Effects of Slaughter Weight and Muscle Types on Carcass and Meat Quality Characteristics of Holstein Friesian Bulls


Publicado: Jan 18, 2024
Actualizado: 2024-01-18
R Kocyigit
M Yanar
VF Özdemir
R Aydin
A Diler
Resumen

The aim of this study was to determine the effects of slaughter weight and muscle types on carcass characteristics, chemical composition and meat quality characteristics of young Holstein Friesian bulls. For this purpose, the 21 young bulls were assigned to three experimental groups based on their weights at slaughter called lighter (LSW) (470.4±32.5kg), medium (MSW) (540.8±10.9 kg) and heavier (HSW) (605.8±28.3 kg). Animals in the HSW group resulted in higher carcass weight, LD area, crude protein content, pH24 value. On the other hand, L* and a* values color parameters and LD area per 100 kg carcass weight were significantly decreased with the increasing slaughter weight. The meat obtained from the LSW group were brighter and redder compared to other two slaughter groups. Additionally, there was a decreasing trend in the proportion of the non-carcass components with increasing of the slaughter weight. However, increasing of the slaughter weights led to a significant increase in the carcass measurements such as thoracic depth, carcass length, length of the round as well as width of the round. Although the crude protein content was significantly affected by both slaughter weights and muscle types, only muscle types were also significant sources of variation in percentages of moisture and crude ash.

