Fatty acid pattern and characteristic criteria of meat quality in fattening bulls of the crosses Limousin x Black-and-White dairy cattle and Fleckvieh x Black-and-White dairy cattle and of the Yellow cattle breed

Flachowsky, G.; Sander Hertzsch, L.; Augustini, C.; Richter, G.H.; Moeckel, P.

Zuechtungskunde 67(3): 220-229

1995


Accession: 002619552

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Abstract
Each time 10 young bulls of the crosses Limousin times Black-and-White dairy cattle and Fleckvieh times Black-and-White dairy cattle and of the Yellow cattle breed were fed on diets consisting of maize silage, chopped wheat straw and concentrates. Average daily gains of the animals in the three groups were 998, 1083 and 1122 g, respectively. At slaughter, samples of m. longissimus dorsi (8th - 10th rib) and of kidney and pelvic fat were taken. M. longissimus dorsi was analysed for nutrients, fatty acid pattern by gas chromatography as well as for various physical, chemical, subjective and sensorial meat quality criteria. Depot fat was analysed for fatty acid pattern. There were no significant differences between the animals in the three groups as far as nutrient content (fat: 2.1 -2.8; protein: 22.2 - 22.4% of fresh matter) and energy content (6.2 - 6.5 kJ/g) are concerned. Fat in depot and meat of the Yellow cattle bulls showed significantly lower proportions of C-14 and C-16 fatty acids and more C-18 fatty acids than that of the crossbreds. Muscular fat of the bulls had significantly more palmitoleic and oleic acids than depot fat. Among the meat quality criteria studied there were significant differences between Yellow cattle bulls and crossbred bulls only as far as area of m. longissimus dorsi, marbling and distribution of fat are concerned. However, crossbred bulls showed higher values for tenderness and juiciness of meat, but they differed not significantly from the Yellow cattle bulls.