The aim of this study was to characterise mountain-produced meat. A total of 88 steers of the hardy Swiss Herens breed were compared. The animals came from extensive grassland mountain farms in the Alps (1200 and 1800 m above sea level) and in the Jura (1200 m) and from a lowland farm practising intensive fattening without grass. The meat produced at medium altitude (1200 m) did not have any particular sensory characteristics after maturing for two weeks. On the other hand, after three weeks maturing, the mountain-produced meat had a stronger pastoral flavour than the lowland meat. The meat produced at an altitude of 1800 m on poor, steep pasture was 30% less tender than the lowland meat and was the least acceptable in a consumer test. Grass-based feeding altered the fatty acid composition of the meat and improved its nutritional quality. By enabling the different production sites to be fully distinguished from one another, the fatty acids proved to be excellent «terroir» biomarkers, indicating the possibility of analytical traceability.
Herholz C., Siegwart J., Bruckmaier R.M., Rytz E., Lamon I., Muhr M. und Stirnimann R.
In both sport and alternative agriculture, horses are once again being used as draught animals. Efficient power transmission plays an important role in the wellbeing of draught horses.
A study by Vetsuisse shows that the outdoor veal calf concept reduces antibiotic consumption in calf fattening by 80%. AGRIDEA has examined the economic viability of outdoor veal calf production and concludes that it cannot compete with conventional veal calf fattening.
In contrast to pigs, dairy cattle are as yet rarely fed protein-reduced diets. Studies show that there is also potential for protein savings in cattle, and thus for reducing ammonia emissions.