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A total of 32 fresh hams intended for the Spanish Protected Designation of Origin “Teruel ham” were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics. Hams from immunocastrated gilts tended (P = 0.057) to present lower weight losses, they were fattier (P < 0.05) at both subcutaneous and intramuscular levels and had lower (P < 0.05) water activity and volatile compounds that provide unpleasant odors than those from entire gilts. However, immunocastration increased (P < 0.05) slightly sodium chloride and sodium nitrite contents, being normal levels. Fatty acid profile was not significantly affected (P > 0.05). It can be concluded that, in general, immunocastration could be a good strategy in gilts to improve the quality of Teruel dry-cured ham. Jamón de Teruel Published

Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture [...]

Sainfoin (Onobrychis viciifolia) is a forage legume with a medium content of proanthocyani-dins (PAC), which may affect animal performance and product quality. The objective of the present study was to assess the effect of PAC from sainfoin fed to dams, using polyethylene glycol (PEG) as a blocking agent, on the performance and carcass and meat quality of their suckling male lambs. After lambing, twenty lactating dams were fed fresh sainfoin ad libitum plus 200 g per day of barley; ten were orally dosed with water (Sainfoin), and ten were dosed orally with a water dilution of 100 g PEG (Sainfoin + PEG). Their lambs (4.1 ± 0.64 kg at birth) suckled ad libitum until they reached the target slaughter weight of 10–12 kg. The presence of PAC in the dams’ diet did not affect the growth, blood metabolites and carcass weight and fatness of the suckling lambs but decreased the lightness of caudal fat (p < 0.05) and increased the weight of the digestive compartments (p < 0.05). Regarding the meat characteristics, PAC only decreased polyphenols content (p < 0.05). In conclusion, the presence of PAC in the dams’ diet had not significant effects on the performance and product quality of their suckling lambs. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Simple Summary Goats are important species due to their contributions to the development of rural areas. Spain has one of the largest goat populations in Europe; however, literature on goat carcasses is very scarce and, therefore, it is crucial to study the specific productive potential of each breed. Previous studies by our team on other Spanish goat breeds have shown some interactions between breed and rearing systems and, consequently, further analysis is necessary. This paper aims to contribute to the general knowledge on the subject. Abstract Since goat milk has a higher value than kid meat in Europe, some farmers rear kids with milk replacers, although some studies have stated that kids raised on natural milk yield higher-quality carcasses. Our previous studies showed some interactions between breed and rearing system on carcass and meat quality. This study evaluated the influence of the use of milk replacers on several carcass characteristics of suckling kids from eight Spanish goat breeds (Florida, Cabra del Guadarrama, Majorera, Palmera, Payoya, Retinta, Tinerfeña, and Verata). A total of 246 kids fed milk replacer (MR) or natural milk (NM) were evaluated. Carcass, head, viscera, and kidney fat weights, as well as several carcass measurements (round perimeter, forelimb width, carcass length, forelimb length, and carcass compactness index), were registered. Forelimbs were dissected to study tissue composition. For all studied variables, interactions were found between rearing system and breed. In general, the MR rearing system increased the head and visceral weights, as well as the length measurements and muscle percentages. Conversely, the NM rearing system increased carcass compactness and resulted in higher fat contents, independent of the deposit. The choice of one or another rearing system should be made according to the needs of the target market.

Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers’ psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r = 0.21) and overall acceptability (r = 0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r = −0.22 and −0.25, respectively) and with the overall acceptability (r = −0.21 and −0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r = −0.22 and −0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat.HighlightsGoat farmers remove the kids from their dams at a very young age and rear them with milk replacers, but this practice may alter the flavour of meat.The major aldehyde, hexanal, was related to the use of natural milk and correlated positively with the flavour and overall acceptability.Acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat. Published

