Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed

The Rubia Gallega cattle breed is the most important stock for beef production in Spain. A study about the influence of feeding systems on beef quality is needed. Comparison of the effect of a pasture finishing system and an indoors finishing system (maize silage and concentrate) on the meat quality and intramuscular fatty acid profile of Rubia Gallega steers (slaughter age 30 months) was determined using samples of Longissimus thoracis muscle. There were no differences between treatments in meat pH, drip loss, water holding capacity, cooking loss and muscle colour. Meat from pasture-fed steers was more tender than meat from indoors finished ones at 24 h post-mortem, but differences disappeared at 7 days. Subcutaneous fat of grass-fed steers showed higher yellowness at 24 h and 7 days post-mortem and lower brightness at 7 days post-mortem than indoors finished ones. Intramuscular fat of indoors finished steers presented higher concentrations of C18:2 and a less favourable ratio of n−6/n−3 polyunsaturated fatty acids than pasture finished steers.