Meat Quality of Nellore Young Bulls—Effects of Different Days on Feed and Zilpaterol Hydrochloride Supplementation

Ninety-six Nellore young bulls were fed (90 or 117 day) diets containing ZH (8.33 mg/kg) for 0, 20, 30, or 40 days to evaluate the effects of days on feed (DOF) and length of zilpaterol hydrochloride (ZH) supplementation on meat quality. At the end of feeding period, animals were slaughtered, and samples of the Longissimus muscle were collected to evaluate the chemical composition, fatty acid profile, color stability, shear force, and sensory profile. DOF did not affect chemical composition, shear force, sensory tenderness, and most of fatty acids; however, animals fed for 90 d had lower redness (p < 0.01), sustained juiciness (p < 0.01), and more flavor (p = 0.03) than those fed for 117 d. The ZH supplementation decreased lipid content and redness (p < 0.01), initial and sustained tenderness (p < 0.01), initial and sustained juiciness (p < 0.01), but increased protein (p < 0.01) and shear force (p < 0.01) as compared to non-supplemented animals. The ZH supplementation increased total PUFA, c9,c12-18:2, and 20:4-n6, and decreased c9-20:1 (p < 0.05). Feeding ZH impairs meat quality attributes of Nellore young bulls, regardless of duration of supplementation, while DOF has a small effect on meat quality properties.

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Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

Journal of Food Research ◽

10.5539/jfr.v1n4p141 ◽

2012 ◽

Vol 1 (4) ◽

pp. 141 ◽

Cited By ~ 2

Author(s):

José A. Partida ◽

Edith Vázquez ◽

María S. Rubio ◽

Danilo Méndez

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Carcass Traits ◽

The Other ◽

Consumer Acceptability ◽

Meat Color ◽

Font Size ◽

Fat Thickness

Crossbred lambs (n = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest M. Longissimusdorsi (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm2; respectively). Breed of sire had no effect (P>0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower L*, a*, b* and Ch* values compared to the other crossbreeds (P<0.05). Consumer acceptability of lamb was similar (P>0.05) across genotypes.

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Carcass and meat quality of lambs from thin-tailed and fat-tailed breeds at five different slaughter weights

Annals of Animal Science ◽

10.2478/aoas-2021-0004 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Bulent Ekiz ◽

P. Dilara Kecici ◽

Y. Ziya Ograk ◽

Hulya Yalcintan ◽

Nursen Ozturk ◽

...

Keyword(s):

Product Quality ◽

Meat Quality ◽

Shear Force ◽

Live Weight ◽

Negative Influence ◽

The Other ◽

High Quality ◽

Meat Samples ◽

Total Pufa

Abstract In lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. Aim of the study was to determine the optimum SW for lambs from a thin-tailed breed (Kivircik) and a fat-tailed breed (Kangal Akkaraman) in order to get high-quality meat and carcass. Kivircik (n=60) and Kangal Akkaraman (n=59) lambs were allotted to five SW groups (20, 28, 36, 44 and 52 kg). In Kivircik lambs, backfat thickness and fatness score gradually increased in parallel with the increase in SW, while the increase in the tail fat and kidney knob and channel fat (KKCF) proportions were observed by up to 36 kg. In Kangal Akkaraman lambs, evident increases in fatness parameters, except tail fat proportion, were observed when the SW increased from 44 kg to 52 kg. Meat pH, Warner Bratzler shear force (WBSF) and cooking loss values were not influenced by SW in lambs of both breeds. As SW increased in Kivircik lambs, there was a significant decrease in meat lightness and an increase in yellowness. In Kangal Akkaraman breed, lambs slaughtered at 20 kg and 28 kg had higher L* values, and lower a* and C* values than those of other SW groups. In Kivircik lambs, the total PUFA proportion and the ΣPUFA/ΣSFA ratio were lower in SW-44 and SW-52 groups than those of SW-20 and SW-28 groups. Decreases of these parameters were in SW-52 group in Kangal Akkaraman lambs. In meat samples of both breeds, SW-52 groups had a lower Σn-3 proportion and a higher Σn-6 / Σn-3 ratio than other SW groups. In Kivircik lambs, the panellists evaluated the meat of SW-20 and SW-28 groups as tender than those in SW-44 and SW-52 groups. In Kangal Akkaraman breed, flavour intensity in the meat of SW-52 lambs was higher than those of SW-20 and SW-28 groups. Results of the study indicate that slaughtering of lambs at 20 kg and 28 kg in both breeds provided better meat quality but caused lower carcass weight. Therefore, slaughtering Kivircik and Kangal Akkaraman lambs at 20 kg and 28 kg live weight might be recommended especially to farmers, who aimed to obtain high-quality lamb meat. In this case, it should not be ignored that the amount of meat produced will be less. On the other hand, slaughtering lambs at about 44 kg weight could be recommended to farmers, who aimed to obtain as much quality lamb carcasses as possible without any negative influence on meat quality.

