Fatty Acid Profile of Meat of Friesian Calves Crossed with Rubia Gallega and Limousine

M. Pateiro; A. Gende; R. Bermúdez; J. González; J.M. Lorenzo; D. Franco

Fatty Acid Profile of Meat of Friesian Calves Crossed with Rubia Gallega and Limousine

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Pateiro

M. Pateiro ¹Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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A. Gende

A. Gende ²IGP Ternera Gallega, Recinto Ferial, Amio S/N 15707 Santiago de Compostela, A Coruña, Spain; danielfranco@ceteca.net

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R. Bermúdez

R. Bermúdez ¹Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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J. González

J. González ²IGP Ternera Gallega, Recinto Ferial, Amio S/N 15707 Santiago de Compostela, A Coruña, Spain; danielfranco@ceteca.net

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J.M. Lorenzo

J.M. Lorenzo ¹Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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D. Franco

D. Franco ¹Fundación Centro Tecnológico de la Carne, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 161–162

DOI:: https://doi.org/10.3920/9789086868605_061

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Nineteen animals of two groups (Rubia Gallega crossed with Friesian [RG×F] and Limousine crossed with Friesian [LI×F]) were used in this study in order to evaluate the effect of crossbreeding on the fatty acid profile resulting calves. Male calves were reared in an intensive system and were fed with feed and straw, and slaughtered at the age of 10 months. The results showed that LI versus RG crossbreeding did not have significant effect on nutritional quality of the intramuscular fat (IMF). In general, the crosses LI×F showed the higher fatty acid contents. The most abundant fatty acids were SFA, with values that ranged between 46.32% and 47.77%, followed in importance by MUFA and PUFA.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Fatty Acid Profile of Meat of Friesian Calves Crossed with Rubia Gallega and Limousine

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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