X-ray computed tomography scans, and conventional method), moreover it was aimed to establish the relationship between marbling traits and SEUROP conformation and fat score. Bulls (n=46) were slaughtered at an average weight of 536±126 kg and an average age of 646±437 days. The average growth rate of bulls was 955 g day -1 , the average chemical fat content of longissimus varied between 2.3 to 5.0% in fat classes. The intramuscular fat content on CT-scans closely correlated with chemical fat content (r=0.9). The highest frequency of USDA marbling score was "small" (55.2%), followed by "slight" (25.5%), "modest" (17%), and "moderate" (2.1%). Bulls with higher growth rate had lower CT-measured marbling traits in longissimus muscle (r = -0.4 --0.5). The CT scans of longissimus muscle can be used for the evaluation of marbling in Hungarian Simmental cattle. The SEUROP conformation and fat score have no relationship with marbling traits.Keywords: beef, intramuscular fat, marbling traitsAmong many beef quality traits marbling is one of the most important quality characteristics of meat demanded by consumers (PLATTER et al., 2005;MORALES et al., 2015). According to TROY and co-workers (2016), marbling not only provides higher eating quality of beef but also contains higher level of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) compared to other fats in beef. As a consequence, this determination and analysis of marbling plays an important role in the quality evaluation of meat. Marbling score is a component of several beef quality grading systems in the world including the United States, Japan, and Australia. It refers to visible fat found between muscle fi bre bundles within the longissimus muscle. Marbling score is assessed subjectively (visual appraisal) by a grader during the process of assigning beef quality grade. Chemical analysis is another conventional method for meat marbling evaluation, and it has been widely used as a standard method for the accurate determination of intramuscular fat content. The intramuscular fat simply quantifi es the amount (percent) of fat within the muscle, but marbling score considers amount, * To whom correspondence should be addressed. E-mail: hollo.gabriella@sic.ke.huThis is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (https://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited, a link to the CC License is provided, and changes -if any -are indicated.

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“…So far in Latvia there have been separate studies of beef cattle fattening, however, there is a lack of research on the most appropriate choice of breeds of young animals for fattening with grass forage. Many foreign scientists (Hollo et al, 2012;Jukna et al, 2017;Pesonen, Honkavaar, & Huuskonen, 2013) have researched the growth of beef cattle breeds, fattening and carcass quality characteristics, but in general, these studies have been conducted on the intensive fattening conditions. The aim of this study was to explain the fattening results of HE and AB pure-bred bulls and their crosses (from father side HE and AB sires) using grass forage.…”

Section: Introductionmentioning

confidence: 99%

Slaughter results analysis of grass-fed beef cattle

Muizniece¹,

Kairiša²

2017

Research for Rural Development

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Cattle fattening, first of all, should be beneficial for a farmer, therefore, in Latvia more suitable are such average intense fattening methods as fattening with grass fodder. In the world, demand for beef, produced in an environmentally friendly manner, ensuring the appropriate animal welfare conditions, is growing. The aim of the study was to find out the fattening results of Hereford (HE) and Aberdinanguss (AB) pure-bred bulls and their crosses when fed with grass fodder. The study was conducted in 2015 and 2016 within the framework of the project 'Baltic Grassland Beef'. AB crossbreed bulls were slaughtered when they were 519 ± 16.6 days old, but HE pure-bred bulls -584 ± 7.3 days old (p ≤ 0.05). The biggest live weight and slaughter weight showed HE crossbreed group bulls -557 ± 19.4 kg and 293 ± 12.2 kg, respectively, but the biggest live weight daily gain from birth to slaughter was observed to AB pure-bred group bulls -952 ± 24.7. Carcass conformation score in muscle development was the highest for AB pure-bred group bulls. Their average conformation score was 3.2 ± 0.08 points. In terms of fat score development, carcass with the best quality was obtained from HE crossbreed group bulls, the resulting fat score -2.4 ± 0.10. The obtained results prove that pure-bred and crossbreed bulls used in this research are suitable for fattening with grass in the conditions of Latvia.

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Comparison of fattening performance and slaughter value of local Hungarian cattle breeds to international breeds

Cited by 22 publications

References 19 publications

Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

X-Ray computed tomography evaluation of intramuscular fat content in Hungarian simmental cattle

Slaughter results analysis of grass-fed beef cattle

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