Search

The aim of this experiment was to study the effect of the Improvac® anti-gonadotropin-releasing factor vaccine developed for pigs on the carcass quality and shelf life of meat from Serrana de Teruel bulls at two liveweights at the start of immunisation. The anti-gonadotropin-releasing factor vaccine stopped testosterone production regardless of the liveweight. The carcasses of immunised bulls were less heavy and had poorer conformation than those of entire bulls, although the dressing percentages were similar. Immunisation had no influence on the degree of carcass fatness or intramuscular fat content. Immunisation decreased metmyoglobin formation during storage, especially in light bulls. Immunisation reduces the total meat collage, improving tenderness and reducing the ageing time. Minimum toughness was reached 2 weeks earlier than in entire bulls. Quick tenderisation was achieved regardless of the liveweight at immunisation; therefore, the technique studied here could be effective for producing tender meat and avoiding long periods of maturation. In conclusion, immunisation at any of the initial liveweights trialed may be detrimental to animal performance. However, it was effective in delaying metmyoglobin formation and produced more tender meat than that of entire bulls from the first day, thus reducing the ageing time. Usually, bulls are castrated to improve meat quality, but physical castration can negatively affect animal welfare. The effects of immunisation against the gonadotropin-releasing factor depend on the stage of puberty of the animal, and the effects differed for light and heavy bulls, with a decrease in the formation of metmyoglobin in light bulls and improved meat tenderness. Immunisation is an effective technique for producing tender meat without long periods of refrigerated storage, thereby reducing the costs of production. [ABSTRACT FROM AUTHOR]

The inclusion of natural antioxidants in the diet, through fresh forages or condensed tannins, might prolong meat shelf life and modify the meat quality. The aim of this study was to evaluate the effect of the dam's feeding system during lactation and the inclusion of quebracho in the fattening concentrate of male lambs on meat color, chemical composition, and lipid oxidation. Dams and their suckling lambs were fed indoors or allowed to graze on alfalfa or sainfoin until lambs reached 42 d old. Thereafter, the weaned lambs were fed concentrates with 5% quebracho or without quebracho until reaching 22 to 24 kg BW. Meat of suckling lambs from dam's fed indoors (Indoor lambs) presented greater intramuscular fat content and lower a-tocopherol content than meat of suckling lambs from dam's fed Alfalfa (Alfalfa lambs) and Sainfoin (Sainfoin lambs; P < 0.01), independent of the fattening diet. Regarding meat color of longissimus thoracis et lumborum muscle, on average, Indoor lambs' meat presented greater lightness, yellowness, and hue angle values than Alfalfa and Sainfoin lambs' meat (P < 0.05). The redness was affected by the interaction between the feeding system during lactation and the time of storage, but, on average, Alfalfa and Sainfoin lambs had greater redness than Indoor lambs (P < 0.05). The lipid oxidation from 5 to 14 d of meat display time observed for Sainfoin lambs was lower than that for Indoor lambs (P < 0.05). The intramuscular fatty acid profile of meat from the Sainfoin and Alfalfa lambs met particularly well the Food and Agriculture Organization of the United Nations recommendation for human health, compared that of meat from the Indoor lambs. The dietary inclusion of quebracho during fattening modified meat a-tocopherol content, oxymyoglobin levels after 8 d of storage, and fatty acid profiles. In conclusion, the results indicate higher importance of the diet during suckling than during the subsequent fattening period on meat quality parameters such as color, lipid oxidation, and fatty acid profile. Dams grazing Sainfoin provide a more stable lamb meat, and it would be cheaper to feed the dams with fresh forages with a high a-tocopherol content than supplementing the concentrate of the lambs with synthetic a-tocopherol. [ABSTRACT FROM AUTHOR]

