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Las vacas de refugo son un subproducto de la actividad de cría. Debido a su baja condición corporal y palatabilidad de la carne, poseen un menor precio y frecuentemente son destinadas a elaboración de conservas. Se ha visto que los taninos podrían ser una estrategia nutricional alternativa a algunos moduladores ruminales, que mejorarían el perfil de aminoácidos de la carne. Además, la maduración de esta carne resaltaría sus características organolépticas, aportándole un mayor valor de mercado. El objetivo de este trabajo fue evaluar el efecto del agregado de taninos condensados en la suplementación de una dieta de terminación de vacas de refugo basada en pasturas naturales, sobre el perfil de aminoácidos, calidad sensorial y estabilidad oxidativa de la carne madurada. Los resultados obtenidos muestran que la adición de taninos podría utilizarse en esta categoría, mejorando la terneza, sin comprometer otras características de calidad ni el contenido de aminoácidos esenciales.
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