Nutritive, physical and technological quality of meat and fat in slaughter bulls of Holstein breed and in crosses with Belgian white-blue breed

• Published in: Czech Journal of Animal Science Vol. 43; no. 10
• Main Authors: Mojto, J, Chrenek, J, Palanska, O, Kmet, J, Zaujec, K, Pavlic, M. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
• Format: Journal Article
• Language: Slovak
• Published: 01.10.1998
• Subjects: ADIPOSE TISSUES; BEEF; BREEDS (ANIMALS); BULLS; CARCASS COMPOSITION; CHEMICOPHYSICAL PROPERTIES; CROSSBREDS; FATTY ACIDS; GLYCOGEN; NUTRITIVE VALUE
• ISSN: 1212-1819

The trial involved 12 beef bulls of Holstein breed and 12 bulls-crosses of F1 generation Holstein x Belgian White-Blue breed. The crossbreds had statistically significantly lower contents of intramuscular fat (1.10 and 2.94 g/100 g, resp.), higher contents of total water (75.89 and 74.58 g/100 g, resp.), higher contents of so called freely bound water (37.84 and 35.40 g/100 g, resp.) and higher average values of shearing force of cooked meat. The crossbreds showed a trend of meat lighter in color and higher proportion of ligament proteins. No differences in muscular glycogen content ante mortem and in pH values of meat post mortem were determined. The crossbreds had statistically significantly higher proportions of oleic acid (41.49 and 37.93 %, resp.) and of some less important fatty acids in intramuscular fat. There were no significant differences in proportions of saturated fatty acids (49.02 and 48.60 %, resp.), in the indexes of fat nutritive value and in cholesterol contents (65.69 and 62.53 mg/100 g, resp.).