MEAT QUALITY OF F1(♂BLANC BLEU BELGE X  ♀LAI SIND) CATTLE RAISED IN PHU THO PROVINCE

Lê Minh Châu; Hồ Thị Bích Ngọc; Bùi Ngọc Sơn; Phan Thu Hương

doi:10.34238/tnu-jst.6106

MEAT QUALITY OF F1(♂BLANC BLEU BELGE X ♀LAI SIND) CATTLE RAISED IN PHU THO PROVINCE

About this article

Received: 03/06/22 Revised: 24/06/22 Published: 24/06/22

Authors

1. Le Minh Chau , TNU - University of Agriculture and Forestry
2. Ho Thi Bich Ngoc, TNU - University of Agriculture and Forestry
3. Bui Ngoc Son, Agricultural Extension Station of Ha Hoa district, Phu Tho province
4. Phan Thu Huong, TNU- Lao Cai Campus

Abstract

This experiment was conducted to investigate growth performance and meat yield of 10 male calves of lai Sind F1(♂Blanc Bleu Belge x ♀ lai Sind), 5 calves each group, including 2 treatments: self-mixed feed (NT1) and industrial pellet feed (NT2). Hybrid bulls were fattened for three months starting from 21 months old. After fattening, they were slaughtered to evaluate meat quality. The experiment result indicated that the pH value and color (L*, a* and b*) of loin were not significantly different among the 2 food treatments (P>0.05). The pH value was gradually reduced within 48 hours after slaughter, then it remained stably between 5.42 and 5.43 in the storage temperature condition 4^oC. Conversely, the values (L*, a* and b*) increased gradually between 12 hours to 48 hours after slaughter, and then they remained stable at 39.39 to 39.72, 25.88 to 26.15, and 8.54 to 8.62 respectively. The experiment result also revealed thatthe drip loss ratio accounts from 4.39 to 4.44 percent after 8 days in a storage preservation stage. In the processing stage, the drip loss ratio of beef in NT1 and NT2 were 35.73 and 35.88 percent, respectively. Moreover, tenderness of beef was not significantly different between two food treatments. The tenderness of the meat increased gradually from 12 hours post-mortem, peaked at 48 hours and then decreased gradually. These values of NT1 and NT2 decreased to be to 82.76 and 82,01N, respectively.

Keywords

Meat quality; pH; Cooking loss; Dripp loss; F1(♂BBB x ♀ lai Sind)

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DOI: https://doi.org/10.34238/tnu-jst.6106

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