Study On Fattening Performance And Meat Quality Of Angus And Simmental Breeds Hybrid Generation

The objective of the study was to explore the fattening performance and carcass meat equality of Angus and Simmental breeds hybrid generation(F1), and to provide the reference for utilization of commercial crossbreeding in Simmental cattle and producing high equality beef. A total of 18bulls(9 heads of F1 cattle and 9 heads of Simmental cattle, respectively) weaned were randomly selected from a beef cattle farm. Bulls weighed at 13 months. These cattle were divided into two groups, of which each groups had 3 repeats and each repeat had 3 cattle. All the cattle had been fattened in the same nutrition and management conditions. Carcass meat quality was evaluated after slaughter. The results are in the flowing.1. After 210 day-long fattening experiment, F1 had a 2.77% higher body weight and 4.0% higher daily gain compared with Simmental, and dry matter intakes was reduced by 9.18%. These results had no significant differences(P>0.05). Weight increment of F1 was remarkably increased by 4.4%than Simmental(P<0.05). Feed conversion rate(FCR) was remarkably reduced by 18.32% in F1 than in Simmental(P<0.05). The results above showed that F1 had a rapider weight increment and higher feed conversion rate. After the whole fattening trial, F1 had a slightly higher just body length and chest width than those in Simmental(P>0.05), other body size indexes were below Simmental.Chest depth and hind legs circumference of F1 were significantly lower in F1 bulls(P<0.05).2. Total protein, globulin, and triglycerides of blood biochemical indexes in F1 were prominently lower than those in Simmental(P<0.05), but others indicators had no differences(P>0.05).3. Compared with Simmental, the meat weight, meat percentage, dressing percentage and back-fat thickness of F1 were improved by 9.31%, 2.99%, 3.02%, 10.53%(P<0.05), respectively,but carcass fat weight was dropped significantly by about 26.24%(P<0.05). The result of carcass segmentation showed that high-grade beef weight and its production rate of F1 were dramatically improved by13.71%, 0.67%(P<0.05). Besides, there was a larger meat weight in F1 than those in Simmental(P<0.05). These results indicated F1 had a better slaughter character and carcass meat production.4. The results of beef eating quality showed that F1 bulls had a lower shear force of muscle than those in Simmental(P<0.05). The p H value, cooking loss and all of beef color in F1 were higher than those in Simmental, and C and a* value had a markedly significant difference(P<0.05).Pressing loss in muscle of F1 was lower than that in Simmental(P>0.05). These results indicated F1 had a better meat equality. Pressing loss of three parts of muscle had no significantly differences(P>0.05). Compared with other muscles, longissimus dorsi(LD) was the best of meat color and secondarily biceps femoris(BF). Cooking loss of LD and semitendinosus(ST) was higher than that of BF(P<0.01). LD was the best of tenderness and BF was secondarily. It was concluded that LD was the best of meat equality. The p H value of F1 cattle decreased rapidly in 0-3 days of aging. The decreasing tendency of shear force of F1 beef was a large trend than in Simmental. These results indicated that the speed of aging of F1 beef was faster than Simmental. The increasing tendency of pressing loss in Simmental was a bigger than F1 during 14-21 days of aging time. It could showed that water-holding capacity of F1 beef was better. The aging time had a bad effect on meat color,and it could affect meat color of Simmental far more than F1.5. The component and content of fatty acids in muscle were detected by gas chromatography. The results showed that the content of saturated fatty acids(SFA) in F1 and Simmental were both over52% and palmitic acids and stearic acids were the major contribution to the long chain fatty acids in both breeds. SFA content was lower in F1 than that in Simmental(P<0.05). Unsaturated fatty acids(UFA) accounted for over 46% of the total fatty acids. The content of UFA was greater in F1 than that in Simmental(P<0.01). The concentration of monounsaturated fatty acids and polyunsaturated fatty acids were not significant between F1 and Simmental(P>0.05). Oleic acids content was greater in F1 than that in Simmental(P<0.05). Percentage of γ-linolenic acids, cis-11, 14,17-eicosatrienoic acids, arachidonic acids, cis-8, 11, 14-eicosatrienoic acids and EPA were greater in F1 than that in Simmental(P<0.05). These results indicated that nutritional value of fatty acids from F1 could be improved compared with Simmental.