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Performance and Carcass Composition of Crossbred Charolais, Droughtmaster and Red Angus Bulls with Brahman Crossbred Cows (Mean ± Sd)



Target

Hybrid combination


p

Charolais × Hybrid Brahman

(n=6)

Droughtmaster

× Lai Brahman (n=6)

Red Angus × Brahman Hybrid (n=6)

HSCH TA

8.12±0.76

9.19±0.97

8.73±0.65

0.102

Initial cow weight (kg)

408.3a ± 17.4

371.2b ± 22.9

382.2ab ± 27.6

0.037

Final beef weight (kg)

523.7a ± 18.9

465.0 b ± 27.5

484.3b ± 31.3

0.005

TKL 18-21 months old (grams/day)

1.282a ± 124

1.039 b ±113

1.134b ± 92

0.006

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Performance and Carcass Composition of Crossbred Charolais, Droughtmaster and Red Angus Bulls with Brahman Crossbred Cows (Mean ± Sd)

HSCH TÁ: Feed conversion ratio, TKL: Weight gain, DM: Dry matter, TÁ: Feed, a, b : Different letters in the same row mean statistically significant differences (p<0.05).

The weight and growth rate of the cattle are presented in Table 3.24. The weight of the cattle at the beginning of the experiment (18 months old) ranged from 371.2 to 408.3 kg and there was a statistical difference between the crossbred cattle combinations (p<0.05). After 3 months of rearing, the average weight of the crossbred cattle combination with Charolais bulls (523.7 kg/head) was greater than that of the crossbred cattle with Red Angus bulls (484.3 kg/head) and the crossbred cattle with Droughtmaster bulls (465.0 kg/head). The weight of the crossbred cattle combination Charolais × Lai Brahman was higher and statistically different from the other two crossbred cattle combinations (p<0.05), while there was no statistical difference between the crossbred cattle combinations Red Angus × Lai Brahman and Droughtmaster × Lai Brahman in terms of the weight at the end of the fattening period (p>0.05).

The absolute weight gain of the crossbred combinations was quite high (from 1,039 to 1,282 grams/head/day). The weight gain of the Charolais × Brahman crossbred combination was higher than that of the Red Angus × Brahman and Droughtmaster × Brahman crossbred combinations (p<0.05). However, between the Red Angus × Brahman and Droughtmaster crossbred combinations

× Lai Brahman had no statistical difference (p>0.05).

Weight gain during the fattening period depends on a number of factors such as differences in crossbred cow combinations, feed quality, and methods of raising, caring, and managing. Our research results are higher than those of Truong La et al. (2017) on Brahman × Lai Sind, Droughtmaster × Lai Sind, and Red Angus × Lai Sind crossbred cows raised in Lam Dong from 18 to 21 months of age with average BW of 801, 833, and 882 grams/head/day, respectively. Pham The Hue et al. (2010) reported that when fattening Brahman × Lai Sind, Charolais × Lai Sind crossbred cows from 18 to 21 months of age, BW reached from 876 to 989 grams/head/day. The average weight gain during the fattening period of Lai Sind, Brahman × Lai Sind and Red Angus × Lai Sind cattle raised in Tay Ninh was 689, 914, respectively.


and 953 grams/head/day (Pham Van Quyen et al., 2019). The average weight gain of Red Angus × Lai Sind crossbred cattle raised for fattening from 21 to 24 months was 953 grams/head/day (Van Tien Dung, 2012). Vu Chi Cuong et al. (2007) reported that raising Brahman × Lai Sind crossbred cattle from 18 to 21 months of age gave a GPA of 732 to 845 grams/head/day. And our results are similar to the research results of Bartoň et al. (2006) showing that the GPA of pure Angus and pure Charolais cattle were 1,170 and 1,428 grams/day, respectively, when fattening from 14 to 17 months of age. Cortese et al. (2019) reported that when Charolais bulls were fattened from 13 to 16 months of age, the daily DM intake was 10.8 kg/day and the average TKL was 1,300 grams/day. Experimental results of crossbred cow combinations between Lai Brahman cows and Charolais, Red Angus and Droughtmaster bulls based on available feed sources in Quang Ngai with a concentrate feed ratio of approximately 50% (according to DM) and crude protein content of about 12.10 to 12.23% gave high weight gain (1,039 - 1,282 grams/head/day). This has opened up many great prospects for the development of the beef cattle industry in Quang Ngai in particular and Vietnam in general.

