Carcass and meat of two genetic groups of cattle fed two levels of grass-Convert silage in feedlot / Carcaça e carne de dois grupos genéticos de bovinos alimentados com dois níveis de silagem de capim-Convert em confinamento

Assessment of carcass and meat characteristics of Nellore young bulls or dairy crossbred young bulls fed two levels of grass-Convert silage in the rations (400 and 100 g kg-1 of dry matter). Sixteen Nellore young bulls and 16 dual-purpose dairy young bulls (Holstein x Gir and Holstein x Guzerá) with average initial body weight of 378.8±13.8 kg were used. The experimental design was completely randomized with treatments in a 2x2 factorial arrangement. The proportion of silage and the genetic group did not change the percentage of muscle, fat and bone of the carcass. The yield of the primary commercial cuts was not altered by the level of silage. The pistol cut weight was higher in Nellore young bulls compared to dairy crossbred young bulls (125.8 vs. 119.5 kg), while the relative weight of short ribs was higher in dairy crossbreds (11.9 vs. 11.5%). Only the muscle cut of the pistol was altered by silage proportion in the rations, being higher in those with the lowest proportion of grass silage. On the other hand, only the relative weight of flat, rump cap and edible lean trims were altered by genetic group, which were higher in Nellore young bulls. Among the characteristics of the meat, only marbling was significantly changed, being higher in dairy crossbreds fed rations with a lower grass-silage proportion. The genetic group did not alter the other meat characteristics. Nellore young bulls produce carcasses with higher yield of valuable meat cuts in relation to dairy crossbred young bulls.(AU)

Objetivou-se avaliar as características de carcaça e carne de tourinhos da raça Nelore ou mestiços leiteiros de dupla aptidão (Holandês x Gir e Holandês x Guzerá) alimentados com dois níveis de silagem de capim-Convert nas dietas (400 e 100 g kg-1 de matéria seca). Foram utilizados 16 tourinhos da raça Nelore e 16 tourinhos mestiços de origem leiteira, com peso médio inicial de 378,8±13,8 kg. O delineamento experimental foi o inteiramente casualizado com os tratamentos em arranjo fatorial 2x2. A proporção de silagem e o grupo genético dos animais não alteraram a percentagem de músculo, gordura e osso da carcaça. O rendimento dos cortes comerciais primários não foi alterado pelo nível de silagem. O peso do traseiro especial foi superior nos tourinhos Nelore em relação aos mestiços leiteiros (125,8 vs 119,5 kg), enquanto o peso relativo da ponta de agulha foi superior nos mestiços leiteiros (11,9 vs 11,5%). Somente o corte denominado “músculo” do traseiro especial foi alterado pela proporção de silagem nas rações, sendo superior naquelas com menor proporção de volumoso. Por outro lado, apenas o peso relativo do coxão duro, picanha e recortes comestíveis foram alterados pelo grupo genético, que foram superiores nos animais da raça Nelore. Dentre as características da carne, apenas o marmoreio foi alterado significativamente, sendo superior nos mestiços leiteiros que receberam rações com menor proporção de silagem. O grupo genético dos animais não alterou as demais características da carne. Tourinhos da raça Nelore produzem carcaças com maior rendimento de cortes nobres em relação aos mestiços leiteiros.(AU)

Carcass and meat of two genetic groups of cattle fed two levels of grass-Convert silage in feedlot / Carcaça e carne de dois grupos genéticos de bovinos alimentados com dois níveis de silagem de capim-Convert em confinamento

