Carcass and meat quality of young Cika and Simmental bulls finished under similar conditions
Mojca Simčič A B , Marko Čepon A and Silvester Žgur A
+ Author Affiliations
- Author Affiliations
A University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia.
B Corresponding author. Email: mojca.simcic@bf.uni-lj.si
Animal Production Science 58(5) 950-957 https://doi.org/10.1071/AN15745
Submitted: 23 October 2015 Accepted: 18 October 2016 Published: 2 December 2016
Abstract
Twenty indigenous Cika and 20 young Simmental bulls (slaughtered at 560–718 days) were finished on two diets (extensive vs semi-intensive). When fed similar rations, Cika bulls at a ‘suitable’ finished level, had a significantly higher dressing percentage (+2.5%), more total fat (+13.7%), a lower percentage of tendons (–22.7%) and bones (–7.7%), a higher lean meat to bones ratio (+8.1%) and a greater percentage of intramuscular fat (+45.9%) than the Simmental bulls. Their meat also had a significantly lower pH (–4.0%), higher redness (+13.74%), yellowness (+15.0%) and drip loss (after 2 days, +28.3%) and a more intense flavour (+6.1%). Cika fat contained higher proportions of saturated fatty acids (+6.86%) and less polyunsaturated fatty acids (–30.8%) than Simmental fat. However, it appears that the main difference between these two breeds were the slower growth rate of the Cika and their lower weight but greater age when a finished state was reached relative to the Simmental.
Additional keywords: cattle, carcass composition, fatty acids.
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