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Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Scientific Reports ◽

10.1038/s41598-021-92908-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Huilin Cheng ◽

Sumin Song ◽

Gap-Don Kim

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Shear Force ◽

Muscle Fibers ◽

Frozen Storage ◽

Meat Color ◽

Pork Meat ◽

Psoas Major ◽

The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

Canadian Journal of Animal Science ◽

10.4141/a97-029 ◽

1997 ◽

Vol 77 (4) ◽

pp. 655-662 ◽

Cited By ~ 5

Author(s):

P. S. Mir ◽

D. R. C. Bailey ◽

Z. Mir ◽

S. D. M. Jones ◽

T. Entz ◽

...

Keyword(s):

Beef Cattle ◽

Meat Quality ◽

Shear Force ◽

Average Daily Gain ◽

Carcass Characteristics ◽

Barley Grain ◽

Crossbred Cattle ◽

Target Weight ◽

Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

Anais da Academia Brasileira de Ciências ◽

10.1590/0001-3765201620140679 ◽

2016 ◽

Vol 88 (2) ◽

pp. 1079-1088 ◽

Cited By ~ 1

Author(s):

DOMINIKA GUZEK ◽

DOMINIKA GŁĄBSKA ◽

KRZYSZTOF GŁĄBSKI ◽

AGNIESZKA WIERZBICKA

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Sarcomere Length ◽

Pork Meat ◽

Color Analysis ◽

Maternal Line ◽

Color System ◽

Composition Measurement ◽

Meat Samples

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

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How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v38i3.32149 ◽

2016 ◽

Vol 38 (3) ◽

pp. 301 ◽

Cited By ~ 2

Author(s):

Carlos Emanuel Eiras ◽

Mariana Garcia Ornaghi ◽

Maribel Velandia Valero ◽

Dayane Cristina Rivaroli ◽

Ana Guerrero ◽

...

Keyword(s):

Aging Time ◽

Meat Quality ◽

Shear Force ◽

Carcass Characteristics ◽

Total Lipids ◽

Lean Beef ◽

Concentrate System ◽

Cottonseed Hull ◽

Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

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Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982010000900021 ◽

2010 ◽

Vol 39 (9) ◽

pp. 2017-2023 ◽

Cited By ~ 5

Author(s):

Ana Sancha Malveira Batista ◽

Roberto Germano Costa ◽

Déborah dos Santos Garruti ◽

Marta Suely Madruga ◽

Rita de Cássia Ramos do Egypto Queiroga ◽

...

Keyword(s):

Chemical Composition ◽

Shear Force ◽

Energy Concentration ◽

Average Weight ◽

Chemical Quality ◽

Chemical Parameters ◽

Lamb Meat ◽

Sensorial Attributes ◽

Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

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Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

Bioscience Journal ◽

10.14393/bj-v36n4a2020-42295 ◽

2020 ◽

Vol 36 (4) ◽

Author(s):

Clóvis Carlos Silveira Filho ◽

Carlos Augusto de Alencar Fontes ◽

Elizabeth Fonsêca Processi ◽

Laila Cecília Ramos Bendia ◽

Cláudio Teixeira Lombardi ◽

...

