Meat Quality Traits of Cattle and It Influence Factors

  • WANG Xin ,
  • LI Guangpeng
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  • The State key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot 010070, China

Received date: 2019-04-08

  Online published: 2019-11-19

Abstract

The meat quality traits can be assessed by the characteristics of pH, color, tenderness, water holding capacity, intramuscular fat content and fatty acid composition. These traits are influenced by both genetic and environmental factors, including breed, age, sex, feeding management and slaughtering techniques. It can be accepted that the meat from calves, cows or steers have more advantages on the quality compared with adult bulls in the same breeds. Moreover, polymorphisms at some genes also affect meat quality, such as calpastatin, calpain, diacylglycerol acyltransferase 1, fatty acid binding protein 4 and stearoyl-CoA desaturase. The pre-slaughter acute stress and the post-slaughter aging treatment also have impacts on the meat quality through the ultimate pH. In addition, it is worth noting that the mutations on myostatin gene can increase the meat production and may have an effect on meat quality. The present study reviewed the most recent progress of the factors affecting beef meat qualities.

Cite this article

WANG Xin , LI Guangpeng . Meat Quality Traits of Cattle and It Influence Factors[J]. Chinese Journal of Animal Nutrition, 2019 , 31(11) : 4949 -4958 . DOI: 10.3969/j.issn.1006-267x.2019.11.007

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