Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems

Piedrafita, J.; Quintanilla, Raquel; Sañudo, C.; Olleta, J. L.; Campo, M. M.; Doblado, Begoña Panea; Renand, Gilles; Turin, F.; Jabet, S.; Osoro, K.; Oliván, Mamen; Noval, G.; García, P. Martínez; Garcia, M. Herrera; Oliver, M.A.; Gispert, M.; Serra, X.; Espejo, Manuel Beato; García, Susana Truchuelo; López, Montaña; Izquierdo, M.

doi:10.1016/s0301-6226(03)00006-x

Cited by 94 publications

(106 citation statements)

References 12 publications

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“…Thus, our findings could be expected because morphological differences are more strongly associated with breed type than with diet, especially when the animals' requirements are minimally covered. The carcass traits of the young bulls in our study (Table 2) were similar to those in Piedrafita et al (2003). In that study, Gascon young bulls reared in its typical production system (mean age at slaughter = 723 days) had, on average, a dressing percentage of 61.3%, a conformation score of U-(9.5), a fatness score of 8 (3), a carcass blockiness index of 2.68 and a hindlimb compactness index of 0.37.…”

Section: Resultssupporting

confidence: 77%

“…Gascon, which is one of the most common rustic breeds in France, has butchery traits that are similar to those of pure beef breeds (Renand et al, 2002;Piedrafita et al, 2003). Currently, in our days, the animals of the Gascon breed that are reared in Spain have a French origin, because an independent genetic pool does not yet exist, because of its relatively recent presence in the country (30 years).…”

Section: Animalsmentioning

confidence: 99%

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Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Guerrero

Albertı́

Ripoll

et al. 2013

Animal

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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 breed, beef cattle, colour, panel test, fatty acids ImplicationsThe effect of background before the entrance in a feedlot on meat quality in beef has been hardly studied for the literature available on this topic is very scarce, especially when the productive life of the animals is considered as a whole and animals are fed a common finishing diet. Our results show new information and complement the existent helping to understand the possible influence of the previous fattening production system, as grazing at an early stage provokes certain distinctive characteristics that are kept even after several months of concentrate feeding.

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Section: Resultssupporting

confidence: 77%

Section: Animalsmentioning

confidence: 99%

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Guerrero

Albertı́

Ripoll

et al. 2013

Animal

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“…Factors influencing carcass characteristics have been widely studied in other species, such as lamb (Sañudo et al, 1997;Santos-Silva et al, 2002;Pérez et al, 2007, Carrasco et al, 2009) and cattle (Piedrafita et al, 1999(Piedrafita et al, , 2003Albertí et al, 2000Albertí et al, , 2001Albertí et al, , 2007Purchas et al, 2002) and has been shown that breed is an important source of variation. Behind this, correlacionado con el rendimiento a la canal y el grado de engrasamiento.…”

Section: Introductionmentioning

confidence: 99%

Influence of breed, milk diet and slaughter weight on carcass traits of suckling kids from seven Spanish breeds

Doblado

Ripoll

Horcada³

et al. 2012

Span. j. agric. res.

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This experiment aimed to describe the influence of production system on the following characteristics from seven Spanish goat breeds: carcass weight, dressing percentage, head weight, viscera weight, kidney fat weight, fatness score, carcass length, leg length, rump perimeter, rump width, kidney fat colour and tissue composition of shoulder. Experiment involved 201 male, single-birth suckling kids from five meat and two dairy breeds. Animals from meat breeds were slaughtered at two targets carcass weights (light, 4 kg; heavy, 7 kg). In dairy breeds, half of the animals were reared with dam's milk and the other half with a milk replacer and all of them were slaughtered at light weight (4 kg). Statistics consisted in two GLM, means for each variable, a PCA to study relationships between variables and a discriminant analysis to compare breeds. In dairy breeds, breed had greater influence than milk diet, with breed effect being particularly strong for kids that were fed with natural milk. In meat breeds, slaughter weight was more important than breed and many significant interactions were found between both effects. All carcass traits were closely related to each other and to slaughter weight. Slaughter weight was also positively related to dressing percentage and to fatness degree. Discriminant analysis explained 76.1% of variability and separated dairy breeds, with well-fattened, medium-shaped carcasses, from meat breeds, with good conformations and medium fatness degrees. Hence, carcass traits were able to group breeds by diary or meat type.Additional key words: carcass tissue composition; fat colour; goat; morphometric measurements. Resumen Influencia de la raza, tipo de lactancia y peso al sacrificio sobre las características de las canales de cabritos lechales de siete razas españolasEl experimento describe la influencia del sistema de producción sobre las siguientes características de la canal de cabritos de siete razas españolas: peso de canal, de la cabeza, de las vísceras y de la grasa renal, rendimiento a la canal, engrasamiento, longitud de la canal y de la pierna, perímetro y anchura de la pierna, color de la grasa renal y composición tisular de la espalda. Se utilizaron 201 cabritos machos, de parto simple, de cinco razas cárnicas y dos lecheras. Los animales de las razas cárnicas se sacrificaron a dos pesos de canal objetivo (ligeros, 4 kg; pesados, 7 kg). En las razas lecheras, la mitad de los cabritos se alimentaron con leche materna y la otra mitad, con un lacto-reemplazante y todos los animales fueron sacrificados al peso ligero (4 kg). En las razas lecheras, la raza fue más importante que el tipo de lactancia, especialmente en los cabritos alimentados con leche natural. En las razas cárnicas, el peso tuvo mayor influencia que la raza, aunque se observaron numerosas interacciones entre ambos efectos. Todas las variables estuvieron estrechamente relacionadas entre sí y con el peso al sacrificio y éste ultimo estuvo además positivamente

