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Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

SIMPLE SUMMARY: Calves could be reared using automatic computer-controlled feeding machines or in a foster cow system, where one cow usually nurses two calves. The unrestricted access of calves to fresh milk in the foster cow system might have a beneficial effect on their health and later fattening...

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Autores principales: Nogalski, Zenon, Pogorzelska-Przybyłek, Paulina, Sobczuk-Szul, Monika, Modzelewska-Kapituła, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8996929/
https://www.ncbi.nlm.nih.gov/pubmed/35405921
http://dx.doi.org/10.3390/ani12070933
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author Nogalski, Zenon
Pogorzelska-Przybyłek, Paulina
Sobczuk-Szul, Monika
Modzelewska-Kapituła, Monika
author_facet Nogalski, Zenon
Pogorzelska-Przybyłek, Paulina
Sobczuk-Szul, Monika
Modzelewska-Kapituła, Monika
author_sort Nogalski, Zenon
collection PubMed
description SIMPLE SUMMARY: Calves could be reared using automatic computer-controlled feeding machines or in a foster cow system, where one cow usually nurses two calves. The unrestricted access of calves to fresh milk in the foster cow system might have a beneficial effect on their health and later fattening performance and, ultimately, meat quality. Therefore, the aim of this study was to compare the effects of these rearing systems and fattening intensities on bioactive compounds content in beef originated from young bulls. An analysis of different rearing systems and fattening intensity levels indicates that natural calf rearing should be followed by intensive fattening to produce beef with optimal sensory attributes and a high nutritional value. ABSTRACT: The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (p < 0.01) and reduced shear force (p < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls.
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spelling pubmed-89969292022-04-12 Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls Nogalski, Zenon Pogorzelska-Przybyłek, Paulina Sobczuk-Szul, Monika Modzelewska-Kapituła, Monika Animals (Basel) Article SIMPLE SUMMARY: Calves could be reared using automatic computer-controlled feeding machines or in a foster cow system, where one cow usually nurses two calves. The unrestricted access of calves to fresh milk in the foster cow system might have a beneficial effect on their health and later fattening performance and, ultimately, meat quality. Therefore, the aim of this study was to compare the effects of these rearing systems and fattening intensities on bioactive compounds content in beef originated from young bulls. An analysis of different rearing systems and fattening intensity levels indicates that natural calf rearing should be followed by intensive fattening to produce beef with optimal sensory attributes and a high nutritional value. ABSTRACT: The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (p < 0.01) and reduced shear force (p < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls. MDPI 2022-04-05 /pmc/articles/PMC8996929/ /pubmed/35405921 http://dx.doi.org/10.3390/ani12070933 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nogalski, Zenon
Pogorzelska-Przybyłek, Paulina
Sobczuk-Szul, Monika
Modzelewska-Kapituła, Monika
Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
title Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
title_full Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
title_fullStr Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
title_full_unstemmed Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
title_short Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls
title_sort effects of rearing system and fattening intensity on the chemical composition, physicochemical properties and sensory attributes of meat from young crossbred (holstein-friesian × hereford) bulls
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8996929/
https://www.ncbi.nlm.nih.gov/pubmed/35405921
http://dx.doi.org/10.3390/ani12070933
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