dc.contributor.author | Aldai Elkoro-Iribe, Noelia | |
dc.contributor.author | Lavín González, María Paz | |
dc.contributor.author | Kramer, J. K. G. | |
dc.contributor.author | Jaroso, Raquel | |
dc.contributor.author | Mantecón, Angel R. | |
dc.date.accessioned | 2012-07-12T07:35:29Z | |
dc.date.available | 2012-07-12T07:35:29Z | |
dc.date.issued | 2012 | |
dc.identifier.citation | Meat Science (2012) | es |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/10810/8321 | |
dc.description.abstract | 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. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.rights | info:eu-repo/semantics/openAccess | es |
dc.subject | carcass traits | es |
dc.subject | fatty acids | es |
dc.subject | meat quality | es |
dc.subject | trans | es |
dc.subject | ‘Tudanca’ | es |
dc.subject | veal | es |
dc.title | Breed effect on quality veal production in mountain areas: Emphasis on meat | es |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.holder | Elsevier | es |
dc.relation.publisherversion | http://ac.els-cdn.com/S0309174012002367/1-s2.0-S0309174012002367-main.pdf?_tid=ea29459db406f9596a87524c325395a7&acdnat=1342077711_4ac310890cf206730a395e2edf45caa8 | es |
dc.identifier.doi | 10.1016/j.meatsci.2012.06.024 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |
dc.subject.categoria | FOOD SCIENCE AND TECHNOLOGY | |