Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat

Sixteen Podolian young bulls were used to study the effects of two different feeding systems on fatty acids composition and oxidative stability of meat: C group, eight young bulls were kept indoors and fed with commercial concentrate for all experimental period (260 days); PC group, eight young bull...

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Main Authors: Manuel Scerra, Francesco Foti, Caterina Cilione, Luigi Chies, Vincenzo Scerra, Pasquale Caparra
Format: Article
Language:English
Published: Taylor & Francis Group 2014-11-01
Series:Italian Journal of Animal Science
Subjects:
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/3432
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spelling doaj-af59f07e9cb34442b81a14e9d1a8006f2020-11-25T01:42:22ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2014-11-0113410.4081/ijas.2014.34322307Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meatManuel Scerra0Francesco Foti1Caterina Cilione2Luigi Chies3Vincenzo Scerra4Pasquale Caparra5Dipartimento di Agraria, Sezione di Produzioni Animali, Università di Reggio CalabriaDipartimento di Agraria, Sezione di Produzioni Animali, Università di Reggio CalabriaDipartimento di Agraria, Sezione di Produzioni Animali, Università di Reggio CalabriaDipartimento di Agraria, Sezione di Produzioni Animali, Università di Reggio CalabriaDipartimento di Agraria, Sezione di Produzioni Animali, Università di Reggio CalabriaDipartimento di Agraria, Sezione di Produzioni Animali, Università di Reggio CalabriaSixteen Podolian young bulls were used to study the effects of two different feeding systems on fatty acids composition and oxidative stability of meat: C group, eight young bulls were kept indoors and fed with commercial concentrate for all experimental period (260 days); PC group, eight young bulls were allowed to graze a pasture for 200 days and shifted indoor, fed with concentrate, 60 days before being slaughtered. Meat from young bulls that were allowed, before stall finishing with concentrate, to graze a natural pasture showed lower levels of some <em>n-6</em> PUFA and higher levels of some <em>n-3</em> PUFA than meat from animals that were offered only concentrate for the whole experimental period. Lipid oxidation was not affected by the dietary treatment. After a period of 60-day-indoor finishing with concentrate, meat retained part of the health benefits, with regard to fatty acid composition, occurring from grazing.http://www.aspajournal.it/index.php/ijas/article/view/3432Meat quality, Lipid oxidation, Pasture, Fatty acids, Bulls
collection DOAJ
language English
format Article
sources DOAJ
author Manuel Scerra
Francesco Foti
Caterina Cilione
Luigi Chies
Vincenzo Scerra
Pasquale Caparra
spellingShingle Manuel Scerra
Francesco Foti
Caterina Cilione
Luigi Chies
Vincenzo Scerra
Pasquale Caparra
Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
Italian Journal of Animal Science
Meat quality, Lipid oxidation, Pasture, Fatty acids, Bulls
author_facet Manuel Scerra
Francesco Foti
Caterina Cilione
Luigi Chies
Vincenzo Scerra
Pasquale Caparra
author_sort Manuel Scerra
title Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
title_short Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
title_full Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
title_fullStr Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
title_full_unstemmed Influence of stall finishing of Podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
title_sort influence of stall finishing of podolian young bulls raised on pasture on fatty acid composition and oxidative status of meat
publisher Taylor & Francis Group
series Italian Journal of Animal Science
issn 1594-4077
1828-051X
publishDate 2014-11-01
description Sixteen Podolian young bulls were used to study the effects of two different feeding systems on fatty acids composition and oxidative stability of meat: C group, eight young bulls were kept indoors and fed with commercial concentrate for all experimental period (260 days); PC group, eight young bulls were allowed to graze a pasture for 200 days and shifted indoor, fed with concentrate, 60 days before being slaughtered. Meat from young bulls that were allowed, before stall finishing with concentrate, to graze a natural pasture showed lower levels of some <em>n-6</em> PUFA and higher levels of some <em>n-3</em> PUFA than meat from animals that were offered only concentrate for the whole experimental period. Lipid oxidation was not affected by the dietary treatment. After a period of 60-day-indoor finishing with concentrate, meat retained part of the health benefits, with regard to fatty acid composition, occurring from grazing.
topic Meat quality, Lipid oxidation, Pasture, Fatty acids, Bulls
url http://www.aspajournal.it/index.php/ijas/article/view/3432
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