Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers

The study aim was to identify the effects of the rearing management applied throughout the heifers' life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four rearing managements was established from 50 rearing factors. The managements had an effect on the conformation, the color (fat and muscle), and the rhomboideus grain meat, for the carcass, and the lightness, the atypical flavor, and the overall acceptability for the longissimus (LM) meat. The carcass traits compared to the meat were more sensitive to a change of rearing management. Our results confirmed that it was possible to target the same carcass or meat quality from different managements. Moreover, according to the aims of the targeted carcass and LM meat quality, management 3 could be an interesting trade-off to jointly manage the quality of both products. For example, the carcasses that were produced had a high conformation, smooth meat grain and the LM meat was more liked. This management was intermediate compared to the other rearing managements and had a long fattening period with a diet mainly based on conserved grass and a high concentrate quantity.

Automated summary

The aim of this study was to investigate the effects of rearing management on carcass and meat properties. The results showed that different rearing managements could achieve the same quality of carcass or meat. Management 3 was found to be an interesting trade-off for managing both carcass and LM meat quality.