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Meat and fat quality of milkfeed calves of the spanish brown swiss breed. Effect of the level of intake

AutorVieira, Ceferina ; García-Cachán, M. D.; Cerdeño, Ana Isabel ; Mantecón, Ángel R.
Palabras claveMeat
Fecha de publicación2002
EditorFood and Agriculture Organisation of the United Nations
Università di Parma
Citación48th International Congress of Meat Science and Technology, p. 362-363 (2002)
ResumenTraditionally, meat from milkfed calves has been associated with pale colour, high juiciness, tenderness and low visible fat amounts. In fact, in the past such meat was considered as the highest quality meat. However, nowadays the use of lacking iron milk substitutes in the rearing of milkfed calves has conducted to animals whose meat has a similar aspect but differs considerably from that obtained under traditional production systems. The rearing of veal calves on the basis of traditional systems, using only cow's milk, may offer an alternative to the current system as long as the quality of the final product can be guaranteed. The main objetive of the present work was to assess the quality parameters of the meat and the composition in fatty acids of different fat depots in Spanish Brown Swiss veal carcasses fed with cow's milk as a function of the level of intake.
Descripción2 pages, 3 tables.-- Contributed to: 48th International Congress of Meat Science and Technology (Rome, Aug 25-30, 2002).
Aparece en las colecciones: (IGM) Comunicaciones congresos
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