Influence of Genotype and Slaughter Age on the Content of Selected Minerals and Fatty Acids in the Longissimus Thoracis Muscle of Crossbred Bulls

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

doi:10.3390/ani10112004

Cited by 13 publications

(7 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gregory et al [ 57 ] pointed out that breed is an important factor in shaping slaughter performance. Comparative studies on the fattening value of PHF, LM, CH, and HH confirmed these reports [ 58 , 59 , 60 ]. Additionally, Sargentini et al [ 61 ] and Humada et al [ 62 ] reported that total SFA content did not significantly alter with increasing slaughter age.…”

Section: Discussionsupporting

confidence: 68%

Relationship between Beef Quality and Bull Breed

Kostusiak

Slósarz

Gołębiewski

et al. 2023

Animals

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionsupporting

confidence: 68%

Relationship between Beef Quality and Bull Breed

Kostusiak

Slósarz

Gołębiewski

et al. 2023

Animals

View full text Add to dashboard Cite

show abstract

“…The content of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) increases faster with increasing fatness than the content of PUFAs, resulting in a decrease in the relative proportion of PUFAs and, consequently, in the polyunsaturated‐to‐saturated fatty acid (PUFA/SFA) ratio (Andreo et al., 2016). There are some reports regarding the fatty acid composition for bulls, steers, or heifers of Polish Holstein Friesian × Limousine crossbreds (Momot et al., 2017, 2020; Nogalski et al., 2014; Solarczyk et al., 2020), while only few evaluated of four different adipose tissues (Sobczuk‐Szul et al., 2013, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile as affected by fat depot and the sex category of Polish Holstein‐Friesian × Limousin fattening cattle fed silage ad libitum

Sobczuk-Szul

Mochol

Nogalski

et al. 2021

Animal Science Journal

Self Cite

View full text Add to dashboard Cite

This study was designed to compare the fatty acid profiles of four types of fat depots from bulls, steers, and heifers. All animals were Polish Holstein‐Friesian and Limousin crossbreds fattened semi‐intensively—silage at libitum and concentrate in the amount corresponding to 30% of their net energy requirements. The fatty acid profile in intramuscular, intermuscular, and external and internal fat was determined. The intramuscular fat of bulls was most abundant in total PUFAs and n‐6 PUFAs, and functional fatty acids C 18:2, C 20:4, and C 22:5 in comparison with steers and heifers. Regardless of sex category, intramuscular and external fat were characterized by higher levels of UFAs and a more desirable MUFA/SFA ratio than the remaining fat types. It should also be noted that external fat was more abundant in CLA than other fat types, and that the highest CLA content was found in bull fat, compared with the remaining sex categories of cattle.

show abstract

“…In addition to genetic strategies, aging has become a viable technique for improving the sensory attributes of meat because tenderization occurs over time, making the meat more tender after slaughter ( Monteiro et al, 2022 ). Momot et al (2020) determined the effects of bovine genotype and slaughter age on the mineral content and fatty acid profile of meat. The results showed that the intramuscular fat content of the longissimus thoracis muscle increased by up to 1.80% with age.…”

Section: Resultsmentioning

confidence: 99%

“…The results showed that the intramuscular fat content of the longissimus thoracis muscle increased by up to 1.80% with age. The slaughter age significantly affected the concentrations of saturated, monounsaturated, and unsaturated fatty acids as well as the monounsaturated/saturated fatty acid ratio in bull longissimus thoracis muscles ( Momot et al, 2020 ). Table 1 summarizes the approaches used to obtain healthier meat.…”

Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

View full text Add to dashboard Cite

Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

show abstract

Influence of Genotype and Slaughter Age on the Content of Selected Minerals and Fatty Acids in the Longissimus Thoracis Muscle of Crossbred Bulls

Cited by 13 publications

References 43 publications

Relationship between Beef Quality and Bull Breed

Relationship between Beef Quality and Bull Breed

Fatty acid profile as affected by fat depot and the sex category of Polish Holstein‐Friesian × Limousin fattening cattle fed silage ad libitum

Strategies for Healthier Meat Foods: An Overview

Contact Info

Product

Resources

About