Wartość rzeźna i jakość mięsa kulinarnego bydła typu mleczno-mięsnego oraz mięsnego użytkowanego w Polsce (ang.).pdf
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ACTA
Acta Sci. Pol., Technol. Aliment. 9(1) 2010, 7-22
ISSN 1644-0730 (print) ISSN 1889-9594 (online)
COMPARISON OF SLAUGHTER VALUE AND MUSCLE
PROPERTIES OF SELECTED CATTLE BREEDS
IN POLAND – REVUE
Agnieszka Iwanowska
1
, Edward Pospiech
1,2
1
Poznań University of Life Sciences
2
Institute of Agricultural and Food Biotechnology in Warsaw
Abstract.
The aim of the paper was the comparison of slaughter value and muscle proper-
ties of dual-purpose cattle most common in Poland with that of beef type, from which
high quality culinary meat is obtained. Four breeds were compared: two of them were
dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the
other two – of beef type i.e. Limousine and Hereford. There are discussed factors influ-
encing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gen-
der, age, feeding systems, as well as maturation rate of animals. The slaughter value was
presented using the dressing percentage and the content of main components in the car-
cass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds
and the share of main cuts in their carcasses were presented. Higher daily gains of beef
type or dual-purpose breeds are connected with a higher number of muscle fibers (hyper-
plasia) and also with a bigger size of their diameter (hypertrophy). These phenomena are
accompanied by increased lightness of meat colour what is the result of changes in the
muscle fibers metabolism and the proportion of myosin heavy chains (MHC) of the I, IIa
and IIx type. Observed differences in the slaughter value existed not only between breeds,
but also inside them indicating the need for further improvement of animal selection and
deeper analysis of factors influencing it. It was stated that the amount of culinary meat ob-
tained from carcasses may be increased not only through the selection of corresponding
genotypes, but also through the modification of the system of carcass cutting. The per-
formed analysis of the slaughter value emphasizes special significance of the domestic
Polish Red cattle also as a breed for production of good quality meat similar to beef cattle
breeds.
Key words:
cattle, genotype, slaughter value, dressing percentage, carcass and muscle
composition, muscle quality
© Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Corresponding author – Adres do korespondencji: Prof. dr hab. Edward Pospiech, Institute of
Meat Technology of Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań,
Poland, e-mail: pospiech@up.poznan.pl
8
A. Iwanowska, E. Pospiech
The quality of domestic beef is low as confirmed by observations of many research-
ers [Grześkowiak et al. 2006, Wajda 2006, Pisula et al. 2007]. For a number of years
now, attempts have been made aiming both at increasing the amount of beef
on the market and improving its quality. In countries leading in beef culinary produc-
tion, the above target is achieved by the utilisation in production of beef cattle breeds,
their crosses or crossbreds sired by bulls of beef breeds and dairy breed cows. Experi-
ence has proved that beef types of cattle are always characterised by higher slaughter
value and meat quality in comparison with the cattle utilised for milk production [Rott-
ger 1993, Jasiorowski et al. 1995, Papstein et al. 1995, Ender et al. 1997, Litwińczuk
and Litwińczuk 1998, Wajda 2001, Wajda and Daszkiewicz 2001].
The most numerous cattle breed in Poland is Polish Holstein-Frisian of Black and
White variety making up more than 90% of the entire population of this animal species
and it can be utilised as a typical dairy cattle but also as a dual-purpose breed, although
the former use is more common. Second, with regard to the size of cattle bred in Poland,
is Polish Holstein-Frisian of Red and White variety. Polish Red Cattle constitutes
the smallest proportion of cattle found in our country. It makes up a very small propor-
tion of this group of farm animals (0.5%) but, according to Pogorzelska and Wroński
[2005], meat products obtained from these animals are of good quality. Several re-
searchers [Grodzki and Brzozowski 2005, Szulc and Houszka 2005, Wójcik and Trela
2005] maintain that Polish Red Cattle is the only native cattle breed in Poland. Wójcik
and Trela [2005] and Oprządek et al. [2007] claim that the results obtained for many
traits in Polish Red Cattle were much better than those recorded for Polish Holstein-
Frisian of Red and White, as well as Black and White variety cattle.
The population of the beef type cattle is represented in Poland, primarily, by the
Limousine breed which, in 2006, made up more than 50% of the population of this
cattle type. Other breeds of the beef type cattle constitute smaller proportions of these
animals, including: Hereford (21% – 2005), Charolaise (18% – 2005), as well as Angus,
Simmental, Salers and Piemontese.
