Article

Fatty acid profile and meat quality of muscles from crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental cattles

Ting Liu1, Jian-Ping Wu1,2, Zhao-Min Lei1,*, Ming Zhang1, Xu-Yin Gong2, Shu-Ru Cheng1, Yu Liang3, Jian-Fu Wang1
Author Information & Copyright
1Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.
2Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
3Department of Civil Engineering, College of technology and engineering, Lanzhou University of technology, Lanzhou 730070, China.
*Corresponding Author: Zhao-Min Lei, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China. E-mail: zhaominlei19@163.com.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 17, 2020 ; Revised: Apr 07, 2020 ; Accepted: Apr 07, 2020

Published Online: May 07, 2020

Abstract

This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angus x Chinese Simmental (AS), Wagyu x Chinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (P < 0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (P < 0.10) to lower total SFA, improve C18:3n3 and total UFA compared with CS. Crossbreed of AS and WS had significantly (P < 0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.

Keywords: Angus; Chinese Simmental; Wagyu; fatty acid; meat quality


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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