The study of the share of tissues in bovine carcass parts under the influence of the flaxseed diet

Maja Petricevic,Nikola Delic,Dragan Niksic,Ljiljana Samolovac,Veselin Petricevic,Violeta Mandic,Tamara Stamenic

doi:10.2298/bah2002155p

Abstract

The aim of the experiment was to investigate the effect of adding flax seed to the cattle diet in the final stage of fattening. A total of 30 male Simmental cattle of uniform initial weight were selected for the trial, which were divided into 2 groups (KON (control) and LS (experimental)). Animals in the control group did not consume flax seed as a dietary supplement, and animals in the experimental group consumed flax seeds in the amount of 3.75% of the concentrated portion of the meal in the last 90 days of fattening, i.e 300 g per day. After slaughtering and cooling, the left carcass side was cut into basic parts according to the Regulation. The study included examination of the tissue fraction of parts of the carcass of the young, determined by dissection. The results of the study showed that the addition of flax seed in the diet had no statistically significant effect on the composition of the carcass parts of the young bulls at the end of the experiment.

Highlights

The quality of carcasses of slaughtered animals is a subject of interest, both in primary production and in the meat industry (Petrović et al, 2016)
The aim of the experiment was to investigate the effect of adding flax seed to the cattle diet in the final stage of fattening
The results of the study showed that the addition of flax seed in the diet had no statistically significant effect on the composition of the carcass parts of the young bulls at the end of the experiment

Summary

Introduction

The quality of carcasses of slaughtered animals is a subject of interest, both in primary production and in the meat industry (Petrović et al, 2016). Since fat tissue has an effect on improving the meat's tenderness, succulence and aroma, an increase in the share of fat tissue in the carcass is preferable since it enhances the sensory quality of the meat (Aleksić et al, 2005). Due to its high oil content, flaxseed is used in the bovine diet as a source of fat. This characteristic makes flaxseed an extremely interesting raw material for the production of functional nutrients that can increase the intake of essential fatty acids in animals, and change the fatty acid composition of fats and meat, and increasing the intake of essential fatty acids in humans.

Materials and Methods

Results and Discussion

Conclusion