{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T03:04:38Z","timestamp":1773716678008,"version":"3.50.1"},"reference-count":48,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2022,4,5]],"date-time":"2022-04-05T00:00:00Z","timestamp":1649116800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Optimizing of Beef Production in Poland in accordance with the \u201cFrom Farm to Fork\u201d Strategy co-financed by the European Regional Development Fund under the Innovative Economy Oper-ational Program 2007\u20132013.","award":["POIG.01.03.01-00-204\/09"],"award-info":[{"award-number":["POIG.01.03.01-00-204\/09"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p &lt; 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and \u03b1-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (p &lt; 0.01) and reduced shear force (p &lt; 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and \u03b1-tocopherol concentration than meat obtained from SInt bulls.<\/jats:p>","DOI":"10.3390\/ani12070933","type":"journal-article","created":{"date-parts":[[2022,4,5]],"date-time":"2022-04-05T11:26:07Z","timestamp":1649157967000},"page":"933","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian \u00d7 Hereford) Bulls"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2098-6105","authenticated-orcid":false,"given":"Zenon","family":"Nogalski","sequence":"first","affiliation":[{"name":"Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7448-8905","authenticated-orcid":false,"given":"Paulina","family":"Pogorzelska-Przyby\u0142ek","sequence":"additional","affiliation":[{"name":"Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9289-7470","authenticated-orcid":false,"given":"Monika","family":"Sobczuk-Szul","sequence":"additional","affiliation":[{"name":"Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7258-1084","authenticated-orcid":false,"given":"Monika","family":"Modzelewska-Kapitu\u0142a","sequence":"additional","affiliation":[{"name":"Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszy\u0144ski 1, 10-719 Olsztyn, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"59","DOI":"10.4067\/S0718-58392014000100010","article-title":"Effect of slaughter weight on the carcass value of young crossbred (\u2018Polish Holstein Friesian\u2019 \u00d7 \u2018Limousin\u2019) steers and bulls","volume":"74","author":"Nogalski","year":"2014","journal-title":"Chil. J. Agric. Res."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"337","DOI":"10.4067\/S0718-58392016000300011","article-title":"Fattening performance of crossbred (Polish Holstein-Friesian \u00d7 Hereford, Limousin or Charolais) bulls and steers offered high-wilted grass silage-based rations","volume":"76","author":"Purwin","year":"2016","journal-title":"Chil. J. Agric. 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