The aim of the study was to evaluate carotenoids and tocopherol plasma concentrations in steers and their subcutaneous fat colour at slaughter as tracers of forage-feeding. During winter, 2 groups of steers were ad libitum fed a total mixed ration for 138 days. At mid-April, both groups were turned out to graze in valley meadows and supplemented daily with 1.8 kg DM corn /head from mid-June onwards. After a grazing period of 78 days (mid-July), a group of steers remained for 75 days in the meadows until slaughter (500 kg); the second group was fed for 55 days the same total mixed ration as the one received in winter until slaughter (500 kg). The plasma concentration of carotenoids and α-tocopherol of both groups of steers during the winter and the grazing period from mid-April to mid-July was similar, reflecting the similar intake of these compounds. During the finishing period, grazing steers had greater concentrations than the steers finished on the total mixed ration. Subcutaneous fat of the steers finished on pasture had greater yellowness and chroma than the steers finished on the total mixed ration. In conclusion, it was possible to trace accurately the intake of carotenoids and tocopherols in plasma (86%), although other markers should be sought to improve traceability, and subcutaneous fat colour traits can be used to trace the diet received during the finishing period.

The effects of maternal undernutrition in early gestation on growth, metabolic and endocrine profiles, carcass and meat quality of male offspring in cattle were assessed. Twenty-one Parda de Montana and 14 Pirenaica cows received a CONTROL (100% nutrition requirements) or a SUBNUT (65%) diet from day 0 to 82 of gestation and thereafter were fed to requirements until calf weaning at 4 months of age. The performance and physiological profiles of male offspring during an 8-month fattening period were analyzed. Bulls were slaughtered at 12 months of age, and their carcasses and meat color, tenderness and intramuscular fatty acid profile were evaluated. Maternal undernutrition increased plasma NEFAs and impaired the growth of Pirenaica bulls, resulting in lower weights at slaughter and fatter carcasses with impaired meat tenderness. Irrespective of the breed, maternal undernutrition affected meat color and increased the meat content of some healthy fatty acids. In summary, early maternal undernutrition affected the fetal programming of beef male offspring with persistent consequences at slaughter.

This paper investigated if Spanish consumers would be willing to consume vitamin D-enhanced pork meat from animals fed on mushrooms treated with ultraviolet (UV) light. The questionnaire briefly explained the context of the study (vitamin D deficiency) and asked the consumers to choose answers with which they were most in agreement (non-enriched meat, enriched meat with synthetic vitamin D or enriched meat with vitamin D from UV-irradiated mushrooms). A survey was conducted to 400 non-vegan nor vegetarian consumers in Aragón (Spain) by direct invitation. Sampling was carried out in a random and stratified manner, by province, gender and age group using the Aragón population data for 2017 (INE). Some sociodemographic, health and consumption habit data were requested. Most consumers preferred non-enriched meat. Treatment with UV-irradiated mushrooms was rejected by most consumers, and the consumers who presented any willingness to buy meat enriched with UV-irradiated mushrooms were in the youngest age group. Resumo Este trabalho pesquisou a disposição dos consumidores espanhóis para pagar mais por uma carne enriquecida com vitamina D, sendo esta proveniente de animais que foram alimentados com cogumelos irradiados com luz ultravioleta (UV). A pesquisa explicava brevemente o contexto do estudo − a deficiência em vitamina D − e solicitava aos consumidores que escolhessem a resposta com a qual eles concordavam: carne não enriquecida, enriquecida com vitamina D sintética ou enriquecida com vitamina D de cogumelos irradiados com luz UV. A pesquisa foi enviada a 400 consumidores não veganos e não vegetarianos de Aragón, comunidade autônoma do nordeste da Espanha, por convite direito. A amostra foi desenvolvida com estratificação por província, gênero e idade, utilizando os dados de 2017 do Instituto Nacional de Estatística. Nessa pesquisa foram também investigados alguns dados sociodemográficos, de saúde e de consumo. A maioria dos consumidores preferiu a carne não enriquecida. O tratamento com cogumelos irradiados foi rejeitado pela maioria dos consumidores, sendo os mais jovens os únicos dispostos a pagar por esse produto.

Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2 p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2 p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

The use of pea (Pisum sativum) has been recommended to replace soybean meal in the diet of ruminants, but it may affect meat quality. The aim of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20% and 30%) in fattening concentrates fed to light lambs for 41 days on carcass colour and on the meat quality. Pea inclusion affected neither the colour of the lamb carcasses nor affected most of the parameters of the meat quality. However, the inclusion of pea affected the cholesterol content, and the 20%pea concentrate yielded meat with greater cholesterol contents than the 30%pea concentrate did (p &lt, 0.05). The inclusion of pea had minor effects on individual FAs but affected the total saturated fatty acids (p &lt, 0.01) and the thrombogenicity index (p &lt, 0.05). A greater total saturated fatty acid content was recorded for the 20%pea concentrate than for the rest of the concentrates, and a greater thrombogenicity index was recorded for the 20% concentrate than for the 10%pea concentrate. The results indicated the viability of the inclusion of pea in the fattening concentrate of light lambs without impairing meat quality, with the 30%pea concentrate being the most suitable to reduce the soya-dependency.

Dry-cured ham is a high-quality product elaborated through a long and complex process. To ensure the success of the process, it is necessary to select the most suitable pork leg and one of the major factors is pig castration. Due to animal welfare, pig castration is becoming a paramount issue in recent years. The proteomic differences of dry-cured ham from immunecastrated pigs against entire females, as well as, between immunecastrated pigs and surgically castrated males were analysed. The identification and quantification of proteins were carried out by sequential window acquisition of all theoretical mass spectra (SWATH-MS). A total of 249 proteins were identified across the samples of dry-cured ham, resulting in 17 and 37 differentially abundant proteins in the case of males and females, respectively. In the case of males, a high abundance of structural proteins in dry-cured ham from surgically castrated animals as well as a high abundance of trypsinogen and proteosome subunit C9-like protein with protease activity in samples from immunocastrated males suggests that immunocastration impact on myofibrils of dry-cured ham. Regarding females, the immunocastration provoked an increase of abundance in several structural proteins of the myosin heavy chain (MYH7, MYH7B and MYH4) and a decrease in others (ACTN2, TNNT3, MYL3 and TCAP) concerning entire. Overall, MYH4 and ACT were found to a greater degree in immunocastrated males and females indicating a potential for biomarkers.

espanolEl ganado caprino es de gran importancia en Espana, tanto por censo como por su repercusion en la Produccion Final Ganadera. Esta revision bibliografica se ha realizado de manera sistematica con los estudios encontrados en revistas cientificas sobre cabrito lechal con un peso vivo de menos de 13 kg y alimentado exclusivamente con leche. El peso de la canal de estos cabritos se distribuye en dos grandes grupos, con pesos por encima y por debajo de 5 kg. A ambos pesos de canal, la carne de cabrito lechal se confirma como una fuente de proteina baja en grasa. No se puede concluir que exista una relacion lineal del sistema de lactancia o del peso canal con el pH. La carne de cabritos alimentados con leche natural tiene un indice de amarillo mas alto que los de la carne de cabritos alimentados con lactoreemplazantes. No se aprecio una influencia marcada del peso de la canal ni del sistema de lactacion en la dureza, que tuvo un valor medio de 35 N. En lineas generales, la carne de canales de mas de 5 kg tuvo menor porcentaje de acidos grasos saturados y mayor de insaturados, y una ratio n-6/n-3 mayor que la de carne de canales de menos de 5 kg. Hay muy poca informacion cientifica sobre la calidad de carne instrumental de los cabritos, por lo que existe un amplio campo de investigacion para cubrir la laguna de conocimiento encontrada EnglishGoat production is quite important in Spain having high census and economic impact. This review has been performed systematically with studies about suckling kids with slaughter weight lower than 13 kg and fed exclusively milk. The carcass weight of kids were distributed into two groups, above and below of 5 kg. Kid meat appears as a useful protein source with low fat content. It was found any linear relationship between rearing system or carcass weight with pH. Meat of kids fed maternal milk had greater yellowness index than those fed milk replacers. Toughness was not affected by carcass weight or rearing system and the average value was 35 N. In general, meat of carcasses heavier than 5 kg had less miensaturated and more unsaturated fatty acids, as well a higher n-6/n-3 ratio than meat of carcasses with less than 5 kg. There is few scientific information on the instrumental quality of suckling kid meat. Therefore, there is a wide field of research to cover the absence of knowledge in this topic

