Meat quality of calves obtained from organic and conventional farming

Stefano Schiavon; Lucia Bailon; Valerio Bondesan; Franco Tagliapietra; Silvia Miotello

Meat quality of calves obtained from organic and conventional farming

2010

Stefano Schiavon | Lucia Bailon | Valerio Bondesan | Franco Tagliapietra | Silvia Miotello

The aim of this study was to compare meat quality of organically and conventionally raised Simmental calves. Fifteen organic and fourteen conventional carcasses were considered, 8th rib and M. Longissimus thoracis were sampled on each carcass. Different tissues percentage of 8th rib were evaluated and meat colour, chemical and fatty acids composition of M. Longissimus thoracis were analysed. Fat percentage of 8th rib of organic calves was lower (P<0.01) than conventional ones. Cooking weight losses were lower (P<0.001) in organic meat compared to the conventional ones and red index was higher in organic calves due to the high content of heminic iron (P<0.001). Ether extract (P<0.001) and cholesterol content (P<0.05) was lower in organic meat with respect to conventional one. Positive value, from a nutritional point of view, were found in organic veal about n-3 fatty acids, n-6/n-3 ratio and CLA content.

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