Assessment of carcass and meat characteristics of Nellore young bulls or dairy crossbred young bulls fed two levels of grass-Convert silage in the rations (400 and 100 g kg-1 of dry matter). Sixteen Nellore young bulls and 16 dual-purpose dairy young bulls (Holstein x Gir and Holstein x Guzerá) with average initial body weight of 378.8±13.8 kg were used. The experimental design was completely randomized with treatments in a 2x2 factorial arrangement. The proportion of silage and the genetic group did not change the percentage of muscle, fat and bone of the carcass. The yield of the primary commercial cuts was not altered by the level of silage. The pistol cut weight was higher in Nellore young bulls compared to dairy crossbred young bulls (125.8 vs. 119.5 kg), while the relative weight of short ribs was higher in dairy crossbreds (11.9 vs. 11.5%). Only the muscle cut of the pistol was altered by silage proportion in the rations, being higher in those with the lowest proportion of grass silage. On the other hand, only the relative weight of flat, rump cap and edible lean trims were altered by genetic group, which were higher in Nellore young bulls. Among the characteristics of the meat, only marbling was significantly changed, being higher in dairy crossbreds fed rations with a lower grass-silage proportion. The genetic group did not alter the other meat characteristics. Nellore young bulls produce carcasses with higher yield of valuable meat cuts in relation to dairy crossbred young bulls.

Objetivou-se avaliar as características de carcaça e carne de tourinhos da raça Nelore ou mestiços leiteiros de dupla aptidão (Holandês x Gir e Holandês x Guzerá) alimentados com dois níveis de silagem de capim-Convert nas dietas (400 e 100 g kg-1 de matéria seca). Foram utilizados 16 tourinhos da raça Nelore e 16 tourinhos mestiços de origem leiteira, com peso médio inicial de 378,8±13,8 kg. O delineamento experimental foi o inteiramente casualizado com os tratamentos em arranjo fatorial 2x2. A proporção de silagem e o grupo genético dos animais não alteraram a percentagem de músculo, gordura e osso da carcaça. O rendimento dos cortes comerciais primários não foi alterado pelo nível de silagem. O peso do traseiro especial foi superior nos tourinhos Nelore em relação aos mestiços leiteiros (125,8 vs 119,5 kg), enquanto o peso relativo da ponta de agulha foi superior nos mestiços leiteiros (11,9 vs 11,5%). Somente o corte denominado “músculo” do traseiro especial foi alterado pela proporção de silagem nas rações, sendo superior naquelas com menor proporção de volumoso. Por outro lado, apenas o peso relativo do coxão duro, picanha e recortes comestíveis foram alterados pelo grupo genético, que foram superiores nos animais da raça Nelore. Dentre as características da carne, apenas o marmoreio foi alterado significativamente, sendo superior nos mestiços leiteiros que receberam rações com menor proporção de silagem. O grupo genético dos animais não alterou as demais características da carne. Tourinhos da raça Nelore produzem carcaças com maior rendimento de cortes nobres em relação aos mestiços leiteiros.

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels / Composição física, cortes comerciais da carcaça, e características da carne de tourinhos alimentados com níveis de glicerina bruta em dietas a base de grão de milheto

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.

O 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.

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels / Composição física, cortes comerciais da carcaça, e características da carne de tourinhos alimentados com níveis de glicerina bruta em dietas a base de grão de milheto

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.(AU)

O 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.(AU)

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels / Composição física, cortes comerciais da carcaça, e características da carne de tourinhos alimentados com níveis de glicerina bruta em dietas a base de grão de milheto

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.

O 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.

Lipídios totais, textura e perda por cocção de cortes de carne bovina de diferentes marcas comerciais / Total lipids, texture and cooking loss in cuts of beef of different commercial brands

