Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, w...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/7/933 |
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| author | Zenon Nogalski Paulina Pogorzelska-Przybyłek Monika Sobczuk-Szul Monika Modzelewska-Kapituła |
| author_facet | Zenon Nogalski Paulina Pogorzelska-Przybyłek Monika Sobczuk-Szul Monika Modzelewska-Kapituła |
| author_sort | Zenon Nogalski |
| collection | DOAJ |
| description | The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the <i>longissimus lumborum</i> (LL) muscle were collected. Meat from C bulls was juicier (<i>p</i> < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (<i>p</i> < 0.01) and reduced shear force (<i>p</i> < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls. |
| first_indexed | 2024-03-09T12:10:18Z |
| format | Article |
| id | doaj.art-141aa826ca1d4d55a0fe848e33d4fd30 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T12:10:18Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-141aa826ca1d4d55a0fe848e33d4fd302023-11-30T22:52:26ZengMDPI AGAnimals2076-26152022-04-0112793310.3390/ani12070933Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) BullsZenon Nogalski0Paulina Pogorzelska-Przybyłek1Monika Sobczuk-Szul2Monika Modzelewska-Kapituła3Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandDepartment of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-719 Olsztyn, PolandThe study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the <i>longissimus lumborum</i> (LL) muscle were collected. Meat from C bulls was juicier (<i>p</i> < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (<i>p</i> < 0.01) and reduced shear force (<i>p</i> < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls.https://www.mdpi.com/2076-2615/12/7/933beefnurse cowmeat qualityfatty acid compositiontenderness |
| spellingShingle | Zenon Nogalski Paulina Pogorzelska-Przybyłek Monika Sobczuk-Szul Monika Modzelewska-Kapituła Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls Animals beef nurse cow meat quality fatty acid composition tenderness |
| title | Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls |
| title_full | Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls |
| title_fullStr | Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls |
| title_full_unstemmed | Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls |
| title_short | Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls |
| title_sort | effects of rearing system and fattening intensity on the chemical composition physicochemical properties and sensory attributes of meat from young crossbred holstein friesian hereford bulls |
| topic | beef nurse cow meat quality fatty acid composition tenderness |
| url | https://www.mdpi.com/2076-2615/12/7/933 |
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