Agriculture, Vol. 21 No. 1 SUPPLEMENT, 2015.
Original scientific paper
https://doi.org/10.18047/poljo.21.1.sup.41
THE EFFECT OF THE SECOND GRAZING PERIOD ON THE FATTY ACID COMPOSITION IN MEAT OF INDIGENOUS CIKA AND SIMMENTAL BULLS
Mojca Voljč
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Marko Čepon
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Mojca Simčič
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Silvester Žgur
; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia
Abstract
The aim of the study was to determine fatty acid composition in meat of Cika and Simmental bulls from two different fattening technologies. The herd of 39 young bulls was housed during the winter time and fed the same total mixed ration diet (TMR) based on corn and grass silage with a limited amount of concentrates. In the spring bulls of both breeds were divided into two subgroups. Bulls in the first subgroup (10 Cika, 9 Simmental; S-INT) were fattened indoors with the semi-intensive TMR. Bulls in the second subgroup (10 Cika, 10 Simmental; G+S-INT) were put on all-day grazing in the pasture. After grazing period bulls were housed under the same conditions as the first subgroup. Samples of M. longissimus dorsi were collected from the right carcass side to determine the total fat content and the fatty acid composition. The breed significantly influenced fatty acid composition in meat. The beef of Simmental bulls resulted in higher percentage of PUFA and lower percentage of SFA and MUFA. Higher percentage of n-3 and n-6 PUFA was determined in meat of Simmental bulls but the n-6/n-3 ratio was lower in Cika bulls meat. The fattening technology had less effect on FA composition in meat. The second grazing period produced higher percentage of SFA, beneficially lower values of n-6/n-3 ratio and higher values of long-chain C20-22n-3 PUFA. Higher CLA percentage was determined in beef from S-INT group.
Keywords
beef meat; fatty acids; breed; grazing
Hrčak ID:
150914
URI
Publication date:
2.9.2015.
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