The selection of a specific breed for meat production depends on the farmer who,
aiming to obtain greater quantities and better quality of this meat, should take into ac-
count environmental conditions, the rearing system, as well as the market requirements.
The goal of this article was to compare the literature data concerning slaughter value
of the dual-purpose cattle with beef breeds bred in Poland from which meat of high
culinary value is obtained.
SLAUGHTER VALUE
Dressing percentage gives the best practical expression of the slaughter value of
livestock making it possible, at the same time, to carry out various comparisons. This
parameter is expressed in percentage and constitutes the ratio of the animal carcass
weight after slaughter to its weight before slaughter. The dressing percentage variability
is quite considerable and, according to numerous researchers [Ender 1985, Litwińczuk
and Litwińczuk 1998, Pogorzelska and Wroński 2005, Prost 2006, Ender and Augustini
2007], it can range from 45% to over 65%. Usually, its lowest value is recorded in dairy
cows, whereas the highest – in fattened heifers and bulls of fast-growing beef breeds
[Ender 1985, Litwińczuk and Litwińczuk 1998, Wichłacz 1998, Pogorzelska and Wroń-
www.food.actapol.net
Comparison of slaughter value and muscle properties of selected cattle breeds ...
9
ski 2005, Prost 2006, Ender and Augustini 2007]. Moreover, dressing percentage is
higher in the case of bulls in comparison with cows, beef cattle in comparison with
dairy cattle, intensively reared livestock in comparison with extensive management
on grasslands, heavy and old in comparison with light and young cattle [Ender and Au-
gustini 2007]. In practical assessment, dressing percentage should be considered low
when it ranges from 40 to 45%, moderate – when it ranges from 45 to 50% and high
when it is over 60% [Prost 2006].
The dressing percentage depends on many factors both of genetic and environmental
nature. The most important of these factors within one species include: production type,
gender, age, nutrition and rearing conditions. They influence also the quantity of exter-
nal and intermuscular fat, appearance and colour of meat, as well as its sensory proper-
ties after cooking.
UTILITY TYPE OF CATTLE
From among the most popular cattle production types, i.e. beef and dairy cattle, beef
breeds of cattle deserve special attention. Investigations conducted by Ziemiński [2005]
show that the dressing percentage of Limousine and Hereford breeds, i.e. most common
beef type breeds in Poland, reached 65%. In the case of the Limousine type of cattle,
both young and at older age, very good dressing percentage is usually obtained.
In investigations of Daszkiewicz and Wajda [2002 b] carried out on Limousine and
Black and White breed bulls, they reported dressing percentages of 61.84% and 50.22%,
respectively. A similar dressing percentage (61.40%) for the Limousine breed was re-
ported by Monsón et al. [2005]. In experiments carried out more recently on 12-month
old bulls [Oprządek et al. 2007] results similar to those reported by Daszkiewicz and
Wajda [2002 b] and Monsón et al. [2005] were obtained. Limousine cattle revealed a bit
lower dressing percentage, namely 59.25%, and Holstein-Frisian of Black and White
variety cattle, a little higher – 50.94%. Hereford cattle obtained dressing percentage at
the level of 54.92%. Dressing percentages of Hereford at the level of 55.3% and of the
Limousine breed at 63.86% were reported by Miciński et al. [2005].
While relatively many papers are concerned with beef cattle breeds (Limousine,
Hereford), as well as domestic Black and White cattle more and more often referred to
as Holstein-Frisian, much less attention is paid to the Polish Red Cattle. Experiments
carried out by Łapa et al. [1975] showed that the dressing percentage of bulls of this
breed fattened to the age of 12 months reached 56.77%, and when bulls were slaugh-
tered at the age of 15 months, this index reached 57.8%. Recent studies of Oprządek et
al. [2007] confirmed earlier research results. Dressing percentage of 12-month old of
Polish Red Cattle amounted to 54.45%.
It is worth emphasising that we usually observe higher dressing percentage when
animals’ daily weight gains are greater (Table 1), when the fattening process is more
intensive and the body weight of animals is higher [Plesník et al. 1972, Ender 1985]
(Table 2). Breed of cattle and the age at which it is slaughtered, may modify this rela-
tionship [Oprządek et al. 2007]. Dressing percentage is also correlated with the size of
the abdominal cavity and its increase is associated with the decrease of the percentage
proportion of the stomach and intestines (Table 3).
