Relationship between Beef Quality and Bull Breed
Piotr Kostusiak1, Jan Slósarz1, Marcin Gołębiewski1
1Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland.
Animals : an Open Access Journal From MDPI
|August 26, 2023
Summary
Polish Holstein-Friesian (PHF) beef has lower antioxidant and protein quality than specialized beef breeds like Limousine (LM) and Charolaise (CH). Late-maturing breeds offer superior nutritional value and leaner carcasses.
Area of Science:
- Animal Science
- Food Science
- Nutritional Biochemistry
Background:
- The Polish beef industry utilizes Polish Holstein-Friesian (PHF) cattle, primarily for dairy but also for beef production.
- Specialized beef breeds such as Limousine (LM), Hereford (HH), and Charolaise (CH) are increasingly popular for their beef production traits.
Purpose of the Study:
- To conduct a comparative analysis of beef quality and nutritional attributes between PHF and three specialized beef breeds (LM, HH, CH).
- To address the knowledge gap regarding the comparative beef quality of the dominant dairy-dual-purpose breed versus specialized beef breeds in Poland.
Main Methods:
- Beef samples from 67 bulls across four breeds (PHF, LM, HH, CH) were analyzed.
- Standardized feeding and housing (free-stall system) were maintained for all animals.
- Key quality indicators including total antioxidant status (TAS), degree of antioxidant potential (DAP), protein fractions, amino acids (anserine, taurine, creatinine, creatine), and coenzyme Q10 were measured.
Main Results:
- Charolaise (CH) exhibited the highest total antioxidant status (TAS), significantly exceeding Polish Holstein-Friesian (PHF).
- Limousine (LM) showed the highest concentration for degree of antioxidant potential (DAP) and specific amino acids/compounds like anserine, taurine, creatinine, and creatine.
- Polish Holstein-Friesian (PHF) demonstrated the lowest scores across analyzed protein fractions, while CH excelled in carnosine and coenzyme Q10 content.
- Late-maturing breeds (LM, CH) generally presented leaner carcasses with better fatty acid profiles and antioxidant properties compared to PHF.
Conclusions:
- Breed significantly impacts carcass composition, beef quality, and nutritional attributes.
- Late-maturing beef breeds (LM, CH) possess superior antioxidant properties and leaner carcasses compared to the dual-purpose PHF breed.
- Findings provide valuable insights for producers in selecting breeds to optimize beef production for specific market demands regarding quality and composition.
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