Avaliação de características de carcaça e qualidade de carne e predição da composição corporal de grupos genéticos de bovinos selecionados para peso pós-desmame / Carcass characteristics and meat quality evaluation and body composition prediction of beef cattle genetic groups selected for post weaning weight

AUTOR(ES)

Sarah Figueiredo Martins Bonilha

DATA DE PUBLICAÇÃO

2008

RESUMO

Animal production, specially beef cattle carcass characteristics and empty body composition were discussed in the first chapter. On the second chapter data from nine studies were compiled to evaluate the effects of selection for post-weaning weight on carcass characteristics and meat quality in experimental herds of control Nellore (NeC) and selected Nellore (NeS), Caracu (CaS), Guzerah (GuS) and Gir (GiS) breeds. These studies were conducted with animals from a genetic selection program at the Experimental Station of Sertãozinho. After the performance test, bulls (n = 490) from the progeny groups born between 1992 and 2000 were finished and slaughtered to evaluate carcass traits and meat quality. A meta-analysis was conducted with a random coefficients model in which herd was considered a fixed effect and treatments within year and year as random effects. Either calculated maturity degree or initial body weight were interchangeably used as covariates. The CaS and NeS had heavier carcasses than NeC and GiS; GuS were intermediate. CaS had the lowest shear force values compared to NeS, NeC, GuS and GiS. Selection for post weaning weight increased body size, carcass weight, and meat retail weights in Nellore without altering dressing percentage and body fat content. On the third chapter linear regression equations to estimate the empty body chemical composition of CaS, NeS and NeC bulls were established from chemical and physical composition of 9th-10th-11th rib cut. Fifty six intact males, being 20 Ca, 20 NeS and 16 NeC, from 20 to 24 months of age at slaughter were utilized. The content of water, protein, ether extract and ash were determined on the rib cut and on samples obtained after grinding and homogenizing the entire tissue, separated in: blood, hide, head + feet, viscera and carcass. The physical components muscle, fat and bones were also determined on the rib cut. Total of water and ether extract in the 9th-10th-11th rib cut estimated with great precision the total of water, ether extract and protein on animalsempty body. The ribs muscle and fat quantities were good estimators of water, ether extract and protein total on empty body. The chemical and physical compositions of the rib cut estimated with precision the animalsempty body components. Equations from literature estimated with precision the ether extract and water percentages of this study animals.

ASSUNTO(S)

nelore selection. gir bovinos de corte carcaça growth guzera crescimento animal melhoramento genético animal seleção animal. caracu

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