Carcass Characteristics, Fatty Acid Composition, And Meat Quality Of Criollo Argentino And Braford Steers Raised On Forage In A Semi-tropical Region Of Argentina

摘要

The purpose of this study was to characterize and compare the carcass characteristics, cholesterol concentration, fatty acid composition of intramuscular fat and subcutaneous fat, and meat quality of Criollo Argentino and Braford steers reared in an extensive system, without supplementation, and slaughtered at approximately 400 kg live weight. The Braford steers had greater (P ＜ 0.05) carcass weight, yield, conformation score, marbling degree, fat thickness and fatness score than Criollo Argentino steers. The tissue composition of the 10th rib was: 68.1% vs. 63.6% muscle, 23.9% vs. 20.4% bone and 8.2% vs. 16.3% fat for the Criollo Argentino and Braford breeds, respectively. The meat of Longissimus muscle from Braford steers was lighter, redder, yellower and more tender than that from Criollo Argentino steers. The meat of Longissimus muscle from Braford steers had a higher fat content, similar protein and ash contents and a lower (P ≤ 0.001) cholesterol concentration than that from Criollo Argentino steers.rnThe subcutaneous depot was the most saturated, while the intramuscular fat had the most polyunsat-urated fatty acids. Intramuscular fat showed the highest ∑h fatty acids, and PUFA/SFA and n-6-3 ratios and for MUFA/SFA, 16:0/18:0 and h/H ratios were not significantly different between adipose tissue depots.rnThe influence of breed on the fatty acid profile varies among adipose tissues. In general, both intramuscular fat and subcutaneous fat from Criollo steers contained more unsaturated fatty acids and less saturated fatty acids, than did fat from Braford steers.