Abstract
European consumers demand locally produced meat, preferably from regional breeds, but meat quality is unknown. Heifers from two dual-purpose breeds, Valdostana Chestnut (VC) and Valdostana Red Pied (VR), autochthonous to the Aosta valley, were compared with Piedmontese (PI), a beef breed. Fourteen VC and VR each grazed high alpine pastures, and ten PI received fresh grass in a lowland barn. In each group, the heavier half of the animals were slaughtered after the grass-feeding period. All others received hay and concentrate for another 48 days. Properties of the carcase and the longissimus thoracis (LT) and biceps femoris (BF) muscles (aged 7 or 28 days) were determined. Sensory analysis of the LT and BF muscles was performed by 10 trained panellists and 53 consumers, respectively. The VC and VR grew faster than the PI, but dressing percentages and conformation scores were inferior. The LT was perceived as less tender from the VC and VR compared to the PI, and shear force and insoluble collagen were also higher. Finishing accentuated the problem for VC and did not improve carcase and meat quality otherwise. Prolonged ageing did not render the beef more tender. Compared to the LT, the BF was more resistant to factors of influence in quality. Consumers perceived long-aged beef to be preferable and comparably inexpensive for its quality. No other factor influenced sensory impression. In conclusion, the LT and, less so, the BF from the autochthonous breeds were not fully competitive in quality with those of the beef breed. HIGHLIGHTS Grass-fed autochthonous Valdostana breeds were compared with Piedmontese cattle. Valdostana heifers performed better but were inferior in dressing percentage and carcase conformation. The beef from the Valdostana breeds was less tender than that from the Piedmontese.
Highlights
Extensive livestock farming contributes significantly to the preservation of alpine landscapes (Gellrich et al 2007; Cocca et al 2012)
Dressing percentage was significantly higher in the PI vs. the Valdostana Chestnut (VC) and Valdostana Red Pied (VR), whereas finishing had no clear effect
The clearly different genetic origins and the differences in longissimus thoracis (LT) texture could work in favour of marketing the meat from these two breeds under different labels
Summary
Extensive livestock farming contributes significantly to the preservation of alpine landscapes (Gellrich et al 2007; Cocca et al 2012). The specific composition of the alpine vegetation is the basis for providing meat with particular properties because it is rich in plant secondary compounds These compounds may at least partially protect valuable polyunsaturated fatty acids from biohydrogenation processes in the rumen (Khiaosa-Ard et al 2011), and they may be transferred to the meat (Ådnøy et al 2005; Gangnat et al 2016). When marketing such meat through common channels, these benefits provided by alpine grazing and the extra management efforts required to produce such beef are not compensated for by a higher price (Garcıa-Martınez et al 2011). The VC, like their breed companion the Valdostana Black Pied, is classified as Bos taurus brachyceros
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