<b>Slaughter weight did not alter carcass characteristics and meat quality of crossbred heifers supplemented and finished in a pasture system

Abstract

This work was carried out to evaluate the animal performance, carcass characteristics and meat quality of crossbred heifers slaughtered at three different body weights. The heifers were slaughtered with 330 (Light), 360 (Medium) and 400 (Heavy) kg body weight. The final weight, average daily gain and carcass weight were greater for HEA heifers, intermediate for MED heifers and lower for LIG heifers. However, carcass dressing and pH were similar for the three heifers groups. Dripping loss, dissection loss and the muscle, fat and bone percentages on the 6th rib did not alter by slaughter weight. Slaughter weight did not affect the colour, shear force and lipid oxidation of meat. In conclusion, heavy heifers finished in pasture and that were concentrate-supplemented had better animal performance; however, the carcass characteristics and meat quality were similar for the three heifers groups.Peso de abate não alterou as características de carcaça e qualidade da carne de novilhas mestiças terminadas a pasto com suplementação RESUMO. Este trabalho foi realizado para avaliar o desempenho animal e características da carcaça e da carne de novilhas mestiças abatidas com três diferentes pesos vivos. As novilhas foram abatidas com 330 kg (LEV), 360 kg (MED) e 400 kg (PES). O peso vivo final, ganho médio diário e peso de carcaça foram superiores para as novilhas PES, intermediário para as novilhas MED e inferiores para as novilhas LEV. No entanto, o rendimento de carcaça e pH foram semelhantes para os três grupos de animais. As perdas por gotejamento, dissecação e as percentagens de músculo, gordura e ossos na 6ª costela não foram alteradas pelos três pesos de abate. Da mesma forma, o peso de abate não teve efeito sobre a coloração, força de cisalhamento e oxidação lipídica da carne. Em conclusão, novilhas mais pesadas terminadas em pastagem e suplementadas com concentrado apresentaram melhor desempeno animal; todavia, as características de carcaça e qualidade da carne não foram alteradas.Palavras-chave: análise instrumental, peso de abate, novilhas, qualidade da carne.

Effects of diet supplementation with clove and rosemary essential oils and protected oils (eugenol, thymol and vanillin) on animal performance, carcass characteristics, digestibility, and ingestive behavior activities for Nellore heifers finished in feedlot

“…Thus, the losses observed in this experiment are consistent with losses considered normal (Andreotti et al, 2015). Feedlot studies carried out with crossbred heifers in feedlot have reported muscle, fat, and bone percentages ranging from 56% to 62%, 20% to 25%, and 16% to 19%, respectively (Andreotti et al, 2015). Thus, the muscle, fat, and bone percentages obtained in this study can be considered normal for these animal categories.…”

“…In general, carcass shrink losses in industry range from 1.5% to 2.0% after 24 h of chilling which is in agreement with the present study. Thus, the losses observed in this experiment are consistent with losses considered normal (Andreotti et al, 2015). Feedlot studies carried out with crossbred heifers in feedlot have reported muscle, fat, and bone percentages ranging from 56% to 62%, 20% to 25%, and 16% to 19%, respectively (Andreotti et al, 2015).…”

Performance and fatty acid profile of Holstein calves slaughtered at different weights

“…The finishing time of animals ranged from 111.9 to 176.3 days and was linearly correlated with increasing slaughter weight, and the increase in average daily weight gain was not sufficient to reduce the finishing time. The increase in average daily weight gain relative to animal live weight observed in this study is generally not seen in bulls and cows (Costa et al, 2002a;Andreotti et al, 2015;Missio et al, 2015). The reduction in daily weight gain typical of older animals is primarily due to the higher energy demands of physiological maintenance and by the greater energy demand related to the composition of the weight gained.…”

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

“…The fat thickness was not influenced (P > 0.05) by the essential oils and active principles added to the diets (Table 2). In general, the fat thickness of feedlot-finished heifers is above 5 mm (Andreotti et al, 2015;Marques et al, 2010). According to the cattle marketing practices in Brazil, the fat thickness must be between 36 mm.…”