Piotr Domaradzki

Slaughter Value of Young Polish Black-and-White, White-Backed, Polish Holstein-Friesian and Limousin Bulls Under Semi-Intensive Fattening

Slaughter Value of Young Polish Black-and-White, White-Backed, Polish Holstein-Friesian and Limousin Bulls Under Semi-Intensive Fattening The objective of the present study was to compare the slaughter value of young bulls of two breeds included in the genetic resources conservation programme, namely Polish Black-White and White-backed with young Polish Holstein-Friesian (dairy type) and Limousin (beef type) bulls. This is the first study to evaluate the meat performance traits of White-backed cattle in several-centuries history of the breed in Poland. It was determined that populations of White-backed and Polish Black-and-White cattle represent the dual-purpose type desirable in the genetic resources conservation programme. The indices obtained for the analysed traits of slaughter value from young Polish Black-and-White and White-backed bulls were intermediate between Polish Holstein-Friesian (dairy type) and Limousin (beef type), but closer to those of the Polish Holstein-Friesian breed. The analysed muscles of young bulls had a very similar content of basic chemical components. The relatively high amount of proteins (22.85-23.23%) in musculus longissimus lumborum and in musculus semintendinosus (22.43-23.06%) should be emphasized. Wartość rzeźna buhajków rasy polskiej czarno-białej, białogrzbietej, polskiej holsztyńsko-fryzyjskiej i Limousin z opasu półintensywnego Celem pracy było porównanie wartości rzeźnej buhajków dwóch ras objętych programem ochrony zasobów genetycznych, tzn. polskiej czarno-białej i białogrzbietej z buhajkami rasy polskiej holsztyńsko-fryzyjskiej (typ mleczny) i Limousin (typ mięsny). W przypadku rasy białogrzbietej jest to pierwsza publikacja oceniająca cechy użytkowości mięsnej tego bydła w kilkusetletniej historii hodowli tej rasy w Polsce. Stwierdzono, że populacja bydła białogrzbietego i polskiego czarno-białego reprezentuje pożądany w programie ochrony zasobów genetycznych kombinowany typ użytkowy. Uzyskane wskaźniki dla analizowanych cech wartości rzeźnej buhajków rasy polskiej czarno-białej i białogrzbietej przyjmowały wartości pośrednie pomiędzy bydłem polskim holsztyńsko-fryzyjskim (typ mleczny) i rasą Limousin (typ mięsny), jednak bardziej zbliżone były do rasy polskiej holsztyńsko-fryzyjskiej. Analizowane mięśnie buhajków wszystkich czterech ras charakteryzowały się bardzo zbliżonym udziałem podstawowych składników chemicznych. Warta podkreślenia jest stosunkowo wysoka zawartość białka: 22,85-23,23% w musculus longissimus lumborum (w zależności od rasy) i 22,43-23,06% w musculus semitendinosus.

Slaughter value and meat quality of suckler calves: A review

Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers.

Nutritional value and physicochemical properties of red deer and wild boar meat after frozen storage under vacuum

The objective of the present research was the comparison of physicochemical properties of red deer and wild boar meat frozen under vacuum for 60 days and then cold stored during 7 days. The research material included vacuum-packed, frozen and stored for 60 days skeletal muscles from shoulder (deboned retail cut) of red deer (n=9) and wild boar (n=9). Following thawing, muscles were removed from the packaging and then cold stored 7 days. Measurements of physicochemical properties as follow: pH and electrical conductivity (1, 2, 3 and 7 d), CIE L*a*b* colour characteristics, parameters of water holding capacity and shear force test (1 and 7 d) were determined. The proximate composition of meat (contents of moisture, ash, protein and fat), as well water:protein ratio, energy value and nutritional quality index (NQI) for protein and fat were calculated. Red deer meat showed significantly (P0.05) lower content of fat and higher NQI for protein compared to wild boar. Muscles of both species stored for 3 d following thawing displayed pH below 6.0, and similar colour characteristics. However, cold storage significantly (P0.05) influenced the increase of lightness (L*) and decrease of redness (a*). Venison stored up to 7 d following thawing indicated significantly (P0.05) lower water holding capacity (higher cooking loss and free water amount). Meat of wild boar was significantly (P0.05) tougher (higher shear force and shear energy) than red deer. Although, the improvement of tenderness for meat of both species during cold storage was not observed up to 7 d following thawing, the red deer meat should be considered “tender”, and wild boar “intermediate”. The assessment of the nutritional value and physicochemical properties of retail elements from frozen venison indicate their high quality, fulfilling criterions for fresh meat in culinary and processing purposes.

Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat.