Abstract: This study evaluated the meat quality of grazing suckling calves (GR), suckling plus supplemented calves (SUP) and weaned calves finished on concentrates (FIN) and the color evolution of meat packaged in film (FILM), modified atmosphere packaging (MAP) and vacuum packaging (VAC). Intramuscular fat was quite low for all treatments and GR meat had greater percentages of PUFA and lower SFA, MUFA and n6/n3 than SUP and FIN. FIN and SUP meat had more L* and was more tender when aged than GR. GR meat was tough and dark. The packaging system was more influential on meat color than the feeding management. VAC had the lowest values of metmyoglobin when aged. MAP had the greatest L* and hue angle and the lowest redness after 13d of aging, thus MAP was the packaging with the shortest shelf life. [Copyright &y& Elsevier]

Abstract: A new allele of the BMP15 gene (FecX R ) that increases prolificacy has been recently described in the Rasa Aragonesa sheep breed. The present study was conducted to evaluate the effects of lamb and maternal genotypes on birth weight, growth and meat quality traits. Two experiments were carried out. In experiment 1, the progeny of heterozygous (R+) and wild-type (++) dams mated to wild-type hemizygous (+) rams from four flocks were tested to estimate the effects of the FecX R allele on birth weight and average daily gains (ADGs) until weaning and slaughter (at approximately 50 and 100 days of age, respectively). Three maternal/lamb genotype groups were studied: wild-type progeny from ++ ewes (females: ++/++, n =62; males: ++/+, n =60), wild-type progeny from R+ ewes (females: R+/++, n =31; males: n =28 R+/+) and progeny carrying the FecX R mutation born to R+ ewes (females: R+/R+, n =35; males: R+/R, n =28). No significant differences were observed in the birth weights or ADGs between the FecX R genotype groups in either female or male lambs. In experiment 2, 37 male lambs (13 ++/+, 12 R+/+ and 12 R+/R) were used to evaluate the effect of the FecX R genotype groups on carcass characteristics and meat quality traits. All lambs were classified within the normal ranges for the “Ternasco de Aragón” commercial category, and no significant differences were observed between the genotype groups. We conclude that birth weight, growth traits, light lamb carcass characteristics and meat quality traits were not affected by the maternal and lamb FecX R genotype combinations that were studied. [Copyright &y& Elsevier]

Abstract: The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n−6/n−3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of slaughter weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences. [Copyright &y& Elsevier]

Abstract: One hundred and twenty-seven lambs were fed as follows: lambs and dams grazing alfalfa (Gr); the same as Gr but lambs had access to concentrate (Gr+S); ewes grazed and lambs received milk and concentrate until weaning and thereafter concentrate and straw (Rat-Gr); ewes and lambs were stall-fed (Ind). Lambs were slaughtered at 22–24kg live weight and fat and M. rectus abdominis colour was measured instrumentally and subjectively. The evolution of the instrumental colour and texture of M. longissimus lumborum was also recorded. There were significant differences in the instrumental colour of subcutaneous fat amongst feeding systems, but no differences were observed upon visual appraisal. On average, M. rectus abdominis colour in the four feeding systems was classed as pink. Differences in longissimus thoracis colour at 0h disappeared at 24h of air exposure and there were no differences in pH or cooking losses. At no time were any differences in instrumental texture found. [Copyright &y& Elsevier]

