scholarly journals The Effect of Carcass Conformation Class (Europ System) on the Slaughter Quality of Young Crossbred Beef Bulls and Holstein-Friesians / Porównanie wartości rzeźnej buhajków mieszańców mięsnych i holsztyno-fryzów w zależności od klasy uformowania w systemie EUROP

2013 ◽  
Vol 13 (1) ◽  
pp. 121-131 ◽  
Author(s):  
Zenon Nogalski ◽  
Marek Wroński ◽  
Zofia Wielgosz-Groth ◽  
Cezary Purwin ◽  
Monika Sobczuk-Szul ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Quality Parameters ◽  
Body Measurements ◽  
Meat Content ◽  
Holstein Friesian ◽  
Carcass Conformation ◽  
Beef Bulls ◽  
Cattle Herds ◽  
Intramuscular Fat Content

Abstract The objective of this study was to determine the effect of genotype and carcass conformation class on the slaughter quality of 200 young bulls, including 108 crossbred beef bulls and 92 Holstein- Friesians (HF), aged 21-22 months, selected in the lairage. The lean meat content was estimated and body measurements were taken before slaughter. After slaughter, the carcasses were graded according to the EUROP system, and carcass quality parameters were determined. Intramuscular fat was extracted from samples of m. longissimus dorsi, and the fatty acid profile of extracted fat was determined by gas chromatography. 61.11% carcasses of crossbred beef bulls were graded in the conformation class R, and 56.53% carcasses of Holstein-Friesians were classified as O. The majority of carcasses belonged to fat class 2, which was not consistent with intramuscular fat content. Within the same conformation classes, crossbred beef bulls were characterized by higher slaughter quality than Holstein-Friesian bulls. Meat from hybrid beef bulls had a higher (by 0.42% on average) content of fat with a more desirable composition. Since the population size of beef cattle will probably not increase in the nearest future, efforts should be continued to optimize the production of high-quality beef from dairy cattle herds.

scholarly journals Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

2018 ◽  
Vol 66 (3) ◽  
pp. 701-705 ◽  
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Pavel Horký ◽  
Vendula Kamanová ◽  
Zdeněk Hadaš ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Meat Production ◽  
Drip Loss ◽  
Large White ◽  
Hybrid Combination ◽  
Native Breed ◽  
Meat Content ◽  
Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

scholarly journals Carcass characteristics and meat quality of Holstein-Friesian  ×  Hereford cattle of different sex categories and slaughter ages

2018 ◽  
Vol 61 (2) ◽  
pp. 253-261 ◽  
Author(s):  
Paulina Pogorzelska-Przybyłek ◽  
Zenon Nogalski ◽  
Monika Sobczuk-Szul ◽  
Cezary Purwin ◽  
Dorota Kubiak
Keyword(s):  
Sensory Quality ◽  
Carcass Traits ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Good Choice ◽  
Pufa Ratio ◽  
Hereford Cattle ◽  
Holstein Friesian ◽  
Intramuscular Fat Content

Abstract. When dairy cattle production predominates, the quantity and quality of beef can be increased through commercial crossing of beef bulls with dairy cows and creating herds for the purpose of beef production. This experiment was conducted to compare carcass traits in young bulls and steers, produced by crossing Holstein-Friesian (HF) cows with Hereford (HH) bulls and slaughtered at 15 and 18 months of age. One half of 32 young bulls were castrated at 2 or 3 weeks of age. Starting at 7 months of age, they received grass silage supplemented with concentrates. At the end of the fattening period, the animals were slaughtered, carcass quality and the quality of meat from m. longissimus thoracis were evaluated. It was found that unlike steers, bulls can be slaughtered at a later age because their carcass traits improved over time and carcass fat content increased only insignificantly. Meat from steers had higher intramuscular fat content (1.20 and 2.35 % in bulls and steers slaughtered at 15 months of age, respectively; 1.89 and 3.79 % in bulls and steers slaughtered at 18 months of age, respectively), it was tenderer and juicier than meat from bulls, and its sensory quality improved with age. The intramuscular fat (IMF) of steers was characterized by a more desirable n-6 ∕ n-3 polyunsaturated fatty acid (PUFA) ratio, whereas the IMF of bulls had higher concentrations of conjugated linoleic acid and n-3 PUFAs. Beef from steers is a good choice for consumers who appreciate high-quality meat. The results of this study may encourage producers to raise steers for beef.

