Carcass Traits and Meat Quality Property of Fattened Bulls in Different Xinjiang Brown Cattle Beef-Types

Type III had higher intramuscular fat content in the supraspinatus and longissimus thoracis (P < 0.05), while Type II showed increased IMF in the semitendinosus (P < 0.01). Type III exhibited lower shear force in the supraspinatus and longissimus thoracis (P < 0.01), and elevated water-holding capacity in the semitendinosus and longissimus thoracis (P < 0.05). Cooking loss was reduced in the supraspinatus and longissimus thoracis (P < 0.01), with improved meat colour in Type III (P < 0.05 or P < 0.01).

Histologically, Type III displayed smaller fibre diameters (P < 0.05 or P < 0.01) and a shift toward oxidative phenotypes—higher Type I and IIa proportions in the supraspinatus and semitendinosus, and selective IIa increase in the longissimus thoracis (P < 0.05 or P < 0.01). Progressive introgression improved growth, carcass traits, and meat quality, with Type III showing most pronounced enhancements. These findings indicate that Type III can serve as a valuable reference for meat quality traits in breeding specialized Xinjiang Brown beef cattle.

Keywords: Xinjiang Brown cattle; meat quality; intramuscular fat; muscle fibretype