Meat quality in fattening bulls of different breed
1999
Ender, K. | Wegner, J. | Albrecht, E. | Nuernberg, K. | Ender, B. (Forschungsinstitut fuer die Biologie landwirtschaftlicher Nutztiere, Dummerstorf (Germany))
A successful marketing of meat depends in incresed measure upon a high meat quality. Beside the traits of product quality (f.i. sensoric, nutritive) the elements of production quality (way of production, safety) become important. Some special muscle and fat related characteristics better than traditionally measured traits correspond to the demands of the consumers. There are extreme differences between the investigated breeds White-Blue Belgian, German Angus, Galloway and Black Pied. The muscles of Galloways have the highest proportion of fat and a symetrical distribution of the fat areas. The doubled muscle fibre number causes the muscle area of White-Blue Belgians to nearly double. That leads to a rough granulation of such meta. Backgrounding of sters and final fattening improves the eating quality and saves a year round marketing. The fattening on pasture increases the content of n-3 fatty acids accompanied by an improvement of the nutritive value of such meat
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