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Meat Science ◽  
2003 ◽  
Vol 63 (4) ◽  
pp. 491-500 ◽  
Author(s):  
A. Chambaz ◽  
M.R.L. Scheeder ◽  
M. Kreuzer ◽  
P.-A. Dufey
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Characterisation of carcass composition and meat quality of male suckling buffalo calves kept on natural grassland

2014 ◽  
Vol 56 (1) ◽  
pp. 1060-1065
Author(s):  
G. Holló ◽  
B. Barna ◽  
K. Nuernberg
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Quality Parameters ◽  
Carcass Composition ◽  
Longissimus Muscle ◽  
Buffalo Calves ◽  
Natural Pasture ◽  
Natural Grassland ◽  
Intramuscular Fat Content

Abstract. The aim of this observational study (field experiment) was to evaluate carcass composition and meat quality of male suckling buffalo calves. The animals were born between June and September 2011 and were kept on natural pasture in a cow/calf herd. From the end of November 2011, the suckling calves were fed only roughage as feed supplement in a feedlot until slaughter. For a generalised characterisation, the basic statistics of 18 male calves were calculated. The animals were slaughtered at an average live weight of 196.0 kg. Growth, live weight development and most carcass traits varied substantially between individual calves. The 12th rib muscle composition measured by computer tomography indicated comparable meat contents as evaluated by manual dissection of the carcass. Meat quality parameters (pH and colour) and the nutrient composition (protein, fat, ash) of longissimus muscle samples of calves were relatively similar. The intramuscular fat content of longissimus muscle was low, but shows a high variation between 0.3–1.1 %.

scholarly journals Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

2017 ◽  
pp. 792 ◽  
Author(s):  
Grażyna Czyżak- Runowska ◽  
Bożena Grześ ◽  
Edward Pospiech ◽  
Jolanta Komisarek ◽  
Monika Okulicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Glycogen Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Post Mortem ◽  
Potential Value ◽  
Glycolytic Potential ◽  
Longissimus Lumborum ◽  
Intramuscular Fat Content

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness.  The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

Influence of Slaughter Weight, Sex and Intramuscular Fat Content of the MLLT on the Carcass Value of Hybrid Pigs

2020 ◽  
Author(s):  
L. Sládek
Keyword(s):  
Intramuscular Fat ◽  
Large White ◽  
Lean Meat ◽  
Slaughter Weight ◽  
Meat Content ◽  
Longissimus Lumborum ◽  
The Impact ◽  
Imf Content ◽  
Intramuscular Fat Content ◽  
The Imf

The aim of this study was to establish the impact of slaughter weight, sex and the intramuscular fat (IMF) content of the musculus longissimus lumborum et thoracis (MLLT) on the carcass value of (Czech Large White x Czech Landrace) x Duroc hybrid pigs. The average lean meat content was higher in gilts (56.51 %) than in barrows (55.89 %). Average IMF content was recorded as 3.76 % in barrows and 3.42 % in gilts. The slaughter weight of the pigs did have an impact on the IMF content of the MLLT. The higher average slaughter weight (121.61 kg or 120.68 kg) of pigs intended for slaughter was established in pigs with a higher average IMF content (3.52 % or 5.20 %). Neither sex nor slaughter weight affected the monitored indicators of meat colour. The IMF content of the MLLT had no significant impact on carcass value indicators.

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1

2008 ◽  
Vol 86 (3) ◽  
pp. 730-737 ◽  
Author(s):  
P. J. Rincker ◽  
J. Killefer ◽  
M. Ellis ◽  
M. S. Brewer ◽  
F. K. McKeith
Keyword(s):  
Intramuscular Fat ◽  
Fat Content ◽  
Eating Quality ◽  
Pork Loin ◽  
Intramuscular Fat Content

scholarly journals The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

Genetika ◽  
2014 ◽  
Vol 46 (1) ◽  
pp. 149-158
Author(s):  
Eva Kluzakova ◽  
Roman Stupka ◽  
Michal Sprysl ◽  
Jaroslav Citek ◽  
Monika Okrouhla
Keyword(s):  
Gene Polymorphism ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Pork Meat ◽  
Production Traits ◽  
Lean Meat ◽  
Rsai Polymorphism ◽  
Intramuscular Fat Content ◽  
Cast Gene

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

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