Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-27T19:05:48.268Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Published online by Cambridge University Press:  07 January 2014

J. M. Lorenzo ,
S. Crecente ,
D. Franco ,
M. V. Sarriés  and
M. Gómez
J. M. Lorenzo*
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
S. Crecente
Affiliation:
INGACAL Instituto Gallego de la Calidad Agroalimentaria, Centro de Investigaciones Agrarias de Mabegondo Apartado 10, 15080 La Coruña, Spain
D. Franco
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
M. V. Sarriés
Affiliation:
Departamento de Producción Agraria, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Publica de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
M. Gómez
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
*
† E-mail: [email protected]
Get access

Abstract

This trial was conducted to study the effect of livestock production system (freedom extensive system (FES) v. semi extensive system (SES)) and amount of finishing feed (1.5 v. 3.0 kg of commercial feed) in SES on carcass characteristics, meat quality and nutritional value of meat foal slaughtered at 18 months of age. For this study, a total of 49 foals (21 from FES and 28 from SES) were used. The obtained results showed that SES had a positive influence on carcass characteristic because these foals showed the best values for live weight, carcass weight, dressing percentage, perimeter of leg (PL) and carcass compactness index. On the other hand, finishing feeding also had a significant (P<0.05) effect on PL and lean thickness, as the highest values were obtained in foals finished with 3 kg of commercial fodder. The physico-chemical properties were significantly affected by the livestock production system with the exception of ashes content (P>0.05). Foals finished in SES increased in 408% the intramuscular fat content (0.23 v. 1.17%, for foals reared in FES and SES, respectively). On the other hand, L*-value and a*-value were significantly (P<0.01) affected by livestock production system, as foals from the FES group had a more intense redder color (higher CIE a*-value) and higher lightness (higher CIE L*-value) compared with those from the SES group. Finally, meat nutritional value was significantly affected by livestock production system, as foals from an extensive production system on wood pasture could be considered as healthier in relation to their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/hypercholesterolemic ratio) as a result of the beneficial grass intake on meat fatty acid profile.

Keywords

foalproduction systemcarcass characteristicsmeat qualitynutritional value
Type
Full Paper
Information
animal , Volume 8 , Issue 3 , March 2014 , pp. 494 - 503
Copyright
© The Animal Consortium 2014 