Background: The beef production chain has undergone wide and profound changes to meet final consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it influences lipid oxidation, and may cause rancid odours and unacceptable flavours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of five brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil. Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with five brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain (E), all with three cuts and seven replicates. Interaction was observed between brands and cut, the rib presented significant difference for the different brands for total lipids content (4.61, 2.12 and 1.98% for brands B, E and D, respectively). A significant correlation was found between lipid level and texture (r = 0.41). Longissimus and Biceps femoris differed (P < 0.05) in total lipid content from Intercostal for all brands, and for shear force, Longissimus and B. femoris differed from Intercostal (1.94, 1.87 and 2.92 kgf respectively) with brand D differing from A (2.62 vs 1.76 kgf). Loss during cooking differed (P < 0.05) between the cuts evaluated (16.17 and 20.77% for short loin and rump, respectively). No significant difference was found between brands. Discussion: The rib, as it shows high variability, showed highest lipid levels, and samples from British-type animals, which have high deposition of intramuscular fat (brand B), had the highest values. Marks D and E are mainly from crossbred and zebu type animals, and therefore have lower total lipid levels in the meat. The rib showed the greatest force needed to tear muscle fibers, since it has great variation in the amount of collagen. However, in all cuts analyzed, texture can be regarded as "very tender", probably due to the high quality of the cuts and marks used. Mark A, which commercializes mainly young animals, an important factor affecting texture and tenderness, showed lower shear force while the other marks, mainly C and D, as they sell older animals, showed poorer meat quality. It is important to differentiate between muscle types for water retention as this influences succulence during mastication and therefore the acceptability of the meat by the consumer. The increased water retention capacity, caused by the presence of fat, reflects positively on cooking loss. Cuts with higher and lower cooking loss were, respectively, the rump and loin. Therefore, for these parameters, there are clear differences in quality between the beef brands sold in the city of Porto Alegre.

Total lipids, texture and cooking loss in cuts of beef of different commercial brands / Lipídios totais, textura e perda por cocção de cortes de carne bovina de diferentes marcas comerciais

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

DESEMPENHO PRODUTIVO E CARACTERÍSTICAS DE CARCAÇA DE NOVILHOS NELORE DE DIFERENTES PROGÊNIES TERMINADOS EM CONFINAMENTO

Este trabalho foi realizado com objetivo de avaliar o desempenho e as caraterísticas de carcaças de novilhos Nelores oriundos de diferentes progênies paternas em sistema de confinamento. Foram avaliadas 3 progênies distintas, progênie para qualidade de carcaça (PROQC) (n= 8); progênie para precocidade sexual (PROPS) (n= 8); e progênie para ciclo completo - cria, recria e engorda (PROCC) (n= 8). O delineamento utilizado foi inteiramente casualizado, com 8 repetições. O consumo de matéria seca (%PV) foi influenciado pelas diferentes progênies (P<0,05), onde a PROCC apresentou maior consumo (1,86%PV). Já eficiência alimentar não diferiu entre as progênies estudadas (P>0,05), apresentando uma média de 22,15%, o mesmo ocorreu para o ganho de peso diário (P>0,05) atingindo em média 1,341 kg/dia. Para as características de carcaça (EGS, AOL, RCQ, RCF, PCQ, PQF e PPR) e cortes secundários (Peso do dianteiro, traseiro e costilhar) também não apresentaram diferença estatísticas (P>0,05) entre as diferentes progênies. A EGS apresentou em média 5,35mm, valor acima do mínimo (3mm) preconizado pelas indústrias frigoríficas brasileiras. As progênies não influenciaram (P>0,05) também para as características alométricas da carcaça (LG, CP, CIC, ICC e ICP). As progênies de bovinos de corte da raça Nelore para qualidade de carcaça, precocidade sexual e para ciclo completo não apresentaram diferença em termos de desempenho produtivo, características de carcaça e de cortes primários. Este trabalho foi realizado com objetivo de avaliar os cortes da carcaça e as suas proporções de músculo e de gordura em novilhos Nelores oriundos de diferentes progenitores paternos em sistema de confinamento. Foram avaliadas três progênies distintas, progênie para qualidade de carcaça (PROQC) (n= 8); progênie para precocidade sexual (PROPS) (n= 8); e progênie para ciclo completo - cria, recria e engorda (PROCC) (n= 8). O delineamento utilizado foi inteiramente casualizado, com 8 repetições. Os animais da PROPS tiveram menor porcentagem do corte acém+cupim (11,77%), quando comparado com PROCC (13,03%). Não houve diferença (P>0,05) para os cortes acém, paleta e cupim para porcentagem de músculo. Já para porcentagem de gordura não houve diferença (P>0,05) nos cortes do dianteiro. Em relação aos cortes do traseiro não houve diferença (P>0,05) na porcentagem de músculo e gordura, tanto em quilos quanto em porcentagem. Nas condições de mesma dieta e de animais com pouca idade (superjovens) as progênies da raça Nelore para qualidade de carcaça, precocidade sexual e para ciclo completo não apresentam diferenças para cortes comerciais e nas suas proporções de músculo e de gordura.

