Carcass characteristics and chemical composition
of the &lt;i&gt;Longissimus&lt;/i&gt; muscle of crossbred bulls (&lt;i&gt;Bos
taurus indicus&lt;/i&gt; vs &lt;i&gt;Bos taurus taurus&lt;/i&gt;) finished in
feedlot

Prado, Ivanor Nunes do; Prado, Rodolpho Martin do; Rotta, Polyana Pizzi; Visantainer, Jesuí Vergílio; Moletta, José Luiz; Perotto, Daniel

doi:10.22358/jafs/66609/2008

Cited by 50 publications

(70 citation statements)

References 9 publications

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“…In the same way, ash percentage (1.10%) in Longissimus muscle is near of results obtained by some authors (ABRAHÃO et al, 2005;PRADO et al, 2008b;2008c;2008d;PRADO et al, 2009a;2009c). Ash percentage change little in function of diets .…”

Section: Chemical Compositionsupporting

confidence: 88%

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Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: chemical composition and fatty acid profile of Longissimus muscle

et al. 2011

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This work was carried out to evaluate the chemical composition and fatty acid profile of Longissimus muscle of 33 Nellore bulls with 27 months old and initial average weight of 402 ± 7.58 kg finished in feedlot. Three treatments (Control -CON, Monensin -MON and Propolis extract -PRO) were evaluated. The animals were kept in feedlot during 84 days and slaughtered with final average weight with 488 ± 24.9 kg. The addition of additives (monensin or propolis extract) did not influence (P > 0.10) the chemical composition of Longissimus muscle of bulls. Saturated fatty acid (SFA) did not have difference (P > 0.10) among treatments. Monounsaturated fatty acids (MUFA) have difference (P < 0.01) among treatments. The highest value was observed in CON treatment (47.0%). There is also difference (P < 0.01) among treatments for polyunsaturated fatty acids (PUFA). Bulls of MON (9.92%) treatment obtained highest (P < 0.01) value for PUFA. Bulls of CON (6.74%) and PRO (6.93%) have lowest (P < 0.01) values for PUFA. Key words: Additives, CLA, cholesterol, meat quality, ruminant DOI: 10.5433/1679 Abstract Este trabalho foi realizado para avaliar a composição química e a composição de ácidos graxos do músculo Longissimus de 33 machos não castrados da raça Nelore com 27 meses de idade e peso médio inicial de 402 ± 7.58 kg terminados em confinamento. Foram usados três tratamentos: Controle -CON, Monensina -MON e Extrato de Própolis -PRO. Os bovinos foram mantidos confinados durante 84 dias e abatidos com peso vivo médio final de 488 ± 24.9 kg. A adição dos aditivos (monensina ou extrato de própolis) não tiveram influência (P > 0,10) na composição química do músculo Longissimus dos bovinos. A composição de ácidos graxos saturados (AGS) foi semelhante entre os tratamentos (P > 0,10). A composição de ácidos graxos monoinsaturados foi diferente entre os tratamentos (P < 0,01). Valor superior foi observado nos bovinos da dieta CON (47,0%). Da mesma forma, houve diferença (P 1628 Semina: Ciências Agrárias, Londrina, v. 32, n. 4, p. 1627-1636, out./dez. 2011 Zawadzki, F. et. al. < 0,01) entre tratamentos para os ácidos graxos poliinsaturados (AGPI). Bovinos do tratamento (9,92%) apresentaram maior (P < 0,01) valor para os AGPI. Os bovinos dos tratamentos CON (6,74%) e PRO (6,93%) apresentaram menores valores (P < 0,01) para os AGPI.

