Fat creation and meat quality in heifers of various genotypes
1994
Nosal, V. | Cubon, J. | Palanska, O. | Mojto, J. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
Deposition of inner, separable, intramuscular fat and qualitative traits of musculus longissimus dorsi (MLD) in heifers were studied. The experimental set was created by heifers of Improved Slovak Pied breed (ZS), meat line of the Slovak Pied breed - Kraft (S KRF), ZS crosses by the bull of Blond d'Aquitaine breed (ZSxBa) and ZS x Limousine (ZSxLi). Creation of inner fat, separable fat in the carcass side as well as chemical and qualitative traits of MLD were evaluated after slaughter at the age of 450 days. Inner fat was represented significantly less in the group ZSxBa (4.05 %) compared with other genotypes. The dependence between inner fat and kidney fat depositions was confirmed by correlation analysis. A relation was also noticed between the creation of inner and separable fat in the ZS genotype (r = 0.793+) and ZSxLi genotypes (r = 0.721+). The quality parameters in MLD indicate that the meat of female crosses is insignificantly more tender compared with the groups ZS and S KRF (ZSxLI 6.85 kg per square cm and ZSxBa 5.64 kg per square cm), ZS and S KRF 7.12 and 7.51 kg per square cm. The results suggest a tendency to deposit the fat more equally in individual body parts in female crosses from bulls of meat breeds. ZSxLi heifers (4.36 %) and ZSxBa heifers (4.04 %) created less inner fat and separable fat. However, they had the optimal content of intramuscular fat in MLD (ZSxLi 3.23 % and ZSxBa 3.02 %) which improves the tenderness, juiciness and taste of meat.
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