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Tropical Animal Health and Production

, Volume 44, Issue 7, pp 1521–1528 | Cite as

Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

  • Sadrettin Yüksel
  • Mete YanarEmail author
  • Muhammet Irfan Aksu
  • Sinan Kopuzlu
  • Güzin Kaban
  • Erdogan Sezgin
  • Fatih Oz
Original Research

Abstract

The effects of three finishing systems on carcass composition and other characteristics of meat were studied in 15 young Eastern Anatolian Red bulls in Eastern Turkey. For 93 days, five bulls grazed pasture (P), five grazed the same pasture and were given concentrate supplementation (P + C), and five grazed the same pasture for 93 days, and then for an additional 40 days, they received concentrate in a barn (PF). Carcasses of the P bulls were lighter and leaner than those of the PF animals. Compared with the P carcasses, PF carcasses had a greater percentage of kidney, pelvic, and heart fat (P < 0.05), marbling score (P < 0.05), fat thickness over the longissimus dorsi (LD) muscle (P < 0.05), and percentage of ether extractable lipids (P < 0.05). The LD of P carcasses was darker (P < 0.01) in color and the meat was tougher. The ratio of polyunsaturated to saturated fatty acids in LD intramuscular fat was higher (P < 0.05) for P bulls than for P + C and PF. P carcasses contained a lower (P < 0.05) proportion of saturated fatty acids than PF carcasses. It is concluded that pasture-based finishing results in a more favorable fatty acid profile of meat and produces a healthier food, but the meat is darker and tougher.

Keywords

Finishing systems Beef quality Meat color Palatability Fatty acids Eastern Anatolian Red cattle 

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Copyright information

© Springer Science+Business Media B.V. 2012

Authors and Affiliations

  • Sadrettin Yüksel
    • 1
  • Mete Yanar
    • 2
    Email author
  • Muhammet Irfan Aksu
    • 3
  • Sinan Kopuzlu
    • 1
  • Güzin Kaban
    • 3
  • Erdogan Sezgin
    • 1
  • Fatih Oz
    • 3
  1. 1.Eastern Anatolian Agricultural Research InstituteErzurumTurkey
  2. 2.Department of Animal Science, College of AgricultureAtatürk UniversityErzurumTurkey
  3. 3.Department of Food Engineering, College of AgricultureAtatürk UniversityErzurumTurkey

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