A total of 120 Iberian pigs of the Lampiña line that grew under outdoor conditions were used to study the effect of the age at the beginning of Montanera period (AM) on meat characteristics and fatty acid (FA) profile of subcutaneous fat. AM period is a free-range fattening phase from November to February in which pigs ate mainly acorns and grass. There were two treatments with two AM (20 pigs per treatment); 18 (P18) and 12 months (P12). Barrows and gilts were in the same proportion within each treatment. All the animals were slaughtered at the same time (at the end of Montanera period) reaching an average 160 kg of body weight. Meat from P18 had less protein and was more red (a*) ( P,0.05), but tended to show higher intramuscular fat content (P<0.10) than meat from P12. Loin from P18 had lower thawing (P<0.001) and cooking losses (P<0.10) than loin from P12. The fat from P18 had higher monounsaturated FA content than fat from P12 pigs (P<0.01) due to the higher level of C18:1 (P<0.01) and C20:1 (P<0.001). However, fat from P12 had higher polyunsaturated FA content than fat from P18 pigs (P<0.01) because of the higher level of C18:2 (P<0.001). It is concluded that both 12 and 18 months are adequate AM for purebred Iberian pigs from the commercial point of view. However, if the aim is to produce high-quality dry-cured Iberian products, the P18 pigs would be more advisable because had better meat and fat characteristics than the P12 pigs. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to assess near-infrared reflectance (NIR) spectroscopy as a tool for determining sensory and texture characteristics of beef. Chemical, instrumental, texture and sensory characteristics were predicted by near-infrared reflectance spectroscopy carried out on longissimus dorsi muscle samples from 190 young bulls. The use of first derivative gave best predictions together with NIR spectra, except for myoglobin and water holding capacity, which had an R 2 of prediction of 0.91 and 0.82, respectively, using visible and NIR spectra. Tenderness was the best-predicted variable (R 2 =0.98) demonstrating the potential of NIR spectroscopy in the prediction of sensory variables. Chemical composition variables and Warner–Bratzler shear force were predicted with an R 2 of prediction of around 0.7, but protein was not predicted with accuracy. [Copyright &y& Elsevier]

Abstract: Thirty-eight single male lambs (3.6±0.08kg live weight at birth) were used to study the influence of feeding system on carcass and non-carcass composition of Churra Tensina light lambs. Treatments: indoor (IND), lambs housed indoors consuming concentrate ad libitum until weaning at 53 days of age, and ewes grazing 8h a day without their offspring and receiving a supplement of barley meal after grazing; grazing (GR), ewes and lambs grazed continuously without concentrate and lambs were unweaned. When lambs reached 22–24kg live weight they were slaughtered. Carcass and non-carcass composition was recorded. GR lambs displayed higher carcass shrink (P <0.05) and lower dressing percentage (P <0.01) than concentrate-fed lambs. IND lambs had more body fat mainly due to the heavier kidney (P <0.001) and subcutaneous (P <0.001) fat depots. Total non-carcass weight was not affected by treatment (P >0.05), but red organ (heart, lung and trachea, thymus, liver, spleen, kidney, diaphragm, pancreas, gall bladder, bladder, and testicles and penis), digestive tract (stomach, small intestine and large intestine) and head, skin, and feet (HSF) weights differed between treatments (P <0.05). IND lambs had heavier red organs and HSF (P <0.05) although this difference disappeared when expressed as a percentage of empty body weight. Small intestine weight in grazing lambs was heavier (P <0.001) and, consequently, the total digestive tract differed similarly (P <0.01). Treatment influenced the weights (P <0.05) of all joints except leg (P >0.05), showing heavier joints for IND carcasses. The feeding system had a greater effect on subcutaneous fat (P <0.001) than on intermuscular fat (P <0.05) in most of the standardized joints. IND carcasses produced a greater proportion of muscle/bone in all joints, except neck, whereas GR produced a greater proportion of muscle/total fat due to the lower amount of fat recorded in this treatment. The percentage of fatty acids was not affected by treatment (P >0.05) although the percentage of C18:3 was greater and the ratio of C18:2/C18:3 was lower in grazing-fed lambs. The absence of any effect of treatment on the fatty acid percentages may be influenced by the short raising period and by the similar amount of intramuscular fat in both treatments. It is concluded that light lambs reared under grazing conditions can produce carcasses of acceptable quality, due to the lower percentage of subcutaneous fat, but with a similar intramuscular fat content. [Copyright &y& Elsevier]

