Impact of Breed and Management on Beef Quality and Fatty Acid Composition

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The chemical composition of the beef can be highly affected by breed, genotype, sex, and age of animals. The meat quality can be assessed by intramuscular fat and fatty acids. The effects of breed can be influenced by the variability of genes, as doubled muscled and stress sensitivity gene in cattle and pigs, respectively. The variability of gene can be of differences between species and breeds or lines or crossing between breeds or within breeds. The breed effects can compared on fat level, live weight, age at slaughter and production system.

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The breed and genetic types with low proportion of total fat in muscle have the high proportion of PUFA in phospholipids.

The composition of fatty acids impact on meat quality and human health for many years. The fatty acid composition influenced by genetics and environmental factors in production traits. The species are the major source of variation for the bio hydrogenation of unsaturated fatty acids to saturated fatty acids in ruminants compared to mono gastric animals.

The meat fatty acids also influenced by the level of fatness, increasing fatness on meat results more saturated (SFA) and monounsaturated (MUFA) fatty acids than polyunsaturated fatty acids (PUFA). The decrease in the PUFA contents result decrease in the relative proportion of the PUFA and polyunsaturated/saturated fatty acid (P/S) ratio. In beef, the decrease in the intramuscular fat contents increase in the ratio of P/S, regarding nutrition as the major impact on P/S ratio.

The fatty acids composition mainly influenced by differences in fatness regarding to breed differences.

The Japanese Black with high MUFA contents has been reported. The different proportions of SFA, MUFA and PUFA in intramuscular triacylglycerol and phospholipids by the different sires of Japanese Black breed has been reported. The several studies of Japanese Black Wagyu steers reported. The Wagyu beef breed well known for extensive marbling with less external fat, containing higher levels of MUFA and MUFA/SFA ratio.

The effects of breed maturity and growth potential on intramuscular and subcutaneous fatty acids have been also reported. The heifers compared to steers have the higher MUFA/SFA intramuscular ratio, but no difference in the linoleic acid proportion and P/S ratio. The feeding also impact the difference between heifer and steers in phospholipids fatty acid composition fed on pasture. The linoleic acid have the higher level compared to oleic acid in subcutaneous and intramuscular fat of bulls compared with steers.

The Welsh Black compared to Holstein Friesian have high proportion of C18:3n-3 in triacylglycerol, phospholipids and high proportion of C20:5n3 and C22:5n-3 in phospholipids with low proportion of n-6/n-3 ratio. The Welsh Black contain C20:5n-3 higher amount in phospholipids without any differences in C18:3n-3 and C22:6n-3. The supplements of n-3 PUFA in diet has not effect in breed interaction with PUFA.

The steer calves have higher proportions of C14:0, C14:1, C18:2, 20:3 compared heifer calves. The palmitate, stearate and lignocerate proportions are significantly different in different breeds. The ratios of total saturated (SFA) and polyunsaturated (PUFA) fatty acids, ratios of unsaturated to saturated (USR), polyunsaturated to saturated (PSR) are significantly different among different breeds. Limousin calves have the highest proportions of SFA C16:0, 24:0 and total SFA, while cross of Jersey and Limousin have the highest proportions of C18:0. The cross breed of Jersey and Limousin has significant fat deposition and fatty acid composition.

The age of maturity, also effect the intramuscular fat deposits in different breeds. The rate of deposition of intramuscular fat accelerated rate at 15 months of Herefords and Holsteins compared to Angus at 9 months (Cornforth et al., 1980). The breeds of Jersey deposit intramuscular fat earlier compared to Limousins, Jerseys have less saturates than Limousins. The cross breeds of Jersey and Limousin have the high proportions of C18:0 in the phospholipids with decrease in the proportion of C16:0 and total SFA.

Intact males have the higher C17:0, C18:1 trans, C18:2n-6 compared to the castrated which have the higher proportions of C16:0 and C18:1 cis-9 fatty acids. Bulls have the higher proportion of n-6/n-3 ratio compared to the steers (Monteiro et al., 2006). The steers have the low proportion of C18:2 n-6/C20:4 n-6 ratio in intramuscular fat of Longissimus lumborum.

Belgian Blue breed has the low concentration of C18:1 cis-9 and high concentration of C18:2n-6 in muscle fat (Raes et al., 2001). This can be due to the low proportion of total lipid in muscle and high proportion of phospholipid. The Limousine and Belgian Blue meat contain the less collagen and intramuscular fat with light color. The PUFA/SFA ratio and omega-6, omega-3 are highly present in the Limousin and Belgian Blue. Angus have the fatter carcass compared to the Holstein Friesian but same proportions of C18:1 cis-9 and C182n-6.

The Angus breed meat contain the highest amount of saturated fatty acid C12:0, C15:0 and C16:0 compared with crossbred of Lithuanian black and white contain the saturated fatty acid C13:0 with Limousines meat. The Lithuanian black and white crossbred have the high proportions of monounsaturated fatty acids C15:1, C16:1 with Limousine cattle meat. The polyunsaturated fatty acids are not having such differences among breeds. The main difference can be observed of C14:2 fatty acid with Limousine and Angus cattle meat, and linoleic acid C18:2n6 polyunsaturated fatty acid among all breeds.