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dc.contributor.authorAldai, Noelia-
dc.contributor.authorLavín, Paz-
dc.contributor.authorKramer, J. K. G.-
dc.contributor.authorJaroso, Raquel-
dc.contributor.authorMantecón, Ángel R.-
dc.identifier.citationMeat Science 92 (4): 687-696 (2012)es_ES
dc.description10 páginas, 3 figuras, 6 tablas.es_ES
dc.description.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.es_ES
dc.description.sponsorshipThis work was undertaken within the agreement between Fundación Botín and CSIC (2010) to study and develop a beef production and commercialization system in Nansa–Peñarrubia valley. The help provided by farmers, IGM staff and Rubén Plano from Semark AC Group S.A. is very much appreciated. N. Aldai thanks the European Commission for the contract through the ‘Marie Curie (SPACANBEEF, PIOF-GA-2008-220730)’ international program and the Spanish Ministry of Science and Innovation for the recent contract through the ‘Ramón y Cajal (RYC-2011-08593)’ program.es_ES
dc.subjectCarcass traitses_ES
dc.subjectFatty acidses_ES
dc.subjectMeat qualityes_ES
dc.titleBreed effect on quality veal production in mountain areas: emphasis on meat fatty acid compositiones_ES
dc.description.peerreviewedPeer reviewedes_ES
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