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In order to contribute to our knowledge of the meat quality of local lamb breeds in Spain, we carried out a characterization of the Montesina lamb breed, including nutritional (proximal composition, fatty acid profile, mineral content) and organoleptic (color, water holding capacity, shear force and volatile compounds) traits. The lambs were distributed in the following three production systems: spring grazing (SP; n = 10); winter grazing supplemented with concentrate (WP + c; n = 10) and concentrate supplemented with forage (C; n = 10). A combined statistical analysis using ANOVA, principal components and discriminant analysis by steps allowed us to select biomarkers in Montesina lambs’ meat to identify the production system. The lambs’ meat SP showed the highest moisture content (73.32%) and the lowest fat (1.05%). The lowest redness and yellowness color indices were observed in C lamb’s meat (6.76 and 10.08, respectively). A higher content of aldehydes, C18:3n-3 and C22:5 n-3 DPA was associated to SP and WP + c, while alcohols were associated to C lamb’s diet. Alcohol and aldehyde compounds, in combination with C18:3n-3 and C22:5 n-3 DPA fatty acids, could be proposed as potential biomarkers to differentiate the three production systems and as a tool to monitor the traceability of lambs’ meat from the Montesina breed.

In order to contribute to our knowledge of the meat quality of local lamb breeds in Spain, we carried out a characterization of the Montesina lamb breed, including nutritional (proximal composition, fatty acid profile, mineral content) and organoleptic (color, water holding capacity, shear force and volatile compounds) traits. The lambs were distributed in the following three production systems: spring grazing (SP; n = 10); winter grazing supplemented with concentrate (WP + c; n = 10) and concentrate supplemented with forage (C; n = 10). A combined statistical analysis using ANOVA, principal components and discriminant analysis by steps allowed us to select biomarkers in Montesina lambs’ meat to identify the production system. The lambs’ meat SP showed the highest moisture content (73.32%) and the lowest fat (1.05%). The lowest redness and yellowness color indices were observed in C lamb’s meat (6.76 and 10.08, respectively). A higher content of aldehydes, C18:3n-3 and C22:5 n-3 DPA was associated to SP and WP + c, while alcohols were associated to C lamb’s diet. Alcohol and aldehyde compounds, in combination with C18:3n-3 and C22:5 n-3 DPA fatty acids, could be proposed as potential biomarkers to differentiate the three production systems and as a tool to monitor the traceability of lambs’ meat from the Montesina breed.

The identification of the dwarf phenotype in chicken is based on body weight, height, and shank length, leaving the differentiation between dwarf and small breeds ambiguous. The aims of the present study were to characterize the sequence variations associated with the dwarf phenotype in three Italian chicken breeds and to investigate the genes associated with their phenotype. Five hundred and forty-one chickens from 23 local breeds (from 20 to 24 animals per breed) were sampled. All animals were genotyped with the 600 K chicken SNP array. Three breeds were described as “dwarf”, namely, Mericanel della Brianza (MERI), Mugellese (MUG), and Pepoi (PPP). We compared MERI, MUG, and PPP with the four heaviest breeds in the dataset by performing genome-wide association studies. Results showed significant SNPs associated with dwarfism in the MERI and MUG breeds, which shared a candidate genomic region on chromosome 1. Due to this similarity, MERI and MUG were analyzed together as a meta-population, observing significant SNPs in the LEMD3 and HMGA2 genes, which were previously reported as being responsible for dwarfism in different species. In conclusion, MERI and MUG breeds seem to share a genetic basis of dwarfism, which differentiates them from the small PPP breed., Ministry of Agricultural, Food and Forestry Policies (Italy), China Scholarship Council, Depto. de Producción Animal, Fac. de Veterinaria, TRUE, pub

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat., Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg⁻1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg⁻1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat., Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg⁻1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg⁻1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

