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

被引:43
作者
Aldai, Noelia [1 ]
Lavin, Paz [2 ]
Kramer, John K. G. [3 ]
Jaroso, Raquel [2 ]
Mantecon, Angel R. [2 ]
机构
[1] Univ Pais Vasco Euskal Herriko Unibertsitatea, Fac Pharm, Vitoria 01006, Spain
[2] CSIC ULE, Inst Ganaderia Montana, Leon 24346, Spain
[3] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON, Canada
关键词
Carcass traits; Fatty acids; Meat quality; trans; 'Tudanca'; Veal; CONJUGATED LINOLEIC-ACID; MILK-FAT; TRANS-18/1; ISOMERS; YEARLING BULLS; ADIPOSE-TISSUE; DAIRY-COWS; LIQUID-CHROMATOGRAPHY; GAS-CHROMATOGRAPHY; PRODUCTION SYSTEMS; BEEF TENDERNESS;
D O I
10.1016/j.meatsci.2012.06.024
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study was designed to compare the quality of veal produced from 'Tudanca x 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. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:687 / 696
页数:10
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