Farelo de mesocarpo de babaçu (Orbygnia sp.) na terminação de bovinos: composição física da carcaça e qualidade da carne
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Data
2012-07
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Editor
Universidade Federal de Santa Maria
Resumo
We evaluated the carcass composition and meat qualitative characteristics, of 30 young crossbred bulls (18.9 months and 346.8kg) fed with diets with different proportion of babassu mesocarp bran (BMB) (Orbygnia sp.); replacing corn: 0, 25, 50, 70 and 100% substitution. The percentage of muscle in the carcass increased linearly, 0.022% for each percentage point of including BMB and the percentages of fat and bone had a quadratic response in which adipose tissue has increased until the replacement of 25% and bone tissue decreased to 50% substitution. The ratio of edible portion: bone increased up to 42.5%. As the levels of BMB increased, a decrease in cushion thickness, muscle score and carcass
compactness occurred. The shear force of meat was increased by 44kgf for each percentage point of corn replacement. For the physical-chemical composition we observed an increase in the meat mineral matter. The use of BMB in finishing diets for beef cattle reduced the tenderness of the meat, not altering the other qualitative characteristics.
Descrição
Palavras-chave
Confinamento, Maciez, Musculosidade, Porção comestível, Subprodutos, Byproducts, Edible portion, Feedlot, Meat tenderness, Muscularity
Citação
MIOTTO, Fabrícia Rocha Chave; RESTLE, João; NEIVA, José Neuman Miranda; RESENDE, Pedro Leonardo de Paula; LAGE, Moacir Evandro; PRADO, Cristiano Sales; PÁDUA, João Teodoro; ARAÚJO, Vera Lúcia de. Farelo de mesocarpo de babaçu (Orbygnia sp) na terminação de bovinos: composição física da carcaça e qualidade da carcaça. Ciência Rural, Santa Maria, v. 42, n. 7, p. 1271-1277, jul. 2012.