Meat quality, muscle fiber traits, fatty acid profiles, and sensory evaluation of Wagyu crossbred with Kamphaengsaen, Brahman, and Thai Holstein Friesian cattle https://doi.org/10.12982/VIS.2026.030
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Abstract
This study aimed to evaluate the effects of crossbreeding Wagyu cattle with Kamphaengsaen (WKPS), Brahman (WBR), and Thai Holstein Friesian (WTHF) on growth performance, meat quality, sensory attributes, and fatty acid composition. Three groups of F1 crossbred cattle were produced by artificial insemination with Wagyu semen. The animals were reared under standardized feeding and management conditions for 11 months. Growth performance, carcass traits, pH, color, water-holding capacity (WHC), shear force, and sensory attributes were evaluated. The fatty acid profile of longissimus dorsi (LD) muscle and muscle fiber characteristics were assessed and histological analysis. Results shown, WTHF demonstrated higher average daily gain (ADG) and lower feed conversion ratio (FCR) compared to WKPS and WBR (p<0.05) while WBR exhibited the highest carcass yield percentage. WTHF showed significantly lower shear force values (p<0.001) and smaller muscle fiber cross-section area and fiber diameter, conversely the highest number of muscle fiber density (p<0.001) outperformed other groups. In terms of sensory attributes, including tenderness, juiciness, taste and overall acceptability (p<0.001). WTHF exhibited higher saturated fatty acid (SFA) levels (p<0.05), while WBR meat contained significantly higher oleic acid. All Wagyu crossbreeds exhibited higher monounsaturated fatty acid (MUFA) than saturated fatty acid (SFA) content. Crossbreeding Wagyu semen with local Thai cattle breeds significantly improved growth performance and meat quality, with distinct benefits across groups. WTHF excelled in tenderness and sensory attributes, while WBR demonstrated a favorable fatty acid profile. Wagyu crossbred with higher unsaturated fatty acid (UFA) content compared to saturated fatty acids (SFA), aligning with consumer preferences and market demands. These findings underscore the effectiveness of Wagyu crossbreeding in improving beef quality and meeting diverse consumer needs in tropical regions.
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