Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Abstract

Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg -1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg -1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value. Key words: Byproduct. Color. Glycerol. Marbling. Rump cap. Shear force. ResumoO objetivo do presente estudo foi avaliar as características de carcaça e carne de tourinhos Nelore terminados em confinamento com níveis de glicerina bruta (0, 60, 120 e 240 g kg -1 da matéria seca) em dietas a base de grão de milheto. Vinte e oito tourinhos com idade média de 18 meses e peso corporal médio de 357 ± 23,56 kg foram utilizados. O delineamento experimental utilizado foi o inteiramente casualizado com quatro tratamentos e sete repetições. A composição física e a porção comestível da carcaça não foram alteradas pelos níveis de glicerina bruta da deita. A elevação do nível de glicerina bruta das dietas elevou o peso (kg e % do peso de carcaça fria) do dianteiro, mas não alterou os pesos (kg e % do peso de carcaça fria) do traseiro especial e da ponta de agulha. Dentre os cortes comerciais preparados para comercialização do traseiro especial apenas o peso da picanha (% peso de carcaça fria) foi alterado com o avanço do nível de glicerina bruta das dietas, diminuindo linearmente. As características da carne não foram alteradas pelo aumento do nível de glicerina bruta das deitas. A inclusão de até 240 g kg -1 de glicerina bruta em dietas a base de grão de milheto não altera as principais características de carcaça e carne com importância econômica. Palavras-chave: Cor. Força ao cisalhamento. Glicerol. Marmoreio. Picanha. Subproduto.

Physical composition of carcass, commercial cuts and meat characteristics of crossbred Holstein-Zebu young bulls fed crude glycerin levels in the diets

“…The results of this study disagree with those presented by Moreira et al (2016b), who found that among the carcass primal cuts, only the forequarter weight (kg and % of the cold carcass weight) varied with the inclusion of crude glycerin (0, 6, 12, and 24%) in pearl millet grain-based diets, and that it increased linearly, associated with an increase in average daily gain and manifestation of sexual dimorphism. The results of this current study are instead more similar to those obtained by Van Cleef et al (2014), who did not find an alteration of the commercial primal cuts of the carcass of young Nellore bulls consuming levels of crude glycerin (0%, 7.5%, 15%, 22.5%, and 30% of dry matter) in corn-based diets, a finding that can be explained by the lack of variation in average daily gain.…”

“…In this study, the meat texture, marbling, shear force of the muscle fibers, loss of liquid from thawing and cooking, and total loss were not influenced (P > 0.05) by the levels of crude glycerin in the diets (Table 4). These results are similar to those obtained by Moreira et al (2016b), who evaluated similar crude glycerin levels to those of the present study in millet grainbased diets and did not find significant alterations in these meat parameters. Similarly, Leão et al (2013) did not find alterations in texture, tenderness, marbling, liquid losses from thawing and cooking, or total liquid losses in meat from steers or cull cows fed increasing levels of crude glycerin in corn grain-based diets.…”

“…This can be exploited in markets that demand this characteristic. The results of the present study were partially similar to those found by Moreira et al (2016b), who did not observe alterations in the edible portion or in the muscle/fat ratio of the carcass of young bulls fed pearl millet grain-based diets with levels of crude glycerin. It should be noted that different magnitudes in the expression of the muscle/fat ratio of carcasses between experimental trials can be expected, mainly due to variations in the composition of the diets, levels of energy and crude glycerin in the diets, animal body development stage at slaughter, and duration of the feeding period.…”

“…Moreira et al (2016b) studied the association of crude glycerin with pearl millet grain and did not encounter detriments to the carcass or meat characteristics of the cattle. However, studies combining these three feedstuffs were not found in the current literature.…”