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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.20.0085    [Accepted] Published online July 2, 2020.
The effect of gender status on the growth performance, carcass and meat quality traits of young crossbred Holstein-Friesian x Limousin cattle
Paulina Pogorzelska-Przybyłek1,*  , Zenon Nogalski1  , Monika Sobczuk-Szul1  , Martyna Momot1
Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Correspondence:  Paulina Pogorzelska-Przybyłek,Email: paulina.pogorzelska@uwm.edu.pl
Received: 12 February 2020   • Revised: 22 April 2020   • Accepted: 26 June 2020
Abstract
Objective
The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin (LM) bulls with Holstein-Friesian (HF) cows, fattened semi-intensively and slaughtered at 18 months of age.
Methods
Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration (TMR) composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis (LT) were collected to determine the proximate composition and quality of meat.
Results
Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low IMF content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor).
Conclusion
Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.
Keywords: Beef Cattle; Bulls; Steers; Heifers; Meat Quality; Sensory Evaluation


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