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

► Veal production proved successful and profitable in mountain pastures of northern Spain. ► Limousin were heavier with better carcass yield but lower meat acceptability than Tudanca cross. ► Tudanca veal had more vaccenic, rumenic and n-3 PUFA and n-6/n-3 ratio than Limousin. ► Suckling plus limited concentrate caused a greater 10t-shift in Limousin than in Tudanca calves. ► Veal from naturally fed calves provided a nutritionally healthier fat for consumers.