Meat quality of different beef cattle breeds fed high energy forage

Jukna, Vigilijus; Jukna, Česlovas; Prusevičius, Vaidas; Meškinytė-Kaušilienė, Edita; Pečiulaitienė, Nijolė

doi:10.13080/z-a.2017.104.035

Cited by 6 publications

(6 citation statements)

References 20 publications

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“…Low intramuscular fat content of red deer found in the present study is in agreement with the review of Daszkiewicz and Mesinger [21]. Hoehne et al [22] have reported higher intramuscular fat means and their range for Charolais and German Holstein bulls than for Aubrac bulls, however, low IMF for Aubrac is consistant with the fi ndings of Jukna et al [23] for the same breed. In contrast to beef and meat of red deer, the meat of Lithuanian Vishtines goose showed the highest fat content.…”

Section: Intramuscular Fat Contentsupporting

confidence: 93%

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

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Section: Intramuscular Fat Contentsupporting

confidence: 93%

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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“…In a Lithuanian study using purebred bulls slaughtered at 500 days of age (Jukna et al, 2017), compared to the results of our study, a lower dry matter content was obtained in M. longissimus muscle samples of all three breeds (AA bulls -24.26±0.11%, HF bulls -25.17±0.54%, LI bulls -24.50±0.26%). Like our study, the lowest total fat and the highest protein content were obtained in LI breed bull meat.…”

Section: Chemical Composition and Ph Value Of M Longissimus Muscle In...supporting

confidence: 58%

“…It has been shown that bulls are more sensitive to pre-slaughter handling than heifers and steers, and this can lead to inappropriate pH value (Bures & Barton, 2012;Cafferky et al, 2019). However, there are several studies confirming that AA, HF and LI breed bulls produce meat with a lower pH value than in our study (Jukna et al, 2017;Moran et al, 2019;Pesonen, Honkavaara & Huuskonen, 2013a).…”

Section: Chemical Composition and Ph Value Of M Longissimus Muscle In...supporting

confidence: 43%

Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls

Muizniece

Kairiša

2021

Rural Sustainability Research

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Beef production must combine the interests of both producers and consumers, taking into account the sustainable use of environmental resources. The aim of the study was to analyze and compare the slaughter results, meet chemical composition and pH value of three beef breeds – Aberdinangus (AA), Hereford (HF) and Limousin (LI) bulls. The bulls were fattened on Latvian and Lithuanian farms, mainly using grass forage. The breed and age of bulls before slaughter significantly affected all slaughter results, except for fat class. From the meat chemical composition traits, the bull breed and age before slaughter had a significant effect only on the protein content. LI bulls showed the highest carcass weight 301.1±6.8 kg (p<0.05), dressing percentage 58.2±1.1% (p<0.05) and conformation score 3.56±0.18 points. The best fattened carcasses were obtained from AA bulls - 2.43±0.20 points. Muscle samples of musculus longissimus (M. longissimus) bulls of LI breed showed higher content of moisture (72.0±1.0%), protein (23.0±0.2%), ash (1.1±0.0%) and cholesterol (56.7±6.6 mg 100 g−1). AA breed bulls showed higher total fat (6.6±1.2%) and iron content (13.1±0.6 mg). The highest pH was observed in the meat obtained from AA bulls – 6.0±0.1, LI and HF breed bulls showed pH 5.8±0.0 and 5.8±0.1 respectively. Correlation analysis showed a significant, strong positive correlation between cold carcass weight and dressing percentage for AA and LI bulls, r=0.90 and r=0.88, respectively. For LI breed bulls, a strong positive correlation was also found between the cold carcass weight and the conformation score (r=0.98, p<0.01).

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“…Different breeds of animals have different economic and biological features that were imparted to them in the process of their creation by selection. The size and quality of meat yield are determined by the ability of animals to use nutrients from the fodder to develop of muscle and fat tissues (Pesonen et al, 2015;Jukna et al, 2017). When specialized meat breeds were created, the aim was to obtain animals with well-developed muscular tissues that would have a wide and deep chest and well-rounded legs.…”

Section: Slaughtering Qualitiesmentioning

confidence: 99%

Assessment of fattening performance and slaughtering characteristics of young bulls from Aberdeen Angus breed, Volyn Meat breed, and Charolais breed

Svyrydenko¹,

Kostenko²

2019

Ukr J Ecol

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This paper deals with the research of special features of fattening and slaughtering qualities of specialized meat cattle bred in Ukraine. It establishes special feature of the cattle growth intensity and development in terms of live weight gain and linear assessment of the exterior in the age from birth to 18 months. It has been established that young bulls of Volyn Meat breed were characterized by a higher slaughter yield of 61.7%. Charolais bulls of the same age had the highest carcass yield of 78.5%. Young Aberdeen Angus cattle had the highest fleshing index of 4.5 compared to 4.3 in bulls of the same age of other breeds.

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Meat quality of different beef cattle breeds fed high energy forage

Cited by 6 publications

References 20 publications

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls

Assessment of fattening performance and slaughtering characteristics of young bulls from Aberdeen Angus breed, Volyn Meat breed, and Charolais breed

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