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Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls

Author

Listed:
  • D. Bureš

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • L. Bartoň

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • R. Zahrádková

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • V. Teslík

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • M. Krejčová

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

Abstract

Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used in two fattening experiments with the objective of determining breed differences in chemical composition, sensory characteristics, and fatty acid profile of m. longissimus thoracis et lumborum. The target slaughter live weights were set at 550 kg for earlier maturing breeds AA and HE and 630 kg for later maturing breeds CH and SI. Intramuscular lipid contents were higher in AA and HE (P < 0.05) than in CH and SI, but cholesterol contents were similar among the breed groups. The highest content of dry matter was found in HE (P < 0.05), while AA had the lowest protein content (P < 0.001). Meat from AA generally received the highest scores for different sensory characteristics (odour, flavour, texture, and juiciness). Concentrations of stearic acid (C18:0) in total muscle lipids were lower in SI than in CH (P < 0.05), while total saturated fatty acids were lower in SI compared to CH (P < 0.001) and AA (P < 0.05). CH had less oleic acid (C18:1-n9c) and total monounsaturated fatty acids than AA (P < 0.05), SI and HE (P < 0.01). Concentrations of linolenic acid (C18:3-n3) were highest in AA (P < 0.01).

Suggested Citation

  • D. Bureš & L. Bartoň & R. Zahrádková & V. Teslík & M. Krejčová, 2006. "Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(7), pages 279-284.
    • Handle: RePEc:caa:jnlcjs:v:51:y:2006:i:7:id:3940-cjas
    DOI: 10.17221/3940-CJAS
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    Citations

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    Cited by:

    1. R. Bečková & E. Václavková, 2010. "The effect of linseed diet on carcass value traits and fatty acid composition in muscle and fat tissue of fattening pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(8), pages 313-320.
    2. N. Aldai & M.E.R. Dugan & A.I. Nájera & K. Osoro, 2008. "N-6 and n-3 fatty acids in different beef adipose tissues depending on the presence or absence of the gene responsible for double-muscling," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(12), pages 515-522.
    3. L. Bartoň & D. Bureš & V. Kudrna, 2010. "Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(11), pages 479-487.
    4. E. Štercová & A. Krása & R. Lepková & J. Šterc, 2008. "The evaluation of growth and selected carcass and meat quality parameters in fattening bulls fed a diet based on concentrates or maize silage," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(9), pages 368-376.

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