3.4.2. Carcass yield and composition

The results of monitoring meat yield and carcass composition of the crossbred cattle combinations are presented in Table 3.25. The average slaughter weight (KLGM) of the Charolais × Brahman crossbred cattle combination was the highest, followed by the Red Angus × Brahman crossbred cattle combination and the Droughtmaster × Brahman crossbred cattle combination (p<0.05), this order was similar when comparing the carcass weight of the crossbred cattle combinations (p<0.05). The carcass percentage (% KLGM) of the three crossbred cattle combinations had no statistical difference (p>0.05), respectively being 60.6; 60.3 and 62.1%.

This result is higher than some research results such as Truong La (2018) when conducted on crossbred cattle combinations Brahman × Lai Sind, Limousin × Lai Sind and Droughtmaster × Lai Sind raised in Dak Lak with carcass yield rates of 49.7; 53.3 and 51.4% respectively. Similarly, Phung Quang Truong et al (2018) studied on crossbred cattle combination BBB x Holstein Friesian with an average carcass yield rate of 52.18%. Truong La (2017) studied on crossbred cattle combinations Brahman × Lai Sind, Droughtmaster × Lai Sind and Red Angus × Lai Sind in Lam Dong with carcass yield rates of 50.8; 52.4 and 54.7% respectively. Pham Van Quyen (2001) reported that the carcass yield of Charolais × Lai Sind, Hereford × Lai Sind, Simmental × Lai Sind and Red Sind × Lai Sind cattle slaughtered at 18 months of age was 56.32; 54.74, 48.33 and 44.62%, respectively. The author also commented that the Charolais crossbred cattle had the largest slaughter volume and the highest carcass yield compared to crossbred cattle combinations under the same rearing conditions. Pham Van Quyen et al. (2019) reported that the Brahman × Lai Sind, Red Angus × Lai Sind crossbred cattle had carcass yield of 48.09 and 52.07%, respectively. Nogalski et al (2018) reported that for Charolais × Holstein-Friesian cattle slaughtered at 18 months of age weighing 539.5 kg, the carcass yield was 58.7%.


Bartoň et al. (2006) studied purebred Angus and purebred Charolais cattle slaughtered at 17 months of age with slaughter weights of 562.3 and 620.7 kg, respectively, with carcass yield rates of 58.0 and 58.3%, respectively. Cortese et al. (2019) studied purebred Charolais cattle slaughtered at 16 months of age with a carcass yield of 484 kg, with a carcass yield of 60.7%.

Table 3.25. Productivity and carcass composition of crossbred cattle between Charolais, Droughtmaster and Red Angus bulls and Brahman females (Mean ± SD)



Target

Crossbred cattle


p

Charolais x Hybrid Brahman

(n=4)

Droughtmaster x Hybrid Brahman (n=4)

Red Angus x Brahman Cross (n=4)

Slaughter weight (kg)

516.0a ± 13.7

457.0 b ± 21.2

475.3b ± 24.4

0.007

Carcass weight (kg)

312.6a ± 13.3

275.6b ± 13.5

295.5ab ± 23.3

0.043

Carcass yield %

60.6 ± 2.0

60.3 ± 1.2

62.1 ± 2.3

0.390

Lean meat weight (kg)

233.2a ± 8.4

200.6b ± 6.7

202.3b ± 12.8

0.002

Lean meat ratio (%KLGM)

