Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.livprodsci.2004.10.005 http://www.locus.ufv.br/handle/123456789/23194 |
Resumo: | This study was conducted to validate the 9–11th rib cut to estimate the chemical composition of the carcass and of the empty body weight (EBW) of Zebu cattle. Nineteen Zebu steers with initial body weight of 266.5±32.2 kg were used. Four steers were slaughtered at the beginning to compose the reference group; three were fed at maintenance level, and the remaining were allotted to different planes of nutrition (5.0%, 35.0% and 65.0% concentrate levels in the diets, DM basis). The 9–11th rib cuts and half of the carcasses were dissected and the weights of fat, muscle and bone tissue were recorded. The components fat, muscle and bone tissue from the 9–11th rib cut and from the half carcass were sampled and chemical analysis of fat, protein, water, ash and minerals determined. The 9–11th rib cut satisfactorily estimated the physical composition of the carcass, but not the chemical composition. The 9–11th rib cut appropriately estimated the chemical composition of the carcass in terms of protein, water, ash and macro mineral content. For the percentage of fat and Ca, an over- and underestimation of 7.84% and 13.34%, respectively, were detected. Regression equations were fitted to estimate the percentage of fat and Ca in the carcass, and that of protein, water and ash in the whole empty body. |
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Paulino, Pedro Veiga RodriguesValadares Filho, Sebastião de CamposCosta, Marcos Antônio LanaPaulino, Mário FonsecaMagalhães, Karla AlvesDetmann, EdenioValadares, Rilene Ferreira DinizPorto, Marlos OliveiraAndreatta, Kamila2019-01-28T10:53:47Z2019-01-28T10:53:47Z2005-050301-6226https://doi.org/10.1016/j.livprodsci.2004.10.005http://www.locus.ufv.br/handle/123456789/23194This study was conducted to validate the 9–11th rib cut to estimate the chemical composition of the carcass and of the empty body weight (EBW) of Zebu cattle. Nineteen Zebu steers with initial body weight of 266.5±32.2 kg were used. Four steers were slaughtered at the beginning to compose the reference group; three were fed at maintenance level, and the remaining were allotted to different planes of nutrition (5.0%, 35.0% and 65.0% concentrate levels in the diets, DM basis). The 9–11th rib cuts and half of the carcasses were dissected and the weights of fat, muscle and bone tissue were recorded. The components fat, muscle and bone tissue from the 9–11th rib cut and from the half carcass were sampled and chemical analysis of fat, protein, water, ash and minerals determined. The 9–11th rib cut satisfactorily estimated the physical composition of the carcass, but not the chemical composition. The 9–11th rib cut appropriately estimated the chemical composition of the carcass in terms of protein, water, ash and macro mineral content. For the percentage of fat and Ca, an over- and underestimation of 7.84% and 13.34%, respectively, were detected. Regression equations were fitted to estimate the percentage of fat and Ca in the carcass, and that of protein, water and ash in the whole empty body.engLivestock Production ScienceVolume 93, Issue 3, Pages 245- 253, May 20052004 Elsevier B.V. All rights reserved.info:eu-repo/semantics/openAccessBody compositionCarcass9–11th rib cutValidationZebu cattleValidation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf126354https://locus.ufv.br//bitstream/123456789/23194/1/artigo.pdf48af93606c6dcbe01fed32032f6a53ffMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23194/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/231942019-01-28 08:49:36.039oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-01-28T11:49:36LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
title |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
spellingShingle |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle Paulino, Pedro Veiga Rodrigues Body composition Carcass 9–11th rib cut Validation Zebu cattle |
title_short |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
title_full |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
title_fullStr |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
title_full_unstemmed |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
title_sort |
Validation of the 9–11th rib cut to estimate the chemical composition of the dressed carcass and of the whole empty body of Zebu cattle |
author |
Paulino, Pedro Veiga Rodrigues |
author_facet |
Paulino, Pedro Veiga Rodrigues Valadares Filho, Sebastião de Campos Costa, Marcos Antônio Lana Paulino, Mário Fonseca Magalhães, Karla Alves Detmann, Edenio Valadares, Rilene Ferreira Diniz Porto, Marlos Oliveira Andreatta, Kamila |
author_role |
author |
author2 |
Valadares Filho, Sebastião de Campos Costa, Marcos Antônio Lana Paulino, Mário Fonseca Magalhães, Karla Alves Detmann, Edenio Valadares, Rilene Ferreira Diniz Porto, Marlos Oliveira Andreatta, Kamila |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Paulino, Pedro Veiga Rodrigues Valadares Filho, Sebastião de Campos Costa, Marcos Antônio Lana Paulino, Mário Fonseca Magalhães, Karla Alves Detmann, Edenio Valadares, Rilene Ferreira Diniz Porto, Marlos Oliveira Andreatta, Kamila |
dc.subject.pt-BR.fl_str_mv |
Body composition Carcass 9–11th rib cut Validation Zebu cattle |
topic |
Body composition Carcass 9–11th rib cut Validation Zebu cattle |
description |
This study was conducted to validate the 9–11th rib cut to estimate the chemical composition of the carcass and of the empty body weight (EBW) of Zebu cattle. Nineteen Zebu steers with initial body weight of 266.5±32.2 kg were used. Four steers were slaughtered at the beginning to compose the reference group; three were fed at maintenance level, and the remaining were allotted to different planes of nutrition (5.0%, 35.0% and 65.0% concentrate levels in the diets, DM basis). The 9–11th rib cuts and half of the carcasses were dissected and the weights of fat, muscle and bone tissue were recorded. The components fat, muscle and bone tissue from the 9–11th rib cut and from the half carcass were sampled and chemical analysis of fat, protein, water, ash and minerals determined. The 9–11th rib cut satisfactorily estimated the physical composition of the carcass, but not the chemical composition. The 9–11th rib cut appropriately estimated the chemical composition of the carcass in terms of protein, water, ash and macro mineral content. For the percentage of fat and Ca, an over- and underestimation of 7.84% and 13.34%, respectively, were detected. Regression equations were fitted to estimate the percentage of fat and Ca in the carcass, and that of protein, water and ash in the whole empty body. |
publishDate |
2005 |
dc.date.issued.fl_str_mv |
2005-05 |
dc.date.accessioned.fl_str_mv |
2019-01-28T10:53:47Z |
dc.date.available.fl_str_mv |
2019-01-28T10:53:47Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.livprodsci.2004.10.005 http://www.locus.ufv.br/handle/123456789/23194 |
dc.identifier.issn.none.fl_str_mv |
0301-6226 |
identifier_str_mv |
0301-6226 |
url |
https://doi.org/10.1016/j.livprodsci.2004.10.005 http://www.locus.ufv.br/handle/123456789/23194 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 93, Issue 3, Pages 245- 253, May 2005 |
dc.rights.driver.fl_str_mv |
2004 Elsevier B.V. All rights reserved. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
2004 Elsevier B.V. All rights reserved. |
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openAccess |
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application/pdf |
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Livestock Production Science |
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Livestock Production Science |
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