This study investigates the effect of the addition of plant-derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer acceptability of dry-fermented sausages. Six different batches were formulated. The pH, color, lipid oxidation, and microbial counts were measured, and a consumer home test was performed. Both the use of a plant-derived extract and salt type affected the dry-fermented sausage characteristics. The low-salt batches presented a lower pH and higher microbial counts than the control. The salt reduction affected the color but only in the oil batches, resulting in higher L* and lower a* values. The oil batches presented the highest TBAR values (>1 mg/kg), suggesting that antioxidant compounds present into the meat were not bioavailable on the sausages or were missed during the curing process. The use of plant-derived extracts affected to consumer acceptability, whereas salt replacement did not. Oil batches scored lower than the other. From the current results, the oil extract would not be a recommended additive in pig feedstuff, especially when a low-salt strategy will be employed.

The rosemary distillation industry produces a considerable amount of rosemary distillation residues (RRs), which can be an alternative for feeding animals in harsh conditions and could enhance animal product quality. Given the meat quality is largely influenced by its fat content and fatty acid composition, the fatty acid (FA) profiles of longissimus thoracis et lumborum (LTL), semi-membranous (SM) muscles, and caudal (CFs) and omental fats (OFs) were determined using 21 Barbarine lambs fed with or without RRs. Diets contained 600 g of concentrate plus 600 g of forage. Forage represented oat hay, RR87 and RR60 pellets containing 87 % or 60 % of RR, respectively. At the end of the study, all lambs were slaughtered, and the fatty acid profile was studied. The inclusion of RR increased the polyunsaturated fatty acid (PUFA) contents and reduced saturated fatty acids (SFAs), and the thrombogenic and saturation indexes in all tissues. The SM muscle was the richest tissue in PUFAs, n-3 and n-6; however, both adipose tissues contained the highest proportions of SFAs. Especially the OF was the richest tissue in oleic acid and SFAs. Feeding RR to lambs enhanced meat quality.

Measurement of thiobarbituric acid reactive substances (TBARS) is a well-established method for determine lipid oxidation in meat. This assay, however, is time-consuming and generates undesired chemical waste. Dam's milk is the principal source of vitamins and provitamins that delay lipid oxidation of light lamb meat; these compounds are stored in the lamb's muscle tissue. Hence, lamb meat could be used to determine the origin of the dam's diet. The aim of this study is to evaluate Near-infrared reflectance spectroscopy (NIRS) as a tool for determining the lipid peroxidation of light lamb meat and differentiate the meat of light lambs according the diet of their dams during lactation (grazing alfalfa, lucerne, or fed a total mixed ration). NIRS using select wavelengths was able to detect the lipid oxidation of meat (TBARS method). NIRS can detect analytes at concentrations of parts per million. Moreover, the feed diets were discriminated successfully.

