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Ozdemir VF, Kocyigit R, Yanar M, Aydin R, Diler A, Palangi V, Lackner M. An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls. Heliyon 2024; 10:e27316. [PMID: 38509920 PMCID: PMC10950803 DOI: 10.1016/j.heliyon.2024.e27316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 02/18/2024] [Accepted: 02/27/2024] [Indexed: 03/22/2024] Open
Abstract
Study objectives included the assessment of carcass fatty acid composition and meat texture characteristics of younger Holstein Friesian bulls. Three experimental groups were formed based on the weights of the 23 young bulls at slaughter: lighter, medium, and heavier. Samples were taken from the Gluteus medius (GM) and Longissimus thoracis muscles 24 h after slaughter. Fatty acid composition, Warner-Bratzler Meat Shear (WBS) measurements, as well as textural profile analysis (TPA) and sensory analysis of the muscle samples were conducted. The fatty acid composition was determined using Thin Layer Chromatography (HPTLC). Polyunsaturated fatty acids and dietary fatty acids give a neutral hypocholesterolemic effect in direct fluorescent antibody (DFA) contents, DFA/OFA (C14:0+C16:0) ratio, hardness, Warner-Bratzler Shear force and also the chews number - which is desirable - before swallowing (NCBS) the meat were significantly decreased with the increasing slaughter weight. Higher slaughter weight resulted in a larger amount of beef with a better panel tenderness score; however, the meat obtained from the LSW group was less healthy considering the fatty acid profile. Additionally, internal fat contained the highest saturated fatty acids concentrations, while subcutaneous fat contained the highest amount of monounsaturated fatty acids. Furthermore, intramuscular fat levels were highest in PUFA and PUFA/SFA ratio. As a result, this study strongly suggests that slaughter weight and anatomical location of fat samples contribute significantly to meat texture characteristics and fatty acid profiles in Holstein Friesian bulls.
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Affiliation(s)
- Veysel Fatih Ozdemir
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Ridvan Kocyigit
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Mete Yanar
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Recep Aydin
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Abdulkerim Diler
- Department of Plant and Animal Sciences, Vocational School of Technical Sciences, Ataturk University, 25240, Erzurum, Türkiye
| | - Valiollah Palangi
- Department of Animal Science, Faculty of Agriculture, Ege University, 35100, Izmir, Türkiye
| | - Maximilian Lackner
- Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, 1200, Vienna, Austria
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Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls. Trop Anim Health Prod 2021; 53:380. [PMID: 34191160 DOI: 10.1007/s11250-021-02817-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 06/18/2021] [Indexed: 10/21/2022]
Abstract
This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431-503 kg) and high (HSW (n = 10); 504-583 kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW groups in terms of drip losses (DL) after 3-day (DRP3) and 7-day (DRP7) storages and cooking losses (CL) determined were found insignificant (P > 0.05). Freeze-thaw loss (FL) and ether extract (PEE) were found 4.35% and 1.01% higher, respectively, in the HSW group than the LSW group (P < 0.05). Cholesterol content was determined as 66.15 and 70.68 mg 100 g-1 meat in LSW and HSW groups, respectively. The ratios of n-6/n-3 (P < 0.05) and PUFA/SFA (P > 0.05) in the LT muscle decreased with the increase of SW. As a result, when LSW and HSW slaughter weight groups were evaluated considering the water losses causing financial losses in meat and fatty acids having beneficial effects on human health, it was seen that the LSW group came to the fore.
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