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Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

AuthorsAldai, Noelia ; Lavín, Paz ; Kramer, J. K. G.; Jaroso, Raquel ; Mantecón, Ángel R.
Carcass traits
Fatty acids
Meat quality
Issue Date2012
CitationMeat Science 92 (4): 687-696 (2012)
AbstractThis study was designed to compare the quality of veal produced from 'Tudanca × Charolais' cross (n = 6) and Limousin (n = 6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7. months of age. After 80. days of age calves also had access to concentrate (maximum of 3. kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P< 0.01) and provided better carcass yield (P< 0.05) and conformation (P< 0.001) than Tudanca calves. Tudanca beef provided higher fat content (P< 0.05) was less tough (P< 0.05), and was scored as more tender and juicy (P< 0.1) with higher acceptability than Limousin beef (P< 0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P< 0.05), long-chain polyunsaturated fatty acids (P< 0.05) and their n-6/n-3 ratios (P< 0.1), as well as vaccenic acid (P< 0.1) and the overall trans-18:1 isomer profile.
Description10 páginas, 3 figuras, 6 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2012.06.024
Appears in Collections:(IGM) Artículos
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