Comparison of carcass characteristics and meat quality traits between Nanyang yellow cattle and Nanyang yellow crossbred cattle

This study systematically evaluated the carcass characteristics and meat quality of the Nanyang yellow cattle (NYC), Pinan cattle (Piedmontese × NYC; PNC) and Denan cattle (German yellow ×NYC; DNC). DNC and PNC exhibited significantly higher carcass weight, lean meat percentage, dressing percentage, and meat-to-bone ratio, while NYC demonstrated superior tenderness and water-holding capacity. NYC had higher saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), whereas PNC contained more polyunsaturated fatty acids (PUFA) and potassium (K) content. The Mantel correlation analysis demonstrated that essential amino acids (EAA) and flavor amino acids (FAA) levels were closely associated with crude protein content. Furthermore, SFA, PUFA and MUFA exhibited significant relationships with lean meat yield, whereas K and phosphorus (P) were correlated with carcass weight and meat pH. Collectively, Nanyang yellow crossbred cattle could enhance production performance and slaughter performance, providing valuable insights for conservation and genetic improvement of Chinese indigenous cattle.