Sensorial and nutritional qualities of muscles from cross‐bred Salers heifers raised on mid‐mountain pasture

Abstract

Abstract Background This study investigated the effects of crossbreeding, finishing system, and muscle type on carcass characteristics, intramuscular fat (IMF), image‐based IMF estimation, fatty acid composition, and meat quality in beef heifers. Charolais × Salers (C × S) and Angus × Salers (A × S) crossbred heifers were finished either on pasture or indoors, and the Longissimus thoracis (LT) and Rectus abdominis (RA) muscles were compared. Results Indoor finishing increased growth rate, carcass weight, and fatness in C × S heifers. Compared with grazing C × S heifers, A × S heifers exhibited greater IMF content together with higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids, including conjugated linoleic acid. In contrast, pasture finishing markedly increased n‐3 polyunsaturated fatty acids and improved nutritional indices by reducing the n‐6/n‐3 ratio and thrombogenicity index. Muscle type affected the IMF content, several fatty acids, color, and sensory attributes, although differences between LT and RA remained limited overall. Mixed‐model analyses showed that most crossbreed and dietary effects were consistent across muscles. Significant crossbreed × muscle or diet × muscle interactions were detected for only a limited number of traits, including IMF, selected fatty acids, color, and initial juiciness. Image analysis methods accurately ranked animals according to IMF content and showed good agreement with the reference chemical method. Conclusion Pasture finishing improved the nutritional quality of beef lipids, whereas Angus crossbreeding promoted IMF deposition. Overall, crossbreed and feeding system affected LT and RA muscles similarly, supporting the use of either muscle to characterize most production‐system effects.