Meat quality of vealDiscriminatory ability of weaning status

  1. Pateiro Moure, Mirian
  2. Lorenzo Rodríguez, José Manuel
  3. Díaz, S.
  4. Rial, F. J.
  5. Franco Ruiz, Daniel Jose
  6. Gende, J. A.
  7. Fernández, M.
  8. González, J.
Revista:
Spanish journal of agricultural research

ISSN: 1695-971X,  2171-9292

Ano de publicación: 2013

Volume: 11

Número: 4

Páxinas: 1044-1056

Tipo: Artigo

DOI: 10.5424/SJAR/2013114-4363 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Outras publicacións en: Spanish journal of agricultural research

Obxectivos de Desenvolvemento Sustentable

Resumo

The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish �Normal� from �Suprema� class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months), W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively). There was no difference among animals in relation to the main components (moisture, protein and ash). Significant differences (p < 0.05) were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p < 0.001) were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

Referencias bibliográficas

  • Albertí P, 2001. Determinación instrumental de la calidad de la carne: medición del color. In: Metodología para el estudio de la calidad de la canal y de la carne en rumiantes (Ca-eque V, Sa-udo C, eds.). Monografías INIA: Serie Ganadera nº 1. INIA, Madrid (Spain), pp: 157-166.
  • Albertí P, Sa-udo C, 1987. Efecto del pastoreo y del acabado a pienso en la producción de terneros Frisones nacidos en oto-o. Evaluación de las canales y de la cantidad de carne. ITEA 72: 57-64.
  • Albertí P, Sa-udo C, Lahoz F, Jaime J, Tena T, 1988. Características de la canal y de la carne de terneros acabados con dietas forrajeras y suplementadas con distinta cantidad de pienso. ITEA 76: 3-14.
  • Andersen HA, Oksbjerg N, Yung JF, Therkildsen M, 2005. Feeding and meat quality - A future approach. Meat Sci 70: 543-554. http://dx.doi.org/10.1016/j.meatsci.2004.07.015 PMid:22063752
  • Barker-Neef JM, Buskirk DD, Blackt JR, Doumit ME, Rust SR, 2001. Biological and economic performance of early weaned Angus steers. J Anim Sci 79: 2762–2769. PMid:11768103
  • Belew JB, Brooks JC, McKenna DR, Savell JW, 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci 64: 507-512. http://dx.doi.org/10.1016/S0309-1740(02)00242-5
  • Bispo E, Moreno T, Latorre A, González L, Herradón PG, Franco D, Monserrat L, 2010a. Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and C18:1 cis and trans isomers. Meat Sci 86: 357-363. http://dx.doi.org/10.1016/j.meatsci.2010.05.014 PMid:20554398
  • Bispo E, Monserrat L, González L, Franco D, Moreno T, 2010b. Effect of weaning status on animal performance and meat quality of Rubia Gallega calves. Meat Sci 86: 832-838. http://dx.doi.org/10.1016/j.meatsci.2010.07.005 PMid:20692108
  • Bispo E, Moreno T, Thomas A, Durand D, Monserrat L, González L, Bauchart D, 2011. Effects of weaning and finishing feeding treatment on fatty acids, especially cis and trans C18:1 isomers, in the Longissimus thoracis muscle of Galician Blond calves. Animal 5: 802-812. http://dx.doi.org/10.1017/S1751731110002338 PMid:22440003
  • Blanco M, Ripoll G, Albertí P, Sanz A, Revilla R, Villalba D, Casasús I, 2008. Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas. Livest Sci 115: 226-234. http://dx.doi.org/10.1016/j.livsci.2007.07.012
  • Blanco M, Villalba D, Ripoll G, Sauerwein H, Casasús I, 2009. Effects of early weaning and breed on calf performance and carcass and meat quality in autumn born bull calves. Livest Sci 120: 103-115. http://dx.doi.org/10.1016/j.livsci.2008.05.003
  • Bourne MC, 1978. Texture profile analysis. Food Technol 32: 62-66.
  • Carreau JP, Dubacq JP, 1978. Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts. J Chromatogr A 151: 384-390. http://dx.doi.org/10.1016/S0021-9673(00)88356-9
  • Dunne PG, Monahan FJ, O’Mara FP, Moloney AP, 2009. Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history. Meat Sci 81: 28-45. http://dx.doi.org/10.1016/j.meatsci.2008.06.013 PMid:22063959
  • Estévez M, Morcuende D, Ramírez R, Ventanas J, Cava R, 2004. Extensively reared Iberian pigs versus intensively reared White pigs for the manufacture of liver pâté. Meat Sci 67: 453-461. http://dx.doi.org/10.1016/j.meatsci.2003.11.019 PMid:22061520
  • FAO, 2010. Fat and fatty acid requirements for adults. In: Fats and fatty acids in human nutrition. Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 55-62.
  • Fehily AM, Pickering JE, Yarnell JWG, Elwood PC, 1994. Dietary indices of atherogenicity and thrombogenicity and ischaemic heart disease risk: the Caerphilly prospective study. Brit J Nutr 71: 249-257. http://dx.doi.org/10.1079/BJN19940131 PMid:8142336
  • Fernández M, Ordo-ez JA, Cambero I, Santos C, Pin C, de la Hoz L, 2007. Fatty acid composition of selected varieties of Spanish dry ham related to their nutritional implications. Food Chem 101: 107-112. http://dx.doi.org/10.1016/j.foodchem.2006.01.006
