Abstract
The aim of this study was to determine the effects of initial fattening age on carcass and meat quality of Simmental bulls imported from Austria to Turkey. These animals were allocated to two initial ages of fattening groups, namely young (n = 74) and old group (n = 61) at 5.5 and 7.5 months old, respectively. After reaching the target final weights, the animals were slaughtered and the carcass characteristics, area and circumference of the longissimus thoracis et lumborum (LTL) muscle, marbling score, and meat quality, including cooking loss, water-holding capacity (WHC), shear force (WBSF), and colour parameters were evaluated in six animals per group. A comparison of hot and cold carcass weights and dressing percentages, LTL circumference, fat thickness values and marbling score indicated no significant differences between young and old groups. However, the LTL area was significantly affected by the initial age. There were no significant differences between groups in WHC, cooking loss, and WBSF values and meat colour parameters. The results of this study showed that the initial fattening age of bulls showed no significant effect on carcass and meat quality parameters, except the LTL area. The LTL area was significantly higher in young group than the old group. Further studies are needed to improve carcass and meat quality of imported Simmental bulls through modifying the initial fattening age.Keywords: Age, beef, carcass quality, Simmental
Highlights
Beef is an important component of the human diet and a source of valuable nutrients such as proteins, essential fatty acids, fat soluble vitamins, and minerals (Williamson et al, 2005)
The results for the carcass weight and dressing percentage (%) were in accordance with the results reported by Chambaz et al (2003), Sochor et al (2005) and Schmutz et al (2014) for Simmental bulls
There was no significant difference between groups in terms of hot and cold dressing percentage, probably because of similar slaughter weights in young and old groups
Summary
Beef is an important component of the human diet and a source of valuable nutrients such as proteins, essential fatty acids, fat soluble vitamins, and minerals (Williamson et al, 2005). Population growth has led to increased demand for meat products (Demirbas & Tosun, 2005; Kirmizibayrak et al, 2011). Because of this increased demand and the decrease in beef production in Turkey, the price of meat is rising. Because of high meat prices, Turkish ministries have allowed the import of animals to regulate supply and demand and, in return, the price of red meat. Importing red meat could not prevent price increases in red meat (23.6% price increase). On the contrary, it has caused a lower native domestic supply (Cevger & Sakarya, 2002; TSI, 2016). The Simmental steer is the preferred import, as it could adapt to Turkish conditions, is resistant to diseases, and produces high-quality beef at minimum cost (Akosman et al, 2013)
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