Carcass and meat quality characteristics of young Black-and- White and Red-and-White Holstein-Friesian bulls
Stanisław Wajda , Tadeusz Szulc , Tomasz Daszkiewicz , Ewa Burczyk , Rafał Winiarski , Paulius Matusevicius
AbstractThe objective of this study was to determine carcass and meat quality characteristics of young Black-and- White and Red-and-White Holstein-Friesian bulls. The study involved 98 young Polish Holstein-Friesian bulls, including 53 Black-and-Whites and 45 Red-and-Whites, fed high-concentrate diets. The bulls were slaughtered at approximately 570 kg BW, and carcass quality was evaluated. The average daily gains of intensively fed Red-and- White and Black-and-White Holstein-Friesian bulls were high, at 1270 g and 1200 g respectively. The average carcass dressing percentage was similar in bulls of both groups, exceeding 55%. Red-and-White bulls had a higher percentage share of carcasses in conformation classes R, R- and O+. The carcasses of Black-and-White bulls had a higher proportion of forepart cuts, i.e. fore ribs, thin flank and shoulder muscles, and a lower proportion of meat of quality classes I and II, and bones. The meat of intensively fed Holstein-Friesian bulls from both groups was characterized by good quality. As many as 95% of beef samples had pH below 5.80 and could undergo ripening. An analysis of the physicochemical properties of meat showed no significant differences between groups. Meat from Red-and-White bulls received significantly higher scores for taste and juiciness in an organoleptic evaluation.
|Other language title versions||Holšteino Fryzu juodmargiu ir žalmargiuku buliukij skerdenos ir mesos kokybes charakteristikos|
|Journal series||Veterinarija ir Zootechnika, ISSN 1392-2130, (A 15 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Young bulls; Slaughter value; Meat quality|
|Score|| = 15.0, 21-11-2019, ArticleFromJournal|
= 15.0, 21-11-2019, ArticleFromJournal
|Publication indicators||: 2013 = 0.243; : 2012 = 0.101 (2) - 2012=0.133 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.