Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype.

The objective was to study the relationships between the actual European beef carcass classification scale, which classifies carcasses with regard to conformation and degree of fat cover scores, and muscle fat quality, depending on breed and mh-genotype. For this purpose samples from 100 yearling bulls from “Asturiana de los Valles” (24 AV(mh/mh), 26 AV(mh/+), 25 AV (+/+)) and “Asturiana de la Montaña” (25 AM) were analysed. The results of the study showed that breed or genotype affect carcass measurement scores and muscle fatty acid profile through its important effect on animal overall fatness. Homozygous doublemuscled animals produced carcasses with high conformation and low intramuscular (IM) fat content. While early-maturing and rustic AM animals produced low carcass yield and high IM fat content. The other genotypes (mh/+, +/+) showed, in general, intermediate characteristics. Referring to correlations, carcass conformation was negatively related to saturated (SFA) (r=−0.69, Pb0.001) and monounsaturated fatty acid (MUFA) (r=−0.69, Pb0.001) groups, and positively to polyunsaturated (PUFA) (r=0.72), n-6 (r=0.72), n-3 (r=0.71) and unsaturated fatty acid (UFA) (r=0.69) groups, being all of them significant (Pb0.001). However, carcass degree of fat cover was positively related to SFA (r=0.53, Pb0.001) and MUFA (r=0.62, Pb0.001), and negatively to PUFA (r=−0.61), n-6 (r=−0.60), n-3 (r=−0.62) and UFA (r=−0.53) groups, being all of them significant. Moreover, simple and low-cost prediction equations were calculated for a rapid and sufficiently accurate fatty acid group (SFA, MUFA, PUFA, n-6, n-3, UFA) estimation (R2N0.46, Pb0.001). In general, meat obtained from double-muscled animals display a more appropriate IM fatty acid profile from the nutritional point of view according to actual recommendations, but it could happen the disability of these lean animals to deposit sufficient IM fat to ensure consumer overall liking or acceptability.SERID