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Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

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Abstract

This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431–503 kg) and high (HSW (n = 10); 504–583 kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW groups in terms of drip losses (DL) after 3-day (DRP3) and 7-day (DRP7) storages and cooking losses (CL) determined were found insignificant (P > 0.05). Freeze–thaw loss (FL) and ether extract (PEE) were found 4.35% and 1.01% higher, respectively, in the HSW group than the LSW group (P < 0.05). Cholesterol content was determined as 66.15 and 70.68 mg 100 g−1 meat in LSW and HSW groups, respectively. The ratios of n-6/n-3 (P < 0.05) and PUFA/SFA (P > 0.05) in the LT muscle decreased with the increase of SW. As a result, when LSW and HSW slaughter weight groups were evaluated considering the water losses causing financial losses in meat and fatty acids having beneficial effects on human health, it was seen that the LSW group came to the fore.

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Data availability

All data obtained or assessed in this investigation had utilized in presently published manuscript.

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Funding

This project has been supported by Scientific Research Projects Commission of Kırşehir Ahi Evran University as financial (PYO-ZRT.4001.14.002).

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Animal Science, Kırşehir Ahi Evran University, 40100, Kırşehir, Turkey

    Aziz Şahin, Emre Uğurlutepe & Ertuğrul Kul

  2. Faculty of Agriculture, Department of Animal Science, Osmangazi University, 26160, Eskişehir, Turkey

    Yüksel Aksoy

  3. Faculty of Agrıculture, Department of Animal Science, Ondokuz Mayıs University, 55139, Samsun, Turkey

    Zafer Ulutaş

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  1. Aziz Şahin
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  2. Yüksel Aksoy
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  3. Emre Uğurlutepe
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Contributions

Conducting and planning of this investigation was made by AŞ, EU, and YA, and results of the research were evaluated by AŞ, ZU, and EK. This manuscript was written by AŞ and YA.

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Correspondence to Aziz Şahin.

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The protocol of this investigation was accepted by the Kırşehir Ahi Evran University local animal ethics committee.

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The authors declare no competing interests.

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Zafer Ulutaş: zulutas@omu.edu.tr

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Şahin, A., Aksoy, Y., Uğurlutepe, E. et al. Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls. Trop Anim Health Prod 53, 380 (2021). https://doi.org/10.1007/s11250-021-02817-w

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