Carcass physical composition and meat quality from feedlot finished steers of advanced generations of rotational crossbreeding between Charolais and Nellore

Revista Brasileira de Zootecnia

Alves Filho, Dari Celestino²  Brondani, Ivan Luiz⁴  Restle, João³  Vaz, Fabiano Nunes¹  Menezes, Luís Fernando Glasenapp de⁴  Freitas, Aline Kellermann de³  Metz, Patrícia Alessandra Meneguzzi⁴ 

[1] UFRGS;UFG, Goiânia;UFSM

关键词: Bos indicus;    Bos taurus;    heterosis;    fat;    marbling;    muscle;    tenderness    IntroduçãoO crescimento acentuado das exportações da carne bovina brasileira indica a necessidade de elevar a sua produção e melhorar a qualidade do produto para atender à demanda e firmar sua posição no mercado internacional;   

DOI  :  10.1590/S1516-35982005000300028

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this work was to evaluate the carcass physical composition and meat quality of steers, straightbreds (Charolais - C and Nellore - N), and crossbreds from second (G2) (¾C ¼N and ¾N ¼C), third (G3) (5/8C 3/8N and 5/8N 3/8C) and fourth (G4) (11/16C 5/16N and 11/16N 5/16C) generation of rotational crossbreeding, feedlot finished with 52% corn silage plus 48% of concentrate in the diet. Crossbred steers were superior to the straightbreds mean for absolute weight of muscle, bone and fat of the carcass in all crossbreeding generations. Crossbreds showed lower bone percentage in the carcass than the straightbreds mean, being the difference more evident in G2 and G3. Heterosis for muscle/bone and edible portion/bone ratio was positive in all crossbreeding generations, reaching significance only in G3. Meat of crossbreds was more tender than straightbreds mean when evaluated by panel test or by the Warner-Bratzler Shear, being the retained heterosis 9.39 and -11.36%, respectively. Heterosis for meat juiciness although positive in all crossbreeding generations, was significant only in G3. Comparing the crossbreds versus the straightbreds Charolais or Nellore carcasses, it was observed that the crossbreds showed higher absolute quantity of muscle, but lower muscle/bone ratio than the Charolais and, higher absolute quantity of muscle, bone and fat and higher muscle/bone and edible portion/bone than the Nellore. The carcasses of the crossbreds showed higher muscle and lower bone percentage than the Nellore and, higher fat and lower muscle percentage than the Charolais. Meat of the crossbreds showed lower amount of marbling and similar tenderness to the Charolais, but had more marbling and was more tender than the Nellore meat.

【 授权许可】

CC BY-NC