THE EFFECT OF TRANSPORTATION ON WATER HOLDING CAPACITY, TENDERNESS AND pH OF BICEP FEMORIS MUSCLE

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THE EFFECT OF TRANSPORTATION ON   WATER HOLDING CAPACITY, TENDERNESS AND  pH OF BICEP FEMORIS MUSCLE IN CATTLE FED FORAGE SUPPLEMENTED WITH UMMB AND UMMB+

Amriana Hifizah1*, Syarifuddin2

1)Jurusan Ilmu Peternakan Fakultas Sains dan Teknologi UIN Alauddin, Makassar;

2) Jurusan Peternakan  Fakultas Pertanian Universitas 45, Makassar, Indonesia

*)ahifizah@gmail.com

 

Transporting Bali cattle from South Sulawesi to South Kalimantan, a distance of 1800 km and over three days, has been shown to cause a shrinkage in weight by 9.90% to 12.59%, which in turn cause a decrease in meat quality due to an excessive depletion of muscle glycogen. A method to reduce losses due to livestock transportation is through feeding rations supplemented with Urea Molasses Multinutrient Block (UMMB) or UMMB with chromium picolinate (UMMB+). This study examined the effect of UMMB or UMMB+  supplementation in the diet during transportation on meat quality including water holding capacity (WHC), tenderness and pH of Bicep femoris of Bali cattle transported from South Sulawesi to South Kalimantan.

Twelve male Bali cattle, 3-5 years of age were divided into four groups and  three groups were transported from South Sulawesi to South Kalimantan. During transportation they were fed a forage diet with no supplements (Treat B), supplemented with UMMB (Treat C) or UMMB+ (Treat D). The cattle in the control group (Treat A) were not supplemented and not transported.  Water and forage given ad-libitum to all groups of the treatments.  The nutrient composition of UMMB and UMMB+ is given below:

 

Tabel 1. Nutrient composition of UMMB and UMMB+*

No

Code

Composition (%)

Water

Protein

Fat

Crude Fibre

NFE

Ash

Ca

P

ME

Kcal/kg

1

2

UMMB

UMMB+

 

14.4

14.31

19.63

16.89

2.85

2.52

12.09

11.23

38.64

42.76

26.79

26.60

6.29

7.12

0.72

0.70

3576

3215

Note: All values are based on dry matter except water.

* UMMB+ , Urea molasses multinutrient block supplemented with chromium picolinate( 2 mg/kg).

 

The cattle were then slaughtered and samples of Biceps femoris taken for analyses of meat characteristics such as, WHC, tenderness and pH. The results of water holding capacity, tenderness and pH of the Biceps femoris muscle are shown in Table 2. Analysis of variance on the data for WHC showed that animals on Treat D had the highest (p<0.05) value compared to the other treatments, while those on the control group and those supplemented and not supplemented with UMMB were not significantly different. This suggests that chromium in the UMMB+ had significant effect on the WHC of the muscle.

During transportation, feed and water supply is critical to maintain the cattle’s health, in order to reduce more body protein that are converted into energy and to minimize the loss of cattle’s weight (1). In general, the results suggested that transportation did not affect WHC (16.37 and 16.61, for Treat A and B respectively) but significantly (p<0.05)  improved tenderness (7.32 versus 9.47, for Treat A and B, respectively) and decreased muscle pH (7.56 to 7.10, for Treat A and B, respectively). Supplementation with UMMB plus chromium improved the WHC and tenderness.

 

Table 2. The water holding capacity (%), meat tenderness and pH of Biceps femoris muscle of Bali cattle.

Parameters

Treatments

 

Treat A

Treat B

Treat C

Treat D

Level of significance

WHC

16.37a

16.61a

17.03a

20.38b

**

Tenderness

7.32a

9.47b

8.16a

6.33a

*

pH

7.56a

7.10b

7.51a

7.55a

*

a,b Values with different superscripts within the same row are significantly different (p<0.05)

The ability to bind water is associated with each level of rigor or the rate of change post-rigor. There were significant differences in meat tenderness (p<0.05), with animals in Treat B had the highest value, suggesting that those not supplemented had higher tenderness value compared to the other treatments.  Meat tenderness and texture of the meat are most important determinants on the quality of the meat. Meat tenderness is determined by three components, namely: myofibrilar structure and status of the contractions, the content of connective tissue, the levels of cross and water holding capacity by protein meat and meat juices (3). Chromium is not only important in carbohydrate metabolism, it is also required in lipid metabolism and protein metabolism, nucleic acid dan stress prevention. Moreover, Chromium is also important in self devence, increases the carbohydrate metabolism, lipid and protein in the liver, kidney, lungs and increases protein synthesis (1). Table 2 shows that the pH of muscle in animals on Treat B was significantly (p<0.05) than the other treatments. After slaughtering, there is a very complex biochemical processes in the muscle tissue. Muscle pH values ​​(transverse striped muscle or skeletal muscle or the so-called flesh) for live cattle is about 7.0 to 7.2 (neutral pH). It will decrease due to accumulation of lactic acid after slaughtering (4). Tenderness of the muscle fibers in the pH range of 5.4 to 6.0 is mostly determined by the status of the contraction of muscle fibers. To conclude, feeding forage together with  UMMB + (Chromium picolinate) supplementation had a significant effect on water holding capacity, meat tenderness and muscle pH of Bicep femoris.

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