Effect of two Spanish breeds and diet on beef quality including consumer preferences.
BACKGROUND
Farmers in dry mountain areas are changing their management strategies to improve livestock farming efficiency, by using different forages or different breeds. The effect of breed (Parda de Montaña vs. Pirenaica) and finishing diet (grazing on meadows vs. a total mixed ration (50% alfalfa, 40% maize grain, 10% straw)) on carcass characteristics and meat quality of steers was studied.


RESULTS
Parda de Montaña had a greater (P < 0.01) amount of intramuscular fat than Pirenaica. The finishing diet did not influence carcass fat color, but fatty acid composition was slightly affected. Finishing steers on a total mixed ration increased the percentage of fat of the 10th rib (P < 0.001). Supplementation with concentrates increased the diet energy concentration and also increased the dressing percentage.


CONCLUSIONS
Both breeds had similar carcass characteristics. Consumers preferred beef from the Pirenaica breed because of its greater tenderness. Consumers did not differentiate between beef from animals fed different finishing diets. However, consumers who like meat very much preferred meat aged in a cooler at 4 °C for 15 days rather than 8 days.
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059, Zaragoza, Spain.
Guillermo
G
Ripoll
Mireia
M
Blanco
Pere
P
Albertí
Begoña
B
Panea
Margalida
M
Joy
Isabel
I
Casasús
D052436:Adipose Tissue, White / Q000254:growth & development / Q000378:metabolism*; D000328:Adult; D000822:Animal Husbandry / Q000379:methods; D000818:Animals; D064131:Back Muscles / Q000254:growth & development / Q000378:metabolism*; D002417:Cattle; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary*; D004041:Dietary Fats / Q000032:analysis; D002149:Energy Intake; D005260:Female; D063427:Food Quality; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods; D008875:Middle Aged; D010858:Pigmentation; D012677:Sensation; D033081:Shear Strength; D013030:Spain; D013045:Species Specificity
D004041:Dietary Fats
alfalfa; color; consumers; fatty acids; shear force; tenderness