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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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 |
work_keys_str_mv |
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