Características de carcaça e cortes comerciais de tourinhos Red Norte e Nelore terminados em confinamento

• Autor(a) principal: Lopes, Leandro Sâmia
• Data de Publicação: 2011
• Outros Autores: Ladeira, Márcio Machado, Machado Neto, Otávio Rodrigues, Paulino, Pedro Veiga Rodrigues, Chizzotti, Mário Luiz, Ramos, Eduardo Mendes, Oliveira, Dalton Mendes de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/5043
• topic: Longissimus muscle area; Slaughter; Slaughterhouse freezer; Abate; Área de olho-de-lombo; Frigorífico

The objective of this study was to evaluate the characteristics of carcass and weight of the commercial meat cuts from carcass of Red Norte and Nellore young bulls finished in feedlot. Forty four animals - 22 Red Norte with initial average weight of 367±30 kg and 22 Nellore at initial average weight of 361±30 kg - were used. The animals received feed ad libitum with concentrate:roughage ratio of 50:50 during 112 days, from which 28 days were for adaptation. Red Norte and Nellore animals were slaughtered at 519 and 482 kg, respectively. The subcutaneous fat thickness (FT) and longissimus muscle area (LMA) were measured between 12th and 13th ribs. Higher carcass yield of the Nellore breed was observed (57.7 vs 54.7%). However, there was no difference for weight of hot and cold carcass between the groups. Red Norte animals showed greater LMA, and hindquarter and spare ribs with higher weight and yield, and forequarter with lower weight and yielding. The Red Norte genetic group showed higher weight for cap and rump and striploin, while Nellore showed higher weight for shoulder and flatround. Nellore animals had better carcass yield, which contributes to hot carcass weight. Nevertheless, the group Red Norte have higher hindquarter yield and more weight from cuts of highest commercial value.