Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-23T13:45:06.410Z Has data issue: false hasContentIssue false
  • English
  • Français

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: [email protected]
Get access

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 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Albertí, P, Panea, B, Sañudo, C, Olleta, JL, Ripoll, G, Ertbjerg, P, Christensen, M, Gigli, S, Failla, S, Concetti, S, Hocquette, JF, Jailler, R, Rudel, S, Renand, G, Nute, GR, Richardson, RI and Williams, JL 2008. Live weight, body size and carcass characteristics of young bulls of fifteen European breeds. Livestock Science 114, 19–30.Google Scholar
Blanco, M, Villalba, D, Ripoll, G, Sauerwein, H and Casasús, I 2009. Effects of early weaning and breed on calf performance and carcass and meat quality in autumn-bull calves. Livestock Science 120, 103–115.CrossRefGoogle Scholar
Blanco, M, Ripoll, G, Albertí, P, Sanz, A, Revilla, R, Villalba, D and Casasús, I 2008. Effects of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas. Livestock Science 115, 226–234.Google Scholar
Bligh, EG and Dyer, WJ 1959. A rapid method of total lipid extraction and purification. Canadian Journal Biochemistry and Physiology 37, 911–917.Google Scholar
Campo, MM, Santolaria, P, Sañudo, C, Lepetit, J, Olleta, JL, Panea, B and Alberti, P 2000. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices. Meat Science 55, 371–378.Google Scholar
Carrillho, MC, López, M and Campo, MM 2009. Effect of the fattening diet on the development of the fatty acid profile in rabbits from weaning. Meat Science 83, 85–95.Google Scholar
Cassar-Malek, I, Hocquette, JF, Jurie, C, Listrat, A, Jailer, R, Bauchart, D, Briand, Y and Picard, B 2004. Muscle-specific metabolic, histochemical and biochemical responses to a nutritionally induced discontinuous growth path. Animal Science 79, 49–59.Google Scholar
Cerdeño, A, Vieira, C, Serrano, E, Lavín, P and Mantecón, AR 2006. Effects of feeding strategy during a short finishing period on performance, carcass and meat quality in previously-grazed young bull. Meat Science 72, 719– 726.Google Scholar
Del Campo, M, Brito, G, Soares de Lima, JM, Vaz Martins, D, Sañudo, C, San Julián, R, Hernández, P and Montossi, F 2008. Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers. Meat Science 80, 753–760.CrossRefGoogle ScholarPubMed
Duckett, SK, Neel, JPS, Sonon, RN Jr, Fontenot, JP, Clapham, WM and Scaglia, G 2007. Effect of winter stocker growth rate and finishing system on: II ninth-tenth-eleventh-rib composition, muscle color and palatability. Journal of Animal Science 85, 2691–2698.Google Scholar
Enser, MK, Hallet, K, Hewett, B, Fursey, GAJ, Wood, JD and Harrington, G 1997. Fatty acid content and composition of UK Beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49, 329– 341.Google Scholar
French, P, O’Riordan, EG, Monahan, FJ, Caffrey, PJ, Vidal, M, Mooney, MT, Troy, DJ and Moloney, AP 2000. Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets. Meat Science 56, 173–180.Google Scholar
Gatellier, P, Mercier, Y, Juin, H and Renerre, M 2005. Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolaise cattle. Meat Science 69, 175–186.CrossRefGoogle Scholar
Hornick, JL, Van Eenaeme, C, Clinquart, A, Díez, M and Istaesse, L 1998. Different period on feed restriction before compensatory growth in Belgian Blue bulls: animal performance, nitrogen balance, meat characteristics and fat composition. Journal of Animal Science 76, 249–259.Google Scholar
Hornsey, HC 1956. The colour of cooked cured pork estimation of the nitric-oxide heam pigment. Journal of the Science of Food and Agriculture 7, 534–540.Google Scholar
Humada, MJ, Serrano, E, Sañudo, C, Rolland, DC and Dugan, MER 2012. Production system and slaughter age affects on intramuscular fatty acids from young Tudanca bulls. Meat Science 90, 678–685.Google Scholar
Insausti, K, Beriain, MJ, Purroy, A, Albertí, P, Lizaso, L and Hernandez, B 1999. Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Science 53, 241–249.CrossRefGoogle ScholarPubMed
