| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792062 | Meat Science | 2012 | 10 Pages |
Abstract
⺠Veal production proved successful and profitable in mountain pastures of northern Spain. ⺠Limousin were heavier with better carcass yield but lower meat acceptability than Tudanca cross. ⺠Tudanca veal had more vaccenic, rumenic and n-3 PUFA and n-6/n-3 ratio than Limousin. ⺠Suckling plus limited concentrate caused a greater 10t-shift in Limousin than in Tudanca calves. ⺠Veal from naturally fed calves provided a nutritionally healthier fat for consumers.
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Authors
Noelia Aldai, Paz LavÃn, John K.G. Kramer, Raquel Jaroso, Angel R. Mantecón,