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Section: Chemical Compositionsupporting

confidence: 88%

“…The percentage of crude protein in Longissimus muscle (23.70%) was similar to some researches that used bulls finished in feedlot (ARICETTI et al, 2008;PRADO et al, 2008b;2008c;2008d). In general, crude protein percentage presents low variation due diet.…”

Section: Chemical Compositionsupporting

confidence: 81%

Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: chemical composition and fatty acid profile of Longissimus muscle

et al. 2011

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“…Similarly, ash percentage (1.06%) of the Longissimus muscle resembles results obtained by some authors (PRADO et al, 2008b;2008c;2008d;DUCATTI et al, 2009;PRADO et al, 2009a;2009b;2009c). Ash percentage changes little as a result of the presence of additives.…”

Section: Chemical Compositionsupporting

confidence: 84%

“…The percentage of crude protein of the Longissimus muscle (22.7%) is similar to some studies that used bulls finished in feedlot (PRADO et al, 2008b;2008c;2008d). In general, crude protein percentage varies little due to diet.…”

Section: Chemical Compositionsupporting

confidence: 79%

Sodium monensin or propolis extract in the diet of crossbred (½ Red Angus vs. ½ Nellore) bulls finished in feedlot: chemical composition and fatty acid profile of the Longissimus muscle

et al. 2011

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Sodium monensin or propolis extract in the diet of crossbred (½ RedAngusThis work was carried out to evaluate the chemical composition and the fatty acid profile of the Longissimus muscle of crossbred bulls (F1 -½ Red Angus x ½ Nellore) with an initial average age of 20 months old and an initial average weight of 393 ± 24 kg finished in feedlot. Three treatments (Control -CON, Sodium monensin -MON and Propolis extract -PRO) were evaluated. The animals were kept in feedlot for 70 days and slaughtered at an average weight of 498 ± 25 kg. They were fed with corn silage (roughage), cracked corn, soybean meal, urea, limestone and mineral salt. The roughage:concentrate ratio was 50:50. The bulls were fed twice daily, at 8 a.m. and 4 p.m. The chemical composition and the fatty acid profile of the Longissimus muscle was measured between the 12 th and 13 th ribs. The inclusion of additives (sodium monensin or propolis extract) did not influence (P > 0.05) the chemical composition (moisture, crude protein, ashes, total lipids and total cholesterol) of the animals' Longissimus muscle. Therefore, diet has little effect on fatty acid composition of the Longissimus muscle of bulls. However, the percentage of C18:2 n-6 fatty acid was lower (P < 0.05) as a percentage of total fatty acids in the CON diet in comparison to the MON and PRO diets. On the contrary, the percentage of C22:6 n -3 fatty acid was higher (P < 0.05) as a percentage of total fatty acids in the CON diet in comparison to the PRO diet. However, diet did not influence (P > 0.05) polyunsaturated, monounsaturated, saturated fatty, n-6, or n-3 fatty acids or the ratio of PUFA/SFA and n-6/n-3 fatty acids. Key words: CLA, cholesterol, fatty acid, ionophores, meat quality DOI: 10.5433/1679 Abstract Este trabalho foi realizado para estudar o efeito da adição de monensina sódica ou produto à base de própolis sobre as características de carcaça e composição química do músculo Longissimus de bovinos mestiços não castrados terminados em confinamento. Foram usados 24 bovinos com peso vivo médio de 393,3 ± 24 kg e 20 meses de idade. Os bovinos foram divididos em três tratamentos: 1. Controle (CON), 2. Monensina sódica (MON) ou 3. Produto à base de própolis (PRO). Os bovinos foram mantidos em confinamento durante 70 dias e alimentados com silagem de milho (volumoso) e milho moído, farelo de soja, ureia, calcário e sal mineral (concentrado). A relação volumoso: concentrado foi de 50:50. Os bovinos foram alimentados duas vezes ao dia (8 e 16 horas). Foram determinadas as características de carcaça e composição química do músculo Longissimus. As características quantitativas (peso de carcaça quente, rendimento de carcaça quente, espessura de gordura de cobertura, área de olho de lombo e a percentagem de músculo, gordura e osso) e qualitativas (marmorização, textura e cor) das carcaças não foram alteradas (P > 0,05) pelas dietas. A composição química do músculo Longissimus (umidade, cinzas, proteína bruta, lipídeos totais e colesterol total) foi semelhante (P > 0,05) nos bovinos ...