Keyword(s):

Body Weight ◽

Soybean Oil ◽

Meat Quality ◽

Soybean Meal ◽

Shear Force ◽

Sarcomere Length ◽

Physicochemical Characteristics ◽

Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

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Effect of hypothyroidism on growth performance, carcass composition and meat quality of fat-tailed Lori-Bakhtiari lambs

Animal Production Science ◽

10.1071/an14516 ◽

2015 ◽

Vol 55 (10) ◽

pp. 1324 ◽

Cited By ~ 2

Author(s):

Yousef Baghcheghi ◽

Ahmad Zare Shahneh ◽

Mahdi Ganjkhanlou ◽

Mahdi Khodaei Motlagh ◽

Ali Reza Yousefi

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Conversion Efficiency ◽

Shear Force ◽

Carcass Composition ◽

Feed Conversion ◽

Feed Conversion Efficiency ◽

Mild Hypothyroidism ◽

Plasma Triiodothyronine

The aim of the present study was to investigate the effects of induction hypothyroidism by propylthiouracil (PTU) on the growth performance and meat quality of fat-tailed Lori-Bakhtiari lambs. Eighteen Lori-Bakhtiari male lambs were randomly assigned to one of three groups (n = 6) and received daily treatments (gavage) consisting of 0 (Control: C), 10 (Low: L) or 20 (High: H) mg PTU/kg bodyweight/day for 60 days. PTU decreased plasma triiodothyronine and thyroxine concentration in both L and H (P < 0.0001). Lambs treated with PTU (L and H) had lower feed intake (P < 0.004), feed conversion efficiency (P < 0.003), and greater intramuscular fat than C lambs (P < 0.035). Meat from the L and H lambs had lower cooking loss and shear force, and also higher L* (lightness) than C lambs (P < 0.004, P < 0.015 and P < 0.025, respectively). The meat of H and L lambs was more tender than C lambs (P < 0.032). However, the meat of H lambs required fewer chews before swallowing than C lambs (P < 0.041). Generally, induction of mild hypothyroidism appeared to improve feed conversion efficiency and meat quality of lambs.

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Differences in carcass traits, meat quality and chemical composition between the pigs of different CAST genotype

Animal Production Science ◽

10.1071/an14732 ◽

2016 ◽

Vol 56 (10) ◽

pp. 1745 ◽

Cited By ~ 2

Author(s):

I. Djurkin Kušec ◽

G. Kušec ◽

R. Vuković ◽

E. Has-Schön ◽

G. Kralik

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Carcass Traits ◽

Muscle Thickness ◽

Intensity Level ◽

Quality Traits ◽

Calpain Activity ◽

Meat Quality Traits ◽

Pig Carcasses

The study was carried out on 89 Pig Improvement Co. (PIC) pig carcasses, with the aim to investigate the differences between three CAST loci in carcass and meat-quality traits, as well as chemical composition of longissimus dorsi (LD) muscle. The differences among genotypes at CAST/HinfI locus were significant in all carcass traits measured, where AB genotype exhibited preferable values in carcass lengths, ham length, muscle thickness, loin eye area, fat thickness and fat area. Among meat-quality traits analysed, genotypes at CAST/HinfI locus differed in pH45 in SM muscle, both pH24 in semimembranosus (SM) and LD muscles, as well as luminosity; genotypes at CAST/MspI differed in pH24 and EC24 measured at LD muscle and in red colour intensity, level of yellowness and hue angle; while genotypes at CAST/RsaI differed in pH45 and EC45 in SM muscle, pH24 in LD muscle, paleness and redness, as well as in shear force and calpain activity. EF genotype at this locus exhibited the highest pH values and the lowest CIE L*, with more pronounced red colour, but also highest shear force and lowest calpain activity values. Furthermore, significant differences in chemical composition of LD muscle were found only among genotypes at CAST/RsaI loci, where FF genotype had the lowest intramuscular fat and the highest relative share of protein.

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