Carcass Characteristics, Chemical Composition and Fatty Acid Profile of Longissimus Muscle of Bulls and Steers Finished in a Pasture System Bulls and Steers Finished in Pasture Systems

Abstract

This experiment was carried out to study the carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of bulls (10) and steers (17) finished in a pasture system. Animals (1/2 Zebu vs. 1/2 Aberdeen Angus) were fed in a pasture system (Hermatria altissima) and with a supplement of soybean meal, cracked corn, urea, limestone and mineral salts, twice a day. Both animal groups were slaughtered at 27 months of age, with an average 508.88 kg of live weight. Final weight, hot carcass weight and texture were similar (p>0.05) between bulls and steers. Carcass dressing, fat thickness, color and marbling were higher (p<0.02) in steers. Conversely, the Longissimus area was greater (p<0.05) in bulls. Moisture levels were higher (p<0.01) in bulls. Ash, crude protein, total lipids and total cholesterol levels were higher (p<0.10) in steers. C14:0, C16:0, C16:1 n-7 and C18:1 n-9 fatty acids percentages were higher (p<0.06) in steers.

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

“…The mean percentage of C14:0 (myristic acid) was 2.30%. Similar values (2.34%) were observed by Aricetti et al (2008) who used crossbred bulls, although finished in pasture system. The percentage of C16:0 (palmitic acid) was similar (P>0.05) in bulls of the four genetic groups.…”

“…There was no difference (P<0.05) for the sum of saturated fatty acids and monounsaturated fatty acids. Likewise, Aricetti et al (2008) and Prado et al (Prado et al, 2008a,b,c,d) observed similar percentages of saturated fatty acids and monounsaturated fatty acids in bulls from different crossbreeding systems finished under similar diets. Thus, saturated and monounsaturated fatty acids percentages vary little as function of genetic groups.…”

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared

“…Furthermore, castration increases carcass fatness, intramuscular fat content and tenderness (Aricetti et al, 2008) which could benefit eating quality. On the other hand, castration reduces average daily gain and feed efficiency (Rotta et al, 2009) as well as the incidence of a high ultimate pH, changing its chemical composition and fatty acid profile (Aricetti et al, 2008).…”

“…Furthermore, castration increases carcass fatness, intramuscular fat content and tenderness (Aricetti et al, 2008) which could benefit eating quality. On the other hand, castration reduces average daily gain and feed efficiency (Rotta et al, 2009) as well as the incidence of a high ultimate pH, changing its chemical composition and fatty acid profile (Aricetti et al, 2008). The differences in performance between bulls and steers are mainly expressed after puberty as a consequence of a greater production of anabolic hormones by the testes (Adams et al, 1996) which happens at an age of 6-9 months in Friesian bulls (Lunstra et al, 1978).…”

Meat quality from four genetic groups of bulls slaughtered at 14 months old

“…Comparison of breed is often confused with other effects, such as fat level, body weight, age at slaughter and production system (ARICETTI et al, 2008;KAZAMA et al, 2008;PRADO et al, 2008a, b and c;ROTTA et al, 2009a and b;WEBB, 2006). The fatty acid profile of meat is highly relevant for two main reasons: it determines nutritional value, and it affects various aspects of meat quality, including shelf life and flavor (WOOD et al, 2003).…”