Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle. (20th January 2021)

• Record Type: Journal Article
• Authors: Wang, Yongjie; Wang, Zhisheng; Hu, Rui; Peng, Quanhui; Xue, Bai; Wang, Lizhi
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 9(2021)
• Page Start: 3927
• Page End: 3932
• Publication Date: 2021-01-20
• Subjects: carcass characteristics -- meat quality -- fatty acid composition -- Xuanhan yellow cattle -- cattle‐yak -- Simmental crossbred cattle; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11032
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The study compared the growth performance, carcass characteristics and meat quality of steers of Xuanhan yellow cattle, Simmental crossbreed cattle (Simmental × Xuanhan yellow cattle) and cattle‐yak (Jersey × yak). All steers were feed with the same diet from 6 months until slaughter at 30 months. The longissimus dorsi muscle was used to compare the meat quality traits. RESULTS: By comparison, Simmental crossbreed cattle had higher growth performance ( P < 0.05) and carcass characteristics ( P < 0.05); cattle‐yak had higher value of a *, b * of meat color ( P < 0.05) and higher protein contents of meat ( P < 0.05); Xuanhan yellow cattle had higher water holding capacity ( P < 0.05) and lower shear force ( P < 0.05). CONCLUSIONS: The results show that Simmental crossbred cattle had better meat performance and provided low‐fat meat with a beneficial fatty acid composition, but with lower meat quality; cattle‐yaks provided greater meat color and higher protein content; Xuanhan yellow cattle provided meat with preferable tenderness. © 2020 Society of Chemical Industry