Carcass and meat characteristics of Charolais and 3/4 Charolais 1/4 Nellore cull heifers, finished in feedlot

Revista Brasileira de Zootecnia

Brondani, Ivan Luiz²  Restle, João²  Vaz, Fabiano Nunes¹  Cerdótes, Liliane³ 

[1] Projepec Consultores Associados Ltda;Universidade Federal de Santa Maria, Santa Maria;Universidade Federal de Santa Maria

关键词: carcass physical composition;    crossbreeding;    culled females;    marbling;    meat color;    sensorial characteristics   IntroduçãoNo grupo das raças de corte de origem européia;    a Charolês (C) é a raça continental mais criada no Rio Grande do Sul;    devido às suas características de velocidade de crescimento e alto peso ao abate;   

DOI  :  10.1590/S1516-35982001000400022

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

- The objective of this work was to study the quantitative and qualitative carcass and meat characteristics of Charolais (C) and 3/4 C 1/4 Nellore (N) cull heifers. Twenty-five culled heifers, three years old, were feedlot finished per 80 days period. No significant difference was observed for slaughter weight (473.6 vs. 468.8 kg), cold carcass weight (241.8 vs. 241.8 kg), dressing percentage (51.09 vs. 51.61%), fat thickness (4.13 vs. 4.78 mm), forequarter percentage (35.52 vs. 36.01%), sidecut percentage (15.03 vs. 15.42%), conformation (10.75 vs. 10.56 points) and carcass length (127.4 vs. 129.9 cm). The C heifers showed higher sawcut (49.45 vs. 48.57%) and arm perimeter (36.73 vs. 35.00 cm) than the 3/4 C 1/4 N heifers. No significant difference was observed for carcass composition, meat color (3.46 vs. 3.11 points), texture (3.67 vs. 3.33 points), marbling (6.40 vs. 5.00 points), tenderness (6.48 vs. 6.19 points), flavor (6.33 vs. 6.33 points) and WB-Shear value (5.99 vs. 6.24 kg). Meat juiciness was higher for C heifers (6.18 vs. 5.67 points). For heifers slaughtered at three years of age, no expressive differences for quantitative and qualitative carcass and meat aspects were observed between the two genotypes.

【 授权许可】

CC BY-NC