Effect of production system before the finishing period on carcass, meat and fat qualities of beef
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Author
Guerrero, A.
Sañudo, C.
Albertí, P.
Ripoll, G.
Campo, M. M.
Olleta, J. L.
Panea, B.
Khliji, S.
Santolaria, P.
Publication date
2013-08-01ISSN
1751-7311
Abstract
Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n = 10) with early weaning at 3 to 4 months,
or in a traditional extensive (EXT) system (n = 10) with weaning at 7 months, were subjected to the same conditions during
the 145-day finishing period. Production system before the finishing period did not affect conformation, dressing percentage or
morphology of the carcass; nevertheless, tissue composition differed somewhat between the two groups. Display had a stronger
effect on meat colour than did production system. Percentage of myoglobin was highest in INT (P ⩽ 0.001), although meat texture
and sensory quality did not differ between rearing conditions. EXT animals had darker, more yellow fat, a higher percentage of
n-3 fatty acids (P ⩽ 0.001), a lower percentage of saturated fatty acids (P ⩽ 0.05) and a lower n-6/n-3 index (P ⩽ 0.001) than did
the INT-reared animals. Production system before the fattening period might modify some of the characteristics of commercial
beef, especially those associated with fat.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
10
Publisher
Elsevier
Is part of
Animal
Citation
Guerrero, A., C. Sañudo, P. Albertí, G. Ripoll, M.M. Campo, J.L. Olleta, B. Panea, S. Khliji, and P. Santolaria. 2013. "Effect Of Production System Before The Finishing Period On Carcass, Meat And Fat Qualities Of Beef". Animal 7 (12): 2063-2072. doi:10.1017/s1751731113001729.
Grant agreement number
EC/INTERREG-POCTEFA/EU/ / /OTRAC
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2649]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/