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Evaluation of marbling traits by X-ray computed tomography in Hungarian Simmental bulls

Published online by Cambridge University Press:  03 October 2017

G. Holló ,
B. Húth ,
I. Holló  and
I. Anton
G. Holló*
Affiliation:
Faculty of Agricultural and Environmental Sciences, Kaposvár University, Guba S. Street 40, 7400 Kaposvár, Hungary
B. Húth
Affiliation:
Faculty of Agricultural and Environmental Sciences, Kaposvár University, Guba S. Street 40, 7400 Kaposvár, Hungary
I. Holló
Affiliation:
Faculty of Agricultural and Environmental Sciences, Kaposvár University, Guba S. Street 40, 7400 Kaposvár, Hungary
I. Anton
Affiliation:
NARIC-Research Institute for Animal Breeding, Nutrition and Meat Science, Gesztenyés Street 1, 2053 Herceghalom, Hungary
*
†E-mail: hollo.gabriella@sic.ke.hu
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Abstract

Marbling is an economically important factor in many beef carcass grading schemes. This study aimed to evaluate marbling traits of longissimus thoracis muscle (LT) with different methods: USDA marbling score, intramuscular fat (IMF) content by image analysis of X-ray computed tomography (CT) scans and by conventional analytical method. Bulls (n=46) were slaughtered at an average weight of 536 kg and an average age of 646 days. Mean values of EUROP fat scores varied from 2− to 2+, whereas mean values of EUROP conformation grade from O0 to R0. Average growth rate of bulls was 955 g/day. Average chemical fat content of LT varied from 2.2% to 3.1% across conformation classes, and from 2.3% to 5.0% across fat classes. Intramuscular fat content in the 12th rib and in LT on CT-scans closely correlated with chemical fat content (r=0.81 and 0.85, respectively). The highest frequency of USDA marbling score was ‘small’ (55.2%), followed by ‘slight’ (25.5%), ‘modest’ (17%) and ‘moderate’ (2.1%). Computed tomography scans of LT can be used for the evaluation of marbling in Hungarian Simmental cattle. Bulls with higher growth rate had lower marbling level in LT (r=−0.4 to −0.5). EUROP conformation and fat scores have no relationship with marbling traits in this specific cattle population.

Keywords

beefintramuscular fatmarbling traits
Type
Full Paper
Information
Advances in Animal Biosciences , Volume 8 , Supplement s1: Improving the quality and sustainability of beef production , October 2017 , pp. s51 - s54
Copyright
© The Animal Consortium 2017 

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