1. bookVolume 13 (2013): Issue 1 (January 2013)
Journal Details
License
Format
Journal
eISSN
2300-8733
ISSN
1642-3402
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
access type Open Access

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

Journal Details
License
Format
Journal
eISSN
2300-8733
ISSN
1642-3402
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
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.

Keywords

Bartoň L., Kudrna V., Bureš D., Krejčová M., Zahrádková R. (2005). Factors affecting fatty acid composition and dietetic value of beef. Anim. Sci. Pap. Rep., 23, 4: 261-267.Search in Google Scholar

Breslow J.L. (2006). n-3 fatty acids and cardiovascular disease. Am. J. Clin. Nutr., 83 (6): 1477-1482.Search in Google Scholar

Clapham W., Foster J.G., Neel J.P.S., Fedders J.M. (2005). Fatty acid composition of traditional and novel forages. Agric. Food Chem., 53: 10068-10073.Search in Google Scholar

Daszkiewicz T., Wajda S., Bąk T., Matusevicius P. (2003). The quality of meat of heifers hybrids of Black and White × Limousin, depending on the class of fat in the EUROP system (in Polish). Zesz. Nauk. Prz. Hod., 68: 275-282.Search in Google Scholar

De Smet S., Webb E.C., Claeys E., Uytterhaegen L., Demeyer D.I. (2000). Effect of dietary energy and protein levels on fatty acid composition of intramuscular fat in double-muscled Belgian Blue bulls. Meat Sci., 56: 73-79.Search in Google Scholar

Florek M. (2000). The value of slaughter carcasses of bulls and heifers, depending on the class of EUROP conformation and fat cover (in Polish). Ann. Univ. Sec. EE, XX: 31-37.Search in Google Scholar

Florek M., Litwińczuk Z., Kędzierska - Matysek M., Grodzicki T., Skałecki P. (2007). Nutritional value of meat from musculus longissimus lumborum and musculus semitendinosus of young slaughter cattle (in Polish). Med. Weter., 63: 242-245.Search in Google Scholar

Jump D.B., Botolin D., Wang Y., Xu J., Christian B. (2006). Fatty acids and gene transcription. Scand. J. Food Nutr., 50: 5-12.Search in Google Scholar

Ko łczak T. (2008). Beef quality (in Polish). Food. Science. Technology. Quality., 1 (56): 5-12.Search in Google Scholar

Lengyel Z., Husv éth F., Polgár P., Szab ó F., Magyar L. (2003). Fatty acid composition of intramuscular lipids in various muscles of Holstein-Fresian bulls slaughtered at different ages. Meat Sci., 65: 593-598.Search in Google Scholar

Litwińczuk Z., Barłowska J., Florek M., Taba ła K. (2006). Slaughter value of heifers, cows and young bulls from commercial beef production in the central-eastern region of Poland. Anim. Sci. Pap. Rep., 24, 1: 187-194.Search in Google Scholar

Litwińczuk Z., Chabuz W., Domaradzki P., Jankowski P. (2012). Slaughter value of young Polish Black-and-White, White-Backed, Polish Holstein-Friesian and Limousin bulls under semi-intensive fattening. Ann. Anim. Sci., 12: 159-168.Search in Google Scholar

Młynek K., Guli ński P. (2007). The effect of growth rate and age at slaughter on dressing percentage and colour, p H48 and microstructure of longissimus dorsi muscle in Black-and-White (BW) bulls vs commercial crossbreds of BWwith beef breeds. Anim. Sci. Pap. Rep., 25, 2: 65-71.Search in Google Scholar

Nogalski Z. (2002). Growth rate and slaughter value of the offspring of Black-and-White cows and bulls from Kortowo synthetic line. Pol. J. Nat. Sci., 12, 3: 159-167.Search in Google Scholar

Nogalski Z., Kijak Z. (2001). Fattening performance and slaughter value of the offspring of Black and White cows and Welsh Black bulls. Czech J. Anim. Sci., 46, 2: 68-73.Search in Google Scholar

Oprz ądek J., Dymnicki E., Reklewski Z. (2007). Growth rates and carcass composition of young cattle of different breeds (in Polish). Rocz. Nauk. PTZ, 3: 25-31.Search in Google Scholar

Pfuhl R., Bellmann O., Kuhn C., Teuscher F., Ender K., Wegner J. (2007). Beef versus dairy cattle: a comparison of feed conversion, carcass composition, and meat quality. Arch. Tierz., 50, 1: 59-70.Search in Google Scholar

Smith S.B., Gill C.A., Lunt D.K., Brooks M.A. (2009). Regulation of fat and fatty acid composition in beef cattle. Asian-Aust. J. Anim. Sci., 22, 9: 1225-1233.Search in Google Scholar

Voříšková J., Frelich J., Říha J., Šubrt J. (2002). Relationships between parameters of meat performance in Czech Pied bulls and their crossbreds with beef. Czech J. Anim. Sci., 47, 9: 357-364.Search in Google Scholar

Wajda S., Daszkiewicz T., Mikołajczak J. (2003). The share of culinary and essential elements in carcasses of bulls assigned to different classes of EUROP system (in Polish). Food. Science. Technology. Quality., 4 (37): 419-425.Search in Google Scholar

Wajda S., Daszkiewicz T., Matusevičius P. (2004). The quality of meat from the carcasses of bulls from crossing Polish Black-and-White cows with Limousine bulls classified into the different classes in the EUROP system. Vet. Med. Zoot., 27: 106-110.Search in Google Scholar

Węglarz A. (2010). Quality of beef from semi-intensively fattened heifers and bulls. Anim. Sci. Pap. Rep., 28, 3: 207-218.Search in Google Scholar

Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. (2008). Fat deposition, fatty acid composition and meat quality. Meat Sci., 78: 343-358.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo