Fat quality from fighting bulls | Calidad de la grasa del toro de lidia
2009
Horcada, A., Universidad de Sevilla (España). Escuela Universitaria de Ingeniería Técnica Agrícola | Criado, M., Universidad de Sevilla (España). Escuela Universitaria de Ingeniería Técnica Agrícola | Polvillo, O., Universidad de Sevilla (España). Escuela Universitaria de Ingeniería Técnica Agrícola | Juárez, M., Universidad de Sevilla (España). Escuela Universitaria de Ingeniería Técnica Agrícola
Intramuscular fatty acid composition of 60 fighting bulls (Seville, spring, n=30; Pamplona, summer, n=30) was analysed. All animals were reared for about four years in South-Western Spain ("Dehesa system"). The bulls remained on the pasture until they were moved to the bullring. Some months before slaughter, animals were fed concentrate as a supplement. The intramuscular fat of bulls slaughtered in Pamplona during the summer showed higher content of saturated and monounsaturated fatty acids than animals slaughtered in Seville since the animals slaughtered in summer (Pamplona) received larger amount of concentrate than those slaughtered in spring (Seville). Furthermore, the highest content of polyunsaturated fatty acids found in bulls slaughtered in spring was partly due to the abundant pasture availability before being slaughtered. Bulls slaughtered in the summer showed more CLA content (considered beneficial to human health) than those slaughtered in spring.
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