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\hypersetup{pdftitle={Fat Quality and Intramuscular Fatty Acid Composition of Brahman $\times$ Thai Native and Charolais $\times$ Thai Native Crossbred Cattle},pdfauthor={Amphon Waritthitham, Christian Lambertz, Hans-Juergen Langholz,  Wolfgang Branscheid, Michael Wicke, Matthias Gauly},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Brahman, Charolais, fatty acid composition, slaughter weight},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Fat Quality and Intramuscular Fatty Acid Composition of Brahman $\times$ Thai Native and Charolais $\times$ Thai Native Crossbred Cattle\footnote{\textbf{Contact Address:} Amphon Waritthitham, Lampang Animal Nutrition Research and Development Center, Department of Livestock Development, 200 Wiangtan, Hangchat, 52190~Lampang, Thailand, \mbox{e-mail}: \email{amphon_ans@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Amphon Waritthitham$^{1}$, Christian Lambertz$^{2}$, Hans-Juergen Langholz$^{2}$,  Wolfgang Branscheid$^{3}$, Michael Wicke$^{2}$, Matthias Gauly$^{2}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$Lampang Animal Nutrition Research and Development Center, Department of Livestock Development, Thailand}}}
\item[]{\small{\textit{$^{2}$Georg-August-Universität Göttingen, Department of Animal Science, Germany}}}
\item[]{\small{\textit{$^{3}$Max Rubner-Institute, Department of Safety and Quality of Meat, Germany}}}
\end{itemize*}
\index[author]{Waritthitham, Amphon}
\index[author]{Lambertz, Christian}
\index[author]{Langholz, Hans-Juergen}
\index[author]{Branscheid,  Wolfgang}
\index[author]{Wicke, Michael}
\index[author]{Gauly, Matthias}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Intramuscular (i\mbox{.\,m}.) fat contributes to quality of meat, including texture and flavour. I\mbox{.\,m}. fat content and its fatty acid composition are the major factors affecting human health. Fats of cattle meat are characterised by high saturated fatty acid (SFA) and low polyunsaturated fatty acid contents (PUFA) which is a risk factor for coronary heart disease for the consumers. On the other hand, meat containing high amounts of omega"=3 PUFA and conjugated linoleic acid can be beneficial to human health, \textit{e.g.} by reducing the rate of fat deposition and serum lipids. The objective of the present study was to determine the effects of genotype and slaughter weight on fat quality and i\mbox{.\,m}. fatty acid composition of Longissimus dorsi (Ld) muscle of Brahman $\times$ Thai native (BRA) and Charolais $\times$ Thai native (CHA) crossbred bulls fattened under practical farm conditions in Northern Thailand. In total 34 BRA and 34 CHA were randomly selected and slaughtered at either 500, 550 or \mbox{600\,kg} live weight. Carcass fat score, marbling score, contents of i\mbox{.\,m}. fat, triglyceride and cholesterol, and i\mbox{.\,m}. fatty acid composition of Ld muscle were determined. The results showed that CHA exhibited lower carcass fat scores, higher marbling scores and i\mbox{.\,m}. fat than BRA. Therefore, CHA may offer a better meat quality, especially with regard to tenderness and juiciness. However, triglyceride and cholesterol content was lower, C18:3 omega"=3, C22:5 omega"=3 and total omega"=3 PUFA higher, and ratios of omega"=6/omega"=3 PUFA and C18:2 omega"=6/C18:3 omega"=3 lower in BRA. Compared to CHA, the fatty acid composition of BRA meat may benefit human health. Therefore, BRA should be used for fattening especially in pasture or extensive systems to produce ``healthy beef'' for an alternative market. Increasing slaughter weight from 500 to \mbox{600\,kg} had no effect on fat quality and i\mbox{.\,m}. fatty acid composition. Since the economical benefit increases with carcass weight, slaughter weights up to \mbox{600\,kg} can be recommended for both genotypes.}

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\noindent \textbf{Keywords:} Brahman, Charolais, fatty acid composition, slaughter weight
\index[key]{Cattle!Brahman}
\index[key]{Cattle!Charolais}
\index[key]{Cattle!crossbred}
\index[key]{Crossbred cattle}
\index[key]{Fatty acid composition}
\index[key]{Slaughter weight}
\end{document}