Fattening performance, carcass traits and meat quality characteristics of calves sired by Charolais, Simmental and Eastern Anatolian Red sires mated to Eastern Anatolian Red dams

Özlütürk, Abdülkadir; Tüzemen, Naci; Yanar, Mete; Esenbuğa, Nurinisa; Dursun, Ensar

doi:10.1016/j.meatsci.2003.11.022

Cited by 28 publications

(15 citation statements)

References 8 publications

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“…The similar CV for live and carcass weights and the low CV for dressing percentage suggest homogeneity in live breed performances, considering that the animals were slaughtered at a similar age. In general, morphological measurements showed a low CV, and the results obtained agree with those reported by other authors (Piedrafita et al, 2003;Özlütürk et al, 2004;Albertí et al, 2005). In the dissection variables, it can be seen that the CV for bone and fat percentages was around three and five times greater than the muscle percentage, respectively.…”

Section: Discussionsupporting

confidence: 90%

“…An abundance of literature has been generated on the study of breed effect on carcass and meat characteristics (Chambaz et al, 2003;Keane, 2003;Piedrafita et al, 2003;Özlütürk et al, 2004;Albertí et al, 2005), but there is little information regarding the intrabreed variability of carcass and meat traits, especially in beef cattle. Furthermore, the practical implications of having information about quality parameters related to bull sires has not been extensively studied in the international literature addressing carcass or meat quality (Maher et al, 2004;Altarriba et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Doblado

Albertı́

Olleta

et al. 2008

Span. j. agric. res.

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A total of 125 13-month-old, entire males of the Pirenaica breed were selected from among the progeny of nine different sires. They were used to study the intrabreed variability of 41 carcass and meat traits, including weights, lengths, diameters and perimeters, grading parameters, dissection of the sixth rib, pH, colour and meat texture variables, and sensory attributes. Pearson correlations were also calculated. Coefficients of variation ranged from 3.5% for dressing percentage to 47.0% for fat red index, and all of the values could be considered within the normal range for cattle. Carcass traits showed lower variability (11.7% on average) than meat variables (14.8% on average). Hence, to achieve a standardised product, it would be desirable to include in the breeding selection programme a variable that could be measured on the carcass and that can predict meat quality. Nevertheless, from the results of the present study, none of the variables studied fulfil this requirement, and further studies would be necessary to widen our knowledge on this subject.Additional key words: beef, linear measurements, meat instrumental quality, sensory quality. ResumenVariabilidad intra-racial y relaciones entre 41 características de canal y carne en la raza Pirenaica Se han utilizado 125 animales de raza Pirenaica, machos enteros de 13 meses de edad, descendientes de nueve toros, para medir la variabilidad intra-racial de 41 variables de canal y carne, incluyendo pesos, longitudes, diáme-tros y perímetros, escalas de clasificación, disección de la 6ª costilla, pH, variables de color y textura y atributos sensoriales. Se han calculado las correlaciones de Pearson. Los coeficientes de variación variaron del 3,53% para el rendimiento de la canal al 47,04% para el parámetro a* de la grasa, y estuvieron dentro del rango normal para el ganado vacuno. Las variables de canal mostraron menor variabilidad (11,75% de media) que las variables de carne (14,84% de media). Por lo tanto, para conseguir un producto más homogéneo, sería deseable incluir en el esquema de selección alguna variable que se pudiera medir en la canal y que fuera capaz de predecir la calidad de la carne. Sin embargo, ninguna de las variables estudiadas reúne estos requisitos, por lo que son necesarios más estudios en este sentido.Palabras clave adicionales: calidad instrumental de la carne, calidad sensorial, medidas lineales, vacuno.Abbreviations used: CV (coefficient of variation), EU (European Union), SED (standard error), WHC (water holding capacity).

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Doblado

Albertı́

Olleta

et al. 2008

Span. j. agric. res.

