Meat quality characteristics of high dairy genetic-merit Holstein, standard dairy genetic-merit Friesian and Charolais x Holstein-Friesian steers
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CitationMcGee, M., Keane, M..G., Neilan, R., Caffrey, P..J., & Moloney, A..P. (2020). Meat quality characteristics of high dairy genetic-merit Holstein, standard dairy genetic-merit Friesian and Charolais x Holstein-Friesian steers, Irish Journal of Agricultural and Food Research, 59(1), 27-32. doi: https://doi.org/10.2478/ijafr-2020-0003
AbstractThe increased use of Holstein genetic material in the Irish dairy herd has consequences for beef production. In all, 42 spring-born steers [14 Holsteins (HO), 14 Friesian (FR) and 14 Charolais × Holstein-Friesian (CH)] were reared to slaughter at between 26 and 37 mo of age. Carcass weight was higher and the lipid concentration of m. longissimus thoracis et lumborum was lower (P < 0.05) for CH than the dairy breeds. Overall acceptability tended to be lower (P = 0.055) while tenderness, texture and chewiness were lower (P < 0.05) for CH compared with the dairy breeds. The proportion of C16:1 in the total lipid tended to be lower (P = 0.055) for CH than the dairy breeds. Replacing male offspring of traditional “Irish” Friesian bulls with offspring from a genetically superior (from a dairy perspective) strain of Holstein bull had no commercially important impact on beef nutritional or eating quality.
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