Biological value of meat of bulls with different genotypes |
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| Authors: | Orang Esteghamat |
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| Institution: | (1) Centre for Epidemiology and Biostatistics, Norwegian School of Veterinary Science, P.O. Box 8146, Dep, 0033, Oslo, Norway;(2) College of Veterinary Medicine, Nursing and Allied Health, Tuskegee University, Williams-Bowie 114, Tuskegee, AL 36088, USA;(3) Department of Veterinary Public Health and Preventive Medicine, Makerere University, Kampala, Uganda;(4) National Veterinary Institute, P.O. Box 8145 Dep, 0032 Oslo, Norway;(5) Hawassa University, P.O. Box, 5, Hawassa, Ethiopia |
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| Abstract: | The quality of meat obtained from young bulls of Azerbaijan zebu, Cuban zebu × Azerbaijan zebu crosses, and hybrids of Azerbaijan
zebu with Latvian Brown, Black Pied, and Caucasian Brown breeds is investigated. The meat of bulls of all groups is characterized
by high biological value; however, the highest protein quality index is noted in crosses and Azerbaijan zebu × Latvian Brown
hybrids. The cutting resistance of meat is the lowest and color intensity and water binding capacity the highest in crosses
of Cuban zebu with the Azerbaijan zebu; however, these indices were within the norm in all animals. During tasting, the meat
and its products received a high evaluation. |
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