000136099 001__ 136099 000136099 005__ 20240711103551.0 000136099 0247_ $$2doi$$a10.1016/j.jfca.2024.106452 000136099 0248_ $$2sideral$$a139028 000136099 037__ $$aART-2024-139028 000136099 041__ $$aeng 000136099 100__ $$0(orcid)0000-0002-8180-8663$$aCampo, M. M.$$uUniversidad de Zaragoza 000136099 245__ $$aNutrient composition of beef from the pyrenees 000136099 260__ $$c2024 000136099 5060_ $$aAccess copy available to the general public$$fUnrestricted 000136099 5203_ $$aIn 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. 000136099 536__ $$9info:eu-repo/grantAgreement/EC/ETC/EFA144-16/EU/DietaPYR2 000136099 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000136099 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000136099 700__ $$0(orcid)0000-0003-0038-4641$$aVieira Romero, J..$$uUniversidad de Zaragoza 000136099 700__ $$aGuerrero, A. 000136099 700__ $$aBouzaida, M. D. 000136099 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, V. C.$$uUniversidad de Zaragoza 000136099 700__ $$aTesniere, G. 000136099 700__ $$0(orcid)0000-0001-8991-325X$$aSantolaria, P.$$uUniversidad de Zaragoza 000136099 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J. L.$$uUniversidad de Zaragoza 000136099 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000136099 773__ $$g133 (2024), 106452 [9 pp.]$$pJ. food compos. anal.$$tJOURNAL OF FOOD COMPOSITION AND ANALYSIS$$x0889-1575 000136099 8564_ $$s1144771$$uhttps://zaguan.unizar.es/record/136099/files/texto_completo.pdf$$yVersión publicada 000136099 8564_ $$s2597035$$uhttps://zaguan.unizar.es/record/136099/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000136099 909CO $$ooai:zaguan.unizar.es:136099$$particulos$$pdriver 000136099 951__ $$a2024-07-11-08:38:18 000136099 980__ $$aARTICLE