Características das carcaças e carne de tourinhos Nelore alimentados com níveis de concentrado e farelo do mesocarpo de babaçu

Abstract

RESUMOAvaliaram-se as características da carcaça e da carne de tourinhos Nelore alimentados com diferentes níveis de concentrado e farelo do mesocarpo do babaçu na dieta. Foram utilizados 28 tourinhos da raça Nelore, com idade inicial de 21 meses e 356,66±19,25kg de peso corporal inicial, distribuídos inteiramente ao acaso em dietas com dois níveis de concentrado (65 e 71%), associadas ou não à inclusão de 35% de farelo do mesocarpo do babaçu no concentrado. A elevação da fração concentrada na dieta de 65 para 71%, bem como a inclusão de 35% de farelo do mesocarpo do babaçu no concentrado, não alterou a quantidade de músculo, gordura e osso da carcaça, com valores médios de 63,91; 19,46 e 16,63% do peso de carcaça fria, respectivamente. O rendimento dos cortes comerciais secundários do traseiro especial não foi alterado pela inclusão de 35% de farelo do mesocarpo do babaçu no concentrado nem pelo teor de concentrado da dieta. A força ao cisalhamento das fibras musculares, a perda de líquido por descongelamento e cozimento não foram alteradas pelos fatores estudados, apresentando valores médios de 6,57kgf/cm 3 , 16,08% e 22,20%, respectivamente. O marmoreio aumentou (5,78 para 9,79 pontos) pelo avanço do nível de concentrado na dieta, mas não foi alterado pela inclusão do farelo do mesocarpo do babaçu. O farelo do mesocarpo do babaçu apresenta características nutricionais que possibilitam substituir parcialmente o milho em dietas com elevada proporção de concentrado, não alterando a composição física da carcaça e a qualidade da carne de tourinhos Nelore confinados.Palavras-chave: bovinos, cortes comerciais, maciez da carne, perda de líquidos ABSTRACT Carcass characteristics and meat of young bulls fed different levels of concentrate and babassu mesocarp bran in the diet

Carcass and meat characteristics from dairy-origin steers fed with diets based on ground pearl millet grain, containing inclusion levels of babassu mesocarp meal

“…The marbling of the meat was not influenced (P > 0.05) by the BMB level included in the diet, and did not differ among diets with BMB and diets with corn or millet, or between diets based on corn and millet (Table 6). These results were similar to those obtained by Miotto et al (2012b) and Cruz et al (2015b), who found that the amount of intramuscular fat in the meat was not influenced by the BMB level in the feedlot diet. Regarding diets based on corn or millet, the results of the present study were consistent with those obtained by Silva et al (2014), who found no change in the marbling of feedlot beef cattle with diets containing 0, 33, 66, and 100% replacement of corn with millet, a fact attributed to the similar energy concentration between these diets.…”

“…According to Müller (1987), meat texture is primarily associated with the age of the animals; young cattle have a finer texture meat than older animals. The results were similar to those obtained by Miotto et al (2012b) and Cruz et al (2015b), who found that the texture of the meat was not influenced by the BMB level in the cattle diet. Similarly, with regard to the millet or corn diets, the results of this study were consistent with those obtained by Silva et al (2014), who found no change in cattle meat texture fed with diets with partial or total replacement of corn by millet, which was attributed to a similar slaughter age.…”

“…The experimental diets did not affect (P > 0.05) tissue carcass composition ( Table 5), demonstrating that the reduction in the performance of BMBfed animals during the finishing stage was not sufficient to alter the deposition of body tissue as a whole, nor the edible portion of the carcass. These results were similar to those obtained by Cruz et al (2015b), who, while evaluating the addition of 35% of BMB in diets containing different concentrate levels (65 and 71%) of corn, did not find any alteration in the amount of muscle, fat, and carcass bone, demonstrating the feasibility of using small amounts of this byproduct in cattle diet. Further, these results disagree with those obtained by Miotto et al (2012b), who found a linear increase between the ratio of muscle and the increment of BMB in the diet, which was attributed to a decrease in the percentage of carcass fat starting from a BMB level of 25% in the diet.…”

Rumen papillae keratinization, cell glycogen and chemical composition of the meat from young bulls fed different levels of concentrate and babassu mesocarp bran

“…The results regarding animal performance, carcass and meat characteristics were published in Cruz et al (2014Cruz et al ( , 2015aCruz et al ( , 2015b, respectively. No interaction was verified between levels of concentrate and babassu mesocarp bran on the evaluated variables (Table 2).…”

“…However, by making a combinatorial analysis between the results obtained and those relative to the evaluation of the carcasses and meat quality published by Cruz et al (2015aCruz et al ( , 2015b, it is possible to assume that the concentrate and babassu mesocarp meal levels did not influence the stocks of muscle glycogen to the point of modifying the meat quality, since the shear strength of the muscle fiber, the coloration and the liquid-retention of the meat were similar among the experimental diets, as a result of the similar energy intake and animal performance (CRUZ et al, 2014), as well as the similar carcass fat cover, which is responsible for the protection of the carcass against the shortening of the muscle fibers by the cold, which reduces the meat tenderness (FELÍCIO, 1997). It should be noted that the muscle glycogen values verified can be considered low, which is because their quantification took place after the rigor mortis, in which low levels of glycogen are expected (ROÇA; SERRANO, 1995).…”