Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics

Autores
Pavan, Enrique; Pouzo, Laura Beatriz; Testa, Maria Laura; Maglietti, Carlos Sebastian; Papaleo Mazzucco, Juliana; Pardo, Alan Maxs
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
Livestock Science 276 : 105313 (October 2023)
Materia
Carne de Res
Calidad de la Carne
Ácidos Grasos
Propiedades Organolépticas
Consumidores
Beef
Meat Quality
Fatty Acids
Organoleptic Properties
Consumers
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/15148
Acceder
id INTADig_0868d61cd121718f5a9d189974237c8c
oai_identifier_str oai:localhost:20.500.12123/15148
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristicsPavan, EnriquePouzo, Laura BeatrizTesta, Maria LauraMaglietti, Carlos SebastianPapaleo Mazzucco, JulianaPardo, Alan MaxsCarne de ResCalidad de la CarneÁcidos GrasosPropiedades OrganolépticasConsumidoresBeefMeat QualityFatty AcidsOrganoleptic PropertiesConsumersThe 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 BalcarceFil: 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.Elsevier2023-09-08T12:56:39Z2023-09-08T12:56:39Z2023-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/15148https://www.sciencedirect.com/science/article/pii/S18711413230015921871-1413 (print)1878-0490 (online)https://doi.org/10.1016/j.livsci.2023.105313Livestock Science 276 : 105313 (October 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNPA-1126024/AR./Bienestar animal y calidad de carnes.info:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:46:04Zoai:localhost:20.500.12123/15148instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:46:05.022INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics
Pavan, Enrique
Carne de Res
Calidad de la Carne
Ácidos Grasos
Propiedades Organolépticas
Consumidores
Beef
Meat Quality
Fatty Acids
Organoleptic Properties
Consumers
title_short 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_sort Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics
dc.creator.none.fl_str_mv Pavan, Enrique
Pouzo, Laura Beatriz
Testa, Maria Laura
Maglietti, Carlos Sebastian
Papaleo Mazzucco, Juliana
Pardo, Alan Maxs
author Pavan, Enrique
author_facet Pavan, Enrique
Pouzo, Laura Beatriz
Testa, Maria Laura
Maglietti, Carlos Sebastian
Papaleo Mazzucco, Juliana
Pardo, Alan Maxs
author_role author
author2 Pouzo, Laura Beatriz
Testa, Maria Laura
Maglietti, Carlos Sebastian
Papaleo Mazzucco, Juliana
Pardo, Alan Maxs
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Carne de Res
Calidad de la Carne
Ácidos Grasos
Propiedades Organolépticas
Consumidores
Beef
Meat Quality
Fatty Acids
Organoleptic Properties
Consumers
topic Carne de Res
Calidad de la Carne
Ácidos Grasos
Propiedades Organolépticas
Consumidores
Beef
Meat Quality
Fatty Acids
Organoleptic Properties
Consumers
dc.description.none.fl_txt_mv 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.
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.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-08T12:56:39Z
2023-09-08T12:56:39Z
2023-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 1871-1413 (print)
1878-0490 (online)
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNPA-1126024/AR./Bienestar animal y calidad de carnes.
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Livestock Science 276 : 105313 (October 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619178764402688
score 12.559606

Publicaciones similares