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“…Thus, beef performs an important role in human diet (Jukna et al, 2006;. However, consumers are concerned that red meat contains saturated fat and cholesterol (Ozluturk et al, 2004;Michal et al, 2006). It is known that not only the amount of fat but also the structure plays an important role in health maintenance (Vandendriessche, 2008;Wood et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Meat quality of different beef cattle breeds fed high energy forage

Jukna

Prusevičius

et al. 2017

Zemdirbyste-Agriculture

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Please use the following format when citing the article: Jukna V., Jukna Č., Prusevičius V., Meškinytė-Kaušilienė E., Pečiulaitienė N. 2017 AbstractThe aim of this study was to investigate the changes in meat quality characteristics of different beef cattle breeds fed high energy forage. The study included 200 days old uncastrated beef cattle of the following breeds: Limousin, Charolais, Angus, Hereford and Simmental. Feeding and housing conditions for bulls were the same. Animals were given a certain amount of concentrated forage plus silage ad libitum. The rest of the feed consisted of small amounts of grass and corn silage. When the bulls were 500 days old, 5 bulls from each group, best meeting the average indicators, were selected for control slaughter.No substantial influence of breed on the amount of dry food was determined. The meat of Aubrac breed was determined to have the highest meat protein sufficiency rate, while the lowest rate was found in the meat of Hereford breed. The difference reached up to 1.79% (P < 0.05). Differences between breeds for meat tenderness were observed as well. The toughest meat was from the Aubrac breed cattle, while the tenderest was from the Charolais breed meat. The difference reached up to 0.9 kg cm -2 (P < 0.01). There were no significant differences between breeds for water content of meat, water holding capacity and cook loss. Intramuscular fat level varied according to the breed. The meat of Hereford breed was determined to have the highest level of intramuscular fat, while the lowest level was found in the Aubrac breed meat. The difference was 1.48% (P < 0.05). Differences between breeds for physical meat quality were observed as well. The meat of French breeds (Charolais and Limousine) was lighter and had higher water holding capacity -0.78-0.82% (P > 0.05) as compared to the meat of English breeds (Hereford and Angus).

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“…These comparisons have concentrated on the effects of fattening, fattening or slaughter age on carcass and meat quality characteristics (Chambaz et al, 2003;Özlütürk et al, 2004;Ekiz et al, 2005;Ugarković et al, 2013;Modika et al, 2015). There is limited information about the effect of initial fattening age on carcass, meat quality, and marbling score of imported Simmental bulls in Turkish conditions.…”

Section: Introductionmentioning

confidence: 99%

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

Üstüner¹,

Yalçıntan²,

Orman³

et al. 2016

SA J. An. Sci.

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The aim of this study was to determine the effects of initial fattening age on carcass and meat quality of Simmental bulls imported from Austria to Turkey. These animals were allocated to two initial ages of fattening groups, namely young (n = 74) and old group (n = 61) at 5.5 and 7.5 months old, respectively. After reaching the target final weights, the animals were slaughtered and the carcass characteristics, area and circumference of the longissimus thoracis et lumborum (LTL) muscle, marbling score, and meat quality, including cooking loss, water-holding capacity (WHC), shear force (WBSF), and colour parameters were evaluated in six animals per group. A comparison of hot and cold carcass weights and dressing percentages, LTL circumference, fat thickness values and marbling score indicated no significant differences between young and old groups. However, the LTL area was significantly affected by the initial age. There were no significant differences between groups in WHC, cooking loss, and WBSF values and meat colour parameters. The results of this study showed that the initial fattening age of bulls showed no significant effect on carcass and meat quality parameters, except the LTL area. The LTL area was significantly higher in young group than the old group. Further studies are needed to improve carcass and meat quality of imported Simmental bulls through modifying the initial fattening age.

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Fattening performance, carcass traits and meat quality characteristics of calves sired by Charolais, Simmental and Eastern Anatolian Red sires mated to Eastern Anatolian Red dams

Cited by 28 publications

References 8 publications

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Meat quality of different beef cattle breeds fed high energy forage

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

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