Meat Quality Characteristics of Kishu-Wakaushi under Different Eco-Feed Ratio

DOI IR Web Site

Bibliographic Information

Other Title
  • エコフィード配合割合が異なる飼養条件下で生産された「紀州和華牛」の肉質特性
  • エコフィード ハイゴウ ワリアイ ガ コトナル シヨウ ジョウケン カ デ セイサン サレタ 「 キシュウ ワ カギュウ 」 ノ ニクシツ トクセイ

Search this article

Abstract

"Kishu-Wakaushi" is a new beef brand of Japanese black cattle with reduced fat. It has been developed against the backdrop of growing demand for lean meat. The production of Kishu-Wakaushi requires that the cattle be fattened on a minimum of 10% Eco-feed, which is produced using food processing by-products in Wakayama Prefecture, and that no aggressive vitamin A restrictions be imposed. Under the recent rise in feed prices, fattening management with an increased percentage of eco-feed mixed in is being demanded. However, it is not clear what meat quality characteristics are imparted to beef produced under such conditions. In this study, in order to investigate the effect of the amount of eco-feed fed on the meat quality characteristics of Kishu-Wakaushi, cattle fattened on diets containing 30% or 50% eco-feed mixed with commercial feed were used as test groups (30% and 50% groups), and cattle fattened on ordinary commercial feed were used as control group, and the effects on carcass grading performance and various physiochemical data of the longissimus thoracis muscle. The results showed that carcass grading performance was higher for rib-eye area and rib thickness in the 50% group compared to the control group, while no traits were found to have lower performance in test groups, suggesting that feeding feed mixed with 30% or 50% eco-feed had a positive effect on carcass traits. Physical and chemical analysis of loin meat showed significantly higher vitamin E content, linoleic acid percentage, and polyunsaturated fatty acid percentage, and significantly lower fat melting point in the test groups. Crude fat content was significantly lower in the 30% group, and the palmitic acid percentage was significantly lower in the 50% group. The significantly higher amount of vitamin E in test groups was thought to be the cause of the high vitamin E content in the eco-feed. The higher percentage of unsaturated fatty acids in the test group was also thought to have influenced the lower fat melting point. These results suggest that Kishu-Wakaushi is a melt-in-the-mouth beef with high vitamin E content and low melting point fat.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top