Comparison of Meat Performance, Nutritional Quality and Flavor Substance in Beef of Different Breeds Cattle

WANG Yongjie; WANG Zhisheng; HU Rui; PENG Quanhui; XUE Bai; WANG Lizhi; ZOU Huawei; SUN Baozhong; LI Haipeng; JIANG Xingde; SHEN Hongbing; OU Xin

doi:10.3969/j.issn.1006-267x.2019.08.023

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 8: 3621 - 3631

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.08.023

Comparison of Meat Performance, Nutritional Quality and Flavor Substance in Beef of Different Breeds Cattle

WANG Yongjie ,
WANG Zhisheng ,
HU Rui ,
PENG Quanhui ,
XUE Bai ,
WANG Lizhi ,
ZOU Huawei ,
SUN Baozhong ,
LI Haipeng ,
JIANG Xingde ,
SHEN Hongbing ,
OU Xin

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1. Key Laboratory for Cattle Low Carbon Cultivation and Safety Production of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China;
2. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
3. Aquatic Animal Husbandry and Veterinary Bureau of Yibing, Yibing 644000, China;
4. Jiuniu Agricultural Development Limited-Liability Company of Yibing, Yibin 644000, China;
5. Yunnan Three Parallel Rivers Limited-Liability Company, Kunming 650228, China

Received date: 2019-01-14

Online published: 2019-08-19

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Abstract

This experiment was conducted to compare the differences of meat performance, nutritional quality and flavor substance in beef of different breeds cattle. Six head in each of 6-month-age healthy Simmental crossbred cattle, cattle-yaks and Xuanhan yellow cattle were selected, and the average body weights were (616.67±9.50) kg, (457.01±15.73) kg and(462.67±12.57) kg, respectively. All experiment cattle were artificial fattened to 6-month-age under the same feeding condition. The results were showed as follows:1) the carcass length, carcass depth, carcass chest depth, hind leg length, hind leg wide and hind leg around of Simmental crossbred cattle were significantly higher than those of cattle-yaks and Xuanhan yellow cattle (P<0.05), and the waist meat thick, rib meat thick and thigh meat thick of Simmental crossbred cattle were significantly higher than those of cattle-yaks (P<0.05). 2) The weights of tender shank, fore shank, high rib, striplion, tenderlion, outside flat, eyeround, kunckle and rump of Simmental crossbred cattle were significantly higher than those of cattle-yaks and Xuanhan yellow cattle (P<0.05). The ratios of chuck tender and ribeye weight to carcass weight of cattle-yaks were significantly higher than those of Simmental crossbred cattle (P<0.05), and the ratios of high rib, ribeye and striplion weight to carcass weight of Xuanhan yellow cattle were significantly higher than those of Simmental crossbred cattle (P<0.05). 3) The contents of calcium, phosphorus, sodium, potassium and magnesium in longissimusdorsi of Simmental crossbred cattle were significantly higher than those of cattle-yaks and Xuanhan yellow cattle (P<0.05). 4) The total amino acid, essential amino acid contents and essential amino acid/total amino acid, essential amino acid/non-essential amino acid in longissimusdorsi of cattle-yaks were significantly higher than those of Simmental crossbred cattle and Xuanhan yellow cattle (P<0.05), the contents of flavor amino acid and sweet amino acid in longissimusdorsi of cattle-yaks were significantly higher than those of Simmental crossbred cattle (P<0.05), and the amino acid scores in longissimusdorsi of cattle-yaks were better than those of Simmental crossbred cattle and Xuanhan yellow cattle (P<0.05). 5) The longissimusdorsi sodium glutamate content of cattle-yaks was significantly higher than that of Simmental crossbred cattle (P<0.05), and the contents of thiamine and inosine in longissimusdorsi of cattle-yaks were significantly higher than those of Simmental crossbred cattle and Xuanhan yellow cattle (P<0.05). In conclusion, the meat performance and beef mineral contents of Simmental crossbred cattle are higher than those of cattle-yaks and Xuanhan yellow cattle, and the amino acid composition and score and flavor substance content in beef of cattle-yaks are better than those of Simmental crossbred cattle and Xuanhan yellow cattle.

Key words： Simmental crossbred cattle; cattle-yaks; Xuanhan yellow cattle; meat performance; nutritional quality; flavor substance

Cite this article

WANG Yongjie , WANG Zhisheng , HU Rui , PENG Quanhui , XUE Bai , WANG Lizhi , ZOU Huawei , SUN Baozhong , LI Haipeng , JIANG Xingde , SHEN Hongbing , OU Xin . Comparison of Meat Performance, Nutritional Quality and Flavor Substance in Beef of Different Breeds Cattle[J]. Chinese Journal of Animal Nutrition, 2019 , 31(8) : 3621 -3631 . DOI: 10.3969/j.issn.1006-267x.2019.08.023

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