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Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Published online by Cambridge University Press:  18 November 2013

A. Guerrero ,
C. Sañudo ,
P. Albertí ,
G. Ripoll ,
M. M. Campo ,
J. L. Olleta ,
B. Panea ,
S. Khliji  and
P. Santolaria
A. Guerrero*
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain
C. Sañudo
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain
P. Albertí
Affiliation:
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda, Montañana 930, 50059, Zaragoza, Spain
G. Ripoll
Affiliation:
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda, Montañana 930, 50059, Zaragoza, Spain
M. M. Campo
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain
J. L. Olleta
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain
B. Panea
Affiliation:
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda, Montañana 930, 50059, Zaragoza, Spain
S. Khliji
Affiliation:
IRTA-Monells, Finca Camps i Armet, 17121, Monells, Spain
P. Santolaria
Affiliation:
Escuela Superior de Ingenieros Agrónomos, Universidad de Zaragoza, Carretera Cuarte s/n, 22071, Huesca, Spain
*
†E-mail: aguerre@unizar.es
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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.

Keywords

Gascon breedbeef cattlecolourpanel testfatty acids
Type
Product quality, human health and well-being
Information
animal , Volume 7 , Issue 12 , December 2013 , pp. 2063 - 2072
Copyright
Copyright © The Animal Consortium 2013 

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