Influence of feeding system on growth performance, carcass characteristics and meat and fat quality of Avileña-Negra Ibérica calves’ breed

Abstract

The effect of feeding system (calves reared under free-range conditions supplemented with concentrate vs. calves fed on concentrate and cereal straw in confinement) during finishing period on growth performance, carcass traits and meat and fat quality was investigated. Fourteen entire males of Avileña-Negra Ibérica breed were used. The feeding system had no effect on growth performance, carcass characteristics, muscle colour, drip losses and intramuscular fat (IMF) percentage in Longissimus thoracis. Free-range calves had more content of vitamin E in omental fat and tended (p < 0.1) to have more vitamin E in IMF than calves finished in confinement. C16:0 and C16:1 n-9 proportions in omental fat were higher in calves finished in confinement, while C18:1 n-7, C18:3 n-3, Σn-3 proportions were lower. The ratio Σpolyunsaturated fatty acids (PUFA) to Σsaturated fatty acids (SFA) was significantly greater in omental fat from free-range calves. The C14:0, C16:0, C16:1, C17:0, C17:1, C18:1 n-9 and Σmonounsaturated fatty acids (MUFA) were higher and C18:3 n-3 and Σn-3 proportions lower in IMF from calves finished in confinement. The ratio C18:1 n-9 to C18:0 was higher in IMF from calves fed on concentrate and straw and the ratio ΣPUFA to ΣSFA tended (p < 0.1) to be greater in free-range calves. Intramuscular fat percentage affected to fatty acid composition of Longissimus thoracis. Feeding system based in finishing calves in confinement with straw and concentrate can be replaced by supplementation with concentrate in grazing without detrimental effect on quality.

Effect of gender on growth performance, carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions

“…The omental fat was more saturated and less insaturated than IMF. As in the present study in Avileña-Negra Ibérica calves reared under freerange conditions supplemented with concentrate, Daza et al (2014) also observed that omental fat had higher Σ SFA and lower Σ PUFA proportions than IMF.…”

Meat Waste Valorization through Protein Hydrolysis using Different Types of Proteases

“…The fatty acid composition of the meat waste (Table 2) revealed the dominance of unsaturated fatty acids (53.36 ±0.33) over saturated fatty acids (46.64 ±0.19). Since the existing literature provides no data on the fatty acid content in butcher waste, a bibliographic review of the studies reporting the fatty acid content in different animal meats and fats was conducted [26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41]. The review revealed that the fatty acid content varies greatly depending on whether the sample is flesh or lard and also on the origin of the sample (beef, lamb, rabbit, chicken, etc.).…”