Marek Wroński

The effect of carcass conformation class (EUROP system) on the slaughter quality of young crossbred beef bulls and Holstein-Friesians.

Abstract The objective of this study was to determine the effect of genotype and carcass conformation class on the slaughter quality of 200 young bulls, including 108 crossbred beef bulls and 92 Holstein- Friesians (HF), aged 21-22 months, selected in the lairage. The lean meat content was estimated and body measurements were taken before slaughter. After slaughter, the carcasses were graded according to the EUROP system, and carcass quality parameters were determined. Intramuscular fat was extracted from samples of m. longissimus dorsi, and the fatty acid profile of extracted fat was determined by gas chromatography. 61.11% carcasses of crossbred beef bulls were graded in the conformation class R, and 56.53% carcasses of Holstein-Friesians were classified as O. The majority of carcasses belonged to fat class 2, which was not consistent with intramuscular fat content. Within the same conformation classes, crossbred beef bulls were characterized by higher slaughter quality than Holstein-Friesian bulls. Meat from hybrid beef bulls had a higher (by 0.42% on average) content of fat with a more desirable composition. Since the population size of beef cattle will probably not increase in the nearest future, efforts should be continued to optimize the production of high-quality beef from dairy cattle herds. Streszczenie Badano wpływ genotypu i klasy uformowania tuszy na wartość rzeźną 200 buhajków. W magazynie żywca wybrano sztuki w wieku 21-22 miesięcy, z czego 108 były to mieszańce mięsne a 92 holsztyno- fryzy (ho). Przed ubojem oceniano ich umięśnienie i wykonano pomiary zoometryczne ciała. Po uboju sklasyfikowane tusze według systemu EUROP poddano szczegółowej ocenie wartości rzeźnej. Z próbki mięśnia najdłuższego grzbietu wyekstrahowano tłuszcz śródmięśniowy, w którym metodą chromatografii gazowej określono udział kwasów tłuszczowych. W klasyfikacji EUROP tusze buhajków mieszańców mięsnych w 61,11% uzyskały klasę uformowania R, a tusze holsztyno-fryzów w 56,53% oceniano jako O. W ocenie otłuszczenia dominowała klasa 2. i ocena otłuszczenia nie była zbieżna z zawartością tłuszczu śródmięśniowego. W obrębie jednakowych klas uformowania, mieszańce mięsne charakteryzowały się wyższą wartością rzeźną, w porównaniu z holsztyno-fryzami. Ponadto mięso ich zawierało średnio o 0,42% więcej tłuszczu o korzystniejszym składzie procentowym. Wobec braku realnych perspektyw na szybkie zwiększenie się wielkość populacji bydła ras mięsnych, należy prowadzić badania w kierunku opracowania metod optymalnej produkcji wołowiny o podwyższonej jakości w oparciu o stada mleczne.

The Effect of Body Energy Reserve Mobilization on the Fatty Acid Profile of Milk in High-yielding Cows

We investigated the effect of the amount of body condition loss in the dry period and early lactation in 42 high-yielding Holstein-Friesian cows on milk yield and the share of fatty acids in milk fat. Energy reserves were estimated based on the body condition scoring (BCS) and backfat thickness (BFT). Milk yield and milk composition were determined over 305-d lactation. From d 6 to 60 of lactation, the concentrations of 43 fatty acids in milk fat were determined by gas chromatography. Cows were categorized based on body condition loss from the beginning of the dry period to the lowest point of the BCS curve in early lactation into three groups: low condition loss group (L) ≤0.5 points (n = 14); moderate condition loss group (M) 0.75 to 1.0 points (n = 16) and high condition loss group (H) >1.0 points (n = 12). Cows whose body energy reserves were mobilized at 0.8 BCS and 11 mm BFT, produced 12,987 kg ECM over 305-d lactation, i.e. 1,429 kg ECM more than cows whose BCS and BFT decreased by 0.3 and 5 mm, respectively. In group H, milk yield reached 12,818 kg ECM at body fat reserve mobilization of 1.3 BCS and 17 mm BFT. High mobilization of body fat reserves led to a significant (approx. 5%) increase in the concentrations of monounsaturated fatty acids-MUFA (mostly C18:1 cis-9, followed by C18:1 trans-11), a significant decrease in the levels of fatty acids adversely affecting human health, and a drop in the content of linoleic acid, arachidonic acid and docosahexaenoic acid in milk fat. In successive weeks of lactation, an improved energy balance contributed to a decrease in the concentrations of unsaturated fatty acids (UFA) and an increase in the conjugated linoleic acid (CLA) content of milk fat.

The Effect of Slaughter Season on the Fatty Acid Profile in Four Types of Fat Deposits in Crossbred Beef Bulls

The objective of this study was to determine the effect of slaughter season on the fatty acid profile in four types of fat deposits in crossbred (Polish Holstein Friesian Black-and-White×Limousine) beef bulls. The percentage share of fatty acids was determined by gas chromatography and were divided into the following categories of fatty acids: saturated (SFAs), unsaturated (UFAs), monounsaturated (MUFAs), polyunsaturated (PUFAs), desirable hypocholesterolemic (DFAs) and undesirable hypercholesterolemic (OFAs), n-3 and n-6. Perinephric fat was characterized by the highest SFA concentrations (59.89%), and subcutaneous fat had the highest MUFA content (50.63%). Intramuscular fat was marked by a high percentage share of PUFAs and the highest PUFA/SFA ratio. The slaughter season had a significant effect on the levels of C18:3, C20:4 (p≤0.01) and conjugated linoleic acid (p≤0.05). There was an interaction between the slaughter season and fat type for the content of C20:4 (p≤0.01) and C20:5 (p≤0.05). The results of this study show that beef from cattle slaughtered in the summer season has a higher nutritional value and more health-promoting properties.