RT Journal Article
T1 Influence of production system and finishing feeding on meat quality of Rubia Gallega calves
A1 Rodríguez Vázquez, Raquel
A1 Pateiro Moure, Mirian
A1 López-Pedrouso, María
A1 Gende, Antonio
A1 Crecente Campo, Santiago
A1 Pérez Serrano, Martina
A1 González Vázquez, Jesús
A1 Lorenzo Rodríguez, José Manuel
A1 Zapata Babío, José Carlos
A1 Franco Ruiz, Daniel
K1 Beef
K1 Chemical composition
K1 Fatty acid profile
K1 Final diet
AB Aim of study: Beef quality is mainly affected by finishing feeding (FF) and production system (PS). The effects of PS (extensive, semi-extensive, traditional and intensive systems) and FF from Rubia Gallega calves were compared in terms of meat quality.Area of study: Galicia (NW Spain)Material and methods: Calves (n=10 per treatment) were slaughtered at nine months of age and meat samples were assessed in terms of meat quality attributes such as physicochemical, nutritional and sensory analysis performed by a trained panel.Main results: Meat chemical composition varied (p<0.01) with PS and FF. The semi-extensive system showed the lowest values (p<0.05) for cooking loss (22.8%) and for shear force (26.0 N) while the extensive system presented the lowest contents of saturated fatty acids (SFA) and the highest contents of linolenic acid (p<0.001). The SFA and polyunsaturated fatty acid (PUFA) contents varied with FF (p<0.05). The lowest and highest values for SFA and PUFA were displayed in extensive group finished with Pasture/Concentrate, meanwhile feedlot group finished with Concentrate/Straw showed and opposite trend. The n-6/n-3 ratio was lower than 4 for extensive and semi-extensive systems (p<0.001). In addition, tenderness and juiciness showed significant differences mainly due to FF.Research highlights: This study showed that meat of calves reared in extensive systems was the healthiest, regarding total fat and fatty acid composition. It can be concluded that finishing feeding, and PS affected meat quality. Hence the potential usefulness of these results is to improve meat quality and safety according to market demands.
PB Consejo Superior de Investigaciones Científicas (CSIC)
SN 1695-971X
YR 2020
FD 2020-12-29
LK https://hdl.handle.net/10347/46125
UL https://hdl.handle.net/10347/46125
LA eng
NO Rodríguez-Vázquez, R., Pateiro, M., López-Pedrouso, M., Gende, A., Crecente, S., Serrano, M. P., González, J., Lorenzo, J. M., Zapata, C., & Franco, D. (2020). Influence of production system and finishing feeding on meat quality of Rubia Gallega calves. Spanish Journal of Agricultural Research, 18(3), e0606. https://doi.org/10.5424/sjar/2020183-16438
NO Consellería de Medio Rural (Xunta de Galicia): FEADER 2013-01
NO Xunta de Galicia and the European Union (ESF): Pre-doctoral scholarship to Raquel Rodríguez-Vázquez
DS Minerva
RD 23 may 2026