Fattening of Polish Holstein-Friesian × Limousin Bulls under Two Production Systems and Its Effect on the Fatty Acid Profiles of Different Fat Depots

Sobczuk-Szul, Monika; Mochol, Magdalena; Nogalski, Zenon; Pogorzelska-Przybyłek, Paulina; Momot, Martyna

doi:10.3390/ani11113078

Cited by 4 publications

(3 citation statements)

References 43 publications

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“…The influence of breed and feed type shape the basic chemical composition and nutritional value of beef. The positive effect of the fatty acids' improvement has been confirmed in a number of studies concerning the Limousine [47,48], Polish Holstein-Friesian [49,50], Charolaise [51,52], and Hereford breeds [53,54]. The authors of the studies demonstrated there is a variability in the fatty acid profile, indicating a benefit in nutritional value from the use of meat from breeds with better monounsaturated and polyunsaturated FA profiles.…”

Section: Discussionmentioning

confidence: 81%

Relationship between Beef Quality and Bull Breed

Kostusiak

Slósarz

Gołębiewski

et al. 2023

Animals

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The beef industry in Poland heavily relies on the Polish Holstein-Friesian (PHF) breed, known for its primary use in dairy production, but which also contributes significantly to the beef supply. In contrast, the Limousine (LM), Hereford (HH), and Charolaise (CH) breeds have gained popularity due to their ideal specialized characteristics for beef production. As PHF continues to dominate the beef market, a thorough comparison of its beef quality and nutritional attributes with the three most popular beef breeds in Poland is essential. This study aims to address this knowledge gap by conducting a rigorous comparison. The experiment was carried out on the beef from 67 bulls kept in a free-stall system with standardized feeding. The highest total antioxidant status (TAS) was found in CH and was 147.5% higher than that in PHF. Also, compared with PHF, a large difference of 70% was observed in LM, while in HH it was only 6.25%. For degree of antioxidant potential (DAP), the highest concentration was found in LM, while CH had a slightly lower score than LM. PHF had the lowest scores for each of the analyzed parameters of protein fraction. For anserine, taurine, creatinine, and creatine content, the highest results were found for LM. For carnosine and coenzyme Q10, the highest values were found for CH. Overall, these results highlight the impact of maturity and breed on carcass composition and quality. Late-maturing breeds, such as LM and CH, tend to exhibit leaner carcasses with superior fatty acid profiles and antioxidant properties. This knowledge is valuable for producers, enabling them to make informed decisions regarding breed selection and production strategies to meet specific market demands for beef with the desired composition and quality.

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Section: Discussionmentioning

confidence: 81%

Relationship between Beef Quality and Bull Breed

Kostusiak

Slósarz

Gołębiewski

et al. 2023

Animals

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“…CLA, primarily C18:2 cis -9, trans -11 is biosynthesized by ruminal bacteria via isomerized C18 PUFAs and is known as an intermediate in the biohydrogenation process [ 58 ]. Subcutaneous fat had highest CLA levels among subcutaneous fat, kidney fat, intermuscular fat and intramuscular fat in Polish Holstein-Friesian and Limousin crossbred cattle [ 59 , 60 ]. Cattle with different breeds could also have different CLA contents in subcutaneous adipose tissue [ 61 ].…”

Section: Linkage Among Rumen Microbiota Rumen Fatty Acid Profiles And...mentioning

confidence: 99%

— Invited Review — Translational gut microbiome research for strategies to improve beef cattle production sustainability and meat quality

Mizoguchi,

Guan

2024

Anim Biosci

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Advanced and innovative breeding and management of meat-producing animals are needed to address the global food security and sustainability challenges. Beef production is an important industry for securing animal protein resources in the world and meat quality significantly contributes to the economic values and human needs. Improvement of cattle feed efficiency has become an urgent task as it can lower the environmental burden of methane gas emissions and the reduce the consumption of human edible cereal grains. Cattle depend on their symbiotic microbiome and its activity in the rumen and gut to maintain growth and health. Recent developments in high-throughput omics analysis (metagenome, metatranscriptome, metabolome, metaproteome and so on) have made it possible to comprehensively analyze microbiome, hosts and their interactions and to define their roles in affecting cattle biology. In this review, we focus on the relationships among gut microbiome and beef meat quality, feed efficiency, methane emission as well as host genetics in beef cattle, aiming to determine the current knowledge gaps for the development of the strategies to improve the sustainability of beef production.

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“…The volatile flavor compounds in livestock muscle are mainly produced by lipid oxidation and degradation, and the type and amount of lipids in livestock muscle can cause different flavors [ 10 , 11 , 12 ]. Breed [ 13 ], diet [ 14 ], gender [ 15 ], age [ 16 ] and feeding system [ 17 ] can influence the characterization of lipids in livestock muscle. Among the above factors, the feeding system is very essential.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics

Xiong

Pei

Wang

et al. 2022

Animals

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The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography–mass spectrometry (LC-MS) in this study. First, the volatile flavor compounds in longissimus dorsi (LD) of SF and GF yaks were detected by gas chromatography–mass spectrometry (GC-MS). In total 49 and 39 volatile flavor substances were detected in the LD of GF and SF yaks, respectively. The contents of pelargonic aldehyde, 3-hydroxy-2-butanone and 1-octen-3-ol in the LD of both GF and SF yaks were the highest among all detected volatile flavor compounds, and the leading volatile flavor substances in yak LD were aldehydes, alcohols and ketones. In total, 596 lipids were simultaneously identified in the LD of SF and GF yaks, and the leading lipids in the LD of both GF and SF yaks were sphingolipids (SPs), glycerolipids (GLs) and glycerophospholipids (GPs). Seventy-five significantly different lipids (SDLs) between GF and SF yaks were identified in the LD. The high content of TG(16:1/18:1/18:1), TG(16:0/17:1/18:1) and TG(16:0/16:1/18:1), PE(18:0/22:4) and PC(18:2/18:0) can improve the a* (redness) and tenderness of yak muscle. The changes in volatile flavor compounds in yak muscle were mainly caused by TG(18:1/18:1/18:2), TG(18:0/18:1/18:1), TG(16:0/17:1/18:1), TG(16:0/16:1/18:1), PC(18:2/18:0), TG(16:1/18:1/18:1), PI(18:0/20:4), TG(16:1/16:1-/18:1) and TG(17:0/18:1/18:1). The above results provide a theoretical basis for improving yak meat quality from the perspective of intramuscular lipids.

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Fattening of Polish Holstein-Friesian × Limousin Bulls under Two Production Systems and Its Effect on the Fatty Acid Profiles of Different Fat Depots

Cited by 4 publications

References 43 publications

Relationship between Beef Quality and Bull Breed

Relationship between Beef Quality and Bull Breed

— Invited Review — Translational gut microbiome research for strategies to improve beef cattle production sustainability and meat quality

Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics

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