This work was carried out with the objective of evaluating the performance and characteristics of carcasses of Nellore steers from different paternal progenies in the confinement system. Three different progenies, progeny for carcass quality (PROQC) (n = 8) were evaluated; progeny for sexual precocity (PROPS) (n = 8); and progeny for complete cycle - rearing, rearing and fattening (PROCC) (n = 8). The design was completely randomized, with 8 replicates. The dry matter intake (% PV) was influenced by the different progenies (P <0.05), where PROCC presented higher consumption (1.86% PV). Already food efficiency did not differ between the progenies studied (P> 0.05), presenting an average of 22.15%, the same occurred for the daily weight gain (P> 0.05) reaching on average 1,341 kg / day. For the carcass traits (EGS, AOL, RCQ, RCQ, PCQ, PQF and PPR) and secondary cuts (front, rear and trim weight) there was also no statistical difference (P> 0.05) between the different progenies. The EGS presented on average 5.35mm, a value above the minimum (3mm) recommended by the Brazilian cold storage industries. The progenies did not influence (P> 0.05) also for the allometric characteristics of the carcass (LG, CP, CIC, ICC and ICP). Progenies of Nelore beef cattle for carcass quality, sexual precocity and full cycle showed no difference in terms of productive performance, carcass characteristics and primary cuts. This work was carried out with the objective of evaluating the carcass cuts and their proportions of muscle and fat in Nellor steers from different paternal parents in a confinement system. Three different progenies, progeny for carcass quality (PROQC) (n = 8) were evaluated; progeny for sexual precocity (PROPS) (n = 8); and progeny for complete cycle - rearing, rearing and fattening (PROCC) (n = 8). The design was completely randomized, with 8 replicates. The animals of the PROPS had a lower percentage of the cut plus a termite (11.77%), when compared to PROCC (13.03%). There was no difference (P> 0.05) for the above, palette and termite sections for muscle percentage. For fat percentage, there was no difference (P> 0.05) in the front cuts. There were no differences (P> 0.05) in the percentage of muscle and fat, in both kilograms and percentages. Under conditions of the same diet and of young animals (super-young) Nellore progenies for carcass quality, sexual precocity and complete cycle do not present differences for commercial cuts and their proportions of muscle and fat.

