Objective This study aims to explore the effect of backfat thickness (BFT) on the slaughter performance and meat quality characteristics of Xinjiang brown beef cattle.
Methods A study was conducted on 60 Xinjiang beef brown cattle using live ultrasound measurements of BFT as the grouping basis. They were divided into two groups, each serving as a control group. Subsequently, the comparison and correlation analysis of live ultrasound traits, fat deposition, slaughter performance, TPA (Texture Profile Analysis) parameters, and meat quality were conducted to reveal the differences between groups with different backfat thickness.
Results The perirenal fat deposition, carcass weight, and thigh meat thickness of the BFT-L2 group were significantly higher than those of the BFT-L1 group. The cohesion and chewing index of the BFT-L2 group were significantly lower than those of the BFT-L1 group (P<0.05), and the adhesion index was extremely significantly higher than that of the BFT-L1 group (P<0.01); The brightness value (L*) and shear force of the BFT-L2 group were significantly lower than those of the BFT-L1 group (P<0.05), while the fat color and flesh color indicators were significantly higher than those of the BFT-L1 group (P<0.01); The correlation results showed that backfat thickness was significantly positively correlated with intramuscular fat content, elasticity, adhesiveness, hind leg circumference, and fat color (P<0.05); There is a highly significant positive correlation (P<0.01) with body weight and meat color; There is a significant negative correlation (P<0.05) with shear force.
Conclusion The high backfat and thick group has better meat tenderness, water loss rate, and slaughter rate than the low group. It has the characteristics of tender and delicious meat, strong flavor, and good juiciness, and has high economic and development value, providing data basis for carcass grading and meat quality evaluation of Xinjiang meat brown cattle.
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