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Volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds were studied during 7 d of aging. The Friesian breed beef had stronger fatty flavor and aftertaste than the Pirenaica, as well as differences in the content of several volatile compounds. Bull beef had stronger liver-like odor and flavor, and bloody flavor that were related to a higher 2-propanone content, while beef from heifers had stronger characteristic flavor. Aging of meat increased characteristic flavor and aftertaste. Ethanal showed a positive correlation with livery flavor and a negative correlation with the characteristic odor. The hexane seems to contribute to fatty flavor, 2-propanone was related to livery and bloody notes, and 2,2,4,6,6-pentamethylheptane to characteristic flavor.

This study examined the effect of linseed and algae on growth and carcass parameters, adipocyte cellularity, fatty acid profile and meat quality and gene expression in subcutaneous and intramuscular adipose tissues (AT) in lambs. After weaning, 33 lambs were fed three diets up to 26.7 ± 0.3 kg: Control diet (barley and soybean); L diet (barley, soybean and 10% linseed) and L-A diet (barley, soybean, 5% linseed and 3.89% algae). Lambs fed L-A diet showed lower average daily gain and greater slaughter age compared to Control and L (P < 0.001). Carcass traits were not affected by L and L-A diets, but a trend towards greater adipocyte diameter was observed in L and L-A in the subcutaneous AT (P = 0.057). Adding either linseed or linseed and algae increased α-linolenic acid and eicosapentaenoic acid contents in both AT (P < 0.001); however, docosahexaenoic acid was increased by L-A (P < 0.001). The n-6/n-3 ratio decreased in L and L-A (P < 0.001). Algae had adverse effects on meat quality, with greater lipid oxidation and reduced ratings for odor and flavor. The expression of lipogenic genes was downregulated in the subcutaneous AT (P < 0.05): acetyl-CoA carboxylase 1 (ACACA) in L and L-A and lipoprotein lipase (LPL) and stearoyl-CoA desaturase (SCD) in L-A. Fatty acid desaturase 1 (FADS1), fatty acid desaturase 2 (FADS2) and fatty acid elongase 5 (ELOVL5) were unaffected. In the subcutaneous AT, supplementing either L or L-A increased peroxisome proliferator-activated receptor gamma (PPARG) and CAAT-enhancer binding protein alpha (CEBPA) (P < 0.05), although it had no effect on sterol regulatory element-binding factor 1 (SREBF1). In the intramuscular AT, expression of ACACA, SCD, FADS1 and FADS2 decreased in L and L-A (P < 0.001) and LPL in L (P < 0.01), but PPARG, CEBPA and SREBF1 were unaffected.

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Volatile compounds of raw beef from Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, and Retinta cattle breeds were studied. Steaks were packaged under 60% O 2 , 30% CO 2 , and 10% N 2 , and 53 volatile compounds were tentatively identified by purge-and-trap extraction and gas chromatography with mass spectrometry after 0, 5, 10, and 15 d of chill storage. The degradation of beef quality with increasing storage time was evidenced by the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-octene, 3-methyl-2-heptene, 2-octene, and 2-propanone and by the decrease in dimethyl sulfide. Consequently, some of the volatile compounds, which are believed to be formed by thermal degradation of meat, might be formed during chill storage, and the rate of formation of some was dependent on the specific compound. Materials and Methods I N THIS STUDY, 30 INTACT YOUNG BULLS FROM 5 DIFFERENT LOCALSpanish cattle breeds (6 animals per breed) were used: Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, and Retinta. These are all beef cattle for meat production, except for Parda Alpina, which can be considered a dual-purpose breed (dairy and beef ). The Parda Alpina breed comes from Switzerland, but it was introduced in Spain at the end of the century (MAPA 1986). Morucha and Retinta cattle are reared in extensive livestock systems from the West and South of Spain, whereas Rubia Gallega, Pirenaica, and Asturiana de los Valles are reared in semi-extensive livestock systems from the Northern Spain. After weaning, animals were allotted into groups to fatten (6 animals per breed and group) at the Agricultural Research Service, DGA (Zaragoza, Spain). Young bulls were handled on identical farming conditions in order to eliminate the effect of livestock system. Fattening period started when young bulls were 6 to 8 mo old and weighed 220 to 260 kg. During this period, animals were finished on commercial concentrate and barley straw, both ad libitum.Animals were slaughtered at the abattoir in Zaragoza, Spain (Mercazaragoza), according to the current sanitary legislation (BOE 1993), at approximately 470 kg live weight (group average)

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-Characteristics of growth, fat deposition, carcass and meat quality of pigs from the Basque Black Pied breed were described and compared with those of Large White pigs. Four pens, two per breed, of eleven pigs born during the same two week period, were simultaneously fattened and slaughtered, under the same conditions. The experiment was carried out over a fixed duration (124 days) and slaughter was carried out at a fixed average age (202 days). Basque pigs showed lower growth and feed efficiency and higher backfat depth (2.6 vs. 1.7 cm, P < 0.001) than Large White pigs. The difference was especially noticeable in the middle subcutaneous fat layer (0.5 cm, P < 0.001). The meat of Basque pigs was darker, redder, more marbled, and with higher pH values than in Large White pigs. Differences in fatty acid composition were observed between breeds but they were not statistically significant (P > 0.05) because of high variability observed between animals. The Basque breed exhibited an early and higher adipose development and a higher activity of enzymes responsible for lipid synthesis than the Large White. The diameter of intramuscular adipose cells was larger in Basque (40.2 vs. 33.0 µm, P < 0.001) than in Large White pigs. The results show the particular characteristics of the Basque breed as compared to pig lines highly selected for lean growth efficiency.Basque pig / fattening performance / adipose tissue / meat quality Résumé -Comparaison des performances de croissance, du développement des tissus adipeux, de la qualité de la carcasse et de la viande du porc Basque et Large White. Les performances de croissance, le développement des tissus adipeux et la qualité de la carcasse et de la viande de porcs de race Pie Noir du Pays Basque ont été étudiés et comparés à ceux de porcs de race Large White. Pour chaque race, deux lots de onze porcs, nés à la même période, ont été élevés dans les mêmes conditions de logement, d'alimentation, puis abattus au même âge. L'expérience a duré 124 jours et les animaux ont été sacrifiés à un âge moyen constant de 202 jours. Les porcs Basques ont eu une croissance et une efficacité alimentaire plus faibles que les porcs Large White, alors qu'ils ont eu une épaisseur de lard plus élevée (2,6 vs. 1,7 cm, P < 0,001). La différence était particulièrement apparente dans la couche moyenne de lard sous-cutané (0,5 cm, P < 0,001). La viande des porcs * Corresponding author: leo.alfonso@unavarra.es 34 L. Alfonso et al.Basques a été plus foncée, plus rouge, plus marbrée, et avec des valeurs du pH plus élevées que celle des porcs Large White de référence. Des différences dans la composition en acides gras ont été observées entre les races, mais elles n'étaient pas statistiquement significatives (P > 0,05) en raison d'une grande variabilité entre animaux. Les caractéristiques des tissus adipeux ont été significativement différentes, montrant un développement précoce chez les porcs Basques avec des activités élevées des enzymes responsables de la synthèse des lipides. Le diamètre des cell...

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