Meat quality of f1 (Charolais × Lai Brahman), (Droughtmaster × Lai Brahman) and (Red Angus × Lai Brahman) cross-bred cattle in Quang Ngai province

Keywords

cross-bred cattle
colour of me
meat quality
shear force bò lai
chất lượng thịt
độ dai
màu sắc thịt

Abstract

The objective of this study was to determine the meat quality of crossbred genotypes of of   F1 (Charolais × Lai Brahman), F1 (Droughtmaster × Lai Brahman) and F1 (Red Angus × Lai Brahman) in Quang Ngai province. A total of 18 cattle, 6 head/crossbred genotype were fattened from 18 to 21 months of age. After the fattening period, 4 mosr representative cattle per genotype were slaughtered, 12 samples of longissimus dorsi muscle were sampled to evaluate the meat quality. Results showed that crossbred genotypes had no effects on pH, colorness, shear force, drip loss and cooking loss of longissimus dorsi muscle meat (p>0.05). pH value was decreased from 1 to 48 hours after slaughtering. Color L*, a* and b* ranged between 34.4 – 39.2; 13.2–15.6 and 6.0–8.0, respectively. The meat shear force ranged from 70  to 90N and increased with storage time. Drip loss after 48 hours ranged from 4.5 to 7.4%. The intramuscular fat of the F1 (Charolais × Lai Brahman) crossbred was 1.6 %, F1 (Red Angus × Lai Brahman) crossbred was 1,4% and significantly higher than that of F1 (Droughtmaster × Lai Brahman) crossbred with 0,6% (p <0.05). In term of the meat quality, the three crossbred genotypes in this study should be raised in Quang Ngai and expanded to other similar production systems to meet the increasing domestic beef demands.

https://doi.org/10.26459/hueunijard.v131i3A.6325

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