Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle
Yongjie Wang, Zhisheng Wang, Rui Hu, Quanhui Peng, Bai Xue, Lizhi Wang
Abstract
BACKGROUND: The study compared the growth performance, carcass characteristics and meat quality of steers of Xuanhan yellow cattle, Simmental crossbreed cattle (Simmental × Xuanhan yellow cattle) and cattle-yak (Jersey × yak). All steers were feed with the same diet from 6 months until slaughter at 30 months. The longissimus dorsi muscle was used to compare the meat quality traits. RESULTS: By comparison, Simmental crossbreed cattle had higher growth performance (P < 0.05) and carcass characteristics (P < 0.05); cattle-yak had higher value of a*, b* of meat color (P < 0.05) and higher protein contents of meat (P < 0.05); Xuanhan yellow cattle had higher water holding capacity (P < 0.05) and lower shear force (P < 0.05). CONCLUSIONS: The results show that Simmental crossbred cattle had better meat performance and provided low-fat meat with a beneficial fatty acid composition, but with lower meat quality; cattle-yaks provided greater meat color and higher protein content; Xuanhan yellow cattle provided meat with preferable tenderness. © 2020 Society of Chemical Industry.