Un reto de la ganadería moderna es la conservación del patrimonio genético autóctono amenazado por las razas mejoradas, y la justificación para conservar las razas ganaderas precisa de una revalorización de sus producciones. Con el objetivo de mostrar las posibilidades productivas de una raza bovina autóctona española en peligro de extinción y contribuir a su desarrollo, este estudio presenta por primera vez las variables de calidad de la carne de terneros de la raza Pajuna criados en dos sistemas de producción: semiextensivo (pasto y alimento concentrado, Sem) y extensivo (pastoreo permanente, Ex). También se analizaron los cambios en las variables de calidad de la carne durante 7, 14 y 21 d de maduración. Un panel de consumidores no entrenados comparó las preferencias del consumo de esta carne en los tres momentos de maduración. El diseño experimental fue completamente al azar y con un arreglo factorial 23: sistema de producción (Sem y Ex), y maduración (T7, T14 y T21 d), y se usaron 23 canales de terneros castrados de dos años de edad de raza Pajuna. Las características de la carne de los terneros fueron similares a las descritas para otras razas autóctonas españolas. La carne de los terneros del sistema Ex fue más oscura y presentó un contenido mayor de ácidos grasos poliinsaturados que la producida en sistema Sem (13.90 y 7.14 %, respectivamente). En la carne, para ambos sistemas de producción, aumentó la luminosidad (L), la capacidad de retención de agua y la terneza durante el proceso de maduración, y los cambios más relevantes se observaron durante los primeros 14 d de maduración. Después de ese período se observaron las mejores notas de valoración de la carne., A challenge of modern stock breeding is conservation of the native gene pool threatened by improved breeds, and the justification to conserve livestock breeds requires a revaluation of their production. With the aim of showing the productive possibilities of a native Spanish bovine breed in danger of extinction, and to contribute to its development, this study presents for the first time the variables of meat quality in Pajuna breed calves raised in two production systems: semi-extensive (grass and feed concentrate, Sem) and extensive (permanent grazing, Ex). The changes in meat quality variables were also analyzed at 7, 14 and 21 d of maturation. A panel of untrained consumers compared the consumption preferences for this meat at different moments of maturation. The experimental design was completely random with a factorial arrangement of 23: production system (Sem and Ex), and maturation (T7, T14 and T21 d), and 23 Pajuna breed castrated calves’ carcasses of two years of age were used. The characteristics of the calves’ meat were similar to those described for other Spanish native breeds. The calves’ meat from the Ex system was darker and presented higher content of polyunsaturated fatty acids than the one produced in the Sem system (13.90 and 7.14 %, respectively). In the meat, for both production systems, luminosity (L) increased, as well as the water-holding capacity and the tenderness during the maturation process, and the most relevant changes were observed during the first 14 d of maturation. The best evaluation notes for the meat were observed after that period.

This study investigated the effects of different feeding systems (free-range versus conventional rearing) on carcass characteristics, chemical composition, fatty acid profile and cholesterol content of the musculus longissimus lumborum et thoracis (MLLT) of Mangalitsa pigs. Depending on the rearing system employed and live weight observed, we found statistically significant differences in the weight of the warm and cold Mangalitsa carcasses. Furthermore, we observed that conventionally reared Mangalitsa pigs weighed more. Measurements showed that the free-range-fed pigs had a lower total backfat thickness in comparison with the group reared in the conventional system, but that these differences were not significant. Outdoor rearing of the pigs led to higher protein, ash and water contents, and to a decrease in total fat content and pH values of the MLLT. The choice of rearing system did not significantly affect the cholesterol content. The fat of the free-range pigs had a higher concentration of n-3 and n-6 polyunsaturated fatty acids (PUFA), while the n-6/n-3 PUPA ratio was significantly lower than in conventionally reared pigs. The proportion of PUFA/SFA (saturated fatty acids) was not significantly different, whereas the proportion of monounsaturated fatty acids (MUFA/SFA) was significantly lower in the free-range group. It is concluded that the rearing system affects the carcass properties and chemical characteristics of Mangalitsa meat; it does so in particular by improving the fatty acid composition in free-range pigs.

This study investigated the effects of different feeding systems (free-range versus conventional rearing) on carcass characteristics, chemical composition, fatty acid profile and cholesterol content of the musculus longissimus lumborum et thoracis (MLLT) of Mangalitsa pigs. Depending on the rearing system employed and live weight observed, we found statistically significant differences in the weight of the warm and cold Mangalitsa carcasses. Furthermore, we observed that conventionally reared Mangalitsa pigs weighed more. Measurements showed that the free-range-fed pigs had a lower total backfat thickness in comparison with the group reared in the conventional system, but that these differences were not significant. Outdoor rearing of the pigs led to higher protein, ash and water contents, and to a decrease in total fat content and pH values of the MLLT. The choice of rearing system did not significantly affect the cholesterol content. The fat of the free-range pigs had a higher concentration of n-3 and n-6 polyunsaturated fatty acids (PUFA), while the n-6/n-3 PUPA ratio was significantly lower than in conventionally reared pigs. The proportion of PUFA/SFA (saturated fatty acids) was not significantly different, whereas the proportion of monounsaturated fatty acids (MUFA/SFA) was significantly lower in the free-range group. It is concluded that the rearing system affects the carcass properties and chemical characteristics of Mangalitsa meat; it does so in particular by improving the fatty acid composition in free-range pigs.