Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

This study was designed to compare the quality of veal produced from ‘Tudanca × Charolais’ cross (n = 6) and Limousin (n = 6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months of age. After 80 days of age calves also had access to concentrate (maximum of 3 kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P < 0.01) and provided better carcass yield (P < 0.05) and conformation (P < 0.001) than Tudanca calves. Tudanca beef provided higher fat content (P < 0.05) was less tough (P < 0.05), and was scored as more tender and juicy (P < 0.1) with higher acceptability than Limousin beef (P < 0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P < 0.05), long-chain polyunsaturated fatty acids (P < 0.05) and their n−6/n−3 ratios (P < 0.1), as well as vaccenic acid (P < 0.1) and the overall trans-18:1 isomer profile.