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“…Caution is necessary in the selection of the genetic material to be used, in order to ensure the complementarity of the desirable characteristics from each breed; taking into consideration that the heritability of beef is fairly variable, it is of paramount importance to assess the interactions between the different genetic groups (PRADO et al, 2008a;PRADO et al, 2009a;ROCHA JÚNIOR et al, 2010;ROTTA et al, 2009). In Brazil, crosses between Bos taurus and Bos indicus are widely adopted with the aim of improving the performance of zebu cattle, which are adapted to the climatic conditions of the country, besides improving fat deposition and the tenderness of the meat (LEPETIT, 2008;PRADO et al, 2008b).…”

Section: Introductionmentioning

confidence: 99%

Carcass and meet characteristics of very young Angus x Nelore steers in the Agreste Potiguar region

Façanha¹,

Leite²,

Queiroga³

et al. 2014

Rev. Ciênc. Agron.

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-This work aimed to evaluate the quantitative and qualitative characteristics of the carcass and meat of very young steers, ½ Red Angus x Nelore (NEL) and ¾ Red Angus x Nelore (RED). Fifty males were used, 25 from each genetic group, fed in feedlots from weaning (7 months) until reaching the age for slaughter (15 months). A difference was observed between the genetic groups for gains at weaning (158.57 kg NEL and 181.60 kg RED ) but the weight at slaughter showed no statistical differences (412.33 kg NEL and 426.53 kg RED). Cold and hot carcass yield was not affected by the genetic group, with NEL bovines showing a yield of 50.49% and 52.55% and the RED of 50.91% and 52.89% respectively. The percentage of muscle (55% NEL and 53% RED), fat (26% NEL and 27% RED), bone (18% NEL and 18% RED), and thickness of subcutaneous fat (4.1 mm NEL and 4.0 mm RED) were similar for both genetic groups. The ¾ Angus x Nelore animals showed a higher loss when thawing (9.05%). There was no difference in such sensory characteristics as overall impression, tenderness, juiciness and shear force in the evaluated genotypes. The genetic groups showed a similarity of characteristics for meat as well as carcass. RESUMO -Objetivou-se avaliar as características quantitativas e qualitativas de carcaça e da carne de novilhos superprecoces ½ Red Angus x Nelore (NEL) e ¾ Red Angus x Nelore (RED). Foram utilizados 50 machos, sendo 25 de cada grupo genético, alimentados em confinamento desde o desmame (7 meses) até atingirem idade para abate (15 meses). Foi verificado diferença entre os grupos genéticos para os ganhos na desmama (158,57 kg NEL e 181,60 kg RED) e o peso ao abate não apresentou diferenças estatísticas (412,33 kg NEL e 426,53 kg RED). O rendimento de carcaça fria e quente não foi influenciado pelo grupo genético, com os bovinos NEL apresentando rendimento de 50,49 e 52,55% e os RED 50,91 e 52,89%, respectivamente. As porcentagens de músculo (55% NEL e 53% RED), gordura (26% NEL e 27% RED), osso (18% NEL e 18% RED), e espessura de gordura subcutânea (4,1 mm NEL e 4,0 mm RED) foram similares em ambos os grupos genéticos. Animais ¾ Angus x ½ Nelore apresentaram maior perda por descongelamento (9,05%). Não houve diferença para as características sensoriais como impressão global, maciez, suculência e força de cisalhamento nos genótipos avaliados. Os grupos genéticos apresentaram similaridade das características tanto da carne quanto da carcaça. Palavras-chave:Composição da carcaça. Confinamento. Espessura de gordura. Maciez.

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Carcass characteristics and chemical composition of the <i>Longissimus</i> muscle of crossbred bulls (<i>Bos taurus indicus</i> vs <i>Bos taurus taurus</i>) finished in feedlot

Abstract: This study was carried out to evaluate fi nal weight, carcass characteristics, chemical composition and fatty acid profi le in Longissimus muscle

Cited by 50 publications

References 9 publications

Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: chemical composition and fatty acid profile of Longissimus muscle

Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: chemical composition and fatty acid profile of Longissimus muscle

Sodium monensin or propolis extract in the diet of crossbred (½ Red Angus vs. ½ Nellore) bulls finished in feedlot: chemical composition and fatty acid profile of the Longissimus muscle

Carcass and meet characteristics of very young Angus x Nelore steers in the Agreste Potiguar region

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