This work was carried out to evaluate the characteristics of meat quality, centesimal composition and lipid compounds (cholesterol and fatty acids) of longissimus thoracis muscle in Angus (n=30) and Nelore (n=30) bulls, at 36 months of age and 250 kg of carcass weight, finished in pasture. The results for pH, lightness, redness, cooking loss were similar among genetic groups. However, samples of Angus showed higher yellowness (4.87 and 4.04) and lower Warner-Bratzler shear force (7.86 and 9.13 kg) than samples of Nelore. Centesimal composition was similar among groups. Cholesterol was higher in Angus than in Nelore (45.45 and 39.99 mg/100g). The fatty acids C14:0, C14:1 cis 9, C18:1 trans, C18:2n-6, C18:3n-3, C18:2 cis 9, trans 11 (CLA), total of n-3 and total of polyunsaturated fatty acids were higher in Nelore than in Angus. However, the total for saturated and monounsaturated fatty acids were similar among groups. The ratio n-6/n-3 was lower in Nelore (1.58) than in Angus (1.88). Genetic groups of bovines finished on pastures affect Warner-Bratzler shear force, cholesterol and fatty acids profile. In fatty acids, this effect is more pronounced in polyunsaturated C18:1 trans, C18:2 cis 9, trans 11 and C18: 3n-3, suggesting that the Angus and Nelore breeds might differ in the metabolism of biohydrogenation. Thus, for animals finished in pasture, meat from Nelore is more nutritious than from Angus, even though it is not as tender as the one from Angus because it shows smaller percentage of cholesterol and higher levels of n-3 fatty acids, CLA and CLA precursor (C18:1 trans).
biohydrogenation; Bos indicus; Bos taurus; CLA; lipid profile; tenderness
