Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , , , , , , |
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 |