136099 20260217205547.0 doi 10.1016/j.jfca.2024.106452 sideral 139028 ART-2024-139028 eng Campo, M. M. Universidad de Zaragoza (orcid)0000-0002-8180-8663 Nutrient composition of beef from the pyrenees 2024 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/EC/ETC/EFA144-16/EU/DietaPYR2 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 4.6 2024 FOOD SCIENCE & TECHNOLOGY 48 / 182 = 0.264 2024 Q2 T1 CHEMISTRY, APPLIED 20 / 76 = 0.263 2024 Q2 T1 0.844 2024 Food Science 2024 Q1 7.2 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Vieira Romero, J.. Universidad de Zaragoza (orcid)0000-0003-0038-4641 Guerrero, A. Bouzaida, M. D. Resconi, V. C. Universidad de Zaragoza (orcid)0000-0002-2713-5939 Tesniere, G. Santolaria, P. Universidad de Zaragoza (orcid)0000-0001-8991-325X Olleta, J. L. Universidad de Zaragoza (orcid)0000-0001-6955-355X 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 133 (2024), 106452 [9 pp.] J. food compos. anal. JOURNAL OF FOOD COMPOSITION AND ANALYSIS 0889-1575 1144771 http://zaguan.unizar.es/record/136099/files/texto_completo.pdf Versión publicada 2597035 http://zaguan.unizar.es/record/136099/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136099 articulos driver 2026-02-17-20:38:38 ARTICLE