Kerth, CR, Braden, KW, Cox, R, Kerth, LK and Rankins, DL Jr 2007. Carcass, sensory, fat colour, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet. Meat Science 75, 324–331.Google Scholar
Maltin, CA, Lobley, GE, Grant, CM, Miller, LA, Kyle, DJ, Horgan, GW, Matthews, KR and Sinclair, D 2001. Factors influencing beef eating quality 2. Effects of nutritional regimen and genotype on muscle fibre characteristics. Animal Science 72, 279–287.Google Scholar
MARM 2010. Encuesta anual de sacrificios en mataderos 2010. Retrieved on 28 June 2012, from http://www.magrama.es/eu/estadistica/temas/encuesta-de-sacrificio-de-ganado/Sacrificio_2010_tcm9-180367.xls.Google Scholar
McPhee, MJ, Harden, S, Robinson, DL, Dicker, RW and Oddy, VH 2012. Effect of backgrounding and finishing growth rates on P8 fat and intramuscular fat in Bos taurus steers. Animal Production Science 52, 354–364.Google Scholar
Moloney, AP, Mooney, MT, Troy, DJ and Keane, MG 2011. Finishing cattle at pasture at 30 month of age or indoors at 25 months of age: effects on selected carcass and meat quality characteristics. Livestock Science 141, 17–23.CrossRefGoogle Scholar
Moloney, AP, Keane, MG, Dunne, PG, Mooney, MT and Troy, DJ 2008. Effect of concentrate feeding pattern in grass silage/concentrate beef finishing system on performance, selected carcass and meat quality characteristics. Meat Science 79, 355–364.Google Scholar
Monsón, F, Sañudo, C and Sierra, I 2005. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 71, 471–479.Google Scholar
Mounier, L, Veissier, I, Andanson, S, Delval, E and Boissy, A 2006. Mixing at the beginning of fattening moderates social buffering in beef bulls. Applied Animal Behaviour Science 96, 185–200.Google Scholar
Muir, PD, Deaker, JM and Bown, MD 1998a. Effects of forage and grain feeding systems on beef quality: a review. New Zealand Journal of Agricultural Research 41, 623–635.Google Scholar
Muir, PD, Smith, NB, Wallace, GJ, Cruickshank, GJ and Smith, DR 1998b. The effect of short-term grain feeding on liveweight gain and beef quality. New Zealand Journal of Agricultural Research 41, 517–526.Google Scholar
Nuernberg, K, Dannenberger, D, Nuernberg, G, Ender, K, Voigt, J, Scollan, ND, Wood, JD, Nute, GR and Richardson, RI 2005. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of Longissimus muscle in different cattle breed. Livestock Production Science 94, 137–147.Google Scholar
Piedrafita, J, Quintanilla, R, Sañudo, C, Olleta, JL, Campo, MM, Panea, B, Renard, G, Turin, F, Jabet, S, Osoro, K, Oliván, MC, Noval, G, García, P, García, MD, Oliver, MA, Gispert, M, Serra, X, Espejo, M, García, S, López, M and Izquierdo, M 2003. Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems. Livestock Production System 82, 1–13.Google Scholar
Prache, S and Theriez, M 1999. Traceability of lambs productions systems: carotenoid pigments in plasma and adipose tissue. Animal Science 69, 29–36.Google Scholar
Pordomingo, AJ, Grigioni, G, Carduza, F and Volpi Lagreca, G 2012. Effect of feeding treatment during the backgrounding phase of beef production from pasture on: I. Animal performance, carcass and meat quality. Meat Science 90, 939–946.Google Scholar
Realini, CE, Duckett, SK, Brito, GW, Dallarizza, M and De Mattos, D 2004. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition and quality of Uruguayan beef. Meat Science 66, 567–577.CrossRefGoogle ScholarPubMed
Renand, G, Havy, A and Turin, F 2002. Caractérisation des aptitudes bouchères et qualités de la viande de trois systèmes de production de viande bovine á partir des races rustiques françaises Salers, Aubrac et Gasconne. INRA Productions Animales 15, 171–183.Google Scholar
Sañudo, C, Albertí, P, Campo, MM, Olleta, JL and Panea, B 1998. Calidad instrumental de la carne de bovino de siete razas españolas. Archivos Zootecnia 48, 397– 402.Google Scholar
Serrano, E, Prache, S, Chauveau-Duriot, B, Agabriel, J and Micol, D 2006. Traceability of grass-feeding in young beef using carotenoid pigments in plasma and adipose tissue. Animal Science 82, 909–918.Google Scholar
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR and Enser, M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.Google Scholar