Abstract: Sixteen bull calves were born in the Spanish Central Pyrenees in spring. They were either early (EW, 90 days of age) or normal weaned (NW, 180 days of age). At day 90, EW calves were placed on an intensive diet while NW calves were turned out with their dams to high mountain pastures. After summer, at day 180, NW calves were weaned and placed with EW calves on a common finishing diet until slaughter at the fixed age of 1 year. From birth to early weaning date, no performance differences appeared. However, EW calves gained faster (1.549 kg/day) than their unweaned counterparts (0.783 kg/day) from early to normal weaning date (P <0.001). During the finishing period, NW calves showed compensatory growth, with a 44% higher ADG than EW calves (P <0.001), with a similar feed intake and a better feed conversion ratio. Early weaned calves had a longer fattening phase than NW calves (264 vs. 158 days, respectively; P <0.001) and thus total feed intake and feed costs were greater. When slaughtered at 1 year of age, EW and NW calves attained similar weight (489 vs. 510 kg, respectively; P >0.05), but dressing percentage was higher for EW calves (56.9%) than for NW calves (55.2%) (P <0.01), which led EW calves to have heavier carcasses, without differences in fat score or conformation. The different growth paths, the result of weaning management, did not affect meat tenderness, chemical composition and fatty acid profile, but affected meat lightness, with higher values for compensating calves (NW) than calves in continuous growth (EW). In conclusion, advancing weaning age modified calf performance without affecting substantially carcass characteristics, except for an improvement in dressing percentage, or meat quality. [Copyright &y& Elsevier]

• Bulls grew faster than heifers and steers until slaughter at 475 kg. • Metabolites and hormones followed different paths in bulls, steers and heifers. • Heifers and steers had greater deposition of fat than bulls at 475 kg. • The sex had minor effects on carcass measures. • The fatty acid composition of the muscle was affected by the sex. Young bulls of lean continental cattle breeds raised on concentrates achieve high weight gains during fattening but may yield carcasses with low fat cover, which may have negative effects on meat quality. Fattening steers or heifers might be an alternative for these systems, but few studies have analysed in lean breeds the impact of castration of bulls at a similar BW or the performance of females. The aim of the trial was to characterise the growth, carcass and meat quality of bulls, steers and heifers of Pirenaica breed (lean beef breed) fed on concentrates and straw until a common body weight (475 kg). Bulls had greater weight gains than steers and heifers throughout the fattening period (P < 0.001). Bulls had greater plasma IGF-I concentration throughout the fattening period but lower leptin concentration from 400 kg onwards than steers and heifers when compared at the same BW. Regarding metabolites, the concentrations of glucose, beta‑hydroxy‑butyrate, urea and non-esterified fatty acids evolved differently in bulls, steers and heifers. At slaughter, steers and heifers had deposited more fat than bulls without other differences in carcass morphology. Regarding meat quality, meat of heifers had greater lightness and lower yellowness, chroma and hue value than that of bulls and steers. Meat shear force only tended to be different amongst sexes after 14 days of ageing (P < 0.10). Heifers had greater intramuscular fat content than steers and bulls. Total saturated fatty acids were similar amongst groups but monounsaturated fatty acids proportion was greatest in heifers, intermediate in steers and lowest in bulls. Polyunsaturated fatty acid proportion was greater in bulls than in steers and heifers. Only minor effects of sex were detected by the sensory panel, with more desirable flavours and higher tenderness in heifers. Therefore, despite the faster growth of entire bulls, fattening steers and especially heifers can lead to improved fat-related meat quality traits in lean breeds. [ABSTRACT FROM AUTHOR]