Consumers’ food-related lifestyles may affect purchasing attitudes towards meat. This study aimed to evaluate the impact of consumers’ culinary skills on their attitudes towards pork in two country regions of North-Eastern Spain and Portugal. Survey data were collected through an on-line questionnaire (Catalonia, n = 442; Aragon, n = 342; Northern Portugal, n = 190; all of whom consumed pork). Each respondent was asked questions regarding consumer purchasing habits that were used to segment the consumers through hierarchical clustering according to their culinary skills. A 5-point Likert scale was used to assess the importance of intrinsic and extrinsic cues towards pork (20 questions). Wilcoxon tests with pair-wise comparisons were conducted to cross consumer clusters with their purchasing drivers. Two optimal clusters were identified: “uninvolved” consumers that liked cooking to a lesser extent (P < 0.001), normally ate out on working days (P < 0.001), considered traditional recipes best (P = 0.008), spent less time cooking (P < 0.001), did not like changes in their meals (P < 0.001), considered less important meal planning for family nutrition (P < 0.001), enjoyed to a lesser extent shopping for food (P < 0.001), payed less attention to advertisements (P = 0.03) and food label information (P < 0.001) than “innovative cook lovers.” Interestingly, the two clusters did not differ in enjoying social eating out, following a shopping list, preferring butchers rather than supermarkets, or over the counter purchases rather than packaged meat. “Best before date,” “safety” and “appeal (colour, drip loss)” were the most important criteria for purchase decision in both clusters. The “price” importance was greater (P < 0.05) whereas “cooking ease” was less valued (P = 0.04) by “innovative cook lovers” than by “uninvolved” consumers. The least rated driver was “slaughter method,” although it was scored greater by “innovative cook lovers” than by “uninvolved” consumers (P = 0.04). In summary, innovative cook lovers may be more exigent consumers (price and animal welfare sensitive).

The use of milk replacers to feed suckling kids could affect the shelf life and appearance of the meat. Leg chops were evaluated by consumers and the instrumental color was measured. A machine learning algorithm was used to relate them. The aim of this experiment was to study the shelf life of the meat of kids reared with dam's milk or milk replacers and to ascertain which illuminant and instrumental color variables are used by consumers as criteria to evaluate that visual appraisal.; Results: Meat from kids reared with milk replacers was more valuable and had a longer shelf life than meat from kids reared with natural milk. Consumers used the color of the whole surface of the leg chop to assess the appearance of meat. Lightness and hue angle were the prime cues used to evaluate the appearance of meat.; Conclusion: Illuminant D65 was more useful for relating the visual appraisal with the instrumental color using a machine learning algorithm. The machine learning algorithms showed that the underlying rules used by consumers to evaluate the appearance of suckling kid meat are not at all linear and can be computationally schematized into a simple algorithm. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

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 α-tocopherol content than meat of suckling lambs from dam's fed Alfalfa (Alfalfa lambs) and Sainfoin (Sainfoin lambs; < 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 ( < 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 ( < 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 ( < 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 α-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 α-tocopherol content than supplementing the concentrate of the lambs with synthetic α-tocopherol.

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.

Replacing concentrates with forages in the diet of finishing cattle to satisfy societal demands and for economic reasons is a target for beef farmers, but this change may affect meat acceptance. In the Mediterranean area, young bulls are usually finished on concentrates (Conventional beef). Alternatively, steers can be finished on grass with supplements (G-supp); however, if carcasses are too lean, meat quality may be negatively affected. To increase fat deposition, grazing steers were finished on a total mixed ration composed of alfalfa hay and corn (TMR). Thus the objective of the study was to compare the quality of Longissimus muscle of the three systems.; Results: Conventional beef had low yellowness and similar lightness and redness values compared with the beef from the forage-based systems, which differed slightly. The meat of the G-supp and TMR steers had higher conjugated linoleic acid (CLA) and total n-3 polyunsaturated fatty acid (PUFA) contents and lower n-6/n-3 PUFA ratio (more appropriate from a human health point of view) but was tougher than the Conventional beef.; Conclusion: The Conventional beef was better accepted by consumers than the beef from both forage-based systems because it was the most tender. Thus tenderness of meat from forage-fed steers should be improved to ensure consumer acceptance. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Currently, gilts intended for Spanish high quality dry-cured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively. Trying to solve it, a trial was carried out with 90 Duroc x (Landrace x Large White) females to assess the impact of immunocastration and different diets on meat and fat quality. Half of gilts were entire (EG) and the other half were immunocastrated (IG) by two injections of Vacsincel® at 58 and 76 kg of body weight (BW). Three diets were tested (76–134 kg BW) in both groups: A=control, B=high net energy content and C=low lysine level. A sample of meat from each carcass (n = 15) and 48 samples of subcutaneous fat chosen at random (n = 8) were analyzed. Data were processed as a factorial 2 (sexes) x 3 (diets) using the GLM procedure of SAS. Meat from IG showed lower moisture (P = 0.04) and higher intramuscular fat content (P = 0.01) than that from EG. Fat from IG presented higher proportion of saturated fatty acids (SFA) (P = 0.002) and lower of polyunsaturated (PUFA) (P = 0.02) and PUFA:SFA ratio (P = 0.007) than that from EG, but the n6:n3 ratio was not influenced. About feeding, the only effects observed were that in IG, diet C and B increased the water holding capacity (P < 0.01). It can be concluded that immunocastration improved the chemical composition of meat, but feeding had scarce effects on pork quality. Besides, fat from EG seems healthier but fat from IG would be fitter for technological processes, such as curing. This work (Project AGL2016-78532-R) was funded by MINECO.

