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

Abstract

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 longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p < 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 (p < 0.01) and reduced shear force (p < 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.

Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein–Friesian Bulls

“…These findings highlight the role of fat in shaping the sensory profile of meat and meat products. The increase in the IMF content along with increased feeding intensity was also noted in our previous studies [1,19,49]. Fat content in the infraspinatus muscle increased from 3.74% in the semi-intensive feeding system to 4.11% in intensive feeding, although with no effect on the sensory quality or WBSF values [49].…”

“…However, in young crossbred (HF × Hereford) bulls from intensive feeding, the increase in fat content in LL muscles (from approx. 1.8% to 3.0%) was accompanied by a reduction in WBSF and improved sensory quality [1]. This leads to the conclusion that different muscles of beef carcasses might differently respond to the increased feeding intensity.…”

“…Intramuscular fat (IMF) or marbling is a meat attribute appreciated by consumers because of its positive impact on meat's tenderness, taste and juiciness [1]. Changes in IMF content are associated with modifications in the flavour desirability of the beef because of its impact on the fatty acid composition and volatile compounds produced in beef during cooking [2].…”

“…In contrast to small and early maturing cattle breeds, HF is suitable for long fattening, which does not lead to excessive subcutaneous fat tissue deposition or deterioration of the carcass quality [7]. Therefore, heavy fattening of HF bulls is recommended until a live weight of 700-800 kg [1]. Due to the high cost of concentrate, the most popular is a semi-intensive feeding system, in which silage feeding ad libitum is used with a small proportion (1-2 kg) of concentrate [8].…”