Nutrient composition of beef from the pyrenees

Campo, M. M. (Universidad de Zaragoza) ; Vieira Romero, J.. (Universidad de Zaragoza) ; Guerrero, A. ; Bouzaida, M. D. ; Resconi, V. C. (Universidad de Zaragoza) ; Tesniere, G. ; Santolaria, P. (Universidad de Zaragoza) ; Olleta, J. L. (Universidad de Zaragoza)

Resumen: In order to update national beef composition databases, the nutritional composition of beef from different countries in the Pyrenees mountains has been assessed. Entire young bulls, including 25 animals from Pirenaica breed and 7 from Bruna D’Andorra breed, along with 4 oxen and 4 cows from Gasconne breed, were raised and slaughtered under local conditions in the Spanish, Andorran, or French areas of the Pyrenees. Proximate, fatty acid, mineral and vitamin compositions have been assessed in three different commercial cuts: rump cap, loin and flank. Large differences have been found in fatness, with Pirenaica young bulls showing very lean meat, and the loin cut being the fattest. Pyrenean beef is a source of potassium, phosphorus and selenium, high in protein, zinc and vitamin B3, B6 and B12 and low sodium. Young bulls from Pirenaica beef could also be considered as low fat. Gasconne oxen and cows are a source of iron, and some of their cuts are high in selenium. Husbandry practices such as castration or grazing should be available for consumers or dietitians as a source of information due to their influence in the composition of the meat, which can modify nutrition claims and compliance with recommended intakes.

Idioma: Inglés

DOI: 10.1016/j.jfca.2024.106452

Año: 2024

Publicado en: JOURNAL OF FOOD COMPOSITION AND ANALYSIS 133 (2024), 106452 [9 pp.]
ISSN: 0889-1575

Financiación: info:eu-repo/grantAgreement/EC/ETC/EFA144-16/EU/DietaPYR2

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)