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

Badiani, A, Nanni, N, Gatta, PP, Tolomelli, B and Manfredini, M 1997. Nutrient profile of horsemeat. Journal of Food Composition and Analysis 10, 254–269.Google Scholar
Beaulieu, AD, Drackley, JK and Merchen, NR 2002. Concentrations of conjugated linoleic acid (cis-9, trans-11-octadecadienoic acid) are not increased in tissue lipids of cattle fed a high-concentrate diet supplemented with soybean oil. Journal of Animal Science 80, 847–861.Google Scholar
Belew, JB, Brooks, JC, McKenna, DR and Savell, JW 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science 64, 507–512.CrossRefGoogle ScholarPubMed
British Department of Health 1994. Nutritional aspects of cardiovascular diseases. Report on health and social subjects no. 46. H.M. Stationery Office, London.Google Scholar
Carreau, J and Dubacq, J 1978. Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts. Journal of Chromatography A 151, 384–390.CrossRefGoogle Scholar
Council Directive 93/119/EC of the Council of December 22. Official Journal of the European Communities L 340 31/12/1993. p. 21.Google Scholar
De Boer, H, Dumont, BL, Pomeroy, RW and Weniger, JH 1974. Manual on E.A.A.P. reference methods for the assessment of carcass characteristics in cattle. Livestock Production Science 1, 151–164.Google Scholar
Dewhurst, RJ, Shingfield, KJ, Lee, MRF and Scollan, ND 2006. Increasing levels of beneficial polyunsaturated fatty acids in milk produced in high-forage system. Animal Feed Science and Technology 131, 168–206.Google Scholar
Espejo, M, García, S, López, M, Izquierdo, M, Robles, A and Costela, A 2000. Morfología de la canal bovina. Metodología para el estudio de la calidad de la canal y de la carne. Monografía INIA: Serie Ganadera, Madrid, Spain, 1, pp. 69–80.Google Scholar
FAOSTAT 2011. Online database of the Food and Agriculture Organization of the United Nations. Retrieved May 7, 2013, from http://faostat.fao.org/site/339/default.aspx Google Scholar
FAO/WHO/UNU 2007. Amino acid requirements of adults. In Protein and amino acids requirements in human nutrition (ed. WHO technical report series), pp 135–159. United Nations University, Geneva, Switzerland.Google Scholar
Folch, J, Lees, M and Sloane-Stanley, G 1957. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry 226, 497–509.Google Scholar
Franco, D and Lorenzo, JM 2014. Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months. Meat Science 96, 327–334.CrossRefGoogle Scholar
Franco, D, Crecente, S, Vázquez, JA, Gómez, M and Lorenzo, JM 2013. Effect of crossbreeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. Meat Science 93, 547–556.Google Scholar
Franco, D, Rodríguez, E, Purriños, L, Crecente, S, Bermúdez, R and Lorenzo, JM 2011. Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system. Meat Science 88, 292–298.Google Scholar
Institute of Medicine, Food and Nutrition Board 2002. Dietary reference intakes for energy, carbohydrate, fibre, fat, fatty acids cholesterol, protein and amino acids. Prepublication copy. National Academy Press, Washington, DC, USA.Google Scholar
Juárez, M, Polvillo, O, Gómez, MD, Alcalde, MJ, Romero, F and Valera, M 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Science 83, 224–228.Google Scholar
Lanza, M, Landi, C, Scerra, M, Galofaro, V and Pennisi, P 2009. Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals. Meat Science 81, 142–147.Google Scholar
Lorenzo, JM and Pateiro, M 2013. Influence of muscle type on nutritional value of foal meat. Meat Science 93, 630–638.Google Scholar
Lorenzo, JM, Pateiro, M and Franco, D 2013a. Influence of muscle type on physicochemical and sensory properties of foal meat. Meat Science 94, 77–83.CrossRefGoogle ScholarPubMed
Lorenzo, JM, Sarriés, V and Franco, D 2013b. Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age. Animal 7, 1199–1207.CrossRefGoogle ScholarPubMed
Lorenzo, JM, Fuciños, C, Purriños, L and Franco, D 2010. Intramuscular fatty acid composition of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system. Meat Science 86, 825–831.Google Scholar
Muriel, E, Ruiz, J, Ventanas, J, Petrón, MJ and Antequera, T 2004. Meat quality characteristics in different lines of Iberian pigs. Meat Science 67, 299–307.Google Scholar
Polidori, P, Vincenzetti, S, Cavallucci, C and Beghelli, D 2008. Quality of donkey meat and carcass characteristics. Meat Science 80, 1222–1224.Google Scholar
Polidori, P, Cavallucci, C, Beghelli, D and Vincenzetti, S 2009. Physical and chemical characteristics of donkey meat from Martina Franca breed. Meat Science 82, 469–471.Google Scholar
Santos-Silva, J, Bessa, RJ and Santos-Silva, F 2002. The effect of genotype, feeding system and slaughter weight on the quality of light lambs II. Fatty acid composition of meat. Livestock Production Science 77, 187–194.Google Scholar
Sarriés, MV and Beriain, MJ 2005. Carcass characteristics and meat quality of male and female foals. Meat Science 70, 141–152.Google Scholar
Sarriés, MV and Beriain, MJ 2006. Colour and texture characteristics in meat of male and female foals. Meat Science 74, 738–745.Google Scholar
Sarriés, MV, Murray, BE, Troy, D and Beriain, MJ 2006. Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals. Meat Science 72, 475–485.Google Scholar
Shahidi, F and Synowiecki, J 1993. Nutrient composition of mechanically separated and surimi like seal meat. Food Chemistry 47, 41–46.Google Scholar
Tateo, A, De Palo, P, Ceci, E and Centoducati, P 2008. Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. Journal of Animal Science 86, 1205–1214.Google Scholar
Ulbricht, TLV and Southgate, DAT 1991. Coronary heart disease: seven dietary factors. Lancet 338, 985–992.Google Scholar
USDA 2012. Dietary guidelines for Americans 2012, Department of Health and Human Services (HHS) and the Department of Agriculture (USDA). Retrieved February 12, 2013, from http://health.gov/dietaryguidelines/ Google Scholar
Vestergaard, M, Oksbjerg, N and Henckel, P 2000a. Influence of feeding intensity grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosis, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science 54, 177–185.CrossRefGoogle Scholar
Vestergaard, M, Therkildsen, M, Henckel, P, Jensen, LR, Andersen, HR and Sejrsen, K 2000b. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Science 54, 187–195.Google Scholar