• The crossbred finishing pig including 75% Duroc genes and a local breed (Gascon) in maternal sire showed lower growth performance, carcass weight and dressing out than the Pietrain sired crossbreds. • Slaughtered at similar carcass fatness degree, the pork loin from Duroc genetic type had lower redness (a*) and it was tougher than their Pietrain counterparts. • Lean grade was not associated with earlier differences in growth, carcass performance or meat quality, except for a tendency for greater compression at 80%force in leaner raw pork. • Under the current organic husbandry system, the Pietrain-sired pigs may be recommended. Organic pig production may be conducted with different genetic types and the carcass outcome can differ in fatness content, however, the contribution of each effect to meat quality characteristics is not well established. The objective of this study was to evaluate two genetic types (Duroc x (Gascon x Duroc), Duroc-sired vs. Pietrain x (Landrace x Large White), Pietrain-sired) slaughtered at a different weights to achieve similar target carcass fatness (90 kg or 105 kg of body-weight, respectively), and the effect of two carcass lean grades (<60% or ≥60% lean) on growth rates, carcass and pork quality under organic husbandry. The daily gain and carcass yield were lower in Duroc than in Pietrain-sired pigs. The post-mortem and ultimate pH, moisture, lightness (L*), yellowness (b*), cooking loss and intramuscular fat content of loin meat were not influenced by genetic type, while redness (a*) and tenderness (shear force) were lower in Duroc than their Pietrain counterparts. Partition tree analysis showed that the highest shear force (≥4.63 kg) and the highest fat depth at Gluteus medius muscle (≥16 mm) were associated with Duroc-sired pigs. The lowest redness (a*<2.23) was associated with leaner (≥60%) pork. The crossbred finishing pig including 75% Duroc genes showed lower growth performance, carcass weight and dressing out than the Pietrain sired crossbreds. Lean grade was not associated with earlier differences in growth, carcass performance or meat quality, except for a tendency for greater compression at 80%force in leaner raw pork. [ABSTRACT FROM AUTHOR]

This study investigated the meat quality of lambs from three North African breeds (Barbarine, BB; Queue Fine de l’Ouest, QFO; and Noire de Thibar, NT) reared on concentrate (S) or on pasture (P). A total of 18 P and 18 S lambs (20 kg initial body weight) were used, with 6 P and 6 S lambs for each breed. After 67 days, all lambs were slaughtered at 26 kg final body weight and meat quality was studied. The pH of S lambs 1 h post-mortem was lower than that of P lambs ( p = 0.001). Water cooking loss, colour and sensory quality were not affected by both factors. The pasture and the concentrate meats had the same proportions of lipids and proteins; however QFO and BB breeds had more intramuscular fat than NT breed. The saturated fatty acid proportion was higher for S than P groups (50.63 vs . 44.48%, respectively) and for QFO compared to other breeds. C18:1 was higher for S groups, while C18:2, C18:3 and CLA were higher for P groups. The S group had higher lipid oxidation, while the QFO breed had the highest TBARS. P lambs may have healthier meat than S lambs and the NT breed had the leanest meat with higher concentration of desirable FAs. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the study was evaluate the use of forage diets (grazing pasture vs. hay) around ewe parturition on the performance and meat quality of suckling lambs (10–12kg body-weight). Forty-eight multiparous single bearing ewes from the Churra Tensina breed were used. The experimental treatments were conducted during the last 5 weeks of pregnancy (pre-partum period) and the 5 weeks of lactation (post-partum period) in a 2×2 factorial design. Ewes were fed ad libitum on mountain pastures or pasture hay. Hay was made in late spring from the same pasture paddocks to those grazed in autumn. Results showed that ewes body-weight (BW) and body condition score (BCS) were not affected by forage type feed around ewe parturition. The week post-partum had a more determinant effect on milk production and composition than forage type pre- and post-partum. The energy-corrected milk yield peaked on first week of lactation (1.39l/day, P <0.05), and decreased significantly from week 3 post-partum onwards (1.29l/day vs. 1.02l/day, P <0.05). Forage type supplied to ewes during the pre-partum period did not affect any of the studied variables on lambs. During post-partum period forage type had effect on lamb ADG, which was higher in grazing system than in hay feed (259g/day vs. 220g/day). Consequently, age at slaughter was greater in lambs raised by ewes receiving hay post-partum compared to grazing ewes (36 days vs. 32 days, P <0.05). Caudal fat colour was affected only by post-partum forage type, showing grazing group greater redness, yellowness and absolute value of the integral of the translated spectrum (SUM) than that forage type (P <0.05). Carcasses from lambs raised by post-partum grazing ewes led to a muscle with lower lightness and yellowness and greater redness than hay forage type (P <0.05). Lambs whose dams grazed presented a higher visual appraisal score at cutting time, however these differences disappeared as time advanced. Grazing forage had a positive effect on consumer purchasing decision (P <0.10). In conclusion, forage type in pre-partum period did not affect the studied parameters whereas ewes grazing on mountain pastures after autumn-lambing improved lamb performance without any detrimental effect on carcass and instrumental meat quality. [Copyright &y& Elsevier]

