Examination of certain beef quality traits under the influence of flaxseed diet

Abstract

The experiment was set up to examine the effect of adding flax seeds to the cattle diet on the quality of meat, in the final phase of fattening. Thirty Simmental young bulls of uniform initial body weight were selected for the experiment and divided into 2 groups (CON (control) and LS (experimental)). The control group did not consume flaxseed as a dietary supplement. Flaxseed was added to the experimental group in the amount of 3.75% (300 g per day) of the concentrated part of the meal in the final 90 days of fattening. The research included the examination of certain traits of beef meat quality. The results of the study show that the addition of flaxseed in the diet did not have a statistically significant effect on pH, water binding capacity (WBC), weight loss during cooking and meat tenderness. The chemical composition of the selected muscles, as well as the content of total pigments did not change significantly in the experimental animals compared to the control group. It was found that the addition of flax seeds to the diet during the final phase of fattening had an effect on the colour change of the meat reflected in the brightness L* of the muscles of M. longissimus dorsi and M. semitendinosus.