[Effect of leanness and emaciation on the development of intravital and post-slaughter macroscopic changes in the cattle]. / Wplyw chudosci i wychudzenia na ksztaltowanie sie przyzyciowych i poubojowych cech makroskopowych u bydla.

The purpose of the studies was to determine the pre-and postslaughter characteristics of the body and selected organs of cattle in relation to their degree of fatness which are important for veterinary inspection. The studies were carried out on 60 cows of the lowland black-and-white breed at about 4 years of age, divided into 4 groups according to the degree of fatness: well fed, lean, moderately emaciated and completely emaciated. It was found that: a) the preslaughter macroscopic features of the animal body does not permit to differentiate the leannes from two states of emaciation, they are important only in the postslaughter quality grading of carcasses, b) for the differentiation of fatness of cattle from the sanitary point of view only postslaughter evaluation based on the characteristics of carcass (index of beef round and loin eye area) and some organs (liver), is significant, c) for the use in veterinary inspection three states of the degree of fatness, i.e. well-feeding, leannes and emaciation are recommended.

[Effects of leanness and emaciation of cattle on quantitative characteristics of meat]. / Wplyw chudosci i wychudzenia na cechy jakosciowe miesa bydla.

The studies were carried out on 60 cows of the lowland black-and-white breed at about 4 years of age, which were divided into 4 groups according to the degree of fatness: well-fed, lean, moderately and completely emaciated. The basic composition, water holding capacity, miofibrillar protein, collagen, amino acid composition of proteins, biological value of muscle proteins, DNA level, pH, physical parameters of muscle fibres and sensory properties of meat were determined. It was found that: a) with the decrease of the fatness degree changes in the basic composition of muscle tissue follow; the most significant is the decrease in the content of total protein, particularly that of miofibrillar protein, b) the water to protein ratio over 4 to 1 is a good index for determination of emaciation, c) the biological value of protein is the same regardless the degree of fatness, d) distinct organoleptic changes of meat occur only in extreme cases of emaciation.

[Effects of leanness and emaciation on qualitative characteristics of the fatty tissue of cattle]. / Wplyw chudosci i wychudzenia na cechy jakosciowe tluszczu bydla.

The purpose of the studies was to determine the basic composition, the total content of saturated, unsaturated and polyunsaturated fatty acids of perirenal fat of cattle according to the degree of fatness. The studies were carried out on 60 cows of the lowland black-and-white breed at about 4 years of age, which were divided into 4 groups according to the degree of fatness: well-fed, lean, moderately and completely emaciated. It was found that with decrease of the fatness degree only the basic composition of perirenal fat changed significantly; the chemical composition of triglycerides remains virtually unchanged.