Fatty Acid Profile of Muscles from Crossbred Angus-SimmentalWagyu-Simmental and Chinese Simmental Cattles

摘要

This study assessed breed differences in fatty acid composition and meat qualityof (LTL) and (SE) of Angus× Chinese Simmental(AS), Wagyu×Chinese Simmental (WS), and Chinese Simmental (CS). CS(n=9), AS (n=9) and WS (n=9) were randomly selected from aherd of 80 bulls which were fed and managed under similar conditions. Fatty acidprofile and meat quality parameters were analyzed in duplicate. Significantbreed difference was observed in fatty acid and meat quality profiles. ASexhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c comparedwith CS. AS breed also had a tendency (p<0.10) to lower total saturatedfatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA)compared with CS. Crossbreed of AS and WS had significantly (p<0.05)improved the lightness, redness, and yellowness of muscles, and lowered cookingloss, pressing loss, and shear force compared with CS. These results indicatedthat fatty acid composition and meat quality generally differed among breeds,although the differences were not always similar in different tissues. Fattyacid composition, meat color, water holding capacity, and tenderness favored ASover CS. Thus, Angus cattle might be used to improve fatty acid and meat qualityprofiles of CS, and AS might contain better nutritive value, organolepticproperties, and flavor, and could be potentially developed as an idealcommercial crossbreed.