Características físico-químicas da carne de tourinhos zebuínos e europeus alimentados com níveis de grão de milheto na dieta
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Data
2014-03
Título da Revista
ISSN da Revista
Título de Volume
Editor
José Henrique Stringhini
Resumo
We evaluated the physicochemical characteristics of crossbred bulls with European or zebu genetic predominance fed in feedlot with diets with high concentrate (80%) and grain millet levels to replace corn grain (0, 33, 66 and 100%). Twenty - four bulls of ea ch genetic predominance were slaughtered after 96 days of confinement. The experimental design was completely randomized with treatments in a 4x2 factorial arrangement using six replicates. The variables initial (6.68) and final pH (5.9), final temperature of carcass (9,7), fluid loss during thawing (9.7%) and cooking (26.6%), color (3.7 points), texture (3.1 points), marbling (4.5 points), shear strength of the muscle fibers (kgf/cm 3
), and moisture (72.9%), crude protein (23.0%) and ether extract conte 1.5%) of the meat were not affected by the replacement of corn grain by millet grain. Meat characteristics were not influenced by genetic predominance, except marbling, which was higher in European animals (4.99 vs. 3.95 points). Final pH was correlated with thawing loss (r = 0.36) and meat color (r = 0, 62). The replacement of corn grain by grain of millet in the diet did not affect meat quality of young bulls
Descrição
v. 15, n. 1, p. 20-31, jan./mar. 2014.
Palavras-chave
Bovinos, Gordura intramuscular, Maciez da carne, Perda de líquidos ao cozimento, Zebuínos
Citação
SILVA, R. M. da; RESTLE, J.; BILEGO , U. O.; MISSIO, R. L.; PACHECO, P. S.; PRADO, C. S. Características físico-químicas da carne de tourinhos zebuínos e europeus alimentados com níveis de grão de milheto na dieta. Ciência Animal Brasileira, Goiânia, v. 15, n. 1, p. 20-31, jan/mar. 2014. Disponível em: < http://www.revistas.ufg.br/index.php/vet/article/view/25777>.