Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics
The present study evaluates the effects of extending the rearing period on pasture for 0, 49, and 98 d (beyond 300 kg of live weight) and of finishing on a concentrate diet for 49 and 98 d on beef carcass quality, meat and subcutaneous fat color, shear-force, fatty acid profile and on consumer senso...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/15148 https://www.sciencedirect.com/science/article/pii/S1871141323001592 https://doi.org/10.1016/j.livsci.2023.105313 |
| _version_ | 1855485499142045696 |
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| author | Pavan, Enrique Pouzo, Laura Beatriz Testa, Maria Laura Maglietti, Carlos Sebastian Papaleo Mazzucco, Juliana Pardo, Alan Maxs |
| author_browse | Maglietti, Carlos Sebastian Papaleo Mazzucco, Juliana Pardo, Alan Maxs Pavan, Enrique Pouzo, Laura Beatriz Testa, Maria Laura |
| author_facet | Pavan, Enrique Pouzo, Laura Beatriz Testa, Maria Laura Maglietti, Carlos Sebastian Papaleo Mazzucco, Juliana Pardo, Alan Maxs |
| author_sort | Pavan, Enrique |
| collection | INTA Digital |
| description | The present study evaluates the effects of extending the rearing period on pasture for 0, 49, and 98 d (beyond 300 kg of live weight) and of finishing on a concentrate diet for 49 and 98 d on beef carcass quality, meat and subcutaneous fat color, shear-force, fatty acid profile and on consumer sensory quality of meat. No major interactions were observed throughout the study. Increasing the rearing period increased slaughter and carcass weight and fat thickness with no other effects on meat quality. Extending the finishing period increased slaughter and carcass weight, fat thickness, and longissimus muscle area with no effects on meat color, shear-force and cooking loses. Longissimus fatty acid profile was altered by extending the finishing period with greater amounts of total FA and proportion of C18:1 cis-9 while decreasing the proportion of n-3 polyunsaturated FA. There were no effects of extending the rearing and finishing periods on consumer evaluation of sensory traits. However, evaluation of consumer clusters found greater overall and flavor liking scores for meat from steers with the shortest rearing period for Cluster-1 while Cluster-2 gave greater flavor liking scores to beef from steers where the finishing period was extended. The results suggest slaughter weight can be increased by extending the finishing period without negatively affecting consumer quality, while extending the rearing period may have a negative impact on. |
| format | Artículo |
| id | INTA15148 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA151482023-09-08T13:06:40Z Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics Pavan, Enrique Pouzo, Laura Beatriz Testa, Maria Laura Maglietti, Carlos Sebastian Papaleo Mazzucco, Juliana Pardo, Alan Maxs Carne de Res Calidad de la Carne Ácidos Grasos Propiedades Organolépticas Consumidores Beef Meat Quality Fatty Acids Organoleptic Properties Consumers The present study evaluates the effects of extending the rearing period on pasture for 0, 49, and 98 d (beyond 300 kg of live weight) and of finishing on a concentrate diet for 49 and 98 d on beef carcass quality, meat and subcutaneous fat color, shear-force, fatty acid profile and on consumer sensory quality of meat. No major interactions were observed throughout the study. Increasing the rearing period increased slaughter and carcass weight and fat thickness with no other effects on meat quality. Extending the finishing period increased slaughter and carcass weight, fat thickness, and longissimus muscle area with no effects on meat color, shear-force and cooking loses. Longissimus fatty acid profile was altered by extending the finishing period with greater amounts of total FA and proportion of C18:1 cis-9 while decreasing the proportion of n-3 polyunsaturated FA. There were no effects of extending the rearing and finishing periods on consumer evaluation of sensory traits. However, evaluation of consumer clusters found greater overall and flavor liking scores for meat from steers with the shortest rearing period for Cluster-1 while Cluster-2 gave greater flavor liking scores to beef from steers where the finishing period was extended. The results suggest slaughter weight can be increased by extending the finishing period without negatively affecting consumer quality, while extending the rearing period may have a negative impact on. EEA Balcarce Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Pouzo, Laura Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Testa, María Laura. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Maglietti, Carlos Sebastián. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Maglietti, Carlos Sebastián. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Papaleo Mazzucco, Juliana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pardo, Alan Max. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pardo, Alan Max. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. 2023-09-08T12:56:39Z 2023-09-08T12:56:39Z 2023-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/15148 https://www.sciencedirect.com/science/article/pii/S1871141323001592 1871-1413 (print) 1878-0490 (online) https://doi.org/10.1016/j.livsci.2023.105313 eng info:eu-repograntAgreement/INTA/PNPA-1126024/AR./Bienestar animal y calidad de carnes. info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Livestock Science 276 : 105313 (October 2023) |
| spellingShingle | Carne de Res Calidad de la Carne Ácidos Grasos Propiedades Organolépticas Consumidores Beef Meat Quality Fatty Acids Organoleptic Properties Consumers Pavan, Enrique Pouzo, Laura Beatriz Testa, Maria Laura Maglietti, Carlos Sebastian Papaleo Mazzucco, Juliana Pardo, Alan Maxs Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| title | Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| title_full | Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| title_fullStr | Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| title_full_unstemmed | Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| title_short | Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| title_sort | impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics |
| topic | Carne de Res Calidad de la Carne Ácidos Grasos Propiedades Organolépticas Consumidores Beef Meat Quality Fatty Acids Organoleptic Properties Consumers |
| url | http://hdl.handle.net/20.500.12123/15148 https://www.sciencedirect.com/science/article/pii/S1871141323001592 https://doi.org/10.1016/j.livsci.2023.105313 |
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