Effects of Different Nutrition Systems on Volatile Compounds and Fat Formation Tendency in Raw Meat for Young Bulls

The objective of this study was to determine the effect of different nutrition systems on the volatile compounds, odor attributes, and fat formation tendency in young bulls. A total of 15 heads were Eastern Anatolian Red (EAR) bulls that were 15 months old were used, five bulls in each group. G‐I (only pasture, Group 1) grazed only on pasture for 93 days. G‐II (pasture with concentrate supplementation, Group 2) was kept on pasture for 93 days and concentrate at the level of 1.5% of lively weight was supplemented daily on the pasture, every evening. G‐III (pasture followed by concentrate finishing in barn, Group 3) was fed on a diet made up of concentrate and roughages in a barn, individually, for additional 40 days following 93‐day pasture. Initial, final, hot carcass, and pelvic fat weights for each animal in groups were obtained, and fat formation tendency was determined. Statistical analyses featured the G‐I that was superior in terms of slower pelvic fat formation acceleration. Musculus longissimus lumborum (MLL) was collected from animals for the analysis of sensory characteristics and volatile compounds. Correlation coefficient with Warner–Bratzler shear (WBS) of tenderness sensory was a low negative (‐0.114), whereas it was, significantly, high with juiciness, flavor intensity (FI), general acceptability (GA), and number of chews before swallowing (NCBS) ( p < 0.01). Detailed analyses revealed significant differences ( p < 0.05 to 0.01) among nutrition groups in key volatile compounds such as ethyl benzene, styrene, 1‐methyl‐azetidine, 2‐isocyanato propane, 1‐methyl‐4‐(1‐methylpropyl)‐benzene, naphthalene, pentanal, hexanal, heptanal, benzaldehyde, nonanal, 2‐methyl‐3‐phenyl‐propanal, tetradecanal, hexadecanal, octadecanal, 2,3‐octanedione, acetophenone, 2‐pentyl furan, acetic acid, ethyl ester, and 1‐octen‐3‐ol, underscoring the diversity and richness of these compounds. Volatile compounds such as toluene, 2‐methyl‐3‐phenyl‐propanal, tetradecanal, hexadecanal, tridecane, pentadecane, heptanal, and acetophenone exhibited positive correlation with G‐I that grazed the only pasture. In addition to slow pelvic fat formation rate tendency, the execution of G‐I and G‐II models, concentrated by different and diversity volatile compounds, aligns with health‐conscious consumer trends, also presenting an opportunity for increased global demands.