Effects of Different Fattening Periods on Slaughtering Performance, Meat Quality, and Muscle Histochemical Characteristics of Yanbian Cattle

This study aimed to elucidate the effects of different fattening stages on slaughtering performance, meat quality, muscle fiber characteristics, connective tissue properties, and intramuscular fat deposition in Yanbian cattle. A total of 40 eighteen-month-old castrated male Yanbian cattle were raised together under identical conditions. At 24, 28, 32, and 36 months of age, 10 animals were randomly selected and slaughtered. Increased fattening periods, slaughter performance of Yanbian cattle improved steadily, carcass weight and meat weight increased significantly (p < 0.05). Dressing percentage and lean meat percentage reached their maxima at 32 months, which were 60.09% and 46.96% respectively. Cooking loss and centrifugal loss decreased with fattening time (p < 0.05), with the 32- and 36-month-old groups showing the best water-holding capacity. Intramuscular fat content increased significantly during fattening (p < 0.05), with no significant difference between the 32- and 36-month-old groups (p > 0.05). However, Warner–Bratzler shear force (WBSF) was significantly higher at 32 and 36 months than at 24 and 28 months (p < 0.05), indicating reduced tenderness with prolonged fattening. The endomysial collagen network at 32 months maintained a compact yet filamentous structure, whereas by 36 months it had transformed into a dense sheet-like configuration. In conclusion, fattening to 32 months achieves a compromise among marbling, collagen maturity, water-holding capacity, slaughtering efficiency, and the onset of increased toughness. Therefore, 32 months is recommended as the fattening endpoint when balancing meat production and quality traits.