Características da Carcaça de Novilhos Red Angus Superprecoces Abatidos com Diferentes Pesos

Abstract

RESUMO -Foram avaliadas as características quantitativas da carcaça de novilhos Red Angus com idade média inicial de 8 meses e 189 kg, confinados durante 114, 144, 173 e 213 dias até os respectivos pesos de abate (PA) de 340, 370, 400 ou 430 kg, com idade de 12, 13, 14 e 15 meses. A dieta alimentar continha uma relação volumoso:concentrado de 56:44, contendo 13,13% de proteína bruta e 2,7 Mcal de energia digestível/kg MS. O corte serrote, embora tenha aumentado linearmente em peso (91,73; 103,26; 106,20 e 116,66 kg) frente ao aumento do peso de abate, decresceu linearmente quando expresso em relação ao peso de carcaça fria (50,55; 50,79; 50,16; e 48,86%). A porcentagem do corte costilhar foi a que sofreu maior incremento (23,36; 25,40; 28,50; e 35%) com o aumento do peso de abate, acompanhando o aumento na deposição de gordura de cobertura (3,91; 6,16; 6,16; e 9,58 mm). A área do músculo Longissimus dorsi (ALD) aumentou linearmente frente ao aumento do peso de abate (ALD = 27,48 + 0,083PA), enquanto a ALD/100 kg de carcaça fria decresceu linearmente (ALD/100 kg carcaça = 45,14 -0,0425PA). Foi estimado, por intermédio da equação de regressão, que a espessura de gordura mínima exigida pelos frigoríficos (3 mm) teria sido alcançada com 327 kg de peso. Considerando o peso de carcaça mínimo de 180 kg, este seria atingido com um peso de abate de 337 kg. Utilizando novilhos da raça Red Angus para produção do superprecoce, o peso de abate não deve ser superior a 400 kg, para não exceder os 6 mm de gordura de cobertura, evitando o recorte do excesso.Palavras-chave: composição da carcaça, gordura de cobertura, Longissimus dorsi, peso de abate, rendimento de carcaça 28.50 and 35%) as the slaughter weight increased, following the increase of subcutaneous fat thickness (3.91; 6.16; 6.16 and 9.58 mm). The Longissimus dorsi muscle (LMA) increased linearly as the slaughter weight increased (LMA = 27.48 + 0.083SW) while the LMA/100 kg of cold carcass weight declined linearly (LMA/100 kg carc. = 45.14 -0.0425SW). According to the regression equation the minimum subcutaneous fat thickness required by the slaughter weights (3 mm) would be reached at 327 kg of live weight. Considering the minimum carcass weight of 180 kg, it would be reached with the slaughter weight of 337 kg. Using Red Angus breed to produce steers to be slaughtered at young age the slaughter weight should not surpass 400 kg, in order to not exceed the 6 mm of subcutaneous fat thickness, to avoid the carcass trimming for fat excess. Carcass Traits of Young Red Angus Steers Slaughtered with Different Weights

Animal performance and carcass characteristics of Nellore young bulls fed coated or uncoated urea slaughtered at different weights

“…For the forequarter, the result observed was the opposite, in which the increase in animal body weight at slaughter elevated the percentage of forequarter in the carcass. Costa et al (2002b) found decrease in the percentage of hindquarter in relation to carcass weight, with increase in slaughter weight from 340 to 370, 400 or 430 kg, also in accordance with the results found by Galvão et al (1991), who also observed reduction in the percentage of hindquarter with increased slaughter weight. However, Jorge et al (1999) did not find differences in the percentages of beef round with increase in slaughter weight from 500 to 550 kg for crossbred animals and from 450 to 500 kg for Nellore animals.…”

“…The regression equation indicates that for every additional kilogram at slaughter there was an increase of 0.075 and 0.037 cm in carcass length and depth, respectively. This behavior was reported by Costa et al (2002b) and Restle et al (1997), working with growing animals.…”

Quantitative carcass traits of Holstein calves, finished in different systems and slaughter weights

“…The literature provides positive results for the fat thickness in the carcass when it raises the slaughter weight of animals (COSTA et al, 2002;ARBOITTE et al, 2004). However, these experiments older animals were used at the desired point of slaughter by the slaughterhouses (over 3mm fat thickness).…”

“…According to OSÓRIO (2012), with the advance of maturity it occurs a decrease in the proportion of muscles in regions of higher commercial value, which was noticed in numbers (P=0.0524). A greater proportion of rear is desirable, since this part of the carcass has the noblest and most valuable cuts (COSTA et al, 2002).…”

“…The carcass weight usually sought by animal in slaughterhouses is above 230kg. However, when the animals are young (baby teeth), carcasses are being accepted with lower weight (over 180kg), due to lighter carcass weights being associated with younger animals and therefore better quality meat (SANTOS et al, 2008;COSTA et al, 2002). These animals with weight less may be younger finished, increasing the slaughter rate of the property and owner income.…”