Meat quality of f1 (charolais × lai brahman), (droughtmaster × lai brahman) and (red angus × lai brahman) cross-bred cattle in Quang Ngai province
Vol. 131 No. 3A (2022), Original Article
Vol. 131 No. 3A (2022)

Meat quality of f1 (charolais × lai brahman), (droughtmaster × lai brahman) and (red angus × lai brahman) cross-bred cattle in Quang Ngai province

Original Article
https://doi.org/10.26459/hueunijard.v131i3A.6325
Published 2022-05-06
Nguyen Thi My Linh
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Dinh Tien
Nghe An College of Economics, 51 Ly Tu Trong St., Ha Huy Tap, Vinh, Nghe An, Vietnam
Dinh Van Dung
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Le Dinh Phung
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
PDF (Vietnamese)

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 F1 (Charolais × Lai Brahman), F1 (Droughtmaster × Lai Brahman) and F1 (Red Angus × Lai Brahman) in Quang Ngai province. Eighteen cattle aged 18 to 21 months (6 head/cross-bred genotype) were subjected to investigation. After the fattening period, four representative cattle per genotype were slaughtered, and 12 samples of longissimus dorsi muscle were collected to evaluate the meat quality. The results show that the cross-bred genotypes have no effects on pH, colour, shear force, drip loss, and cooking loss of longissimus dorsi muscle meat (p > 0.05). The pH value decreases in the first 48 hours after slaughtering. Colour L*, a*, and b* range between 34.4 and 39.2; 13.2 and 15.6 and 6.0 and 8.0, respectively. The meat shear force ranges from 70 to 90 N and increases with storage time. The drip loss after 48 hours ranges from 4.5 to 7.4%. The intramuscular fat rate of the F1 (Charolais × Lai Brahman) cross-bred (1.6%) and F1 (Red Angus × Lai Brahman) cross-bred (1.4%) is significantly higher than that of F1 (Droughtmaster × Lai Brahman) cross-bred with (0.6%) (p < 0.05). In terms of the meat quality, the three cross-bred genotypes in this study should be raised in Quang Ngai and expanded to other similar production systems to meet the increasing domestic beef demand.

https://doi.org/10.26459/hueunijard.v131i3A.6325
PDF (Vietnamese)

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