Acta Scientiarum Polonorum, Technologia Alimentaria 9(1) 2010
10
A. Iwanowska, E. Pospiech
Table 1. Slaughter value of bulls of different genotypes, as well as chemical composition and
selected quality traits of their meat [Čepin et al. 1998]
Genotype
Assessed traits
S
B
B × BB
HF
HF × BB
Weight of live animal, kg
595
a
590
a
601
a
538
b
607
a
Carcass weight, kg
327
c
325
c
355
a
293
b
353
a
Dressing percentage, %
54.96
b
55.20
b
59.10
a
54.45
b
58.22
a
Meat content, %
70.09
cd
69.05
d
73.16
a
65.47
b
72.10
ac
Fat content, %
11.76
bc
12.48
b
8.92
a
13.61
b
9.79
ac
Bone content, %
16.37
a
16.63
a
16.27
a
19.08
b
16.67
a
Tendon content, %
1.63
bc
1.68
b
1.55
c
1.72
b
1.31
a
Evaluation of muscle tissue
Water content, %
74.99
ab
74.75
a
75.61
b
74.63
a
75.66
b
Fat content, %
3.23
b
3.03
b
1.66
a
3.12
b
1.71
a
Protein content, %
20.73
b
21.18
ab
21.67
a
21.18
ab
21.58
a
Ash content, %
1.04
a
1.02
a
1.03
a
1.06
a
1.03
a
Shearing force, N/cm
2
117
b
102
ab
89
ab
105
ab
87
a
Tenderness, scores
3.7
b
4.64
ab
5.43
a
4.85
ab
5.43
a
Juiciness, scores
5.91
a
5.86
a
6.00
a
5.93
a
5.93
a
Aroma, scores
5.71
a
5.57
a
5.58
a
5.72
a
5.49
a
S – Simmental, B – Brown Swiss, HF – Holstein-Friesian, BB – Belgium Blue.
Means designated with different indices differ significantly (P ≤ 0.05).
Table 2. Relationship between dressing percentage, body weight and fattening intensity of Black
and White cattle [Ender 1985, after modification]
Body weight of animal
kg
Fattening intensity, %
intensive
extensive
385
55.9
49.6
425
56.5
50.5
460
57.3
53.0
500
57.8
53.9
www.food.actapol.net
Comparison of slaughter value and muscle properties of selected cattle breeds ...
11
Table 3. Relationship between dressing percentage and body weight of cattle and the size of
stomach and intestines [Ender 1985, after modification]
Dressing percentage
%
Weight of live animal
kg
Stomach and intestinal chyme
in relation to the weight of live animal
%
≥ 60
580
7
56-60
535
9
52-56
448
12
48-52
304
17
≤ 48
250
20
GENDER AND PRE-SLAUGHTER WEIGHT
Although there are considerable differences among researchers as to the impact of
gender on cattle dressing percentage, it does find its expression in the after-slaughter
classification of carcasses into categories. Many researchers [Čepin and Čepon 2001,
Wajda and Daszkiewicz 2001, Jurczak 2004, Pogorzelska and Wroński 2005, Prost
2006, Pisula et al. 2007] indicate that gender exerts influence on meat quality and that it
is especially connected with differences in the content of meat and fat in the carcasses of
steers and heifers as corroborated by the data presented in Table 4. In female carcasses,
there is usually higher proportion of fat in relation to meat [Sack and Scholz 1987,
Wichłacz 1998, Strzelecki et al. 2006]. A more detailed analysis of data from Table 4
reveals significant differences between percentage proportions within a given gender
which, most probably, is the result of individual variability. Similar variability is ob-
served when comparing slaughter value within breeds [Daszkiewicz and Wajda 2002 b,
Miciński et al. 2005, Artyszuk and Wróbel 2007].
Table 4. Variation of tissue constituents of beef rumps [Wichłacz 1998, after modification]
Heifers
Bulls
Item
minimum
maximum
minimum
maximum
Live weight, kg
334
521
384
500
Rump, %
proportion of meat
67.8
76.4
70.8
79.9
proportion of fat
6.0
15.0
3.4
9.6
proportion of bones
12.6
18.5
13.2
18.1
Results of studies published by Augustini et al. [1992] provide interesting comple-
mentation of these observations. They indicate that, in particular, the proportion of fat
increases together with the higher weight of animals and this correlation is gender-
related. In the weight range of 200-650 kg, its proportion doubles in the case of bulls
Acta Scientiarum Polonorum, Technologia Alimentaria 9(1) 2010
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