Industrial crossbreeds on carcass and meat characteristics of veal heifers - doi: 10.4025/actascianimsci.v32i4.6852

• Autor(a) principal: Souza, Vera Lúcia Ferreira de
• Data de Publicação: 2010
• Outros Autores: Ayer, Ilan Munhoz, Gasparino, Eliane, Cardozo, Rejane Machado, Barbosa, Maria José Baptista, Saddi, Lígia Grisolia do Carmo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• DOI: 10.4025/actascianimsci.v32i4.6852
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6852
• topic: Nelore; Limousin; Red Angus; sarcomere; myofibrillar fragmentation index; shear force; Nelore; Limousin; Red Angus; sarcômero; índice de fragmentação miofibrilar; força de cisalhamento; 5.04.05.00-4

The experiment was carried out with the objective of comparing carcass and meat characteristics of 18 heifers from the following industrial crossbreeds: ½ Nelore ½ Limousin (L), ½ Limousin ¼ Red Angus ¼ Nelore (LR), and ⅝ Red Angus ⅜ Nelore (RNR). The heifers were confined at 18 months of age, weighing 280 ± 8.4 kg, during 112 days. After slaughter and carcass cooling, the following traits were evaluated: carcass yield (CY); rib eye area (REA); cushion thickness (CT); fat thickness (FT); carcass length (CL) and leg length (LL); muscle, bone and fat percentages. From Longissimus dorsi muscle samples, the following traits were evaluated: proximate composition; pH; water loss; shear force (SF); sarcomere length (SL); myofibril fragmentation index (MFI). The data were submitted to analysis of variance and the means were compared by Tukey’s test at 5% significance. The LR crossbreed showed the best carcass and meat characteristics, with CY=54.72%, CT=27.87 cm, FT=4.53 cm, REA=63.65 cm2, lean meat=64.58%, water loss=26.63%, pH=5.72; SF=2.49 kg, SL=1.91 µm and MFI=83.59.