Naslov
Carcass composition, chemical characteristics and the fatty acid profile of young Simmental bulls

Autori
Maurić, Maja ; Starčević, Kristina ; Karadjole, Ivo ; Božić, Pero ; Sušić, Velimir ; Ekert Kabalin, Anamaria ; Balenović, Tomislav ; Menčik, Sven ; Štoković, Igor

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts "Veterinary Science and Profession", 3rd and 4th October 2011, University of Zagreb Faculty of Veterinary Medicine, Zagreb / Maltar Strmečki, Nadica ; Severin, Krešimir ; Slavica ; Alen - Zagreb : Veteriranrski fakultet Sveučilišta u Zagrebu, 2011, 82-82

ISBN
978-953-6062-81-2

Skup
The international Congress "Veterinary Science and Profession"

Mjesto i datum
Zagreb, Hrvatska, 03.10.2011. - 04.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
young bulls; simmental; tissue share; fatty acid

Sažetak
Simmental cattle are one of the more important middle European breed and the most important breed in the Republic of Croatia. It is a dual purpose breed. The characteristics important for meat and milk production are improved by bulls’ selection based on test results. This research investigated the bone, muscle and fat tissue shares in m. longissimus dorsi (MLD) of Simmental young bulls. The trial comprised 10 non castrated Simmental bulls at the age of approximately 420 days. Young bulls were kept in a loose housing system and fed with concentrates and hay. Water was available ad libitum. Statistica v.9 (StatSoft.Inc) software was used for all data analysis. Average body tissue share in representative sample was as follows: MLD 24, 47±0, 48%, bone 21, 55±0, 64%, muscle 37, 45±0, 79%, tendons 2, 56±0, 13% and fat 14.13 ± 0.11%. Average chemical composition of MLD was as follows: dry matter 24, 63±0, 15%, water 75, 37±0, 15%, protein 21, 25±0, 14%, fat (ether extract) 2, 29±0, 23% and ash 1, 09±0, 01%. The MLD fatty acids profile was determined: saturated fatty acids (SFA) 49, 1±0, 56%, mono unsaturated fatty acids (MUFA) 44, 38±0, 51%, poly unsaturated fatty acids (PUFA) 4, 59±0, 11%. PUFA and SFA (P/S) ratio was 0, 09±0, 003. Our findings are in agreement with results reported by other authors except for the P/S ratio. This could be due to paragenetic and genetic factors. Further investigation should be made in assessing genetic markers for growth and meat quality as well as for fatty acid composition. For the point of view of meeting the requirements of today meat market, the inclusion of defining genetic markers should be taken into account in breeding programs.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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