Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

Zenon Nogalski; Paulina Pogorzelska-Przybyłek; Monika Sobczuk-Szul; Monika Modzelewska-Kapituła

doi:10.3390/ani12070933

Animals (Apr 2022)

Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

Zenon Nogalski,
Paulina Pogorzelska-Przybyłek,
Monika Sobczuk-Szul,
Monika Modzelewska-Kapituła

Affiliations

Zenon Nogalski: Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Paulina Pogorzelska-Przybyłek: Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Monika Sobczuk-Szul: Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Monika Modzelewska-Kapituła: Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-719 Olsztyn, Poland

DOI: https://doi.org/10.3390/ani12070933
Journal volume & issue: Vol. 12, no. 7
p. 933

Abstract

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The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p p p < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls.

Published in Animals

ISSN: 2076-2615 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Agriculture: Animal culture: Veterinary medicine; Science: Zoology
Website: http://www.mdpi.com/journal/animals/

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