Keywords

Flaxseed, Fattening Cattle, Meat Quality, Fatty Acids

Abstract

This experiment aims to study the effects of flaxseed on the quality and fatty acids of fattened beef. Thirty-two Simmental cross cattle with similar weights were selected and randomly divided into 4 groups with 8 cattle each using a single-factor experimental design. The cattle in the experimental group ¢ñ (control group), ¢ò, ¢ó and ¢ô were fed flax. The proportions of seeds account for 0%, 5%, 10% and 15% of the concentrate respectively. The results show that 1) the slaughtering rate and clean meat rate of each test group are not significantly different from those of the control group (P>0.05), and the backfat thickness is significantly increased (P<0.05). The backfat thickness of the test group IV is significantly higher than that of the control group. 57.75%, and the fat content in beef was significantly increased (P<0.05); 2) Adding flaxseed to the diet significantly reduced the shear force (P<0.01) and pH (P<0.01) of fattening cattle at 24 and 48 hours after slaughter; 3 ) The addition of flaxseed to the diet significantly increased the polyunsaturated fatty acids (PUFA) in the longissimus dorsi muscle of beef cattle (P<0.01). Adding flaxseed to the diet can improve carcass quality and optimize the fatty acid composition of beef cattle muscles, especially significantly increasing the PUFA content. Comprehensive analysis shows that the suitable feeding proportion of flaxseed in the diet of fattening cattle is 10% to 15% of the concentrate.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Li Qiufeng, Xu Leilei, Li Jianguo, Cao Yufeng, Zhang Wenhua  

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