Effect of selected fattening performance and carcass value traits on textural properties of beef
Fifty-one crossbreed young bulls, progenies of Charolais (CH), Czech Pied (CP), Simmental (SI) and Blonde d'Aquitaine (BA) beef cattle bred at the paternal position crossed by Czech Pied at the maternal position, were reared in a typical production system and slaughtered at an average age of 57...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2005-02-01
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| Series: | Czech Journal of Animal Science |
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| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-200502-0006_effect-of-selected-fattening-performance-and-carcass-value-traits-on-textural-properties-of-beef.php |
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| author | J. Sochor J. Simeonovová J. Šubrt J. Buchar |
| author_facet | J. Sochor J. Simeonovová J. Šubrt J. Buchar |
| author_sort | J. Sochor |
| collection | DOAJ |
| description | Fifty-one crossbreed young bulls, progenies of Charolais (CH), Czech Pied (CP), Simmental (SI) and Blonde d'Aquitaine (BA) beef cattle bred at the paternal position crossed by Czech Pied at the maternal position, were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg. The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter, total weight gain, carcass weight, dressing percentage, net daily gain) and meat quality characteristics (dry matter, proteins, fat, ash, pH48, water holding capacity, remission, collagen, area of M. longissimus dorsi and cooking loss). Correlation coefficients were determined in order to discover which of the above-mentioned characteristics influenced textural properties measured by Warner-Bratzler (WB) shear device and compression test (TPA). It can be concluded from the overall assessment of the correlation coefficients that slaughter age (r = 0.68, P < 0.001), net daily gain (r = -0.54, P < 0.001), average lifetime daily gain (r = -0.50, P < 0.001) and pH48 (r = -0.51, P < 0.001) had the major influence on the textural properties measured by WB shears. Meat texture expressed by TPA was mainly influenced by live weight at slaughter (r = 0.55, P < 0.001), carcass weight (r = 0.50, P < 0.001) and pH48 (r = -0.54, P < 0.001). Significant differences (P < 0.001) were found out for the age at slaughter (CH × BA) and (CP × BA), slaughter weight (CP × SI) and (CP × BA) and carcass weight (CP × BA). At the same level of significance further differences were found out for pH48 and water holding capacity (CP × SI), (CP × BA) and cooking loss (CH × CP). Highly significant differences (P < 0.01) in the textural properties (measured by WB shears) were determined between the following breeds: (CH × BA) and (CP × BA). At the level of significance P < 0.05, the highest differences were identified between (CH × SI) and (CP × SI). TPA test showed statistically significant differences between (CH × CP), (CP × SI) breeds at the level P < 0.05. |
| first_indexed | 2024-04-10T08:28:52Z |
| format | Article |
| id | doaj.art-dd8921a6fbbc4fd5a042c300a9a01fd4 |
| institution | Directory Open Access Journal |
| issn | 1212-1819 1805-9309 |
| language | English |
| last_indexed | 2024-04-10T08:28:52Z |
| publishDate | 2005-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Animal Science |
| spelling | doaj.art-dd8921a6fbbc4fd5a042c300a9a01fd42023-02-23T03:32:17ZengCzech Academy of Agricultural SciencesCzech Journal of Animal Science1212-18191805-93092005-02-01502818810.17221/3999-CJAScjs-200502-0006Effect of selected fattening performance and carcass value traits on textural properties of beefJ. Sochor0J. Simeonovová1J. Šubrt2J. Buchar3Czech Agriculture and Food Inspection Authority, Brno, Czech RepublicMendel University of Agriculture and Forestry, Brno, Czech RepublicMendel University of Agriculture and Forestry, Brno, Czech RepublicMendel University of Agriculture and Forestry, Brno, Czech RepublicFifty-one crossbreed young bulls, progenies of Charolais (CH), Czech Pied (CP), Simmental (SI) and Blonde d'Aquitaine (BA) beef cattle bred at the paternal position crossed by Czech Pied at the maternal position, were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg. The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter, total weight gain, carcass weight, dressing percentage, net daily gain) and meat quality characteristics (dry matter, proteins, fat, ash, pH48, water holding capacity, remission, collagen, area of M. longissimus dorsi and cooking loss). Correlation coefficients were determined in order to discover which of the above-mentioned characteristics influenced textural properties measured by Warner-Bratzler (WB) shear device and compression test (TPA). It can be concluded from the overall assessment of the correlation coefficients that slaughter age (r = 0.68, P < 0.001), net daily gain (r = -0.54, P < 0.001), average lifetime daily gain (r = -0.50, P < 0.001) and pH48 (r = -0.51, P < 0.001) had the major influence on the textural properties measured by WB shears. Meat texture expressed by TPA was mainly influenced by live weight at slaughter (r = 0.55, P < 0.001), carcass weight (r = 0.50, P < 0.001) and pH48 (r = -0.54, P < 0.001). Significant differences (P < 0.001) were found out for the age at slaughter (CH × BA) and (CP × BA), slaughter weight (CP × SI) and (CP × BA) and carcass weight (CP × BA). At the same level of significance further differences were found out for pH48 and water holding capacity (CP × SI), (CP × BA) and cooking loss (CH × CP). Highly significant differences (P < 0.01) in the textural properties (measured by WB shears) were determined between the following breeds: (CH × BA) and (CP × BA). At the level of significance P < 0.05, the highest differences were identified between (CH × SI) and (CP × SI). TPA test showed statistically significant differences between (CH × CP), (CP × SI) breeds at the level P < 0.05.https://cjas.agriculturejournals.cz/artkey/cjs-200502-0006_effect-of-selected-fattening-performance-and-carcass-value-traits-on-textural-properties-of-beef.phpbullsfattening performance traitsmeat qualitytextural propertieswarner-bratzler shearscompression test |
| spellingShingle | J. Sochor J. Simeonovová J. Šubrt J. Buchar Effect of selected fattening performance and carcass value traits on textural properties of beef Czech Journal of Animal Science bulls fattening performance traits meat quality textural properties warner-bratzler shears compression test |
| title | Effect of selected fattening performance and carcass value traits on textural properties of beef |
| title_full | Effect of selected fattening performance and carcass value traits on textural properties of beef |
| title_fullStr | Effect of selected fattening performance and carcass value traits on textural properties of beef |
| title_full_unstemmed | Effect of selected fattening performance and carcass value traits on textural properties of beef |
| title_short | Effect of selected fattening performance and carcass value traits on textural properties of beef |
| title_sort | effect of selected fattening performance and carcass value traits on textural properties of beef |
| topic | bulls fattening performance traits meat quality textural properties warner-bratzler shears compression test |
| url | https://cjas.agriculturejournals.cz/artkey/cjs-200502-0006_effect-of-selected-fattening-performance-and-carcass-value-traits-on-textural-properties-of-beef.php |
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