Composi o f赤sica da carca a e qualidade da carne de bovinos superjovens inteiros Charol那s e mesti os Charol那s x Nelore = Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls

作者：Daniel Terra Leite; Miguelangelo Ziegler Arboitte; Ivan Luiz Brondani; Joo Restle

来源：Acta Scientiarum - Animal Sciences, 2006.

• maciez
• marmoriza o
• palatabilidade
• suculencia
• shear force
• juiciness
• marbling
• palatabylity
• tenderness

Avaliou-se a composi o f赤sica da carca a e as caracter赤sticas qualitativas da carne de 12 bovinos superjovens inteiros dos grupos gen谷ticos Charol那s (C), 5/8 Charol那s 3/8 Nelore (5/8CN) e 11/16 Charol那s 5/16 Nelore (11/16CN) . Os animais foram terminados em confinamento e abatidos aos 17 meses com dieta alimentar contendo rela o volumoso:concentrado de 70:30 nos 84 dias iniciais e 55:45 nos 44 dias finais, com 13% de prote赤na bruta. O delineamento experimental foi o inteiramente casualizado, com tr那s tratamentos e quatro repeti es. N o foi observado efeito do grupo gen谷tico sobre acomposi o f赤sica da carca a, quanto ao peso em kg de m迆sculo (P=0,7611), gordura (P=0,5451) e osso (P=0,2638), para % m迆sculo (P=0,2252), gordura (P=0,5229) e osso (P=0,4053). A por o comest赤vel n o foi influenciada (P=0,3707) pelo grupo gen谷tico. A cor da carne foi classificada como ※vermelha levemente escura§, n o diferindo (P=0,5191) entre os grupos gen谷ticos estudados. A carne dos novilhos C apresentou marmoriza o (P=0,0373) classificada como tra os (3,0 pontos) em rela o aos gen車tipos 5/8CN e 11/16CN classificados como leve (5,0 e 5,5 pontos, respectivamente). O grupo gen谷tico n oinfluenciou a sucul那ncia (P=0,9390), maciez (P=0,3636) e na for a de cisalhamento da carne (P=0,6632). The physical composition of the carcass and the qualitative characteristics of the meat of 12 young bulls from the genetic groupsCharolais (C), 5/8 Charolais 3/8 Nellore (5/8CN) and 11/16 Charolais 5/16 Nellore (11/16CN) were evaluated. The animals were feedlot finished and slaughtered at 17 months, with a diet containing roughage:concentrate relation of 70:30 during the first 84 days and 55:45 during the last 44 days, with 13% of crude protein. The experimental design was completely randomized, with three repetitions. There was no observed of the genetic group effect on carcass composition as for weights in kg of muscle (P= 0.7611), fat(P=0.5451) and bone (P=0.2638), on percentages of muscle (P= 0.2252), fat (P=0.5229) and bone (P=0.4053). The eatable portion was not influenced (P= 0.3707) by the genetic group. The meat color was classified as %26quot;lightly dark red%26quot;, and there was no significant difference (P=0.5191) between the studied genetic groups. The meat of C steers presented marbling (P=0.373) classified as traces (3.0 points) in relation to genotypes 5/8CN and 11/16CN, classified as light (5.0 and 5.5 points, respectively). The genetic group did notinfluence in the juiciness (P=0.9390), tenderness (P=0.3636) and on the shear force (P=0.6632).