Características de carcaça e da carne de novilhas Charolês e 3/4 Charolês 1/4 Nelore, terminadas em confinamento

Abstract

RESUMO -O objetivo deste trabalho foi estudar os aspectos quantitativos e qualitativos da carcaça e da carne de novilhas de descarte dos genótipos Charolês (C) e 3/4 C 1/4 Nelore (N). Foram usadas 25 novilhas de três anos, terminadas em confinamento por 80 dias. Não se verificou diferença para peso de abate (473,6 vs. 468,8 kg), peso de carcaça fria (241,8 vs. 241,8 kg), rendimento de carcaça fria (51,09 vs. 51,61%), espessura de gordura (4,13 vs. 4,78 mm), porcentagem de dianteiro (35,52 vs. 36,01%) e de costilhar (15,03 vs. 15,42%), conformação (10,75 vs. 10,56 pontos) e comprimento de carcaça (127,4 vs. 129,9 cm). As novilhas C apresentaram maior porcentagem do corte serrote (49,95 vs. 48,57%) e perímetro de braço (36,73 vs. 35,00 cm) que as ¾ C ¼ N. Não houve diferença significativa para a composição física da carcaça, cor (3,46 vs. 3,11 pontos), textura (3,67 vs. 3,33 pontos), marmoreio (6,40 vs. 5,00 pontos), maciez (6,48 vs. 6,19 pontos), palatabilidade (6,33 vs. 6,33 pontos) e força para corte das fibras da carne, por meio do aparelho WB-Shear (5,99 vs. 6,24 pontos). A suculência da carne foi melhor nas novilhas C (6,18 vs. 5,67 pontos). A partir desses resultados, pode-se concluir que, para novilhas abatidas aos três anos, não existem diferenças expressivas nos aspectos quantitativos e qualitativos da carcaça e da carne entre os dois genótipos.Palavras-chave: características sensoriais, composição física da carcaça, cor da carne, cruzamento, fêmeas de descarte, marmoreio Carcass and Meat Characteristics of Charolais and 3/4 Charolais 1/4 Nellore Cull Heifers, Finished in FeedlotABSTRACT -The objective of this work was to study the quantitative and qualitative carcass and meat characteristics of Charolais (C) and 3/4 C 1/4 Nellore (N) cull heifers. Twenty-five culled heifers, three years old, were feedlot finished per 80 days period. No significant difference was observed for slaughter weight (473.6 vs. 468.8 kg), cold carcass weight (241.8 vs. 241.8 kg), dressing percentage (51.09 vs. 51.61%), fat thickness (4.13 vs. 4.78 mm), forequarter percentage (35.52 vs. 36.01%), sidecut percentage (15.03 vs. 15.42%), conformation (10.75 vs. 10.56 points) and carcass length (127.4 vs. 129.9 cm). The C heifers showed higher sawcut (49.45 vs. 48.57%) and arm perimeter (36.73 vs. 35.00 cm) than the 3/4 C 1/4 N heifers. No significant difference was observed for carcass composition, meat color (3.46 vs. 3.11 points), texture (3.67 vs. 3.33 points), marbling (6.40 vs. 5.00 points), tenderness (6.48 vs. 6.19 points), flavor (6.33 vs. 6.33 points) and WB-Shear value (5.99 vs. 6.24 kg). Meat juiciness was higher for C heifers (6.18 vs. 5.67 points). For heifers slaughtered at three years of age, no expressive differences for quantitative and qualitative carcass and meat aspects were observed between the two genotypes.

Intake and performance of confined crossbred heifers fed different lipid sources

“…The following similar values were found in other studies: 51.4 kg/100 kg was observed by Restle et al (2001) for ¾ Charolais × ¼ Nellore heifers; 51.4 kg/100 kg was observed by Kazama et al (2008) for ½ Nellore × ½ Angus heifers. Furthermore, Marques et al (2000) observed a value of 50.9 kg/100 kg in approximately 24-month-old crossbreed heifers (Angus × Nellore and Simmental × Nellore) fed diets of corn replaced by cassava husk, cassava meal or cassava.…”

“…Restle et al (2001) examined the carcasses of slaughtered confined heifers (¾ Charolais × ¼ Nellore) and found a hot carcass yield of 51.6 kg/100 kg, which was a value similar to those observed in the present study.…”

Características da carcaça e da carne de bovinos sob diferentes dietas, em confinamento

“…Brondani et al (2006) observaram maior rendimento de carcaça para animais alimentados com silagem de milho em relação aos alimentados com cana-de-açúcar, não sendo detectadas diferenças quanto à qualidade da carne. Restle et al (2001), ao estudarem novilhas da raça Charolês e mestiças ¾ Charolesa x ¼ Nelore, terminadas em confinamento, observaram maior rendimento de traseiro e carne de maior suculência nas novilhas Charolês. Junqueira et al (1998) verificaram que novilhas cruzadas Marchigiana x Nelore, terminadas em confinamento, apresentaram maiores rendimentos de alcatra, picanha, filé e contrafilé que machos não castrados, do mesmo grupo genético, porém os machos apresentaram maior rendimento de carcaça.…”

Carcass boneless yield of Braford steers, classified according to fat coverage class

“…Koch et al (1981) evaluated the dressing percentage of 686 carcasses of feedlot-finished steers of different breeds and reported yields of 66.4, 21.9, and 11.7% for commercial cuts, discarded trimmings, and discarded bones, respectively, in Hereford × Angus animals, and 74.3, 11.5, and 14.2%, in Chianina steers. Restle et al (2001) also studied the effect of genetic group and observed that in ¾ Charolais × ¼ Nelore heifers, there were significant correlations between subcutaneous fat thickness and cold carcass weight, flank yield, and muscle and fat percentages in the carcass. In contemporary purebred Charolais heifers, whose carcasses were leaner, only the correlation between subcutaneous fat thickness and cold carcass weight was significant.…”

“…Another aspect related to meat fat is tenderness, as intramuscular fat favors muscle fiber by destructuring and lubricating the bolus during chewing, increasing the perception of tenderness (Berg & Butterfield, 1976;Wood, 1990;Restle et al, 1999;Restle et al, 2001;Rodrigues & Andrade, 2004). However, genetic selection for tenderness and lower market age, as a development of the genetic selection for weight gain and precocity (Costa et al, 2002;Bonilha et al, 2007), has produced young steers with high meat tenderness, which was produced before by animals with high finishing degree (Wood, 1990).…”