45.2a ± 0.9

43.9ab ± 1.1

42.6b ± 1.5

0.033

Grade 1 meat ratio (% lean meat)

48.8 ± 0.4

47.3 ± 1.3

47.7 ± 3.3

0.602

Grade 2 meat ratio (% lean meat)

42.5 ± 2.8

43.1 ± 1.4

42.9 ± 1.5

0.917

Grade 3 meat ratio (% lean meat)

8.7 ± 2.5

9.6 ± 1.5

9.4 ± 3.4

0.889

Fat percentage (% KLGM)

4.7a ± 1.6

4.6a ± 0.5

8.1b ± 0.4

0.001

Bone mass ratio (% KLGM)

10.7 ± 0.8

11.8 ± 0.5

11.4 ± 1.2

0.237

Meat eye area (cm 2 )

93.0 ± 6.1

85.8 ± 9.9

92.4 ± 6.4

0.414

KLGM: Slaughtered mass


The lean meat ratio (%KLGM) of three crossbred cattle combinations Charolais × Lai Brahman, Droughtmaster × Lai Brahman and Red Angus × Lai Brahman were quite high (45.2; 43.9 and 42.6%) (p<0.05). The ratio of grade 1, 2 and 3 meat compared to lean meat weight in all three crossbred cattle combinations did not have significant differences (p>0.05).

Our research results are similar to, or higher than, some recent publications. Nguyen Quoc Dat et al. (2008) reported that the lean meat ratio of Lai Sind, Brahman, and Droughtmaster cattle was 40.39; 42.31 and 45.49%, respectively. Truong La (2018) conducted a study in Dak Lak and reported that the lean meat ratio of Brahman × Lai Sind, Limousin × Lai Sind and Droughtmaster × Lai Sind cattle slaughtered at 20 months of age was 40.5; 45.5 and 41.6%, respectively. Truong La (2017) conducted a study in Lam Dong and reported that the lean meat ratio, grade 1 and grade 2 meat ratio of the combination of Brahman x Lai Sind cattle slaughtered at 21 months of age was 41.5; 35.2 and 37.5%, respectively; similar in the Red Angus × Sind crossbred combination of 44.5, 38.8 and 36.0%, respectively; and in the Droughtmaster crossbred combination of

× Lai Sind were 42.6; 36.8 and 36.8% respectively. Pham Van Quyen et al. (2019) reported that the pure meat ratio of Brahman × Lai Sind and Red Angus × Lai Sind crossbred cattle was 38.98 and 42.16% respectively. Pham Van Quyen (2009) reported that the pure meat ratio of pure Droughtmaster, Droughtmaster × Lai Sind and Charolais × Lai Sind cattle was 42.71; 40.96 and 42.96% respectively. Our research results were lower than those of Bartoň et al. (2006) on pure Angus and pure Charolais cattle with pure meat ratios of 47.1 and 47% respectively. However, the grade 1 meat ratio of pure Angus and pure Charolais cattle was 39.19; 41.01%, the proportion of grade 2 meat was 41.99; 39.56% respectively, which is lower than the proportion of grade 1 and 2 meat in our study.

The meat eye area in the combination of Charolais × Lai Brahman crossbred cattle, Droughtmaster × Lai Brahman crossbred cattle and Red Angus × Lai Brahman crossbred cattle reached 93.0; 85.8 and 92.4 cm 2 respectively (p>0.05). Dinh Van Dung et al. (2019) reported that the meat eye area between ribs 12 and 13 of fattened Brahman crossbred cattle ranged from 75.6 to 87 cm 2 . Nogalski et al. (2018) reported that for the combination of Charolais × Holstein-Friesian crossbred cattle slaughtered at 18 months of age and weighing 539.5 kg, the meat eye area between ribs 10 and 11 was 93.6 cm 2 . Bartoň et al. (2006) reported that the meat eye area between ribs 8 and 9 of pure Angus and pure Charolais cattle slaughtered at 17 months of age was 100.1 and 106.5 cm 2 . Pham Van Quyen (2009) reported that the meat eye area between ribs 12 and 13 of pure imported Droughtmaster cattle, Droughtmaster × Lai Sind crossbred cattle and Charolais × Lai Sind crossbred cattle slaughtered at 18 - 21 months of age was 115.33; 111.05 and 127.67 cm 2 , respectively. The different results may be due to (1) the cows were born from different mother breeds, (2) different slaughter ages and different locations for determining the meat eye area.

