Rearing practices and carcass and meat properties: a clustering approach in PDO Maine-Anjou cows
Résumé
Through a multivariate statistical approach, 110 PDO ‘Protected Designation of Origin’ Maine-Anjou cull cows were grouped into three clusters on the basis of rearing practices data. The clusters showed differences in carcass, muscle and meat properties, without effect on meat tenderness of Longissimus thoracis (LT) muscle. The LT of the animals raised on pasture (with high physical activity) showed greater proportions of IIA fibers at the expense of the fast IIX ones. Accordingly, the meat of these animals was darker. In conclusion, pasture-based cattle farming may be more effective in terms of quality and from an economic point of view for the breeders.