ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/17572 |
Resumo: | The objective of this work was to study the effect of the fatness level on carcass and commercial cuts yields of 5/8 Hereford 3/8 Nellore cull cows, as well as to perform the economic analysis of the marketing of these cuts by the slaughterhouse industry. We used 42 adult cows, all with eight teeth at slaughter, and average live body weight of 530 kg. The experimental design was completely randomized. After slaughter, the carcasses were classified in relation to fat cover, and separated into fat 1 (absent), fat 2 (scarce), fat 3 (median) and fat 4 (uniform), according to the “Sistema Nacional de Tipificação e Classificação de Carcaças Bovinas”. Body weights at origin were higher for cows of fat class 4 in relation to class 2 and 1, being 571.9, 517.6, and 488.1 kg, respectively, not differing from fat class 3 (536.6 kg). The hot carcass yields increased as a function of the increase of the degree of carcass finishing, with mean values ??of 44.4, 46.1, 47.9 and 47.8% for fat classes 1, 2, 3 and 4, respectively. The cut of the rib is the cut with the largest increase in weight when the fat level increases. Considering the commercial cuts prices at the wholesale markets of São Paulo and Rio Grande do Sul, the industry could pay better prices for cows with fat 2 in relation to the other classes. The break-even point of the slaughterhouse industry would be R$ 6.21/kg of carcass for fat 2 cows, against R$ 6.02/kg, R$ 5.99/kg and R$ 5.98/kg, respectively, for fat 1, 3 and 4 cows.KEYWORDS: beef cows; Braford; fat thickness; rib cut yield; saw cut yield. |
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ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREESANÁLISE ECONÔMICA, RENDIMENTOS DE CARCAÇA E DOS CORTES COMERCIAIS DE VACAS DE DESCARTE 5/8 HEREFORD 3/8 NELORE ABATIDAS EM DIFERENTES GRAUS DE ACABAMENTOBeef CattleProdução de BovinosThe objective of this work was to study the effect of the fatness level on carcass and commercial cuts yields of 5/8 Hereford 3/8 Nellore cull cows, as well as to perform the economic analysis of the marketing of these cuts by the slaughterhouse industry. We used 42 adult cows, all with eight teeth at slaughter, and average live body weight of 530 kg. The experimental design was completely randomized. After slaughter, the carcasses were classified in relation to fat cover, and separated into fat 1 (absent), fat 2 (scarce), fat 3 (median) and fat 4 (uniform), according to the “Sistema Nacional de Tipificação e Classificação de Carcaças Bovinas”. Body weights at origin were higher for cows of fat class 4 in relation to class 2 and 1, being 571.9, 517.6, and 488.1 kg, respectively, not differing from fat class 3 (536.6 kg). The hot carcass yields increased as a function of the increase of the degree of carcass finishing, with mean values ??of 44.4, 46.1, 47.9 and 47.8% for fat classes 1, 2, 3 and 4, respectively. The cut of the rib is the cut with the largest increase in weight when the fat level increases. Considering the commercial cuts prices at the wholesale markets of São Paulo and Rio Grande do Sul, the industry could pay better prices for cows with fat 2 in relation to the other classes. The break-even point of the slaughterhouse industry would be R$ 6.21/kg of carcass for fat 2 cows, against R$ 6.02/kg, R$ 5.99/kg and R$ 5.98/kg, respectively, for fat 1, 3 and 4 cows.KEYWORDS: beef cows; Braford; fat thickness; rib cut yield; saw cut yield.O objetivo deste trabalho foi estudar o efeito do grau de acabamento sobre os rendimentos de carcaça e dos cortes comerciais de vacas de descarte 5/8 Hereford 3/8 Nelore, bem como realizar a análise econômica da comercialização desses cortes pela indústria frigorífica. Foram utilizadas 42 vacas adultas, todas com oito dentes ao abate, e peso corporal médio de 530 kg. O delineamento experimental utilizado foi o inteiramente casualizado. Após o abate, as carcaças foram classificadas em relação à gordura de cobertura, separadas em gordura 1 (ausente), gordura 2 (escassa), gordura 3 (mediana) e gordura 4 (uniforme), conforme o Sistema Nacional de Tipificação e Classificação de Carcaças Bovinas. Os pesos corporais na origem foram maiores para as vacas classe de gordura 4 em relação às classes 2 e 1, sendo de 571,9; 517,6; e 488,1 kg, respectivamente, não diferindo da classe de gordura 3 (536,6 kg). Os rendimentos de carcaça quente aumentaram em função da elevação do grau de acabamento de carcaça, com valores médios de 44,4; 46,1; 47,9 e 47,8%, para as classes de gorduras 1, 2, 3 e 4, respectivamente. A ponta-de-agulha é o corte com maior incremento de peso quando crescem as classes de gordura. Se fossem considerados os preços dos cortes comerciais nos mercados atacadistas de São Paulo e do Rio Grande do Sul, a indústria