Effects of gender and slaughter age on meat quality of Anatolian water buffaloes

Turan, Adem; Yalçıntan, Hülya; Orman, Abdülkadir; Ekiz, Bülent

doi:10.1007/s11250-021-02835-8

Cited by 9 publications

(6 citation statements)

References 30 publications

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“…Regardless of gender, older yaks tend to have higher carcass weights, which is consistent with the findings of other studies [14][15][16] . Between the ages of 2 and 4, there is relatively little difference in carcass weight between males and females, possibly because yaks at this stage have reached puberty, with a decrease in bone proportion and optimal muscle growth [17] , reaching peak levels from 4 to 6 years old.…”

Section: Discussionsupporting

confidence: 92%

A comparative analysis of carcass and meat traits of yaks

Ma,

Kong

et al. 2023

Food Science of Animal Products

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This study primarily compares the carcass and meat quality traits of yaks of different ages and genders. Measurements of carcass weight and characteristics were taken for male and female Gannan yaks aged 1-2, 2-4, 4-6, and 6 years and older. Additionally, the weight and meat quality of 9 major cuts were measured. The results indicated significant variations in various aspects of yak carcasses around the age of 4, and substantial differences between male and female yaks after the age of 4. Different body regions showed distinct meat quality. The tenderness of the tenderloin is the highest (P < 0.05), while the striploin is the lowest (P < 0.05), and the protein content of the hindquarter cuts is higher. Principal component analysis (PCA) was employed to identify key factors significantly affecting total meat yield. Subsequently, predictive models for total meat yield were developed for yaks aged 1-4 years, 4+ years for males, and 4+ years for females based on these factors. Furthermore, the meat from the 9 major cuts was classified according to its intrinsic meat quality traits, which holds significant reference value for the assessment of yak carcass yield grades and the grading of quality in meat cuts, ultimately contributing to the realization of the full potential of the yak meat industry.

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Section: Discussionsupporting

confidence: 92%

A comparative analysis of carcass and meat traits of yaks

Ma,

Kong

et al. 2023

Food Science of Animal Products

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“…In this study, there was a lower drip loss of 4 m, which was associated with more type I muscle fiber. And similar to results of Turan et al who found young animal had higher meat quality in terms of tenderness and water holding capacity ( 47 ).…”

Section: Discussionsupporting

confidence: 89%

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

et al. 2021

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Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main food source of local people. In order to investigate the effect of slaughter age on meat quality, fatty acid profile and expression of myosin heavy chain (MyHC) isoform genes were analyzed in Tibetan sheep. A total of 24 Tibetan sheep including 4 months old (4 m), 1.5 years old (1.5 y), 3.5 years old (3.5 y), and 6 years old (6 y) were randomly selected. The results indicated that the MyHC IIx and MyHC IIb mRNAs increased with age, whereas MyHC IIa mRNA decreased. MyHC I mRNA was highest at 3.5 y. There were differences in the muscle fiber types of Tibetan sheep at different ages. Intramuscular fat (IMF) was highest at 1.5 y, the pH45min and pH24h value of 6 y sheep were lower than the other groups, the shear force increased with age (p < 0.05), and drip loss increased with age (p < 0.01). Tibetan sheep at 1.5 y had lower saturated fatty acid (SFA) contents and higher monounsaturated fatty acid (MUFA) contents (p < 0.05). Different muscle fiber types influence the meat quality and fatty acid composition of Tibetan sheep with increasing age. These results demonstrated the effect of age on meat quality of Tibetan sheep through regulation of expression of the MyHC isoforms which changed the myofiber types, and 1.5 y Tibetan sheep meat was more suitable for a healthy human diet.

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“…Buffalo fed increased concentrate produced light-coloured (31.8 L* and 15.2 a*) and tender (16.0 N) buffalo meat. These results indicate a high-quality meat, of the standard of a young animal (Turan et al, 2021).…”

Section: Resultssupporting

confidence: 56%

Performance, carcass yield, and meat quality of buffalo (Bubalus bubalis) fed on diets with different levels of concentrate

Melo¹,

Magalhães²,

Neves³

et al. 2023

SA J. An. Sci.

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The objective of this study was to evaluate the influence of diets with increasing concentrate levels on performance, carcass characteristics, and meat quality of Murrah buffaloes in feedlot. Twenty-four animals, with an initial body weight of 240 ± 50.5 kg and mean age of 9 months, were distributed to four treatments: 20%, 40%, 60% and 80% concentrate. After 114 days, the animals were weighed, slaughtered, and meat quality and performance data were submitted to analysis of variance and regression. The dry matter intake and average daily gain increased linearly. The final body, hot carcass, and cold carcass weights responded linearly to increases in concentrate level. The subcutaneous fat thickness, protein, and ether extract of meat increased linearly with an increase in concentrate level. The colour parameters, cooking losses, and shear force of the meat were not affected by increasing the concentrate. The inclusion of concentrate in feedlot diets increases performance, characteristics of carcass, and meat quality of Murrah buffalo in a feedlot.

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Effects of gender and slaughter age on meat quality of Anatolian water buffaloes

Cited by 9 publications

References 30 publications

A comparative analysis of carcass and meat traits of yaks

A comparative analysis of carcass and meat traits of yaks

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Performance, carcass yield, and meat quality of buffalo (Bubalus bubalis) fed on diets with different levels of concentrate

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