Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?


  • Niraporn CHAIWANG Department of Agricultural Technology and Development, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300
  • Thanaporn BUNMEE Division of Animal Sciences, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000
  • Kittipong SAMOOTKWAM Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200
  • Bulgul TIPNATE Chiang Mai Fresh Milk Farm Company, Chiang Mai, Chiang Mai 50140
  • Amphon WARITTHITHAM Livestock Industry Development Center, Chiang Mai 50300
  • Michael KREUZER ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, Zurich
  • Sanchai JATURASITHA Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200



White Lamphun, Angus, Holstein, crossbred, meat tenderness, fatty acid


It was experimentally determined whether crossbreeding with Bos indicus dams compared to Bos taurus dams may provide meat which is competitive in organoleptic properties and fatty acid (FA) profile and if tenderness, assumed to be lower, is really adversely affected. Eight Black Angus × White Lamphun (A×W) bulls were compared with 8 Black Angus × Holstein Friesian (A×H). M. longissimus thoracis, M. semimembranosus and M. infraspinatus were analyzed for organoleptic properties and objective explanatory properties related to tenderness, as well as FA profile.

Tenderness was judged lower in the M. infraspinatus of A×W than A×H, but not in the other muscles. Shear force and collagen solubility tended (P < 0.10) to be lower in all 3 muscles of A×W compared to those of A×H. The fat content of the M. longissimus thoracis from A×W was lower than that from A×H. The lipids in the M. longissimus thoracis from A×W were richer in polyunsaturated FA and total n-3 FA, and poorer in C18:0 and saturated FA than those of A×H. Furthermore, the lipids of the M. semimembranosus from A×W had higher proportions of C14:1 and C16:1 than that of A×H. The FA in the M. infraspinatus from A×W had higher proportions of C18:3 n-3, mono-unsaturated FA and total n-3 FA and the proportion of saturated FA was lower than in A×H. The M. infraspinatus from A×W was lower in cholesterol content than that from A×H. There were some differences in tenderness (inferior in White Lamphun crossbreds) and FA profile (superior in White Lamphun crossbreds), but differences were numerically small and, thus, may be of low practical relevance. Therefore, crossbreeding with indigenous Bos indicus cattle does not seem to be restricted by low meat quality.


Download data is not yet available.


Metrics Loading ...


S Jaturasitha, R Norkeaw, T Vearasilp, M Wicke and M Kreuzer. Carcass and meat quality of Thai native cattle fattened on Guinea grass (Panicum maxima) or Guinea grass-legume (Stylosanthes guianensis) pastures. Meat Sci. 2009; 81, 155-62.

MA Elzo, DD Johnson, JG Wasdin and JD Driver. Carcass and meat palatability breed differences and heterosis effects in an Angus Brahman multi breed population. Meat Sci. 2012; 90, 87-92.

LT Gama, MC Bressan, EC Rodrigues, LV Rossato, OC Moreira, SP Alves and RJB Bessa. Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain. Meat Sci. 2013; 93, 98-104.

E Dransfield, JF Martin, D Bauchart, S Abouelkaram, J Lepetit and J Culiolo. Meat quality and composition of three muscles from French cull cows and young bulls. J. Anim. Sci. 2003; 76, 387-99.

C Cuvelier, A Clinquart, JF Hocquette, JF Cabaraux, I Dufrasne, L Istasse and JL Hornick. Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds. Meat Sci. 2006; 74, 522-31.

JD Wood, M Enser, AV Fisher, GR Nute, RI Sheard, RI Richardson, SI Hughes and FM Whittington. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 2008; 78, 343-58.

MC Bressan, LV Rossato, EC Rodrigues, SP Alves, RJB Bessa, EM Ramos and LT Gama. Genotype × environment interactions for fatty acid profiles in Bos indicus and Bos taurus finished on pasture or grain. J. Anim. Sci. 2011; 89, 221-32.

T Nogi, T Honda, F Mukai, T Okagaki and K Oyama. Heritabilities and genetic correlations of fatty acid compositions in Longissimus muscle lipid with carcass traits in Japanese Black cattle. J. Anim. Sci. 2011; 89, 615-21.

TC Schroeder, TL Marsh and J Mintert. Beef Demand Determinants: Report Prepared for the National Cattlemen’s Beef Association; 2000. Available at: /Extension%20Bulletins/BeefDemandDeterminants.pdf, accessed January 2018.

USDA. Dietary guidelines for Americans. Department of Agriculture and U.S. Department of Health and Human Services. 7th eds. Washington, DC, USA: U.S. Government Printing Office; 2010.

S Jaturasitha, N Chaiwang, A Kayan and M Kreuzer. Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia. Meat Sci. 2016; 120, 157-66.

K Samootkwam, S Jaturasitha, B Tipnate, A Waritthitham, M Wicke and M Kreuzer. Effect of improving Lamphun cattle with Black Angus on carcass and meat quality. Agri. Agri. Sci. Proc. 2015; 5, 145-50.

