Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights

Detalhes bibliográficos
Autor(a) principal: Santos,Priscila Vincenzi dos
Data de Publicação: 2013
Outros Autores: Paris,Wagner, Menezes,Luís Fernando Glasenapp de, Vonz,Douglas, Silveira,Magali Floriano da, Tubin,Jessica
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500008
Resumo: 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.
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spelling Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weightsFattendernessmusclemarblingvealThe 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.Editora da UFLA2013-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500008Ciência e Agrotecnologia v.37 n.5 2013reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542013000500008info:eu-repo/semantics/openAccessSantos,Priscila Vincenzi dosParis,WagnerMenezes,Luís Fernando Glasenapp deVonz,DouglasSilveira,Magali Floriano daTubin,Jessicaeng2013-11-11T00:00:00Zoai:scielo:S1413-70542013000500008Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:18.025172Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
title Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
spellingShingle Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
Santos,Priscila Vincenzi dos
Fat
tenderness
muscle
marbling
veal
title_short Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
title_full Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
title_fullStr Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
title_full_unstemmed Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
title_sort Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights
author Santos,Priscila Vincenzi dos
author_facet Santos,Priscila Vincenzi dos
Paris,Wagner
Menezes,Luís Fernando Glasenapp de
Vonz,Douglas
Silveira,Magali Floriano da
Tubin,Jessica
author_role author
author2 Paris,Wagner
Menezes,Luís Fernando Glasenapp de
Vonz,Douglas
Silveira,Magali Floriano da
Tubin,Jessica
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Santos,Priscila Vincenzi dos
Paris,Wagner
Menezes,Luís Fernando Glasenapp de
Vonz,Douglas
Silveira,Magali Floriano da
Tubin,Jessica
dc.subject.por.fl_str_mv Fat
tenderness
muscle
marbling
veal
topic Fat
tenderness
muscle
marbling
veal
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542013000500008
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.37 n.5 2013
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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