Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

Abstract

The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and b* in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.

Adaptability and Productive Qualities of Imported Beef Cattle Under the Conditions of the Northern Region of Kazakhstan

“…Therefore, it is necessary to closely monitor the health of animals, since only a healthy body has the ability "to balance itself" in this environment, to resist it, to adapt to the new mode of life [5][6][7][8] . To date, the state and adaptation of these animals to new climatic conditions are quite good; therefore it is necessary to develop the technology for the better adaptation of animals to the conditions of Nrthern Kazakhstan.…”

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

“…Beef showed the lowest intensity of yellowness (b*), which could be due to the highest content of intramuscular fat and the highest degree of lipid oxidation. Xie et al (2012), who compared meat colour parameters in different breeds, found that they did not differ in L* and a* values. These parameters were similar to ours but there were differences in b* value.…”

Adaptive traits of indigenous cattle breeds: The Mediterranean Baladi as a case study

“…In their study, Xie, Meng, Cui, and Ren (2012) determined meat pH, subcutaneous fat and muscle color, texture, chemical composition, lipid oxidation and fatty acid composition, in the longissimus dorsi. Among the imported breeds, Limousin had a proven advantage over Simmental with regard to meat quality.…”