期刊论文详细信息
Ciência e Agrotecnologia
Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
Priscila Vincenzi Dos Santos2  Wagner Paris1  Luís Fernando Glasenapp De Menezes2  Douglas Vonz2  Magali Floriano Da Silveira2  Jessica Tubin2 
[1] ,Universidade Tecnológica Federal do ParanáDois Vizinhos PR ,Brasil
关键词: Fat;    tenderness;    muscle;    marbling;    veal;    Gordura;    maciez;    músculo;    marmoreio;    vitela;   
DOI  :  10.1590/S1413-70542013000500008
来源: SciELO
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【 摘 要 】

The Brazil sacrifices many dairy calves at birth, which can become a very serious problem merchandising. The objective of this experiment was to evaluate the physical carcass composition and meat quality characteristics of Holstein calves in feedlot or pasture with supplementation, slaughtered at 140, 180, 220 or 260 kg body weight. In the early termination calves had on average 57 kg and 58 days of age. The confined animals were fed forage (corn) and concentrated, in the ratio of 40:60 and concentrated pasture supplemented with 1% body weight. The experimental design was completely randomized in a factorial 2 x 4 (two feeding systems x four slaughter weights). It was observed a significant interaction between slaughter weight and finishing system only for the texture of the meat. The finished animals on pasture showed improved texture with increased weight, whereas the confined animals did not affect the weight. Animals finished on pasture had higher muscle percentage (69.48% vs 66.57%), and lower fat percentage (9.58% and 9.75 kg vs 13.20% and 13.08 kg) compared to confined animals. There was a linear increase in the total amount of muscle, bone and fat, muscle / bone ratio, compared edible portion / bone, palatability and juiciness when increased slaughter weight. The percentage of bone and meat coloring decreased linearly with the increase of slaughter weight. The proportion of muscle and fat, showed quadratic behavior. The animals of dairy breeds are excellent producers of lean meat, with good smoothness, flavor and juiciness.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License

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