Study of fattening and slaughter traits of cattle under the influence of flax seed based nutrition

Maja Petricevic,Ostojic Andric,Marija Gogic,Violeta Mandic,Dragan Niksic,Veselin Petricevic,Dusan Zivkovic

doi:10.2298/bah1902179p

Abstract

The trial was designed in order to examine the impact of flax seed in the nutrition of young cattle/bulls, in the final stage of the fattening. In the trial, 30 bulls of Simmental breed of uniform initial weight were selected, divided into 2 groups (control and experimental). The control animal group did not consume flax seed as a food supplement. Cattle of the experimental group consumed flax seed in an amount of 3.75% (300 g per day) of concentrated meal in the last 90 days of fattening, i.e. 300 g per day. The study included the examination of the fattening performance, slaughter traits and the composition of the bovine carcass. After slaughtering, warm carcass sides, with and without kidneys, were measured individually. Subsequent to period of cooling, the left carcass side it was cut into the main carcass parts according to the Rulebook. The results of the study showed that the addition of flax seed in the diet did not have a statistically significant effect on the body weight of bulls at the end of the trial. It was found that the addition of flax seed in the feed during the final stage of fattening did not have an impact on the differences in the average overall gain of bulls and the feed conversion ratio. Based on the data obtained by cutting of carcass sides to main parts, it was established that feeding with flax seeds had no significant effect on the share of carcass parts.

Highlights

Beef is considered to be "meat of the highest quality” in most countries because of its biological value and sensory properties
It was found that the addition of flax seed in the feed during the final stage of fattening did not have an impact on the differences in the average overall gain of bulls and the feed conversion ratio
Based on the data obtained by cutting of carcass sides to main parts, it was established that feeding with flax seeds had no significant effect on the share of carcass parts

Summary

Introduction

Beef is considered to be "meat of the highest quality” in most countries because of its biological value and sensory properties. The economy of slaughtering and processing and technological quality is an important aspect for the slaughter industry, and for the consumer sensory, and increasingly nutritious quality of meat. The quality of cattle depends on the properties (body weight) which have the greatest impact on the price when sold. The most important factor responsible for changes in carcass properties are the genetic traits that influence the fat deposition and structure and properties that can alter the meat quality (Prado et al, 2008b; Prado et al, 2009; Rotta et al, 2009a). Depending on the requirements of the final consumer, meat quality can be defined in several ways: carcass quality, nutritive, sensory and technological quality

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Conclusion