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.: Home > Animal Science Papers and Reports > 2005 > Volume 23 Number 3 > Krzysztof M³ynek1, Piotr Guliٌski1, Zygmunt Litwiٌczuk1, El؟bieta Smalec2, Katarzyna Andraszak2

Histological and physico-chemical traits of meat of Black-and-White bulls and F1 Charolaise, Limousine and Simmental crossbreds, slaughtered at two levels of body weight

Krzysztof M³ynek1, Piotr Guliٌski1, Zygmunt Litwiٌczuk1, El؟bieta Smalec2, Katarzyna Andraszak2
1 Department of Cattle Breeding and Milk Evaluation, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland 2 Department of Animal Genetics and Breeding, University of Podlasie, B. Prusa 14, 08-110 Siedlce, Poland
Abstract :

Used were Black-and-White (BW) and BW پ~ Charolaise (BWC), BW پ~ Limousine (BWL) and BW پ~ Simmental (BWS) F1 fattening bulls (n= 14, 12, 9 and 9, respectively). The final data on histological structure and physico-chemical traits of Longissimus dorsi muscle (LD) were related to bullsپf weight at slaughter: .550 kg (group I) and >550 kg (group II). The results generally indicate a significant effect of both weight at slaughter and genetic group on histological and physico-chemical traits of LD. Higher slaughter weight (group II) resulted, particularly in BW, BWC and BWL bulls, in greater mean diameter of muscle fibres (by 6.0 ƒتm). Similar tendency occurred in meat colour, where the results ranged from 26.9 to 29.1%. Negative effect of increased slaughter weight was found for fat content of LD in BW bulls (3.77%) and pH48 (5.7), as well as for WHC in BW and BWL bulls (20.23 and 22.06% , respectively).

Keywords :
beef quality / cattle / commercial crossbreds / meat histological structure / meat quality / slaughter weight

Date Deposited : 09 Aug 2011 11:36

Last Modified : 09 Aug 2011 11:36

Official URL: http://www.ighz.edu.pl/

Volume 23, Number 3, - 2005

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