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Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles

文献类型： 外文期刊

作者： Liu, Ting 1 ; Wu, Jian-Ping 1 ; Lei, Zhao-Min 1 ; Zhang, Ming 1 ; Gong, Xu-Yin 2 ; Cheng, Shu-Ru 1 ; Liang, Yu 3 ; Wang, 1 ;

作者机构： 1.Gansu Agr Univ, Fac Anim Sci & Technol, Lanzhou 730070, Gansu, Peoples R China

2.1 Agr Acad Village Anning, Gansu Acad Agr Sci, Lanzhou 730070, Gansu, Peoples R China

3.Lanzhou Univ Technol, Coll Technol & Engn, Dept Civil Engn, Lanzhou 730070, Gansu, Peoples R China

关键词： Angus; Chinese Simmental; Wagyu; crossbreed; fatty acid; meat quality

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：2.471； 五年影响因子：2.471 ）

ISSN： 2636-0772

年卷期： 2020 年 40 卷 4 期

页码：

收录情况： SCI

摘要： This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angusx Chinese Simmental (AS), WagyuxChinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (p<0.10) to lower total saturated fatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA) compared with CS. Crossbreed of AS and WS had significantly (p<0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.

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