EFFECTS OF DIFFERENT DIET AND AGEING TIME ON MEAT PHYSICAL QUALITY TRAITS OF PODOLIAN YOUNG BULLS

摘要

IntroductionPodolian cattle represent a typical breed widespread in the marginal areas of the South of Italy, where they are usually reared according to an extensive farming system, because of its adaptability to the difficult environmental conditions. Grazing system is a real practice due to lower feeding and management costs for this breed; moreover, using of protein sources alternative to soybean such as field bean (Vicia faba var. minor), greatly cultivated in southern Italy, can provide good performance and meat quality of young bulls, also guaranteeing a GMO-free feeding, in line with the organic fanning system. Meat quality is one the most important aspects that the consumers appreciate, so a lot of studies are focussed to establish how to enhance physical traits of meat (Monson et al., 2004; Sa(n)udo et al., 2004). Meat colour and tenderness frequently depend on feeding strategy (Realini et al., 2004), but also on genotype, even if the ageing time may play an important role to improve muscle tenderness as found by several authors (Acciaioli et al., 1995; Campo et al., 1999).The aim of this study was to evaluate using of field bean in comparison with soybean meal for feeding podolian young bulls and, at the same time, to investigate the effect on meat quality of two different rearing systems, the first with a long-lasting time at pasture and a reduced fattening period, while the other with a shorter time at pasture and a long fattening period, as well as to assess the influence of ageing time on meat tenderness.