Thus, the indicators of slaughter weight, carcass ratio, and lean meat ratio of three crossbred beef cattle combinations in our experiment were significantly improved compared to


previous studies. This reflects the quality of breeding stock and good rearing conditions as well as the compatibility between these two factors in the beef cattle farming system in Quang Ngai.

3.4.3. Meat quality

As economic life develops, the demand for food in general and the demand for beef of consumers in particular not only care about the quantity of beef provided but also the quality of meat. The results of our study show that the crossbred cattle combinations Charolais × Lai Brahman, Droughtmaster × Lai Brahman and Red Angus × Lai Brahman have high meat production capacity. To comprehensively evaluate the meat production capacity of these crossbred cattle combinations, it is necessary to study the meat quality based on the indicators of pH, color, water loss rate, toughness, and chemical composition of meat. These are indicators that have a great influence on consumer satisfaction (Bass, 2000; Dransfield et al., 2003).

3.4.3.1. pH value of meat

Meat pH is the main indicator that determines meat quality. After slaughter, the oxygen supply stops, the anaerobic breakdown of glycogen produces lactic acid in the muscle, causing muscle pH to decrease. Normally, meat pH decreases rapidly from 1 hour after slaughter to 1 hour, then the glycogen content gradually decreases, so the pH decrease slows down and stabilizes after 24 hours. Meat pH values ​​of crossbred cattle combinations are shown in Table 3.26. Meat pH of crossbred cattle combinations gradually decreases after slaughter and there is no difference at each evaluation time between crossbred cattle combinations (p>0.05). Meat pH values ​​of all 3 crossbred cattle combinations decrease rapidly from 1 hour to 12 hours after slaughter and decrease slowly from 12 hours to 48 hours. Specifically, pH 1 fluctuates between 6.3 - 6.4, pH 12 decreases to 5.7 - 5.9, pH 24 decreases to 5.4 - 5.6 and at 48 hours after slaughter is 5.3 - 5.4. Thus, pH values ​​at different times after slaughter reflect the correct change pattern of meat pH.

The pH value of the meat of the crossbred cattle at 24 hours after slaughter ranged from 5.4 to 5.6. This result is within the normal range and similar to previous reports by Xie et al. (2012), Muchenje et al. (2008), Bispo et al. (2010). The pH value of the loin muscle meat after 48 hours of slaughter in our study is equivalent to some domestic and foreign research results. Pham The Hue (2010) reported that the pH value of Charolais × Lai Sind crossbred beef and Brahman × Lai Sind crossbred beef slaughtered at 24 months of age was 5.7 and 5.6, respectively. Similarly, Van Tien Dung (2012) reported that the pH value of Droughtmaster × Lai Sind and Red Angus × Lai Sind crossbred beef was 5.5 and 5.6, respectively. Cafferky et al. (2019) reported that the pH 48 of the sirloin of Angus, Charolais and Heroford cattle slaughtered at an average weight of 678 kg was 5.55; 5.54 and 5.53, respectively. Li et al. (2014) reported that Red Angus × Chinese Yellow cattle crossbreds slaughtered at the age of 18 months had a pH 48 value of 5.7.


