title: The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age.
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.
authors.affiliation: 1 Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: 2 INGACAL Instituto Gallego de la Calidad Agroalimentaria, Centro de Investigaciones Agrarias de Mabegondo Apartado 10, 15080 La Coruña, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Crecente
authors.affiliation: 1 Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Franco
authors.affiliation: 3 Departamento de Producción Agraria, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Publica de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain.
authors.forename: M V
authors.initials: MV
authors.lastname: Sarriés
authors.affiliation: 1 Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Gómez
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000821:Animal Feed; D000818:Animals; D064131:Back Muscles / Q000737:chemistry; D001835:Body Weight; D004032:Diet / Q000662:veterinary; D005227:Fatty Acids / Q000032:analysis; D006736:Horses; D008460:Meat / Q000032:analysis*; D008738:Methyl Ethers / Q000032:analysis; D009753:Nutritive Value; D006109:Poaceae
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D008738:Methyl Ethers