The aim of this study was to examine the effect of administering an anti-gonadotropin-releasing hormone vaccine (Improvac® , developed for pigs) on the performance, temperament, testicular development, and hormone and metabolite profiles of feral bulls (Bos taurus) vaccinated at two different live weights (LW). In all, 16 Serrana de Teruel animals were involved in this 2 x 2 factorial design using the factors LW (LIGHT vs. HEAVY) and vaccine treatment (control, C vs. vaccinated, VA). All animals received the same diet (ad libitum concentrate plus straw) over a 164-day fattening period. Temperament was assessed using chute and flight speed tests. Testicular diameter and subcutaneous fat thickness were recorded. Testosterone, IGF-1, urea, NEFA, and creatinine profiles were analyzed. Bull weight gain was reduced in VA compared to C animals, regardless of the initial LW. The vaccine did not affect the temperament tests, subcutaneous fat thickness or NEFA and creatinine concentrations and had minor effects on linear body measures. The vaccine inhibited testicular growth, reduced plasma testosterone to residual levels, and increased urea concentrations. LIGHT-C animals exhibited increased mean plasma IGF-1 concentrations compared to LIGHT-VA animals. In conclusion, vaccination reduced bull growth and sexual development irrespective of LW at immunization.

This study aimed to evaluate the effects of increases in lamb carcass weight in 1-kg steps from 8 to 11 kg on carcass fatness, muscle colour, subcutaneous and renal fat colour, tissue composition of the thoracic limb, and intramuscular fatty acid composition. Sixty-two carcasses from Ojinegra de Teruel male lambs fed concentrates ad libitum and barley straw were used. Both carcass scores and renal fat weight increased with carcass weight (P = 0.0001), but the percentage increase in renal fat weight was twice that of fat scores. Renal fat was prone to store carotenoids earlier than caudal fat, resulting in increased chroma. With increasing carcass weight, muscle colour became less light (decreased L* (P = 0.0001) and an increased in chroma scores (P = 0.001). Increments of 1 kg of carcass weight led to noticeable changes in the M. rectus abdominis colour, except at the increment from 10 kg to 11 kg. Slaughtering lambs at light weights was found to be advisable because renal fat is not a valuable part of the carcass. The lean percentage of the thoracic limb did not increase with carcass weight, as the increased muscle:bone ratio (P = 0.0001) was offset by an increased fat percentage (especially the intermuscular fat %). Changes with increasing carcass weight in the proportions of the main fatty acids in intramuscular fat were small. Moreover, intramuscular fat did not change in quantity or quality. However, when selling carcasses at heavier weights is preferred, achieving carcasses of 11 kg rather than 10 kg was found to be advisable because the deposition of fat in both was similar. Breeds that deposit fat earlier than the breed used in this study should be fed low-energy diets to improve carcass quality. This feeding strategy could also be considered if fat deposition differs between sexes.