Physicochemical characteristics and fatty acid profile of beef in Northeastern Mexico: grazing vs feedlot systems

Abstract

Physicochemical characteristics and lipid profile of beef from cattle feeding on grazing and feedlot were compared. Forty beef samples were collected from each feeding system. The samples were taken from the Longissimus dorsi muscle. There were no differences between the feeding systems (P > 0.05) with regard to pH, luminosity index (L*), red (a*), yellow (b*), drip loss, and cooking yield. Regarding the nutritional content, there were significant differences in moisture and fat contents (P 0.05). The main fatty acids found were oleic, palmitic, and stearic. There was a higher concentration of unsaturated fatty acids, especially conjugated linoleic acid, on that beef from grazing bovines (P < 0.05). This information is useful for producers in the Northeastern region of Mexico, as it can help differentiate their product from the product of other similar ecological regions in Mexico and worldwide.

Keywords

• meat
• conjugated linoleic acid
• nutritional composition
• feeding system