Table 3.26. Meat pH values ​​of crossbred cattle between Charolais, Droughtmaster and Red Angus bulls and Brahman females (Mean ± SD)



Target

Crossbred cattle


p

Charolais

× Lai Brahman (n=4)

Droughtmaster

× Lai Brahman (n=4)

Red Angus

× Lai Brahman (n=4)

pH 1

6.4 ± 0.2

6.3 ± 0.1

6.4 ±0.2

0.791

pH 12

5.8 ± 0.2

5.7 ± 0.1

5.9 ± 0.1

0.570

pH 24

5.6 ± 0.1

5.4 ± 0.1

5.6 ± 0.3

0.440

pH 48

5.5 ± 0.2

5.3 ± 0.1

5.4 ± 0.2

0.172

According to Lysota et al (2019) and Honikel (1998), meat with a pH value of 48 ranging from 5.4 to 5.8 belongs to the normal meat group (RFN) and a pH value of 48 <5.3 belongs to the pale , watery and mushy meat group (PSE). Based on this meat quality classification standard, the meat of the crossbred cattle combinations in our study belongs to the normal meat group . However, according to the standards of the Institus de l'Elevage (2006), meat with a pH value of 48 ranging from 5.2 to 5.5 belongs to the PSE group. Based on this standard, the meat of the crossbred combinations in our study belongs to the PSE group. This difference is natural because the concept of beef quality varies between standards, between countries, even within the same country, between different consumer markets, and between different segments of the meat processing industry.

3.4.3.2. Meat color of meat

Consumers often consider color as one of the most important attributes when deciding to buy beef, although there is a weak correlation between color and meat quality (Smith et al., 2000). Meat color is determined by the physical structure of the muscle fibers, the concentration and properties of myoglobin (muscle pigment) and hemoglobin (blood pigment) (MacDougall, 1982).

The results of meat color evaluation of crossbred cattle combinations are presented in Table 3.27. The crossbred cattle combination did not affect the meat color (p>0.05). The brightness value (L*) at 12, 24 and 48 hours after slaughter of the crossbred combinations Charolais × Lai Brahman, Droughtmaster × Lai Brahman and Red Angus × Lai Brahman ranged from 34.4 - 35.1; 37.0 - 38.3 and 37.0 - 39.2, respectively. The redness value (a*) of the tenderloin muscle meat of the crossbred combinations ranged from 13.1 - 14.6; 14.1 - 15.5; and 14.0 - 15.6, respectively. Similarly, the yellowness value (b*) of the tenderloin muscle meat of the crossbred cattle combinations ranged from 6.0 - 7.2; 7.4 – 8.1; 7.7 – 8.0.


The color L*, a* and b* of the tenderloin muscle meat changed with the storage time. The results showed that the color L*, a*, b* of the crossbred beef combinations tended to increase from 12 to 48 hours of storage. According to the standards of Muchemje et al. (2009), when the brightness L* of beef fluctuates between 37 - 40.4, the meat belongs to the dark meat group. Based on this standard, the meat of the crossbred beef combinations in our study belongs to the dark meat group. According to the classification of Honikel (1998), when beef has an L* value from 35 to 40, the meat is classified as normal meat. Based on this standard, the meat of the crossbred beef combinations in our study belongs to the normal meat group. According to Rooyen et al. (2017), the value a*=12 is considered the minimum threshold for meat to be accepted by consumers. Our research results show that the a* value of the meat of the crossbred combinations determined at all times is greater than the minimum threshold value. Thus, based on this standard, the meat of the crossbred combinations in our research is accepted by consumers.

