Study of the characteristics of the longissimus dorsi muscle in different beef cattle populations

To evaluate the quality characteristics of Pingliang Red cattle, six Pingliang Red cattle, six hybrid Wagyu cattle, and six Simmental cattle with similar ages, body weights, and body constitutions, and the same level of feeding and management, were selected for this study. After slaughter, samples of the longissimus dorsi muscle were taken for the analysis of meat quality, nutrient composition, and amino acid and fatty acid composition. The results showed that the ether extract content of longissimus dorsi muscles was significantly higher in Pingliang Red cattle and hybrid Wagyu cattle than Simmental cattle (P < 0.05). The water loss rate and cooked meat rate were significantly higher for the hybrid Wagyu cattle muscle than the Simmental cattle muscle (P < 0.05). The shear force was significantly lower for hybrid Wagyu cattle muscle than Simmental cattle muscle (P < 0.05). The essential/total amino acids (40.15%) and essential/non-essential amino acids (67.04%) proportions were highest in the longissimus dorsi muscle of Pingliang Red cattle. In particular, the flavor amino acids, such as alanine, proline, and lysine, and heterobright amino acids were at significantly higher concentrations in Pingliang Red cattle than hybrid Wagyu cattle and Simmental cattle (P < 0.05). The monounsaturated fatty acid content and polyunsaturated/saturated fatty acids ratio (0.15) were lower in Pingliang Red cattle than hybrid Wagyu cattle. However, the n6/n3 polyunsaturated fatty acid ratio (4.71) was closer to the recommended value range in Pingliang Red cattle than hybrid Wagyu cattle and Simmental cattle. Based on the characteristics of marbling, fat content, and fatty acid and amino acid composition of the longissimus dorsi muscle, the meat quality of Pingliang Red cattle, especially the amino acid composition advantage, gives it good taste and flavor, indicating the potential of these cattle for producing high-end beef.