Abstract: The SEUROP system is currently in use for carcass classification in Europe. Image analysis and other new technologies are being developed to enhance and supplement this classification system. After slaughtering, 91 carcasses of local Spanish beef breeds were weighed and classified according to the SEUROP system. Two digital photographs (a side and a dorsal view) were taken of the left carcass sides, and a total of 33 morphometric measurements (lengths, perimeters, areas) were made. Commercial butchering of these carcasses took place 24h postmortem, and the different cuts were grouped according to four commercial meat cut quality categories: extra, first, second, and third. Multiple regression analysis of carcass weight and the SEUROP conformation score (x variables) on meat yield and the four commercial cut quality category yields (y variables) was performed as a measure of the accuracy of the SEUROP system. Stepwise regression analysis of carcass weight and the 33 morphometric image analysis measurements (x variables) and meat yield and yields of the four commercial cut quality categories (y variables) was carried out. Higher accuracy was achieved using image analysis than using only the current SEUROP conformation score. The regression coefficient values were between R 2 =0.66 and R 2 =0.93 (P <0.001) for the SEUROP system and between R 2 =0.81 and R 2 =0.94 (P <0.001) for the image analysis method. These results suggest that the image analysis method should be helpful as a means of supplementing and enhancing the SEUROP system for grading beef carcasses. [Copyright &y& Elsevier]

Abstract: Carcase and meat quality of young bulls raised on one of three fattening strategies from 224 to 450kg were compared. One group was fed concentrates (CON), another group grazed on lucerne plus 1.8kg DM barley/day (LUC) and the last group had the same management as LUC young bulls for 3months and was then finished on concentrates for 2months. Among carcase traits, only tissue composition differed, with LUC young bulls having more muscle and less subcutaneous and intermuscular fat than their counterparts. Concerning meat quality, most attributes did not differ among fattening strategies but LUC young bulls had the lowest intramuscular fat, which presented greatest n−3 PUFA content. It can be concluded that lucerne grazing can be a good alternative to concentrates for young bulls, with similar carcase and meat quality but with lower fat content and healthier fatty acid composition than young bulls fed concentrates during the finishing period. [Copyright &y& Elsevier]

Abstract: Forty-eight lambs were fed as follows: GR, lambs and dams grazed perennial pasture; GR+S, the same as GR except that lambs had access to concentrate; DRL-GRE, lambs in drylot and dams in rationed grazing; DRL, lambs with dams were stall-fed. DRL-GRE and DRL lambs were weaned at 45days of age. Lambs were slaughtered when they reached 22–24kg of live weight. Plasma cortisol concentration was determined three times before slaughter. Subcutaneous fat and meat colour, and texture were analysed. The different levels of cortisol did not affect meat quality. Both grazing systems gave yellower subcutaneous fat and redder muscles than drylot lambs. Differences between systems relating to colour and texture of the meat disappeared with ageing time, which supports the idea that grazing systems are a good alternative in order to offer similar meat to that coming from drylot systems to which consumers are accustomed. Subcutaneous fat colour was a suitable method to discriminate between grazing and drylot systems, but not within them. [Copyright &y& Elsevier]

