Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Detalhes bibliográficos
Autor(a) principal: Moreira, Werney da Silva
Data de Publicação: 2016
Outros Autores: Miotto, Fabrícia Rocha Chaves, Restle, João, Missio, Regis Luis, Neiva, José Neuman Miranda, Elejalde, Denise Adelaide Gomes, Parente, Ricciere Rodrigues Pereira, Augusto, Wescley Faccini
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22977
Resumo: Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg-1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg-1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value.
id UEL-11_b98d052fdd1da7712bf959f0589ec4e0
oai_identifier_str oai:ojs.pkp.sfu.ca:article/22977
network_acronym_str UEL-11
network_name_str Semina. Ciências Agrárias (Online)
repository_id_str
spelling Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levelsComposição física, cortes comerciais da carcaça, e características da carne de tourinhos alimentados com níveis de glicerina bruta em dietas a base de grão de milhetoByproductColorGlycerolMarblingRump capShear force.CorForça ao cisalhamentoGlicerolMarmoreioPicanhaSubproduto.Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg-1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg-1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value.O objetivo do presente estudo foi avaliar as características de carcaça e carne de tourinhos Nelore terminados em confinamento com níveis de glicerina bruta (0, 60, 120 e 240 g kg-1 da matéria seca) em dietas a base de grão de milheto. Vinte e oito tourinhos com idade média de 18 meses e peso corporal médio de 357 ± 23,56 kg foram utilizados. O delineamento experimental utilizado foi o inteiramente casualizado com quatro tratamentos e sete repetições. A composição física e a porção comestível da carcaça não foram alteradas pelos níveis de glicerina bruta da deita. A elevação do nível de glicerina bruta das dietas elevou o peso (kg e % do peso de carcaça fria) do dianteiro, mas não alterou os pesos (kg e % do peso de carcaça fria) do traseiro especial e da ponta de agulha. Dentre os cortes comerciais preparados para comercialização do traseiro especial apenas o peso da picanha (% peso de carcaça fria) foi alterado com o avanço do nível de glicerina bruta das dietas, diminuindo linearmente. As características da carne não foram alteradas pelo aumento do nível de glicerina bruta das deitas. A inclusão de até 240 g kg-1 de glicerina bruta em dietas a base de grão de milheto não altera as principais características de carcaça e carne com importância econômica.UEL2016-09-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa empírica de campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2297710.5433/1679-0359.2016v37n4Supl1p2463Semina: Ciências Agrárias; Vol. 37 No. 4Supl1 (2016); 2463-2476Semina: Ciências Agrárias; v. 37 n. 4Supl1 (2016); 2463-24761679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22977/19594http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessMoreira, Werney da SilvaMiotto, Fabrícia Rocha ChavesRestle, JoãoMissio, Regis LuisNeiva, José Neuman MirandaElejalde, Denise Adelaide GomesParente, Ricciere Rodrigues PereiraAugusto, Wescley Faccini2022-11-30T15:10:00Zoai:ojs.pkp.sfu.ca:article/22977Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-11-30T15:10Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
Composição física, cortes comerciais da carcaça, e características da carne de tourinhos alimentados com níveis de glicerina bruta em dietas a base de grão de milheto
title Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
spellingShingle Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
Moreira, Werney da Silva
Byproduct
Color
Glycerol
Marbling
Rump cap
Shear force.
Cor
Força ao cisalhamento
Glicerol
Marmoreio
Picanha
Subproduto.
title_short Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
title_full Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
title_fullStr Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
title_full_unstemmed Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
title_sort Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
author Moreira, Werney da Silva
author_facet Moreira, Werney da Silva
Miotto, Fabrícia Rocha Chaves
Restle, João
Missio, Regis Luis
Neiva, José Neuman Miranda
Elejalde, Denise Adelaide Gomes
Parente, Ricciere Rodrigues Pereira
Augusto, Wescley Faccini
author_role author
author2 Miotto, Fabrícia Rocha Chaves
Restle, João
Missio, Regis Luis
Neiva, José Neuman Miranda
Elejalde, Denise Adelaide Gomes
Parente, Ricciere Rodrigues Pereira
Augusto, Wescley Faccini
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Moreira, Werney da Silva
Miotto, Fabrícia Rocha Chaves
Restle, João
Missio, Regis Luis
Neiva, José Neuman Miranda
Elejalde, Denise Adelaide Gomes
Parente, Ricciere Rodrigues Pereira
Augusto, Wescley Faccini
dc.subject.por.fl_str_mv Byproduct
Color
Glycerol
Marbling
Rump cap
Shear force.
Cor
Força ao cisalhamento
Glicerol
Marmoreio
Picanha
Subproduto.
topic Byproduct
Color
Glycerol
Marbling
Rump cap
Shear force.
Cor
Força ao cisalhamento
Glicerol
Marmoreio
Picanha
Subproduto.
description Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg-1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg-1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value.
publishDate 2016
dc.date.none.fl_str_mv 2016-09-02
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa empírica de campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22977
10.5433/1679-0359.2016v37n4Supl1p2463
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22977
identifier_str_mv 10.5433/1679-0359.2016v37n4Supl1p2463
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/22977/19594
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 37 No. 4Supl1 (2016); 2463-2476
Semina: Ciências Agrárias; v. 37 n. 4Supl1 (2016); 2463-2476
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306074584514560