Study on the Carcass Traits, Meat Quality, and Nutritional Attributes of Six Kinds of Jiangxi Local Breeds Cattle
Yang Zhang,
Yuting Wei,
Guwei Lu,
Youxiang Yang,
Yuting Pan,
Chuanpei Fu,
Fazhan Tian,
Qinghua Qiu,
Xianghui Zhao,
Yanjiao Li,
Lingli Chen,
Wenjun Wang,
Kehui Ouyang
Affiliations
Yang Zhang
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Yuting Wei
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Guwei Lu
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Youxiang Yang
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Yuting Pan
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Chuanpei Fu
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Fazhan Tian
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Qinghua Qiu
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Xianghui Zhao
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Yanjiao Li
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
Lingli Chen
Key Lab for Agro-Product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
Wenjun Wang
Key Lab for Agro-Product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
Kehui Ouyang
Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
The purpose of this study is to explore the carcass traits, meat quality, and nutritional attributes of local yellow cattle (Guangfeng, Ji’an, and Jinjiang) and buffalo (Poyanghu, Xiajiang, and Xinfeng mountain) in Jiangxi Province, and compare the differences among different breeds. The results showed that the dressing percentage, net meat percentage, and meat–bone ratio of Jinjiang cattle were highest, and that Jinjiang cattle had the best meat production performance. Regarding meat quality, the pH24h value of all breeds was at normal level, and no dark-cutting beef was produced. Poyanghu buffalo and Xinfeng mountain buffalo had higher redness (a*) values, and Guangfeng cattle had the best water retention and tenderness. The intermuscular fat of yellow cattle breeds was higher than that of buffalo breeds; Poyanghu buffalo had the highest crude protein content. The composition of amino acids and fatty acids was different among breeds, and the composition of Jiangxi breeds was healthy. The muscle fibers of buffalo breeds are generally smaller and denser than those of yellow cattle breeds. The MyHC-Ⅰ, MyHC-Ⅱa, and MyHC-Ⅱx were the main types of muscle fibers of Jiangxi local breeds, and the proportion varied with different breeds. This work elucidated the carcass characteristics, meat quality, and nutritional attributes of Jiangxi breed cattle to provide a theoretical basis for optimizing the development of beef cattle industry.
