Carcass and meat characteristics of Charolais and 3/4 Charolais 1/4 Nellore cull heifers, finished in feedlot

被引：25

作者：

Restle, J ^{[1
]}

Cerdótes, L ^{[1
]}

Vaz, FN ^{[1
]}

Brondani, IL ^{[1
]}

机构：

[1] UFSM, Dept Zootecn, BR-97119105 Santa Maria, RS, Brazil

来源：

REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE | 2001年 / 30卷 / 03期

关键词：

carcass physical composition; crossbreeding; culled females; marbling; meat color; sensorial characteristics;

D O I：

10.1590/S1516-35982001000400022

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The objective of this work was to study the quantitative and qualitative carcass and meat characteristics of Charolais (C) and 3/4 C 1/4 Nellore (N) cull heifers. Twenty-five culled heifers, three years old, were feedlot finished per 80 days period. No significant difference was observed for slaughter weight (473.6 vs. 468.8 kg), cold carcass weight (241.8 vs. 241.8 kg), dressing percentage (51.09 vs. 51.61%), fat thickness (4.13 vs. 4.78 mm), forequarter percentage (35.52 vs. 36.01%), sidecut percentage (15.03 vs. 15.42%), conformation (10.75 vs. 10.56 points) and carcass length (127.4 vs. 129.9 cm). The C heifers showed higher sawcut (49.45 vs. 48.57%) and arm perimeter (36.73 vs. 35.00 cm) than the 3/4 C 1/4 N heifers. No significant difference was observed for carcass composition, meat color (3.46 vs. 3.11 points), texture (3.67 vs. 3.33 points), marbling (6.40 vs. 5.00 points), tenderness (6.48 vs. 6.19 points), flavor (6.33 vs. 6.33 points) and WB-Shear value (5.99 vs. 6.24 kg). Meat juiciness was higher for C heifers (6.18 vs. 5.67 points). For heifers slaughtered at three years of age, no expressive differences for quantitative and qualitative carcass and meat aspects were observed between the two genotypes.

引用

页码：1065 / 1075

页数：11