EFEITO DE DIFERENTES SISTEMAS DE MANEJO SOBRE O CRESCIMENTO E DESEMPENHO REPRODUTIVO EM FÊMEAS BRANGUS

O objetivo deste estudo foi avaliar a resposta de crescimento e desenvolvimento tecidual de gordura e músculo, através de medidas seriadas obtidas por ultrassom em fêmeas Brangus após desmama, até os 16 meses de idade em diferentes manejos alimentares. O trabalho envolveu 43 fêmeas da raça Brangus. No início do estudo os animais apresentavam uma média de peso vivo (PV) ajustado aos 205 dias de idade de 172.9 ± 18.45 kg e foram distribuídos aleatoriamente em quatro tratamentos de manejo alimentar (MA). O tratamento 1 (T1, n = 9) com média de PV e erro padrão de 160.1 ± 2.5 kg, respectivamente. O tratamento 2 (T2, n = 9) 158.1 ± 4.4 kg, tratamento 3 (T3, n = 9) 167.3 ± 3.8 kg e tratamento 4 (T4, n = 16) 170.8 ± 3.6 kg. As características peso vivo, área do músculo longissimus (AOL) e espessura de gordura subcutânea (EGS) foram mensuradas dos 205 até os 485 dias de idade, enquanto que espessura de gordura na picanha (EGP) foi mensurada dos 261 até os 485 dias de idade. O peso vivo, AOL, EGS e EGP foram avaliados a cada 56 dias. O ganho médio diário (GMD) de PV apresentou uma grande influência no crescimento e na deposição dos tecidos muscular e adiposo, sendo necessários ganhos acima de 0.566 kg/dia, para que possa ocorrer o crescimento destes tecidos. A deposição de gordura de cobertura pode ser comprometida em animais que experimentam ganhos médios diários menores que 0.401 kg/dia na fase de recria, culminando com perda de escore corporal. Nas condições deste estudo, o manejo alimentar T4 mostrou impacto no aumento do peso vivo e deposição tecidual de gordura e músculo aos 16 meses de idade. O manejo alimentar com suplementação energética diária por um período de 112 dias durante o inverno sob condições de pastoreio, afetou positivamente a percentagem do peso vivo maduro aos 16 meses de idade, o crescimento e o desenvolvimento da área do músculo longissimus, espessura de gordura na costela e espessura de gordura na picanha. As magnitudes das taxas de ganho de peso vivo são determinantes na deposição tecidual de gordura e músculo. A ultrassonografia em tempo real é uma tecnologia que pode ser utilizada para estimar o desenvolvimento tecidual da gordura e músculo com medidas repetidas no tempo, para ser utilizada como ferramenta de manejo e método de seleção de novilhas de reposição para obtenção de eficiência no sistema de produção.

The objective of this study was to evaluate the growth and tissue development of fat and muscle through serial measurements obtained by ultrasound in Brangus females after weaning until 16 months of age under different feeding management. The study involved 43 Brangus breed females. At the begin of study the animals had an average body weight (BW) set at 205 days of age of 172.9 ± 18.45 kg and were randomized into four feeding management treatments (MA). Treatment 1 (T1, n = 9) with an average of BW and standard error of 160.1 ± 2.5 kg, respectively. Treatment 2 (T2, n = 9) 158.1 ± 4.4 kg, treatment 3 (T3, n = 9) 167.3 ± 3.8 kg and Treatment 4 (T4 n = 16) 170.8 ± 3.6 kg. The characteristics BW, rib eye area (REA), back fat thickness (BF), were measured from 205 to 485 days of age, while rump fat (RF) was measured from 261 to 485 days age. Body weight, REA, BF and RF were evaluated every 56 days. The average daily gain (ADG) had a strong influence on growth and deposition of muscle and fat tissues, requiring gains above of 0.566 kg/day, to occur growth of these tissues. The deposition of fat cover may be compromised in animals with average daily gain lower than 0.401 kg/day in the growing phase, culminating in loss of body score condition. In our study, feeding management T4 showed impact on the increase of body weight and tissue deposition of fat and muscle to 16 months of age. The feeding regime with daily energy supplementation for a period of 112 days during the winter under grazing conditions, positively affected the percentage of mature body weight at 16 months of age, growth and development of rib eye area, back fat thickness and rump fat. The magnitudes of live weight gain rates are crucial in tissue deposition of fat and muscle. The real-time ultrasound is a technology that can be used to estimate the tissue development of fat and muscle with repeated measures over time, to be used as a management tool and replacement heifer selection method for obtaining efficient production system.

Total lipids, texture and cooking loss in cuts of beef of different commercial brands / Lipídios totais, textura e perda por cocção de cortes de carne bovina de diferentes marcas comerciais

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels / Composição física, cortes comerciais da carcaça, e características da carne de tourinhos alimentados com níveis de glicerina bruta em dietas a base de grão de milheto

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.

O 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.