Comparison of the Carcass and Beef Quality of the Czech Fleckvieh Bulls with Genotype TT and CT for Leptin and Bulls of Galloway and Charolais Breeds

Abstract

The objective of the present study was to compare the quality of the carcass and beef of bulls genotyped for leptin (TT and CT) of the Czech Fleckvieh cattle with Galloway and Charolais bulls. Analysed were 232 bulls. The quality of the carcass body was significantly (p < 0.05) the highest in Charolais bulls (78.1% beef, 1.66% fat) as compared with bulls of the Czech Fleckvieh cattle (77.06% beef, 2.52% fat). The percentage of bones in the weight of the carcass body was the same in all breeds (20.49%; 20.28%; 20.24%, respectively). Indicators of the nutritional quality apart from the energetic value of meat of the Galloway and Charolais breeds were not significantly (p > 0.05) affected by the breed. In terms of fatty acids significant (p < 0.01) differences were discovered in the intramuscular fat of the MLT between the Czech Fleckvieh cattle and both beef breeds in the levels of C16:0; C20:0; C14:1; C16:1; C20:1; C20:2 and rate of the C14index. A significant (p < 0.05) difference in the level of oleic acid was detected between the meat of the Czech Fleckvieh cattle (37.77 g.100g −1) and Charolais (41.23 g.100g−1). From the viewpoint of human health the most favourable rates of fatty acids (C14index = 22.07; C16index = 13.63; C18index = 64.19; AI = 0.67) were seen in the meat of the Czech Fleckvieh cattle. The smallest diameter of muscle fibres (35.61 µm) was detected in the Czech Fleckvieh cattle as compared to the Galloway (37.60 µm) and Charolais (38.01 µm) breeds.

Keywords

• bulls
• leptin
• carcass trait
• beef quality
• fatty acids