Carcass and meat characteristics of young steers of three genetic groups, produced by two years old females

Revista Brasileira de Zootecnia

Restle, João¹  Vaz, Fabiano Nunes²  Carrilho, Charles de Oliveira³  Peixoto, Luis Antero de Oliveira³  Pacheco, Paulo Santana³  Freitas, Aline Kellermann de³ 

[1] UFRGS;UFSM

关键词: Braford;    carcass composition;    Hereford;    Jersey;    sensorial characteristics   IntroduçãoAo se buscarem melhores índices de produtividade na pecuária de corte;    surge a necessidade da redução da idade de abate dos machos e de entoure das novilhas;   

DOI  :  10.1590/S1516-35982002000800013

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this work was to study carcass and meat quantitative and qualitative characteristics of Hereford (H), 1/2 Jersey 1/2 H (JH) and 5/8 H 3/8 Nellore (HN) steers. Twenty-four castrated males, being eight of each genetic group, fed in feedlot since the weaning at seven months until the slaughter at fourteen months of age, were used. Slaughter weight was similar among genotypes, but the hot and the cold carcass weights were higher for the H (220.6 kg and 195.1 kg) and HN steers (200.8 kg and 196.2 kg) than for the JH steers (171.8 kg and 167.8 kg). Also hot and cold dressing percentage, conformation and Longissimus dorsi area were superior for the H (respectively, 52.79%, 51.35%, 9.88 points and 55.46 cm2) and HN steers (respectively, 54.08%, 52.80%, 10.20 points and 56.97 cm2) in relation to the JH steers (respectively, 49.56%, 48.38%, 7.75 points and 46.89 cm2). Leg length was smaller for the JH (61.4 cm) than for the HN steers (63.9 cm). Genetic groups were similar in muscle, bone and fat percentages, subcutaneous fat thickness, physiological maturity, meat color, texture and marbling. HN animals showed higher thawing loss (9.62%) than the H (7.48%) and JH animals (7.17%).No significant differences among genetic groups were observed for sensorial characteristics, Shear force and total collagen in the Longissimus dorsi muscle.

【 授权许可】

CC BY-NC