Abstract: This study assessed the effects of age at weaning (early weaning at 90 d or traditional weaning at 150 d) and breed (Parda de Montaña or Pirenaica) on calf performance and carcass and meat quality in autumn-calving beef cattle. At calving, 14 Parda de Montaña and 14 Pirenaica cow–calf pairs were randomly assigned to one of two weaning treatments, and kept indoors during lactation. After weaning, calves were fed an intensive diet until slaughter at 450 kg. The interaction between age at weaning and breed was not significant for any of the parameters studied. From 90 d to 150 d, early weaned calves had greater ADG (P =0.001) and IGF-I concentrations (P =0.001) than traditionally weaned calves, but their leptin concentrations were similar (P =0.15). During the finishing phase, performance, daily feed intake, and efficiency did not differ between treatments. Early weaning did not affect age at slaughter, carcass weight, fatness score, fat colour, and meat quality, but improved carcass conformation (P =0.04). Early weaned calves had greater total DMI (P =0.002) with greater concomitant feed costs (P =0.001) and yielded a slightly greater income than traditionally weaned calves; therefore, economic margins did not differ. Parda de Montaña calves tended to have greater ADG from birth to 90 d and were heavier at 90 d (P =0.01) than were Pirenaica calves. From 90 d to 150 d, performance and IGF-I and leptin concentrations did not differ between breeds; thus, Parda de Montaña calves remained heavier at 150 d. During the finishing phase, at times, weight gains of Parda de Montaña and Pirenaica calves differed, but the overall performance, feed intake, and efficiency of the two breeds were similar. Pirenaica calves had heavier carcasses (P =0.04) with greater conformation scores (P =0.04) than Parda de Montaña calves; thus, income per carcass was greater for the former than the latter (P =0.007). As feed costs were similar for both breeds, the economic margin of Pirenaica calves was greater than that of Parda de Montaña calves (P =0.01). In conclusion, in both breeds weaning strategies had similar effects on performance and carcass and meat quality; however, from an economic point of view, and considering only the costs associated with the calf, raising Pirenaica calves would be more profitable, at either age at weaning. [Copyright &y& Elsevier]

Abstract: In this study, a total of 163 young-bull carcasses belonging to seven Spanish native beef cattle breeds showing substantial carcass variation were photographed in order to obtain digital assessments of carcass dimensions and profiles. This dataset was then analysed using machine learning (ML) methodologies to ascertain the influence of carcass profiles on the grade obtained using the SEUROP system. To achieve this goal, carcasses were obtained using the same standard feeding regime and classified homogeneous conditions in order to avoid non-linear behaviour in grading performance. Carcass weight affects grading to a large extent and the classification error obtained when this attribute was included in the training sets was consistently lower than when it was not. However, carcass profile information was considered non-relevant by the ML algorithm in earlier stages of the analysis. Furthermore, when carcass weight was taken into account, the ML algorithm used only easy-to-measure attributes to clone the classifiers decisions. Here we confirm the possibility of designing a more objective and easy-to-interpret system to classify the most common types of carcass in the territory of the EU using only a few single attributes that are easily obtained in an industrial environment. [Copyright &y& Elsevier]

The aim of the present study was to assess the effect of the type of forage (Pasture vs. Hay) and the inclusion of quebracho (QUE vs. Control), a natural antioxidant, in the concentrate fed to lactating ewes on the meat quality of male and female suckling lambs. At lambing, 39 Churra Tensina lambs with their dams were distributed in groups; half of them had access to permanent pastures (Pasture; n = 20) and the other half were stalled in pens indoors, receiving pasture hay ad libitum (Hay; n = 19). Within each forage treatment, half of the ewes were daily fed a commercial concentrate with 10% of quebracho (as fed basis; SYLVAFEED ByPro Q, Spain) (QUE) and the other half a commercial concentrate without quebracho (Control). Suckling lambs were slaughtered at the target slaughter weight of 11–12 kg. Results showed that Hay lambs had greater intramuscular fat, lightness (L*), yellowness (b*) and hue angle (H°), lower α-tocopherol content and similar lipid oxidation than Pasture lambs. The inclusion of quebracho increased L*, b*, H° and α-tocopherol content and reduced lipid oxidation, extending the meat shelf life more than one day. In conclusion, raising suckling lambs with their dams on pasture is an advisable system to produce meat with low intramuscular fat and high α-tocopherol content using natural resources fulfilling the consumer’s demands. The inclusion of quebracho in the dams’ concentrate would be recommended, because it improves the color and extends the meat shelf life of the suckling lamb. [ABSTRACT FROM AUTHOR]