Carcass and Meat Characteristics of Steers Produced by 1/2 Nellore 1/2 Charolais and 1/2 Charolais 1/2 Nellore Cows Mated with Charolais and Nellore Bulls

Revista Brasileira de Zootecnia

Alves Filho, Dari Celestino²  Brondani, Ivan Luiz²  Restle, João²  Vaz, Fabiano Nunes¹  Peixoto, Luis Antero de Oliveira²  Vaz, Ricardo Zambarda¹  Pascoal, Leonir Luiz² 

[1] Progepec Consultores Associados Ltda, Santa Maria;UFSM, Santa Maria

关键词: additive genetic effect;    Bos indicus;    Bos taurus;    fat;    tenderness;    zebu    Introdução Segundo vários autores (Restle;    1999;    Vaz et al;   

DOI  :  10.1590/S1516-35982002000700016

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

- The objective of the experiment was to evaluate the carcass and meat characteristics of two year old steers, produced by the mating of 1/2 Nellore 1/2 Charolais cows with Charolais bulls and by mating 1/2 Charolais 1/2 Nellore cows with Nellore bulls. Eighty 3/4 Nellore 1/4 Charolais (NC) and 136 3/4 Charolais 1/4 Nellore steers were used. The data were collected from September 1986 to December 1998. In the statistical model were included the contemporary group effect, age of dam at calving and genetic group as class variable and age of steer in days at slaughter as covariable. 3/4 C 1/4 N steers were heavier in slaughter weight (468 vs. 448 kg), carcass conformation (11.3 vs. 10.4 points), muscle percentage (66.9 vs. 64.7%), Longissimus dorsi area (69.5 vs. 64.7 cm2), Longissimus dorsi area adjusted for 100 kg of cold carcass weight (27.9 vs. 26.6 cm2), carcass length (126 vs. 123 cm), arm perimeter (36.5 vs. 35.4 cm) and meat tenderness (6.50 vs. 5.20 points), while 3/4 N 1/4 C steers showed higher dressing percentage (54.6 vs. 53.7%), leg length (74.0 vs. 72.0 cm), arm length (41.5 vs. 39.7 cm), subcutaneous fat thickness (3.29 vs. 2.70 mm) and fat percentage (19.5 vs. 17.8%). No significant difference was observed for cold carcass weight, meat color, texture, marbling, flavor and juiciness.

【 授权许可】

CC BY-NC