dc.contributor.author | Guerrero, A. | |
dc.contributor.author | Sañudo, C. | |
dc.contributor.author | Albertí, P. | |
dc.contributor.author | Ripoll, G. | |
dc.contributor.author | Campo, M. M. | |
dc.contributor.author | Olleta, J. L. | |
dc.contributor.author | Panea, B. | |
dc.contributor.author | Khliji, S. | |
dc.contributor.author | Santolaria, P. | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2023-08-11T10:39:30Z | |
dc.date.available | 2023-08-11T10:39:30Z | |
dc.date.issued | 2013-08-01 | |
dc.identifier.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. | ca |
dc.identifier.issn | 1751-7311 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2355 | |
dc.description.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. | ca |
dc.description.sponsorship | This research was financed by European Project Programmes
POCTEFA-OTRAC I 2009/010. The authors thank the OTRAC
consortium members and the local government (DGA) for the
PhD scholarship. | |
dc.format.extent | 10 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Animal | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Effect of production system before the finishing period on carcass, meat and fat qualities of beef | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | EC/INTERREG-POCTEFA/EU/ / /OTRAC | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1017/S1751731113001729 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |