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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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), 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). 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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PAGOTO, M. D. N. 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.