Evaluation of carcass traits and meat characteristics of guzerat-crossbred bulls

• Autor(a) principal: Frederico Borba Diniz
• Data de Publicação: 2016
• Outros Autores: Severino Delmar Junqueira Villela, Mário Henrique França Mourthé, Pedro Veiga Rodrigues Paulino, Cleube Andrade Boari, Julimar do Sacramento Ribeiro, Jorge Augusto Barroso, Aldrin Vieira Pires, Paulo Gustavo Macedo de Almeida Martins
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: http://hdl.handle.net/1843/39850
• topic: Bovino de corte; Carne - Qualidade; Guzera (Zebu); Bovino de corte - Carcaças

Our objective was to evaluate carcass and meat characteristics of Guzerat-crossbred bulls finished in feedlot. Carcasses from 18 bulls, randomly selected from a larger group of 36 bulls, consisting of F1 Guzerat × Holstein (“Guzholstein”); F1 Guzerat × Nellore (“Guzonell”); and 1/2 Simmental + 1/4 Guzerat + 1/4 Nellore (Three-Cross; n = 6 each group) were used. Cold carcass weight was greater (P = 0.01) for Three-Cross compared with “Guzonell” and “Guzholstein”. Three-Cross carcasses had greater (P < 0.01) rib-eye-area and 100-kg-adjusted rib-eye-area among groups. Longissimus lumborum length did not differ (P > 0.05) among groups, but depth was greater (P < 0.01) for Three-Cross compared with other groups. “Guzholtein” had lesser (P = 0.05) shear force compared with “Guzonell”, with Three-Cross being intermediate. We conclude that “Guzholstein” is an adequate option for producers willing to finish this kind of genetic group, as it is comparable or better than Bos indicus crosses and B. indicus × Bos taurus bulls.