Abstract
This study characterized, for the first time, the rearing managements (from birth to slaughter) applied throughout the cull cows’ life and observed the effect of these managements on the carcass and meat properties. From the individual data of 371 Charolais cull cows, three rearing managements were defined and characterized with 60 rearing factors. The results showed that the rearing managements had low effects on the carcass and meat properties. For the carcass traits, only the carcass weight, and fat and longissimus (LM) colors at the level of the sixth rib were impacted. Concerning the meat, only the red color intensity, the fat aroma, the flavor intensity and persistence were affected. According to our results, this study confirmed that it is possible to produce carcass or meat with similar properties; consequently, it is difficult to favor a rearing management. However, to manage jointly both carcass and meat qualities, trade-offs are needed.
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