Meat production, feed efficiency and chemical composition traits of meat for Aberdeen Angus steers bulls

Relevance. Assessing the meat production of beef cattle to be transformed by involving an ever-increasing phenotypic data to improve the accuracy of genotype estimation of animals. This can be achieved through the use of live weight changes for individuals and feed consumption during the period of their rearing in feedlots. In this regard, the use of automatic feeding stations that record these parameters for a comprehensive assessment of the genotype of Aberdeen-Angus bulls is an important task of these studies.

Methods. Information by 212 individuals was used for Aberdeen Angus bulls that underwent final fattening lasting 60–65 days at GrowSafe feeding stations in the Bryansk region (Russia). Data on the slaughter quality of animals, the efficiency of feed using and the chemical composition of meat were studied. The integral value for dividing bulls into four comparison groups was the residual feed intake trait (RFI).

Results. The best combination of feed conversion rates (4.95 kg/kg), average daily gain (1.67 kg /day) and consumed dry matter of the diet (8.25 kg) during the fattening period at the site was shown by bulls with a negative RFI value and an increase above 1495 g relative to other comparison groups. The peers from the second group had a similar tendency, but their consumption of dry matter of feed was the highest (8.96 kg). The animals from the second and fourth comparison groups showed a higher moisture-retaining capacity of meat (60.87% and 60.39%) and the total amount of water-soluble antioxidants (0.147 mg/g and 0.148 mg/g) in it. Significant differences in the chemical composition of meat have not been established.

1. Ibragimova Z.R., Kumalagova Z.Kh. Comparative analyses of nutritional value and biological properties of imported and native beef. Vladikavkaz Medico-Biological Bulletin. 2010; 10: 71–75 (In Russian). https://elibrary.ru/lulygb

2. Lisitsyn A.B., Rosental O.M., Chernukha I.M., Vostrikova N.L. The composition and safety of food products. Production Quality Control. 2020; (2): 26–31 (In Russian). https://elibrary.ru/mqkgnz

3. Kalashnikov A.E., Golubkov A.I., Schegolkov N.F., Gosteva E.R. Problems and issues in forecasting the genetic breeding value of agricultural animals. Bulletin of NSAU (Novosibirsk State Agrarian University). 2022; (4): 77–96 (In Russian). https://doi.org/10.31677/2072-6724-2022-65-4-77-96

4. Belous A.A., Sermyagin A.A., Zinovieva N.A. Beef cattle evaluation by feeding efficiency and growth energy indicators based on bioinformatic and genomic technologies (review). Agricultural Biology. 2022; 57(6): 1055–1070. https://doi.org/10.15389/agrobiology.2022.6.1055eng

5. Belous A.A., Sermyagin A.A., Zinovieva N.A. Genetic assessment of projected residual feed consumption and expression of significant candidate genes in Duroc pigs and second-generation commercial blends. Genetika. 2023; 59(11): 1253–1269 (In Russian). https://www.elibrary.ru/nnvfqi

6. Kozyrev I.A., Mittelshtein T.M., Kuznetsova T.G., Pchelkina V.A., Spiridonov K.I., Lisitsyn A.B. Influence of beef marbling score on quality indicators during meat aging. Food systems. 2018; 1(3): 13–26. https://doi.org/10.21323/2618-9771-2018-1-3-13-26

7. Bagirov V.A., Chernukha I.M., Lisitsyn A.B., Zinovieva N.A. Study of biological value of beef produced by interspecies hybrids of domestic cattle and wild yaks. Problems of Nutrition. 2014; 83(6): 81–85 (In Russian). https://elibrary.ru/teqrzx

8. Liang F. et al. Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus). Animal Science Journal. 2022; 9(1): e13735. https://doi.org/10.1111/asj.13735

9. Lisitsyn A.B., Mittelshtein T.M., Kozyrev I.V. Russian system for evaluating beef based on the color of muscle and fat tissue and marbling. Meat Technology. 2020; (1): 34–39 (In Russian). https://doi.org/10.33465/2308-2941-2020-01-34-39

10. Smakuyev D. et al. Acclimatization and productive qualities of American origin Aberdeen-Angus cattle pastured at the submontane area of the Northern Caucasus. Journal of the Saudi Society of Agricultural Sciences. 2021; 20(7): 433–442. https://doi.org/10.1016/j.jssas.2021.05.011

11. Kazhgaliev N.Zh., Kulmagambetov T.I., Titanov Zh. Meat productivity of third-generation bullock imported meat breeds in the conditions of the Northern region of Kazakhstan. Science and World. 2020; (8–2): 8–13 (In Russian). https://elibrary.ru/hkykga

12. Semenova A.A., Yurchak Z.A., Belousova E.V., Smagina E.M. Ensuring the quality of meat products in the EAEU. Production Quality Control. 2020; (2): 14–20 (In Russian). https://elibrary.ru/raahdo

13. Alekseeva E.I. Amino acid composition of meat of young Aberdeen-Angus breed. Innovative achievements of science and technology of the agro-industrial complex. Collection of scientific papers of the International Scientific and Practical Conference. Kinel: Samara State Agricultural Academy. 2018; 3–5 (In Russian). https://elibrary.ru/yxijnb

14. Zinina O. et al. Enrichment of meat products with dietary fibers: a review. Agronomy Research. 2019; 17(4): 1808–1822. https://doi.org/10.15159/AR.19.163

15. Smaoui S. et al. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products. Applied Biochemistry and Biotechnology. 2023; Published: 24 August. https://doi.org/10.1007/s12010-023-04680-x

16. Kozyrev I.V., Mittelshtein T.M., Kuznetsova T.G., Pchelkina V.A., Spiridonov K.I., Lisitsyn A.B. Influence of beef marbling score on quality indicators during meat aging. Food systems. 2018; 1(3): 13–26. https://doi.org/10.21323/2618-9771-2018-1-3-13-26

17. Kozyrev I.V., Mittelshtein T.M., Lisitsyn A.B. The use of meat color standards to asses beef quality in production conditions. Vsyo o myase. 2019; (4): 58–60 (In Russian). https://doi.org/10.21323/2071-2499-2019-4-58-60

18. Vostrikova N.L., Knyazeva A.S., Utyanov D.A., Ivankin A.N., Leontyev P.K. Changing the biological value of meat: dynamics of amino acid changes, fatty acid composition and mineral components. Vsyo o myase. 2019; (2): 54–57 (In Russian). https://doi.org/10.21323/2071-2499-2019-2-54-57

19. Kuramshina N. et al. Heavy metals content in meat and milk of Orenburg region of Russia. International Journal of Pharmaceutical Research. 2019; 11(1): 1031–1035. https://doi.org/10.3390/su14010161

20. Okuskhanova E. et al. Development of minced meatball composition for the population from unfavorable ecological regions. Annual Research & Review in Biology. 2017; 13(3): 1–9. https://doi.org/10.9734/ARRB/2017/33337

21. Alam M.K., Rana Z.H., Akhtaruzzaman M. Chemical composition and fatty acid profile of Bangladeshi beef at retail. International Food Research Journal. 2017; 24(5): 1897–1902.