Carcass Characteristics, Chemical Composition and Fatty Acid Profile of the Longissimus Muscle of Bulls (Bos taurus indicus vs. Bos taurus taurus) Finished in Pasture Systems

Prado, Ivanor Nunes do; Aricetti, Juliana Aparecida; Rotta, Polyana Pizzi; Prado, Rodolpho Martin do; Perotto, Daniel; Visentainer, Jesuí Vergílio; Matsushita, Makoto

doi:10.5713/ajas.2008.80075

Cited by 32 publications

(49 citation statements)

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“…The PUFA percentage was 7.1%. Similar values were found in the LM of bulls finished in a feedlot (Aricetti et al 2008;Prado et al 2008a;b;Prado et al 2009a;b;c;Rotta et al 2009a;b). No difference was observed (P>0.05) for the PUFA:SFA ratio among the diets, with an average of 0.15.…”

Section: Chemical Compositionsupporting

confidence: 69%

“…The MUFA were present in the second highest concentration and were not affected (P>0.05) by the addition of glycerin to the diet. Aricetti et al (2008);Prado et al (2008a;b) and Prado et al (2009a;b;c) observed similar percentages of the SFA and MUFA in the bulls from different crossbreeding systems that were finished under similar diets and handled as in this experiment. Thus, the SFA and MUFA percentages varied little as a function of the diet.…”

Section: Chemical Compositionmentioning

confidence: 74%

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Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

Françozo

Prado

Cecato

et al. 2013

Braz. arch. biol. technol.

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Section: Chemical Compositionsupporting

confidence: 69%

Section: Chemical Compositionmentioning

confidence: 74%

Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

Françozo

Prado

Cecato

et al. 2013

Braz. arch. biol. technol.

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“…The moisture average (73.3%) were similar to the values observed by Prado et al (2008a) Kazama et al (2008) suggested that variation in moisture percentage occurs when there is variation in total lipids percentage. However, in this study, the total lipids percentage changes only from 1.29 to 1.47% among genetic groups.…”

Section: Resultssupporting

confidence: 72%

“…The genetic group that presented Zebu genes (Canchin) in their composition showed higher hot carcass dressing than genetic groups without Zebu genes. Prado et al (2008a) suggest that heterosis is responsible for the higher value of hot carcass dressing.…”

Section: Resultsmentioning

confidence: 99%

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Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

et al. 2012

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This experiment was carried out to evaluate the carcass characteristics, chemical composition and fatty acid profile of the longissimus muscle of 32 young bulls from four genetic groups: Caracu; Canchin; Aberdeen Angus × Canchin; and Charolais × Caracu, finished in feedlot and slaughtered at 22 months old. Each group was composed of eight animals. There was no difference for moisture, ash, crude protein or total cholesterol between bulls from different genetic groups. However, total lipids percentage was higher for bulls from Caracu and Aberdeen Angus × Canchin and lower for Canchin and Charolais genetic groups. Polyunsaturated fattty acids and n-6 percentage was higher for Canchin and lower for Caracu, Aberdeen Angus × Canchin and Charolais genetic groups. Canchin and Charolais × Caracu genetic groups presented higher n-3 percentage than Caracu and Aberdeen Angus × Canchin. There was no difference for the n-6/n-3 ratio among the bulls from the four genetic groups

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Animal performance and meat quality of crossbred young bulls

et al. 2010

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This work was carried out to evaluate animal performance and carcass characteristics of 45 young bulls of three genetic groups: Nellore, 1/2 Nellore × 1/2 European and 1/4 Nellore × 3/4 European finished in feedlot. At the beginning of feedlot, the average bull was 20 (±2) months old, and average weight body was 356.0 (±7.9) kg. The 1/2 Nellore × 1/2 European young bulls had greater (P b 0.05) initial weight (381.7 kg), final weight (531.6 kg) and hot carcass weight (279.2 kg) than 1/4 Nellore × 3/4 European animals (334.6; 498.3 and 256.8 kg, respectively) and Nellore bulls (336.4; 446.4 and 234.3 kg, respectively). The crossbred bulls had greater daily weight gain (1.5 kg) as compared to the Nellore group (1.1 kg). However, carcass dressing was similar (52.3%) among groups. The superiority of crossbred animals over Nellore was observed when considering carcass conformation (good vs. regular), carcass length (136.6 vs. 130.1 cm), cushion thickness (26.6 vs. 25.0 cm), fat thickness (3.38 vs. 1.92 mm) and marbling (light vs. trace). The Nellore group had greater leg length (77.9 vs. 72.9 cm), better meat color (red vs. slightly dark red) and greater bone percentage (16.6 vs. 15.6%) than crossbred specimens. The 1/2 Nellore × 1/2 European groups had greater Longissimus muscle area (68.8 cm 2 ) and greater fat percentage (23.9%) than 1/4 Nellore × 3/4 European and Nellore animals. There was no difference in regards to texture (fine) and muscle percentage (62.9%). There was no difference among crossbreds for moisture (73.2%), ash (1.03%) and fat (1.81%) levels. Nellore animals had greater percentage of protein (25.3 vs. 23.8%), total cholesterol (27.5 vs. 23.0 mg/100 g muscle), stearic acid (25.0 vs. 21.6%), transvaccenic acid (1.6 vs. 1.3%) and γ-linolenic acid (0.2 vs. 0.1%) than crossbred specimens. Total saturated fatty acids (49.9%), monounsaturated fatty acids (38.1%), polyunsaturated fatty acids (12.1%), n-6 (10.0%), n-3 (1.7%), PUFA/SFA ratio (0.2) and n-6/n-3 ratio (6.27) in the Longissimus muscle were similar among genetics groups.

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Carcass Characteristics, Chemical Composition and Fatty Acid Profile of the Longissimus Muscle of Bulls (Bos taurus indicus vs. Bos taurus taurus) Finished in Pasture Systems

Cited by 32 publications

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Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

Animal performance and meat quality of crossbred young bulls

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