Características da carcaça e do corpo vazio de bovinos Charolês de diferentes categorias abatidos com similar grau de acabamento / Carcass characteristics and empty body of Charolais cattle of different categories slaughtered at similar degree of fatness

RESUMO

Avaliaram-se as características de carcaça e do corpo vazio de novilhos (NO), novilhas (NA) e vacas de descarte (VA) Charolês n= 9, 10 e 10, respectivamente, terminados em confinamento e abatidos com similar grau de acabamento. O peso de abate e o peso de corpo vazio (PCVZ) foram similares entre NO, 480,2 e 417,4kg, e VA, 516,2 e 405,8kg, e maiores do que os das NA, 368,3 e 306,1kg. O rendimento de carcaça quente diferiu entre as categorias, sendo 57,2, 53,3 e 50,5%, respectivamente, para NO, NA e VA. Com o rendimento de carcaça quente expresso em relação ao PCVZ, as diferenças entre categorias diminuíram, sendo significativas apenas entre NO e NA. O conteúdo do trato digestivo das VA foi 34 e 45% maior que o dos NO e NA, respectivamente, sendo correlacionado (P<0,05) com peso de abate (r=0,66) e rendimento de carcaça quente (r=-0,41). O peso de carcaça quente foi similar entre NO, 274,9kg, e VA, 260,8kg, e maior que o NA, 196,4kg. O comprimento de carcaça foi maior nas VA, intermediário nos NO e menor nas NA. A área do músculo Longissimus dorsi foi menor nas NA. Novilhos apresentaram melhor conformação de carcaça que as fêmeas, as quais não diferiram entre si.

ABSTRACT

The carcass characteristics and empty body of Charolais steers n=9, cull heifers n= 10, and cull cows n=10, feedlot finished with similar subcutaneous fat thickness were evaluated. The slaughter weight and empty body weight (EBW) were similar between steers (480.2 and 417.4kg) and cows (516.2 and 405.8kg), which were higher than for heifers (368.3 and 306.1kg). Hot carcass dressing was significantly different among categories, being 57.2, 53.3 and 50.5%, respectively, for steers, heifers and cows. When carcass dressing was expressed in relation to EBW the differences became smaller among categories, being significant only between steers and heifers. The digestive tract content of cows was 34 and 45% higher than for steers and heifers, respectively, being correlated (P<0.05) with slaughter weight (r=0.66) and hot carcass dressing (r=-0.41). Hot carcass weight was similar for steers (274.9kg) and cows (260.8kg), both superior to heifers (196.4kg). Carcass length was higher for cows, intermediate for steers and lower for heifers. The Longissimus dorsi area was smaller for heifers. Steers showed better carcass conformation score than females, which did not differ between themselves.