Carcass and meat characteristics of crossbred steers submitted to different nutritional strategies at growing and finishing phases

Ciência Rural

Pedro Leonardo De Paula Rezende²  João Restle¹  Juliano José De Resende Fernandes²  Marcondes Dias De Freitas Neto²  Cristiano Sales Prado²  Marcela Luzia Rodrigues Pereira² 

[1] ,Universidade Federal de Goiás (UFG)Goiânia GO ,Brasil

关键词: rib eye area;    color;    marbling;    fat thickness;    carcass yield;    área de olho de lombo;    cor da carne;    espessura de gordura subcutânea;    maciez;    marmoreio;    rendimento de carcaça;    textura;   

DOI  :  10.1590/S0103-84782012000500019

来源: SciELO

【 摘 要 】

This study was carried out to evaluate the effects of different nutritional strategies at growing and finishing phases on carcass and meat characteristics from 24 crossbred steers predominatly Holstein, slaughtered at 15 months of age and with 395.00kg of body weight. At the growing phase, the animals were maintained on Brachiaria brizantha pasture with two levels of supplementation in amounts equivalent to 0.5 or 1.0% of body weight. Subsequently, the animals were finished in feedlot with diets composed of 50 or 80% of concentrate. The high level of the concentrate at the finishing phase increased significantly (P<0.05) the hot carcass yield (50.16 vs. 48.62%). The lowest level of supplementation at the growing phase resulted in higher (P<0.05) percentage of carcass fat (25.61 vs. 23.39%) but it did not influence the percentage of muscle and bone. The high level of supplementation at the growing phase provided higher (p<0.05) meat tenderness, required less shear force (4.72 vs. 6.66kg cm-3) and lighter red meat (3.88 vs 2.89 points). The high feeding level during the growing phase was more interesting because it affected positively some important carcass and meat characteristics, especially tenderness.

【 授权许可】

CC BY   
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