Imunocastração em bovinos mestiços sobre o desempenho, características da carcaça e qualidade da carne
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2017-08-09
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Universidade Federal de Goiás
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The productive chain of beef cattle breeding has been growing every year and also consumers have been increasing their demand regarding the quality of the meat consumed. The castration of the bovine has as benefits the improvement of the quality of the carcass, mainly as for the thickness of subcutaneous fat and tenderness of the meat. In order to avoid stress and problems related to the technique of surgical castration, the immunocast vaccine has been studied in order to determine the influence of this in the performance of the animals and the quality of the carcass and meat. The present work was carried out with the purpose of evaluating the performance, carcass characteristics and meat quality of crossbred and complete immuno-confined bovine animals. The experiment was carried out in São Luís de Montes Belos, in the state of Goiás, composed of thirty crossbred cattle Dutch / Gir in a completely randomized design (DIC), with fifteen animals per treatment (immature and uncastrated). For each group, healthy, clinically healthy cattle with mean initial age of 12 to 14 months and mean initial weight of 235 kg (± 20 kg) were used. After seven days of adaptation the first dose of one ml of the immunocast (Bopriva®, Zoetis Indústria de Produtos Veterinária LTDA, São Paulo, SP, Brazil) (IC - immunocompromised group) was applied in each animal and after 30 days repeated the same dose (as recommended by the manufacturer). It was evaluated the quantitative and qualitative characteristics of the carcass, being the area of loin eye (AOL), subcutaneous fat thickness (EGS), measurement of finishing fat of the picanha (P8), marbling, sensory analysis of coloration and texture. Measurements of the morphological characteristics were performed: carcass length, arm length, arm perimeter, thigh length and thigh perimeter in the right half carcasses. For performance, mean daily weight gain was evaluated; GPT: total weight gain; PAB: slaughter weight; PCQ: warm carcass weight; RC: carcass yield. Regarding meat, analyzes of softness, thaw losses and cooking losses were performed. The GPMD, GPT, PAB and PCQ values did not present significant differences between the treatments (P> 0.05), with the CCOX and RC variables being the only ones that differed statistically (P <0.05). The thickness of the subcutaneous fat was higher in the CI, whereas the marbling value was higher in the NC, but both did not present statistically significant differences (P> 0.05). The values of HR, PCOC and PD did not show significant differences between the treatments (P> 0.05). In conclusion, it was obtained that the use of the immunocast changed only the carcass yield and thigh perimeter characteristics, the other productive performance characteristics as well as the morphometric characteristics were not statistically different, as well as none of the carcass characteristics evaluated. For the meat quality, it was found that the immunoassay vaccine did not influence meat tenderness or water loss by thawing and cooking, demonstrating the need for further studies using the efficiency and economic values of this technique in animals in this age group.
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RIBEIRO, R. V. Imunocastração em bovinos mestiços sobre o desempenho, características da carcaça e qualidade da carne. 2017. 59 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2017.