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“…European Agricultural Policy has been developed to encourage the use of local breeds to develop sustainable animal production (Piedrafita et al, 2003). However, the persistence of a population is partially linked to its ability to meet current market requirements, and persistence depends on carcass and meat quality.…”

Section: Introductionmentioning

confidence: 99%

“…An abundance of literature has been generated on the study of breed effect on carcass and meat characteristics (Chambaz et al, 2003;Keane, 2003;Piedrafita et al, 2003;Özlütürk et al, 2004;Albertí et al, 2005), but there is little information regarding the intrabreed variability of carcass and meat traits, especially in beef cattle. Furthermore, the practical implications of having information about quality parameters related to bull sires has not been extensively studied in the international literature addressing carcass or meat quality (Maher et al, 2004;Altarriba et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Doblado

Albertı́

Olleta

et al. 2008

Span. j. agric. res.

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A total of 125 13-month-old, entire males of the Pirenaica breed were selected from among the progeny of nine different sires. They were used to study the intrabreed variability of 41 carcass and meat traits, including weights, lengths, diameters and perimeters, grading parameters, dissection of the sixth rib, pH, colour and meat texture variables, and sensory attributes. Pearson correlations were also calculated. Coefficients of variation ranged from 3.5% for dressing percentage to 47.0% for fat red index, and all of the values could be considered within the normal range for cattle. Carcass traits showed lower variability (11.7% on average) than meat variables (14.8% on average). Hence, to achieve a standardised product, it would be desirable to include in the breeding selection programme a variable that could be measured on the carcass and that can predict meat quality. Nevertheless, from the results of the present study, none of the variables studied fulfil this requirement, and further studies would be necessary to widen our knowledge on this subject.Additional key words: beef, linear measurements, meat instrumental quality, sensory quality. ResumenVariabilidad intra-racial y relaciones entre 41 características de canal y carne en la raza Pirenaica Se han utilizado 125 animales de raza Pirenaica, machos enteros de 13 meses de edad, descendientes de nueve toros, para medir la variabilidad intra-racial de 41 variables de canal y carne, incluyendo pesos, longitudes, diáme-tros y perímetros, escalas de clasificación, disección de la 6ª costilla, pH, variables de color y textura y atributos sensoriales. Se han calculado las correlaciones de Pearson. Los coeficientes de variación variaron del 3,53% para el rendimiento de la canal al 47,04% para el parámetro a* de la grasa, y estuvieron dentro del rango normal para el ganado vacuno. Las variables de canal mostraron menor variabilidad (11,75% de media) que las variables de carne (14,84% de media). Por lo tanto, para conseguir un producto más homogéneo, sería deseable incluir en el esquema de selección alguna variable que se pudiera medir en la canal y que fuera capaz de predecir la calidad de la carne. Sin embargo, ninguna de las variables estudiadas reúne estos requisitos, por lo que son necesarios más estudios en este sentido.Palabras clave adicionales: calidad instrumental de la carne, calidad sensorial, medidas lineales, vacuno.Abbreviations used: CV (coefficient of variation), EU (European Union), SED (standard error), WHC (water holding capacity).

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Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems

Cited by 94 publications

References 12 publications

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Influence of breed, milk diet and slaughter weight on carcass traits of suckling kids from seven Spanish breeds

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

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