Table 3.27. Meat color of crossbred cattle between Charolais, Droughtmaster and Red Angus bulls and Brahman females (Mean ± SD)



Target

Crossbred cattle


p

Charolais × Hybrid Brahman

(n=4)

Droughtmaster × Lai Brahman

(n=4)

Red Angus × Brahman Cross

(n=4)

L*

12 hours

35.1 ± 1.5

34.4 ± 0.5

34.8 ± 2.1

0.855

24 hours

37.8 ± 1.5

38.3 ± 0.8

37.0 ± 4.5

0.839

48 hours

38.6 ± 0.7

39.2 ± 0.6

37.0 ± 1.9

0.129

a*

12 hours

13.7 ± 1.4

13.1 ± 0.6

14.6 ± 1.6

0.384

24 hours

14.1 ± 1.1

14.5 ± 1.2

15.5 ± 1.4

0.322

48 hours

15.4 ± 0.9

14.0 ± 0.9

15.6 ± 1.3

0.180

b*

12 hours

6.7 ± 1.1

6.0 ± 1.1

7.2 ± 1.0

0.349

24 hours

7.4 ± 0.7

7.5 ± 0.6

8.1 ± 1.1

0.543

48 hours

8.0 ± 0.6

7.7 ± 0.6

7.9 ± 0.4

0.454


According to the study of Van Tien Dung (2012), the L*, a* and b* values ​​of the loin muscle of the Red Angus × Lai Sind crossbred combination at 24 hours after slaughter were 35.88; 20.34 and 7.63, respectively, and the Droughmtmaster × Lai Sind crossbred combination were 35.47; 20.24 and 7.43, respectively. Similarly, Cafferky et al. (2019) and Mazzucco et al. (2016) reported that breed did not affect meat color when studying Charolais, Angus, Heroford cattle and their crossbreds. On the contrary, some studies suggest that meat color is influenced by breed. Setthakul et al. (2008) reported that breed affects the color of loin muscle meat when studying the crossbred combinations of Brahman × Thai native cattle and Charolais × Thai native cattle, the L*, a* and b* values ​​of the two crossbred combinations were 35.01 and 38.76; 16.05 and 21.49; and 5.07 and 8.55, respectively. Cuvelier et al. (2006) studied the three breeds of BBB, Limousin and Angus cattle and found that the meat of BBB cattle was the brightest with L*= 41.9, followed by Limousin beef with 39.7 and Angus beef with 37.4, the a* values ​​of the three breeds studied were 15.0; 16.9; and 17.6, respectively. Chambaz et al. (2003) studied the meat quality of Charolais, Red Angus and Limousin beef and found that the loin muscle of Charolais beef was the brightest, followed by Angus beef. Thus, our research results are consistent with the research results of Van Tien Dung (2012), Cafferky et al. (2019), Mazzucco et al. (2016) when concluding that breed does not affect meat color. However, it is not consistent with the research of Setthakul et al. (2008), Cuvelier et al. (2006), and Chambaz et al. (2003) when stating that breed affects meat color.

3.4.3.3. Storage dehydration and processing dehydration

Water loss rate is an important parameter in meat quality because it plays a fundamental role in muscle organization, affecting the color, tenderness and sweetness of meat after processing ( Rooyen et al., 2017). Water loss rate reflects the water retention capacity of meat, the higher the water loss rate, the poorer the water retention capacity of meat and vice versa. High water retention capacity of meat facilitates meat processing and increases the external appeal of meat to consumers. If the water retention capacity of meat is poor (high water loss rate of meat), it will reduce meat mass and make the meat surface less attractive (leakage), which will reduce the value of meat sold as fresh as well as reduce the palatability of meat during processing (Salami et al., 2020).

The results of the evaluation of the preservation water loss and processing water loss rates of tenderloin muscle meat are shown in Table 3.28. The preservation water loss rates of the crossbred beef combinations at 12 and 48 hours after slaughter were similar, ranging from 1.6 - 3.5% and 4.5%, respectively.

– 7.4% (p>0.05). However, the rate of water loss in meat preservation 24 hours after slaughter of the crossbred combinations was different (p<0.05). Specifically, the highest water loss in meat preservation was in the crossbred combination Droughtmaster × Lai Brahman with 6.0%, and the meat of the two crossbred combinations Charolais × Lai Brahman, Red Angus × Lai Brahman had water loss rates of 2.3% and 3.6%, respectively.

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