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Articles | Volume 67, issue 2
Articles | Volume 67, issue 2
https://doi.org/10.5194/aab-67-259-2024
© Author(s) 2024. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-67-259-2024
© Author(s) 2024. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 67, issue 2
Original study
 | 
21 Jun 2024
Original study |  | 21 Jun 2024

The nutritional value of beef from Polish Red and Limousin cattle breeds maintained by an extensive production system

Konrad Wiśniewski, Marcin Świątek, Jolanta Król, and Beata Kuczyńska

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Latest update: 05 Nov 2025
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Short summary
We compared the quality of beef in three muscles obtained from the carcasses of bulls of a local breed of Polish Red cattle and of typical Limousin beef originating from France and Poland. All animals were maintained by an extensive production system using year-round pasture and, additionally, bale grazing in winter season feeding. The beef of the local breed, with distinct attributes like a higher essential fatty acid content, proves to be suitable for producing high-nutritional-value beef.
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