Effects of rearing system and feeding intensity on the fattening performance and slaughter value of young crossbred bulls

Karaçuhalılar

et al. 2019

Turkish JAF Sci.Tech.

This study was conducted to evaluate the muscles of the brisket region of the Eastern Anatolian Red (EAR) bulls in different ages subjected to different housing conditions and feeding style, and to determine the relationships among carcass traits, meat colour parameters and carcass measurements. Totally 25 bulls between 15 and 24 m of age were allocated to five groups (G1,G2,G3,G4,G5) according to feeding type, housing condition and age. The bulls were weighed fourteen days apart, feed consumption measurements were taken every morning, and slaughtered after 130 days of fattening. The differences were significant among G1-G3 for pelvic fat, total groups for conformation, among G1,G2-G3,G4,G5 for marbling, among G1,G2,G3-G4,G5 for LD area, among G1-G3,G5 for degree of fatten, among G1,G5-G2 for fat thickness over (LD) Longissimus Dorsi. The differences were significant in terms of meat colour parameters such as lightness (L*) in G1,G2,G3-G4,G5 and hue value (H*) in G1-G2,G3,G4,G5. Also, the differences among the groups are significant in terms of carcass length and width of the round. The correlation coefficients of carcass characteristic, colour score and conformation are negative with lightness (L*) and yellowness (b*). Degree fatten had a positive correlation with marbling score. Conformation were positively correlated with carcass length. Carcass ribeye area and L* showed a more desirable result in the G4 and G5 groups compared to other groups. Assessing the accumulated data of carcass traits with carcass components including carcass measurement during the slaughter or later phases of slaughter, it may be possible to use as a marker for the determining beef quality in EAR bulls.

Section: Discussionsupporting

confidence: 90%

Effects of Housing Condition, Feeding Style and Age on Meat Colour, and Some Carcass Characteristics in Eastern Anatolian Red Bulls

Karaçuhalılar

et al. 2019

Turkish JAF Sci.Tech.

“…A slightly lower Warner–Blatzer shear force values than those in our study, were reported by Bureš and Barton [47] for Fleckvieh bulls (49.8 N) and for Simmental bulls (48.19 N) [48]. Beef from cattle with a high intramuscular fat level often has a lower shear force [49], which is in accordance with results from our study. The color sensory attribute of the meat samples did not differ significantly between the cattle groups ( p > 0.05).…”

Section: Resultssupporting

confidence: 92%

Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers

Kučević

Papović

Tomović

et al. 2019

Animals

Simple SummaryCattle have been selected for their adaptation to a specific environment and productive system, in which they show, in theory, their best economical results. With appropriate nutrition, the calf’s performance enhances during early life and improve the production limit providing distinctive opportunities to optimize feeding strategies and increase the profitability of beef production. There is considerable variation in fattening protocols as well as in farm conditions. Meat quality parameters and carcass traits are the main objectives of most research carried out in the beef production area. Optimizing meat quality parameters and carcass traits are important for farmer profits and consumer satisfaction. According to that, at the phenotypic level, growth performance and traits could be observed. Rearing practices are known to have an impact on cattle carcasses and meat characteristics. The rearing practices applied after calving have an influence on the animal’s performance at the growth period and can involve different animal properties at the beginning of the fattening period.AbstractThis study assessed the effects of farm management during rearing practices in the first months of a calf’s life on growth performance and meat quality traits during the fattening period. A total of 48 Simmental calves were divided into two groups at a commercial cattle feedlot. In the first group were calves from the same farm and herd (n = 12 male and n = 12 female). The second group included calves from several different herds and farms (n = 12 male and n= 12 female). Calves were transferred to a feedlot and fed with a commercial feedlot ration at three to four months of age. The aim was to determine if identical fattening conditions at feedlot can reduce initial calf rearing differences between cattle during the fattening period. Bulls grew faster than heifers reaching higher total gain and showed significantly higher slaughter weight than heifers. Meat samples of heifers from the same herd had the highest intramuscular fat content and reddest color with significant differences among cattle groups. The most abundant fatty acid was oleic acid (C18:1), followed by palmitic (C16:0), stearic (C18:0), linoleic (C18:2), and myristic acid (C14:0). Meat samples of heifers from different herds were darkest with highest content of iron (Fe) with significant differences among cattle groups.

“…This prolonging fattening period increases the animals age at slaughter, which may result in deterioration of the sensory quality of beef, i.e., its tenderness [ 9 ]. When grazing bulls, better results are obtained by using intensive feeding [ 10 ]. Bull calves reach slaughter maturity early and achieve optimal final body weight, and thus burden the environment to a lesser extent [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Experiments conducted in our research team focus on the combined impact of the rearing system and intensity of feeding on the growth rates, carcass value, and meat quality from young bulls. Results regarding the growth rates of Polish Holstein–Friesian × Hereford calves, fattening performance and carcass characteristics were described in detail by Nogalski et al [ 10 ]. It was concluded that a suckling system with nurse cows is more beneficial than using a milk replacer distributed from automated stations.…”

Section: Introductionmentioning

confidence: 99%

“…Crossbred Polish Holstein–Friesian × Hereford bulls fattening indices and carcass traits were positively affected by an increased concentrate share in the fodder. However, the study [ 10 ] did not comprise the evaluation of meat quality. Thus, this study was aimed at analyzing the rearing system and the intensity of fattening effects on the physicochemical and sensory attributes of the meat, fatty acid composition, and concentration of mineral compounds and vitamins in meat from young, crossbred bulls.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Nogalski

Pogorzelska-Przybyłek

Sobczuk-Szul

et al. 2022

Animals

Self Cite

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.