poderia remunerar melhor vacas com acabamento 2 em relação às demais. O ponto de equilíbrio da indústria frigorífica seria de R$ 6,21/kg de carcaça para vacas com gordura 2, contra R$ 6,02/kg, R$ 5,99/kg e R$ 5,98/kg, respectivamente, para vacas com gorduras 1, 3 e 4.PALAVRAS-CHAVE: Braford; espessura de gordura; rendimento de ponta-de-agulha; rendimento de traseiro especial; vacas de corte.Universidade Federal de Goiás2012-09-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/1757210.5216/cab.v13i3.17572Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 13 No. 3 (2012); 338-345Ciência Animal Brasileira / Brazilian Animal Science; v. 13 n. 3 (2012); 338-3451809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/17572/11963https://revistas.ufg.br/vet/article/view/17572/11964Vaz, Fabiano NunesVaz, Ricardo ZambardaPascoal, Leonir LuizPacheco, Paulo SantanaMiotto, Fabricia R. ChavesTeixeira, Natália Pinheiroinfo:eu-repo/semantics/openAccess2012-09-29T02:15:59Zoai:ojs.revistas.ufg.br:article/17572Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:55:51.863403Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES ANÁLISE ECONÔMICA, RENDIMENTOS DE CARCAÇA E DOS CORTES COMERCIAIS DE VACAS DE DESCARTE 5/8 HEREFORD 3/8 NELORE ABATIDAS EM DIFERENTES GRAUS DE ACABAMENTO |
title |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES |
spellingShingle |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES Vaz, Fabiano Nunes Beef Cattle Produção de Bovinos |
title_short |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES |
title_full |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES |
title_fullStr |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES |
title_full_unstemmed |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES |
title_sort |
ECONOMIC ANALYSIS, CARCASS AND COMMERCIAL CUTS YIELDS OF 5/8 HEREFORD 3/8 NELLORE CULL COWS SLAUGHTERED AT DIFFERENT FATNESS DEGREES |
author |
Vaz, Fabiano Nunes |
author_facet |
Vaz, Fabiano Nunes Vaz, Ricardo Zambarda Pascoal, Leonir Luiz Pacheco, Paulo Santana Miotto, Fabricia R. Chaves Teixeira, Natália Pinheiro |
author_role |
author |
author2 |
Vaz, Ricardo Zambarda Pascoal, Leonir Luiz Pacheco, Paulo Santana Miotto, Fabricia R. Chaves Teixeira, Natália Pinheiro |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Vaz, Fabiano Nunes Vaz, Ricardo Zambarda Pascoal, Leonir Luiz Pacheco, Paulo Santana Miotto, Fabricia R. Chaves Teixeira, Natália Pinheiro |
dc.subject.por.fl_str_mv |
Beef Cattle Produção de Bovinos |
topic |
Beef Cattle Produção de Bovinos |
description |
The objective of this work was to study the effect of the fatness level on carcass and commercial cuts yields of 5/8 Hereford 3/8 Nellore cull cows, as well as to perform the economic analysis of the marketing of these cuts by the slaughterhouse industry. We used 42 adult cows, all with eight teeth at slaughter, and average live body weight of 530 kg. The experimental design was completely randomized. After slaughter, the carcasses were classified in relation to fat cover, and separated into fat 1 (absent), fat 2 (scarce), fat 3 (median) and fat 4 (uniform), according to the “Sistema Nacional de Tipificação e Classificação de Carcaças Bovinas”. Body weights at origin were higher for cows of fat class 4 in relation to class 2 and 1, being 571.9, 517.6, and 488.1 kg, respectively, not differing from fat class 3 (536.6 kg). The hot carcass yields increased as a function of the increase of the degree of carcass finishing, with mean values ??of 44.4, 46.1, 47.9 and 47.8% for fat classes 1, 2, 3 and 4, respectively. The cut of the rib is the cut with the largest increase in weight when the fat level increases. Considering the commercial cuts prices at the wholesale markets of São Paulo and Rio Grande do Sul, the industry could pay better prices for cows with fat 2 in relation to the other classes. The break-even point of the slaughterhouse industry would be R$ 6.21/kg of carcass for fat 2 cows, against R$ 6.02/kg, R$ 5.99/kg and R$ 5.98/kg, respectively, for fat 1, 3 and 4 cows.KEYWORDS: beef cows; Braford; fat thickness; rib cut yield; saw cut yield. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-09-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Research Avaliado por pares Pesquisa Científica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/17572 10.5216/cab.v13i3.17572 |
url |
https://revistas.ufg.br/vet/article/view/17572 |
identifier_str_mv |
10.5216/cab.v13i3.17572 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/17572/11963 https://revistas.ufg.br/vet/article/view/17572/11964 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 13 No. 3 (2012); 338-345 Ciência Animal Brasileira / Brazilian Animal Science; v. 13 n. 3 (2012); 338-345 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1799874787613343744 |