Article Details
  • Sección
  • Research Articles
Descargas
Los datos de descargas todavía no están disponibles.
Citas
Ainur Nalisa AR, Faridah K, Saliza A. (2021). Quality Analysis of Meats
Using FTIR Spectroscopy, Colour spectrophotometer, Texture Analyzer and Physical Image Analysis. J. Sustain. Sci. Manag., 16(1):
-119.
Aksoy Y, Şahin A, Ulutas Z, Ugurlutepe E. (2021). The effect of different
slaughter weights on some meat quality traits of musculus longissimus dorsi thoracis of male Anatolian buffaloes. Trop. Anim. Health
Prod., 53(1): 1-9.
Anderson MJ, Lonergan SM, Fedler CA, Prusa KJ, Binning JM, Huff-Lonergan E. (2012). Profile of biochemical traits influencing tenderness
of muscles from the beef round. Meat Sci., 91(3): 247-254.
Anonymous (2022). United States Department of Agriculture Foreign Agricultural Service, Livestock and Poultry: World Markets and Trade.
(Accessible Date.01.02.2022).
Bayram B, Akbulut O, Yanar M, Tuzemen N. (2004). Analysis of growth
characteristics using the Richards model in female Brown Swiss and
Holstein Friesian cattle. Turk. J. Vet. Anim. Sci., 28 (1):201-208.
Bourne MC. (2002). Food texture and viscosity: concept and measurement. New York Academic Press, 2nd ed., p. 423.
Bruns KW, Pritchard RH, Bogg DL. (2004). The relationships among
body weight, body composition, and intramuscular fat content in
steers1. J. Anim. Sci., 82:1315-1322.
Bures D, Barton L. (2012). Growth performance, carcass traits and meat
quality of bulls and heifers slaughtered at different ages. Czech J.
Anim. Sci., 57(1): 34-43.
Canto AC, Costa-Lima BR, Suman SP, Monteiro MLG, Viana FM, Salim
APA, N NairTeofilo JP, Silva TJP, Carlos AC. (2016). Color attributes
and oxidative stability of longissimus lumborum and psoas major
muscles from Nellore bulls. Meat Sci., 121:19-26.
Cerdeno A. Vieira, C. Serrano, E. Mantecon, AR. (2006). Effect of proction system on performance traits, carcass and meat quality in Brown Swiss young cattle. J. Anim. Feed Sci., 15: 17-24.
Clausen I, Vestergaard M, Borsting C. (2007). Eating quality of meat from young bulls of different ages and fed in three different feeding
systems. In Proc. 53th International Congress of Meat Science and
Technology 6-10 August 2007, Beijing, Kina pp. 5.
Dunne PG, Keane MG, O’Mara FP, Monahan FJ, Moloney AP. (2004).
Colour of subcutaneous adipose tissue and M. longissimus dorsi
of high index dairy and beef × dairy cattle slaughtered at two live
weights as bulls and steers. Meat Sci., 68(1): 97-106.
Fanta M. (2017). Physiological Adaptation of Holstein Friesian Dairy
Cattle in Ethiopia: Review Article, J. Biol. Agric. Healthcare, 7 (13):
-78.
Honikel KO. (1998). Reference methods for the assessment of physical
characteristics of meat. Meat Sci., 49: 447-457.
Irshad A, Kandeepan G, Kumar S, Ashish Kumar A, Vishnuraj MR, Shukla V. (2013). Factors influencing carcass composition of livestock: A
Review. J. Anim. Prod. Adv. 3: 177-186.
ISO1442. (1997). International standards meat and meat products: determination of moisture content (International Organization for
Standardization: Geneva, Switzerland). https://www.iso.org/standard/6037.html.
ISO1443. (1973). International standards meat and meat products: determination of total fat content. (International Organization for
%E2%80%94%20Determination%20of%20total%20fat%20
content,-Buy%20this%20standard&text=The%20method%20consists%20in%20boiling,fat%20retained%20on%20the%20filter.
ISO936. (1989). International standards meat and meat products: determination of ash content (International Organization for Standardization:
ISO937. (1978). International standards meat and meat products: determination of nitrogen content (International Organization for Standardization: Geneva, Switzerland). https://www.iso.org/standard/5356.
html
Kim DG, Jung KK, Sung SK, Choi CB, Kim SK, Kim DY, Choi BJ.
(1996). Effects of age on the carcass characteristics of Hanwoo and
Holstein steers. Korean J. Anim. Sci., 38: 268-274.
Kirchofer KS, Calkins CB, Gwartney BL. (2002). Fiber-type composition
of muscles of the beef chuck and round. J. Anim. Sci., 80:2872-2878.
McEwen PL, Mandell IB, Brien G, Campbell CP. (2007). Effects of grain
source, silage level, and slaughter weight endpoint on growth performance, carcass characteristics, and meat quality in Angus and Charolais steers. Can. J. Anim. Sci., 87(2): 167-180.
McLaren K. (1997). Color space, color scales and color difference. In R.
McDonald (Ed.), Color physics for industry Bradford, West Yorkshire: Dyers Company Publications Trust. pp. 97.
McNamee A, Keane MG, Kenny D, O’Riordan E, Dunne PG, Moloney
A. (2014). Colour of subcutaneous adipose tissue and colour and tenderness of the longissimus thoracis et lumborum muscle from Holstein-Friesian, Norwegian RedxHolstein-Friesian and JerseyxHolstein-Friesian cattle slaughtered at two live weights as bulls or steers.
Agric. Food Sci., 23(4): 266-277.
Moreno T, Keane MG, Noci F, Moloney AP. (2008). Fatty acid composition of M. Longissimus dorsi from Holstein-Friesian steers of New Zealand and European/American descent and from Belgian Blue× Holstein-Friesian steers, slaughtered at two weights/ages. Meat Sci., 78: 157-169.
Nogalski Z, Wielgosz-Groth Z, Purwin C, Nogalska A, Sobczuk-Szul M, Winarski R, Pogorzelska P. (2014a). The effect of slaughter weight and fattening intensity on changes in carcass fatness in young Holstein-Friesian bulls. Ital. J. Anim. Sci., 13: 66-72.
Nogalski Z, Wielgosz-Groth Z, Purwin C, Sobczuk-Szul M, Mochol M, PogorzelskaPrzybyłek P, Winarski R. (2014b). Effect of slaughter weight on the carcass value of young crossbred (Polish Holstein Friesian×Limousin) steers and bulls. Chil. J. Agric. Res., 74(1): 59-66.
Ozdemir VF, Yanar M. (2021). Effects of age at feedlot entry on performance, carcass characteristics, and beef quality traits of Holstein Friesian bulls reared in high altitude of Eastern Turkey. Turk. J. Vet. Anim. Sci., 45: 936-943.
Ozluturk A, Tuzemen N, Yanar M, Esenbuga N, Dursun E. (2004). Fattening performance, carcass traits and meat quality characteristics of calves sired by Charolais, Simmental and Eastern Anatolian Red sires mated to Eastern Anatolian Red dams. Meat Sci., 67(3): 463-470
Paris W, Santos P, Menezes L, Kuss F, Silveira M, Boito B, Venturini T,
Stanqueviski F. (2015). Quantitative carcass traits of Holstein calves,
finished in different systems and slaughter weights. Ciência Rural,
505-511.
Page JK, Wulf DM, Schwotzer TR. (2001). A survey of beef muscle color
and pH.J. Anim. Sci., 79: 678-687.
Sahin, A., Aksoy, Y., Ugurlutepe, E., Kul, E., Ulutas, Z., (2021). Fatty acid
profiles and some meat quality traits at different slaughter weights of
Brown Swiss bulls. Trop Anim Health Prod., 53:1-10.
Sañudo C, Enser ME, Campo MM, Nute GR, Maria G, Sierra I, Wood JD.
(2000). Fatty acid composition and sensory characteristics of lamb
carcasses from Britain and Spain Meat Sci., 54: 339-346.
SPSS (2011). IBM SPSS Statistics for Windows, Version 20.0. Armonk,
NY, USA.
TSI (1987). Turkish Standards Institute” TS 52737 Butchery Animals-Rules for Slaughtering and Carcass Preparation, Ankara, Turkey.
Węglarz A. (2010). Quality of beef from polish Holstein-Frisian bulls as
related to weight at slaughter. Ann. Anim. Sci., 10:467-476.
Yanar M. (1994). Biochemical, histological and quality characteristics of
mutton carcasses as affected by electrical stimulation and blade tenderization. (Doctoral Dissertation). The Ohio State University, Department of Animal Science, Columbus, OH, USA.
Yuksel S, Yanar M, Turgut L, Ozluturk A, Kopuzlu S, Sezgin E. (2009).
Feed efficiency and carcass and meat quality characteristics of bulls
finished on diets containing varied proportions of wheat straw and
wet sugar beet pulp. S. Afr. J. Anim. Sci. 39(4): 313-320.
Zawadzki F, Rivaroli DC, Fugita CA, Valero MV, do Prado RM, Jorge
AM, do Prado IN. (2015). Effect of the body weight on chemical and
fatty acids composition of the longissimus muscle from young bulls.
st International Congress of Meat Science and Technology, 23-28th
August, Clermont-Ferrand, France, pp.1.
Artículos más leídos del mismo autor/a