Qualidade da carne de bovinos submetidos a diferentes níveis de suplementação e diferentes tipos de processamento do milho na fase de terminação
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Data
2017-08-03
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Universidade Federal de Goiás
Resumo
Currently agribusiness has been seeking to increase production by improving the quality of its
products and reducing costs. With the increasing number of beef consumers worldwide,there is a constant search for nutritional strategies that are easy to handle and result in
quality meat. The objective of this work was to evaluate the centesimal composition,
conformation, physiological maturity, marbling, color, texture, shear force and the fatty acid
profile of the Nelore bulls meat with initial average weight of 380 kg fed diets with a high
proportion of concentrate using whole or milled maize and levels of supply at 2% live weight
or ad libitum in animals with or without access to pasture. The experimental design was
completely randomized with seven treatments and nine replicates. The experimental period
was 84 days. When the supply of supplement was compared at will with the restricted supply,
maturity (P <0.05) and conformation (P <0.05) were higher when the animals were fed
supplements at will. (P> 0.05), color * A (P> 0.05), texture (P> 0.05), color (P> 0.05), lipid (P>
0.05), moisture (P> 0.05) and ashes (P> 0.05), 05) did not present significant differences. The
fatty acids that obtained the highest percentages in the meat were the oleic and stearic acids,
respectively. There was dietary effect on total fatty acids only stearic, conjugated linoleic acid
(CLA), palmitoleic and oleic (P <0.05). The other fatty acids were not influenced by the
different levels of supplementation and the use of whole grain corn and milled corn in the
diet (P> 0.05). Thus, the use of whole grain corn with a supplement of 2% of body weight is
the most feasible practice, since it presents a lower cost to the producer and there is little
significant difference among the analyzed parameters.
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NEVES, M. D. Qualidade da carne de bovinos submetidos a diferentes níveis de suplementação e diferentes tipos de processamento do milho na fase de terminação. 2017. 65 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2017.