  • Folch J, Lees M, Sloane-Stanley GH, 1957. A simple method for the isolation and pufification of total lipids from animal tissues. J Biol Chem 226: 497-509. PMid:13428781
  • Franco D, Fernández M, Justo JR, Lorenzo JM, González L, Rivero CJ, Lama J, García-Fontán MC, Bispo E, Carracedo S, Moreno T, 2010. Meat characterization of four endangered Galician cattle breeds. 56th Int Cong of Meat Sci and Technol, Jeju (Korea), August 15-20. p: 115.
  • Garaffo MA, Vasallo-Agius R, Nengas Y, Lembo E, Rando R, Maisano R, Dugo G, Giuffrida D, 2011. Fatty acids profile, atherogenic (IA) and thrombogenic (IT) Elath lipid indices, of raw roe of blue Fin Tuna (Thunnus thynnus L.) and their salted product "Bottarga". Food Nutr Sci 2: 736-743. http://dx.doi.org/10.4236/fns.2011.27101
  • González RM, Franco D, Fernández M, Justo JR, Moreno T, Lama J, Lorenzo JM, Rivero CJ, 2011. Calidad de la carne de raza bovina Frieiresa. Actas Iberoam Conserv Anim 1: 222-225.
  • ISO, 1973. Determination of total fat content, ISO 1443:1973 standard. In: International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.
  • ISO, 1978. Determination of nitrogen content, ISO 937:1978 standard. In: International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.
  • ISO, 1997. Determination of moisture content, ISO 1442:1997 standard. In International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.
  • ISO, 1998. Determination of ash content, ISO 936:1998 standard. In International standards meat and meat products. Genève, International Organization for Standardization, Genève, Switzerland.
  • Juárez M, Polvillo O, Gómez MD, Alcalde MJ, Romero F, Valera M, 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Sci 83: 224-228. http://dx.doi.org/10.1016/j.meatsci.2009.04.022 PMid:20416753
  • Koohmaraie M, 1996. Biochemical factors regulating the toughening and tenderization process of meat. Meat Sci 43: S193-S201. http://dx.doi.org/10.1016/0309-1740(96)00065-4
  • Krzywicki K, 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci 3: 1-10. http://dx.doi.org/10.1016/0309-1740(79)90019-6
  • Mennecke BE, Townsend AM, Hayes DJ, Lonergan SM, 2007. A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool. J Anim Sci 85: 2639-2659. http://dx.doi.org/10.2527/jas.2006-495 PMid:17526667
  • Moreno T, Varela A, Oliete B, Carballo JA, Sánchez L, Monserrat L, 2006. Nutritional characteristics of veal from weaned and not weaned calves: discriminatory ability of the fat profile. Meat Sci 73: 209-217. http://dx.doi.org/10.1016/j.meatsci.2005.11.016 PMid:22062291
  • OJ, 1993. Council Directive 93/119/EC of the Council of December 22. Official Journal of the European Communities L 340 31/12/1993. p. 21.
  • Oliete B, Moreno T, Carballo JA, Monserrat L, Sánchez L, 2006. Estudio de la calidad de la carne de ternera de raza Rubia Gallega a lo largo de la maduración al vacío. Arch Zootec 55: 3-14.
  • Pateiro M, González-Rodríguez R, Bermúdez R, Lorenzo JM, García L, Moreno T, Franco D, 2012a. Carcass and meat characterization of Holstein-Friesian cull cows. 58th Int Cong Meat Sci Technol, Québec (Canada), August 12-17. PMid:23273474
  • Pateiro M, Díaz S, Lorenzo JM, Gende JA, Fernández M, González J, García L, Rial FJ, Franco D, 2012b. Efecto de la edad de destete y del sistema de cría sobre las características sensoriales de la carne amparada por la IGP "Ternera Gallega". AICA 2: 237-241.
  • Raes K, De Smet S, Demeyer D, 2004. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linolenic acid in lamb, beef and pork meat: a review. Anim Feed Sci Technol 113: 199-221. http://dx.doi.org/10.1016/j.anifeedsci.2003.09.001
  • Renerre M, 1986. Influence de facteurs biologiques et technologiques sur la couleur de viande bovine. Bulletin Technique CRZV, INRA, Theix 65: 41-48.
  • Ternera Gallega, 2010. Reglamento de la IGP Ternera Gallega y de su Consejo Regulador. Orden del 13 de octubre de 2010. Diario Oficial de Galicia 201 19/10/2010. p. 17319.
  • Ulbricht TLV, Southgate DAT, 1991. Coronary heart disease: Seven dietary factors. Lancet 338: 985-992. http://dx.doi.org/10.1016/0140-6736(91)91846-M
  • Varela A, Oliete B, Moreno T, Portela C, Monserrat L, Carballo JA, Sánchez L, 2004. Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed. Meat Sci 67: 515-522. http://dx.doi.org/10.1016/j.meatsci.2003.12.005 PMid:22061527
  • Vieira C, García MD, Cerde-o A, Mantecón AR, 2005. Effect of diet composition and slaughter weight on animal performance, carcass and meat quality, and fatty acid composition in veal calves. Livest Prod Sci 93: 263-275. http://dx.doi.org/10.1016/j.livprodsci.2004.11.020
  • Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M, 2003. Effects of fatty acids on meat quality: a review. Meat Sci 66: 21-32. http://dx.doi.org/10.1016/S0309-1740(03)00022-6
  • Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM, 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci 78: 343-358. http://dx.doi.org/10.1016/j.meatsci.2007.07.019 PMid:22062452
Fonte de datos: Dialnet