Premium
Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle
Author(s) -
Wang Yongjie,
Wang Zhisheng,
Hu Rui,
Peng Quanhui,
Xue Bai,
Wang Lizhi
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11032
Subject(s) - crossbreed , yak , tenderness , biology , meat tenderness , zoology , beef cattle , water holding capacity , veterinary medicine , food science , medicine
BACKGROUND The study compared the growth performance, carcass characteristics and meat quality of steers of Xuanhan yellow cattle, Simmental crossbreed cattle (Simmental × Xuanhan yellow cattle) and cattle‐yak (Jersey × yak). All steers were feed with the same diet from 6 months until slaughter at 30 months. The longissimus dorsi muscle was used to compare the meat quality traits. RESULTS By comparison, Simmental crossbreed cattle had higher growth performance ( P < 0.05) and carcass characteristics ( P < 0.05); cattle‐yak had higher value of a *, b * of meat color ( P < 0.05) and higher protein contents of meat ( P < 0.05); Xuanhan yellow cattle had higher water holding capacity ( P < 0.05) and lower shear force ( P < 0.05). CONCLUSIONS The results show that Simmental crossbred cattle had better meat performance and provided low‐fat meat with a beneficial fatty acid composition, but with lower meat quality; cattle‐yaks provided greater meat color and higher protein content; Xuanhan yellow cattle provided meat with preferable tenderness. © 2020 Society of Chemical Industry