Effect of production system on performance traits,
carcass and meat quality in Brown Swiss young
cattle

Cerdeño, Ana Isabel; Vieira, Ceferina; Serrano, Emma; Mantecón, Ángel R.

doi:10.22358/jafs/66835/2007

Cited by 6 publications

(2 citation statements)

References 12 publications

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“…For the same slaughter weight, Cerdeño et al [ 50 ] did not show significant differences on the conformation score and dressing% of calves when different rearing managements were applied during the pre-weaning period. However, if the calves were slaughtered higher, the conformation score and the dressing% of their carcass were improved [ 51 ]. The rearing management applied during the pre-weaning period could have an impact on the carcass traits.…”

Section: Discussionmentioning

confidence: 99%

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality

Soulat

Léger

Ellies-Oury

et al. 2018

Foods

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The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers’ whole life was divided into three key periods: Pre-weaning, growth, and fattening. The combination of the rearing factors applied during the heifers’ whole life allowed us to characterize several rearing managements. Among them, four have been studied in depth. The main results displayed that the carcass traits were more sensitive to the rearing managements than the flank steak traits. The different managements considered had an impact on the weight, the dressing percentage and the conformation score of the carcass. Whereas, they had no impact on the sensory descriptors, the sheer force and the color of the flank steak. This study showed that the variations observed for carcass and meat traits could not be explained by the variation of only one rearing factor but could be explained by many rearing factors characterizing the rearing management applied. Finally, this study demonstrated that it was possible to improve carcass traits without deteriorating meat traits.

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Section: Discussionmentioning

confidence: 99%

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality

Soulat

Léger

Ellies-Oury

et al. 2018

Foods

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“…As our results, in the study of Gondeková (2011) bulls reached better evaluation in all the observed parameters than cows but only differences in odour and tenderness were statistically significant. Also, Cerdeno et al (2006), and Faucitano et al (2008) determined better results in bulls than cows. However, observed better sensory evaluation in cows than bulls.…”

Section: Resultsmentioning

confidence: 86%

What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

Bahelka¹,

Gondeková²

2016

JCEA

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The present study aimed at comparison of chemical composition, meat quality and sensory parameters of cow's meat and meat from bulls produced under Slovak conditions and sold in retail of Slovakia. The analysis was performed on 181 cows and 78 bulls. Cows were also divided in two groups according to age at slaughterover (n = 135) and/or under 4 years (n = 46). The meat samples were taken in eight slaughter houses located in the western, central and eastern part of Slovakia. The age of cows slaughtered had significant effect (P < 0.05) on the most meat quality and sensory traits which were evaluated much more worse in older cows with comparison to bulls than in younger cows. Older cows had lower content of proteins and water in meat, lower pH 7 and colour parameter "L" as well as worse evaluation of all sensory parameters in comparison to bulls (P < 0.05). On the other hand, intramuscular fat content, energetic value of meat, marbling, pH 48 , colour parameter "a" and cooking loss were higher in meat of older cows than bulls (P < 0.05). Differences in traits observed between younger cows and bulls were statistically significant (P < 0.05) only for content of proteins and water, pH 48 , colour parameter "a", cooking loss and evaluation of odour. The hypothesis of significantly poorer meat and eating quality is justified in the case of cows over 4 years. The study did not confirm the decreasing age of cows at slaughter as suggested previous studies. vykonaná na 181 kravách a 78 býkoch. Kravy boli rozdelené do dvoch skupín podľa ich veku pri porážke: nad 4 roky (n = 135) a do 4 rokov (n = 46). Odbery boli vykonané na ôsmich bitúnkoch lokalizovaných na západnom, strednom a východnom Slovensku, aby poskytli čo najreprezentatívnejšiu vzorku. Vek porážaných kráv mal preukazný vplyv (P < 0,05) na chemické zloženie mäsa ako aj na väčšinu kvalitatívnych a senzorických ukazovateľov, ktoré boli výrazne horšie hodnotené v skupine starších kráv v porovnaní s býkmi než v skupine mladších kráv. Pre skupinu starších kráv bol charakteristický nižší obsah vody a bielkovín v mäse, nižšie pH 7 , hodnota farby "L", ako aj nižšie hodnotenie senzorických parametrov mäsa v porovnaní s býkmi (P < 0,05). Naopak, obsah intramuskulárneho tuku, energetická hodnota mäsa, mramorovanie, pH 48 , hodnota farby "a" a straty grilovaním boli vyššie v mäse starších kráv než v mäse býkov (P < 0,05). Rozdiely v chemickom zložení mäsa, v kvalitatívnych a senzorických parametroch medzi mäsom mladších kráv a mäsom býkov boli preukazné (P < 0,05) iba v obsahu bielkovín, vody, farby "a", pH 48 , stratách grilovaním a vo vôni. Hypotéza o preukazne horšej kvalite mäsa a konzumnej kvalite je opodstatnená v prípade kráv starších ako 4 roky. Štúdia taktiež nepotvrdila znižujúci sa vek kráv pri porážke ako bolo zistené v predchádzajúcich štúdiách.Kľúčové slová: býky, hovädzie mäso, kravské mäso, kvalita mäsa, senzorické vlastnosti Detailný abstrakt Na Slovensku v poslednom období narastá podiel kráv na celkovom počte porážaného hovädzieho dobytka. Niektor...

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Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

Şahin

Aksoy

Uğurlutepe

et al. 2021

Trop Anim Health Prod

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Effect of production system on performance traits, carcass and meat quality in Brown Swiss young cattle

Cited by 6 publications

References 12 publications

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality

What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

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