Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/609 |
Resumo: | The physical composition of the carcass and the qualitative characteristics of the meat of 12 young bulls from the genetic groups Charolais (C), 5/8 Charolais 3/8 Nellore (5/8CN) and 11/16 Charolais 5/16 Nellore (11/16CN) were evaluated. The animals were feedlot finished and slaughtered at 17 months, with a diet containing roughage:concentrate relation of 70:30 during the first 84 days and 55:45 during the last 44 days, with 13% of crude protein. The experimental design was completely randomized, with three repetitions. There was no observed of the genetic group effect on carcass composition as for weights in kg of muscle (P= 0.7611), fat (P=0.5451) and bone (P=0.2638), on percentages of muscle (P= 0.2252), fat (P=0.5229) and bone (P=0.4053). The eatable portion was not influenced (P= 0.3707) by the genetic group. The meat color was classified as "lightly dark red", and there was no significant difference (P=0.5191) between the studied genetic groups. The meat of C steers presented marbling (P=0.373) classified as traces (3.0 points) in relation to genotypes 5/8CN and 11/16CN, classified as light (5.0 and 5.5 points, respectively). The genetic group did not influence in the juiciness (P=0.9390), tenderness (P=0.3636) and on the shear force (P=0.6632). |
id |
UEM-7_980014e858c7e4ddd2d66858e2877440 |
---|---|
oai_identifier_str |
oai:periodicos.uem.br/ojs:article/609 |
network_acronym_str |
UEM-7 |
network_name_str |
Acta Scientiarum. Animal Sciences (Online) |
repository_id_str |
|
spelling |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609Composição física da carcaça e qualidade da carne de bovinos superjovens inteiros Charolês e mestiços Charolês x Nelore - DOI: 10.4025/actascianimsci.v28i4.609maciezmarmorizaçãopalatabilidadesuculênciashear forceThe physical composition of the carcass and the qualitative characteristics of the meat of 12 young bulls from the genetic groups Charolais (C), 5/8 Charolais 3/8 Nellore (5/8CN) and 11/16 Charolais 5/16 Nellore (11/16CN) were evaluated. The animals were feedlot finished and slaughtered at 17 months, with a diet containing roughage:concentrate relation of 70:30 during the first 84 days and 55:45 during the last 44 days, with 13% of crude protein. The experimental design was completely randomized, with three repetitions. There was no observed of the genetic group effect on carcass composition as for weights in kg of muscle (P= 0.7611), fat (P=0.5451) and bone (P=0.2638), on percentages of muscle (P= 0.2252), fat (P=0.5229) and bone (P=0.4053). The eatable portion was not influenced (P= 0.3707) by the genetic group. The meat color was classified as "lightly dark red", and there was no significant difference (P=0.5191) between the studied genetic groups. The meat of C steers presented marbling (P=0.373) classified as traces (3.0 points) in relation to genotypes 5/8CN and 11/16CN, classified as light (5.0 and 5.5 points, respectively). The genetic group did not influence in the juiciness (P=0.9390), tenderness (P=0.3636) and on the shear force (P=0.6632).Avaliou-se a composição física da carcaça e as características qualitativas da carne de 12 bovinos superjovens inteiros dos grupos genéticos Charolês (C), 5/8 Charolês 3/8 Nelore (5/8CN) e 11/16 Charolês 5/16 Nelore (11/16CN) . Os animais foram terminados em confinamento e abatidos aos 17 meses com dieta alimentar contendo relação volumoso:concentrado de 70:30 nos 84 dias iniciais e 55:45 nos 44 dias finais, com 13% de proteína bruta. O delineamento experimental foi o inteiramente casualizado, com três tratamentos e quatro repetições. Não foi observado efeito do grupo genético sobre a composição física da carcaça, quanto ao peso em kg de músculo (P=0,7611), gordura (P=0,5451) e osso (P=0,2638), para % músculo (P=0,2252), gordura (P=0,5229) e osso (P=0,4053). A porção comestível não foi influenciada (P=0,3707) pelo grupo genético. A cor da carne foi classificada como “vermelha levemente escura”, não diferindo (P=0,5191) entre os grupos genéticos estudados. A carne dos novilhos C apresentou marmorização (P=0,0373) classificada como traços (3,0 