Veal and beef meat quality of crossbred calves from dairy herds using sexed semen and semen from double-muscled sires

Abstract

The use of sexed semen to produce replacement heifers in dairy farms allows many cows to be inseminated with bulls of beef breeds with the aim of improving meat production. The major dairy and beef breeds are undergoing rapid genetic improvement as a result of more efficient selection methods, necessitating evaluation of the quality of meat produced by beef × dairy crosses obtained using current genetics. As part of a larger project, we carried out quantitative and qualitative evaluations of the veal and beef produced from crossbred calves produced by dairy farms that use sexed semen to obtain purebred replacement heifers. A total of 231 bull-calves were reared in the dairy farms or in specialised fattening farms, slaughtered, and sampled for meat quality analysis. These comprised: 104 crossbred calves, mainly from Belgian Blue sires and Holstein dams, which were intensively fattened for veal production; 84 beef × dairy crossbred calves, destined for beef production on the dairy farm of origin (12 calves) or in a specialised intensive fattening centre (72 calves); 26 purebred Charolais and 17 beef crosses from suckler cows, included for comparison, which were fattened in the same fattening centre and fed the same diet as the beef × dairy crosses. Veal and beef meat differed in all quality traits; the beef produced by dairy farmers was better than the beef produced by specialised fatteners in terms of cooking losses and tenderness, even though these animals were much older and weighed less at slaughter. There were minor differences in the quality traits of veal between the various beef × dairy breed combinations. In the case of intensive beef production, minor differences were observed between Belgian Blue-sired crosses from Brown Swiss cows (lipid content and shear force of meat) and Belgian Blue-sired crosses from crossbred cows (haem iron, lightness, yellowness, and hue) in comparison with crosses from Holstein cows. The beef of young bulls from suckler cows (Charolais and crosses) had a lower pH, dry matter and lipid contents, slightly higher cholesterol and haem iron contents, and higher cooking losses than meat from beef × dairy crosses. Taking into account the results from the entire project, we conclude that the combined use of sexed semen for pure-breeding and conventional beef semen for terminal crossbreeding improves meat production from dairy herds, both quantitatively and qualitatively.HIGHLIGHTS The meat from beef × dairy crossbred calves was found to have valuable qualitative characteristics. With regard to veal production, the meat quality characteristics of crossbred calves did not differ appreciably between breed combinations. With regard to intensive beef production, the meat from beef × dairy young bulls had greater quality than that from suckler cows. Crosses fattened by dairy farmers grew slower than those by specialised fatteners, but their beef was better in terms of cooking losses and tenderness.

Keywords

• beef farming systems
• cooking losses
• meat colour
• meat composition
• tenderness