The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52g of protein and 1.86g of fat in 100g, while mature animals 22.16g and 0.73g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly (P<0.05) darker (L*=28.51) in comparison with young animals (L*=30.79) and contained significantly (P<0.01) more total pigments. However, the negative b* values (between -2.05 and -2.19) indicated a bluish tint on the surface of beaver meat. The significantly (P<0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly (P<0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24h (0.15mgMDAkg-1, 0.59% and 15.99%) in comparison with stored for 7days (0.46mgMDAkg-1, 0.90% and 21.49%). Generally, storage for 7days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4N and 0.21J at 24h to 33.2N and 0.11J at 7days.

Content of macro- and microelements in the meat of young bulls of three native breeds (Polish Red, White-Backed and Polish Black-and-White) in comparison with simmental and Polish Holstein-Friesian

Abstract The material for the study consisted of 80 samples taken from the longissimus lumborum (LL) and semitendinosus (ST) muscles of young bulls of five breeds (8 samples of each muscle per breed), including three native breeds included in the genetic resources conservation programme, i.e. Polish Red, White-Backed and Polish Black-and-White, which together with the Simmental and Polish Holstein-Friesian breeds. The content of the elements (K, Na, Mg, Ca, Zn, Fe, Mn, and Cu) analysed in the meat of the young bulls (fattened in a semi-intensive system on fodder from permanent grassland) was found to depend (in varying degrees) on the breed of cattle. The greatest differences (P<0.01 and P<0.05) were noted between the Polish Holstein-Friesians (PHF) and the remaining breeds, mainly in the content of Mg, Ca, Zn and Mn. The results obtained in the four other breeds for most of the macro- and microelements were more uniform, with the highest content noted in the muscles of the young bulls of the native breeds.

Longissimus lumborum quality of Limousin suckler beef in relation to age and postmortem vacuum ageing

Abstract The aim of the research was to evaluate the influence of calf age on proximate composition, fatty acid composition and mineral contents, as well as postmortem ageing under vacuum on the inherent properties of musculus longissimus lumborum of Limousin suckler beef aged to 6, 7 or 8 months. The moisture, protein, fat, and ash content, fatty acid composition, mineral concentrations and intrinsic properties (pH, electrical conductivity, drip and cooking loss, shear force, and CIE colour parameters) were determined. The calf age significantly (P≤0.05) correlated with an increased protein content and energy value of meat and decreased water:protein proportion. Moreover, increased age correlated with higher concentrations of Mg (P≤0.01), Zn and Fe (P≤0.05) and reduced concentrations of Cu (P≤0.05). The fatty acid composition was similar irrespective of calf age, with the exception of CLA content, which was significantly (P≤0.01) reduced in older animals. Muscles of calves aged 6 months were significantly lighter, less red, and showed the most significant drip loss compared to the muscles of older animals. There was no significant (P>0.05) interaction between calf age and postmortem ageing for the intrinsic properties analysed. Postmortem ageing under vacuum resulted in a significant decrease (P≤0.05) in the shear force of meat (irrespective of the age of the calves). The lack of significant differences, especially with regard to the meat pH, shear force, fatty acid composition, and with the significantly higher content of protein and major elements (Fe, Mg and Zn) in relation to the slaughter age, indicates the validity of increasing the duration of fattening of the Limousin calves reared with their mothers on the pasture until the age of 8 months, which is a maximum in this category.

Semi-intensive fattening suitability and slaughter value of young bulls of three Polish native breeds in comparison with Polish Holstein-Friesian and Simmental

Abstract An evaluation was conducted of the suitability for fattening in a semi-intensive system (mainly with fodders from permanent grassland) and the slaughter value of 15 young bulls of the Polish Red (PR) breed and 10 each of the White-Backed (WB) and Polish Black-and-White (BW) breeds. The reference group consisted of young bulls of the Black-and-White variety of the Polish Holstein- Friesian (HF) breed and the Simmental (SIM) breed, fattened on the same farms. Control fattening was carried out until the age of 18 months. Mean daily weight gain in the bulls of the native breeds during the control fattening period (which lasted 314-358 days) was 0.9 kg, similarly to HF, but significantly lower (P≤0.05) than in the Simmentals (986 g). During the entire fattening period, i.e. from birth to the age of 18 months, daily weight gain was 832 g in PR and 889-919 g in WB and BW. Dressing percentage was lowest in PR bulls (51.69%), and higher in WB (53.1%) and BW (53.49%), with values similar to the reference group, i.e. young bulls of the Simmental (52.97%) and HF (53.29%) breeds. The difference between PR and BW (1.8%) and HF (1.6%) was statistically significant (P≤0.05). In the EUROP classification system, the carcasses of the young bulls of the native breeds were most often placed in classes R- and O+ (conformation) and 2+ and 3- (fat cover), as in the case of young HF bulls. Carcasses of young Simmental bulls were assigned to much higher classes. The young bulls of the three Polish native breeds evaluated are good material for fattening in a semi-intensive system (mainly with fodder from permanent grasslands), while the young PR bulls were the least suitable