Influence of energy level reduction in young bulls diet on meat quality

Infl uence of energy level reduction in young bulls diet on meat quality. The infl uence of energy level reduction in bulls’ diet at the end of the fattening period was evaluated. The bulls were divided into 2 groups, a control group (K) and a study group (D) in which the energy level limit was 80% of the maintenance requirement. The diet was altered during the last 60 days of the fattening period, however, it did not affect the level of protein, mineral compounds and vitamins intake as their balancing was in line with the animals’ needs. The fattening bulls were slaughtered at the age of 25 months. The aim of the study was to analyse the impact of reduced energy levels on the meat traits which proved its culinary usefulness and nutritional value. An assumption was made that reducing energy level in the bulls’ diet at the end of the fattening period would not signifi cantly deteriorate the said indicators. D group animals had a smaller weight gain, an average of 35.1 kg. This effect, with full coverage of the protein demand, triggered energy reserves from internal fat. However, the deterioration of the quality of carcasses has not been confi rmed. It was found a higher percentage of carcasses in EUROP classes better. The Longissimus lumborum muscles had a lower content of dry matter and fat in (P < 0.05). There were no signifi cant changes in the colour (L) and acidity of the meat. There were, however differences in thermal loss. The meat of group K had signifi cantly higher results (P < 0.05). From a practical point of view, these changes should be considered minor. What is important is the fact that there was no signifi cant effect on the characteristics of the most frequently subject to consumer evaluation. This applies to colour (L) and marbling, which were at an acceptable level. Not without signifi cance is the lack of deterioration in nutritional quality, for evaluation the participation of protein and fat was assumed. Meat of group D had a comparable protein content and lower fat content. It was shown that the used solution did not worsen the culinary traits of the meat; the crispness and surface of the roast beef.