pontos) em relação aos genótipos 5/8CN e 11/16CN classificados como leve (5,0 e 5,5 pontos, respectivamente). O grupo genético não influenciou a suculência (P=0,9390), maciez (P=0,3636) e na força de cisalhamento da carne (P=0,6632).Editora da Universidade Estadual de Maringá2008-02-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/60910.4025/actascianimsci.v28i4.609Acta Scientiarum. Animal Sciences; Vol 28 No 4 (2006); 461-467Acta Scientiarum. Animal Sciences; v. 28 n. 4 (2006); 461-4671807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/609/386Leite, Daniel TerraArboitte, Miguelangelo ZieglerBrondani, Ivan LuizRestle, JoãoMissio, Regis LuisSilveira, Sales Ramiro Lopes dainfo:eu-repo/semantics/openAccess2024-05-17T13:03:13Zoai:periodicos.uem.br/ojs:article/609Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2024-05-17T13:03:13Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 Composição física da carcaça e qualidade da carne de bovinos superjovens inteiros Charolês e mestiços Charolês x Nelore - DOI: 10.4025/actascianimsci.v28i4.609 |
title |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 |
spellingShingle |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 Leite, Daniel Terra maciez marmorização palatabilidade suculência shear force |
title_short |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 |
title_full |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 |
title_fullStr |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 |
title_full_unstemmed |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 |
title_sort |
Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls - DOI: 10.4025/actascianimsci.v28i4.609 |
author |
Leite, Daniel Terra |
author_facet |
Leite, Daniel Terra Arboitte, Miguelangelo Ziegler Brondani, Ivan Luiz Restle, João Missio, Regis Luis Silveira, Sales Ramiro Lopes da |
author_role |
author |
author2 |
Arboitte, Miguelangelo Ziegler Brondani, Ivan Luiz Restle, João Missio, Regis Luis Silveira, Sales Ramiro Lopes da |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Leite, Daniel Terra Arboitte, Miguelangelo Ziegler Brondani, Ivan Luiz Restle, João Missio, Regis Luis Silveira, Sales Ramiro Lopes da |
dc.subject.por.fl_str_mv |
maciez marmorização palatabilidade suculência shear force |
topic |
maciez marmorização palatabilidade suculência shear force |
description |
The physical composition of the carcass and the qualitative characteristics of the meat of 12 young bulls from the genetic groups Charolais (C), 5/8 Charolais 3/8 Nellore (5/8CN) and 11/16 Charolais 5/16 Nellore (11/16CN) were evaluated. The animals were feedlot finished and slaughtered at 17 months, with a diet containing roughage:concentrate relation of 70:30 during the first 84 days and 55:45 during the last 44 days, with 13% of crude protein. The experimental design was completely randomized, with three repetitions. There was no observed of the genetic group effect on carcass composition as for weights in kg of muscle (P= 0.7611), fat (P=0.5451) and bone (P=0.2638), on percentages of muscle (P= 0.2252), fat (P=0.5229) and bone (P=0.4053). The eatable portion was not influenced (P= 0.3707) by the genetic group. The meat color was classified as "lightly dark red", and there was no significant difference (P=0.5191) between the studied genetic groups. The meat of C steers presented marbling (P=0.373) classified as traces (3.0 points) in relation to genotypes 5/8CN and 11/16CN, classified as light (5.0 and 5.5 points, respectively). The genetic group did not influence in the juiciness (P=0.9390), tenderness (P=0.3636) and on the shear force (P=0.6632). |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-02-13 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/609 10.4025/actascianimsci.v28i4.609 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/609 |
identifier_str_mv |
10.4025/actascianimsci.v28i4.609 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/609/386 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 28 No 4 (2006); 461-467 Acta Scientiarum. Animal Sciences; v. 28 n. 4 (2006); 461-467 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315356367454208 |