R Totusek, WE Sharp and I Rush. The performance of three and four year old Angus × Holstein crossbred cows under range conditions. Oklahoma Agricultural Station Miscellaneous Publications; 1972. Available from:, accessed January 2018.

AMSA. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. American Meat Science Association, Savoy, IL, 1995.

T Bunmee, S Jaturasitha, M Kreuzer and M Wicke. Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows? Meat Sci. 2014; 96, 1440-45.

F Hill. The solubility of intramuscular collagen in meat animals of various ages. J. Food Sci. 1966; 31, 161-6.

AOAC. Official Method of Analysis. Association of Official Analytical Chemists, Arlington, V.A.; 1995.

T Folch, M Lees and GH Sloane-Stanley. Simple method for isolation and purification of total lipids from animal tissues. J. Biol. Chem. 1957; 226, 497-509.

DH Jung, HG Biggs and WR Moorehead. Colorimetry of serum cholesterol with use of ferric acetate, uranyl acetate and ferrous sulfate/sulfuric acid reagents. Clin. Chem. 1975; 21, 1526-30.

WR Morrison and LM Smith. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 1964; 5, 600-8.

SJ Boleman, RK Miller, MJ Buyck, HR Cross and JW Savell. Influence of realimentation of mature cows on maturity, color, collagen solubility and sensory characteristics. J. Anim. Sci. 1996; 74, 2187-94.

M Vestergaard, M Therkildsen, P Henckel, LR Jensen, HR Anderson and K Sejrsen. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci. 2000; 54, 187-95.

W Branscheid, KO Honikel, G von Lengerken and K Troeger. Qualität von Fleisch und Fleischwaren. Deutscher Fachverlag, Frankfurt/Main, Germany, 1998, p. 921.

F Monsón, C Sanudo and I Sierra. Influence of cattle breed and ageing time on textural meat quality. Meat Sci. 2004; 68, 595-602.

MM Campo, P Santolaria, C Sanudo, J Lepetit, JL Olleta, B Panea and P Alberti. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices. Meat Sci. 2000; 55, 371-8.

R Field, R McCormick, V Balasubramanian, D Sanson, J Wise, D Hixon, M Riley and W Russell. Tenderness variation among loin steaks from A and C maturity carcasses of heifers similar in chronological age. J. Anim. Sci. 1997; 75, 693-9.

Q Liu, KK Scheller, SC Arp DM Schaefer and SN Williams. Titration of fresh meat stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets. J. Anim. Sci. 1996; 74, 117-26.

Y Geay, D Bauchart, JF Hocquette and J Culioli. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat. Reprod. Nutr. Develop. 2001; 41, 1-20.

S De Smet, K Raes and D Demeyer. Meat fatty acid composition as affected by fatness and genetic factors: A review. Anim. Res. 2004; 53, 81-98.

FL Laborde, IB Mandell, JJ Tosh, JW Wilton and JG Buchanan-Smith. Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers. J. Anim. Sci. 2001; 79, 355-65.

D Bureš, L Bartoň, R Zahrádková, V Teslík and M Krejčová. Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls. Czech J. Anim. Sci. 2006; 51, 279-84.

RW Purchas RW and M Zou. Composition and quality differences between the Longissimus and Infraspinatus muscles for several groups of pasture-finished cattle. Meat Sci. 2008; 80, 470-9.

S Smith, C Gill, D Lunt and M Brooks. Regulation of fat and fatty acid composition in beef cattle. Asian-Australas J. Anim. Sci. 2009; 22, 1225-33.

E Pellattiero, A Cecchinato, F Tagliapietra, S Schiavon and G Bittante. Determination by GC×GC of fatty acid and conjugated linoleic acid (CLA) isomer profiles in six selected tissues of lambs fed on pasture or on indoor diets with and without rumen-protected CLA. J. Agric. Food Chem. 2015; 63, 963-74.

JD Wood, RI Richardson, GR Nute, AV Fisher, MM Campo and E Kasapidou. Effects of fatty acids on meat quality: A review. Meat Sci. 2003; 66, 21-32.

M Enser, KG Hallett, B Hewett, GAJ Fursey and JD Wood and G Harrington. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 1998; 49, 329-41.

DC Rule, MD Macneil and RE Short. Influence of sire growth potential, time on feed, and growing-finishing strategy on cholesterol and fatty acids of ground carcass and Longissimus muscle of beef steers. J. Anim. Sci. 1997; 75, 1525-33.

MR Ruiz, M Matsushita, JV Visentainer, JA Hernandez, EL Ribeiro, A De, M Shimokomaki, JJ Reeves and NE Souza. Proximate chemical composition and fatty acid profiles of Longissimus dorsi from pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls. South. Afri. J. Anim. Sci. 2005; 35, 13-8.

American Heart Association. Heart Disease and Stroke Statistics-Update. Dallas, TX: American Heart Association, 2008.




How to Cite

CHAIWANG, N., BUNMEE, T., SAMOOTKWAM, K., TIPNATE, B., WARITTHITHAM, A., KREUZER, M., & JATURASITHA, S. (2018). Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?. Walailak Journal of Science and Technology (WJST), 16(7), 433–442.



Research Article