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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
07/01/2025 |
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Data da última atualização: |
08/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LATTA, K. I.; ÍTAVO, L. C. V.; GOMES, R. da C.; GOMES, M. de N. B.; FERREIRA, J. R.; NEVES, A. P.; ARAUJO, T. A. C. de; FEIJO, G. L. D.; MENEZES, G. R. de O. |
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Afiliação: |
KARLA IZIDIO LATTA, UNIVERSIDADE FEDERAL DE MATO GROSSO DO SUL; LUÍS CARLOS VINHAS ÍTAVO, UNIVERSIDADE FEDERAL DE MATO GROSSO DO SUL; RODRIGO DA COSTA GOMES, CNPGC; MARINA DE NADAI BONIN GOMES, UNIVERSIDADE FEDERAL DE MATO GROSSO DO SUL; JAQUELINE RODRIGUES FERREIRA, UNIVERSIDADE FEDERAL DE MATO GROSSO DO SUL; ANDREI PEREIRA NEVES, UNIVERSIDADE ESTADUAL DE LONDRINA; THIAGO ALVES CAMPOS DE ARAUJO, UNIVERSIDADE FEDERAL DO CEARÁ; GELSON LUIS DIAS FEIJO, CNPGC; GILBERTO ROMEIRO DE OLIVEIRA MENEZE, CNPGC. |
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Título: |
Carcass characteristics and meat quality of cull cows from different genetic groups. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Livestock Science, v. 282, 105439, 2024. |
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DOI: |
https://doi.org/10.1016/j.livsci.2024.105439 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT - We aimed to evaluate the quality of the carcass and meat of cull cows from different genetic groups. It was considered 48 cows being 16 of the Nellore breed (NEL), 16 ½Angus ½Nellore (ANGNEL), and 16 ½Caracu ½Nellore (CARNEL), slaughtered at the end of eight pregnancy seasons, with approximately 11 years of age. For carcass analysis, body weight at slaughter (SW), hot carcass weight (HCW), carcass yield (CY), carcass finishing (CF), fat distribution (FDIST), cold storage conformation (CSC), marbling (MAR), subcutaneous fat thickness (SFT), ribeye area (REA), internal depth (INTD), external depth (EXTD), carcass length (CL), physiological maturity (FMAT), muscle color (COLOR) and texture (TEXT). For meat analysis, samples taken from the Long issimus muscle were analyzed after zero and 14 days of maturation for exudation losses (ExuL at 0 and 14 days), cooking losses (CookL), pH (pH at 0 and 14 days), color components of meat (L*, a* and b* 0 and 14 days) and shear force (SF at 0 and 14 days), the ether extract (EE) of the samples was also evaluated according to the genetic group of the cull cows. The Means were compared according to the adjusted Tukey-Kramer test (α = 0.05). The data were evaluated for the presence of outliers, homogeneity of variance, and normality of residuals. The effects of genetic groups on the described characteristics were evaluated by restricted maximum likelihood (REML) analysis, adjusting a mixed model containing the effects of cow age, genetic group, and slaughter date. NEL and ANGNEL cows presented higher SFT results when compared to CARNEL cows. The REA, INTD, and EXTD, ANGNEL and CARNEL cows obtained greater results when compared to NEL cows group. There was no significant effect on the genetic group of cull cows for the variables CY, CF, FDIST, CSC, MARM, FMAT, COLOR and TEXT. A significant difference was observed only for the L* characteristic (0 and 14 days of maturation), in which NEL cows presented darker meat than ANGNEL, with CARNEL cows having intermediate results. The ANGNEL cull cows have higher slaughter weights, and carcass weights, and AOL and EGS with better carcass finish. Cull cows slaughtered at an advanced age, between 10 and 11 years old, have similar meat quality. We recommend the meat maturation process for 14 days to improve the tenderness of the meat from cull cows, since in this 14-day meat maturation process, calpains degrade the myofibrillar proteins at certain internal points of the molecules and improve the tenderness of the meat, regardless of the genetic group. MenosABSTRACT - We aimed to evaluate the quality of the carcass and meat of cull cows from different genetic groups. It was considered 48 cows being 16 of the Nellore breed (NEL), 16 ½Angus ½Nellore (ANGNEL), and 16 ½Caracu ½Nellore (CARNEL), slaughtered at the end of eight pregnancy seasons, with approximately 11 years of age. For carcass analysis, body weight at slaughter (SW), hot carcass weight (HCW), carcass yield (CY), carcass finishing (CF), fat distribution (FDIST), cold storage conformation (CSC), marbling (MAR), subcutaneous fat thickness (SFT), ribeye area (REA), internal depth (INTD), external depth (EXTD), carcass length (CL), physiological maturity (FMAT), muscle color (COLOR) and texture (TEXT). For meat analysis, samples taken from the Long issimus muscle were analyzed after zero and 14 days of maturation for exudation losses (ExuL at 0 and 14 days), cooking losses (CookL), pH (pH at 0 and 14 days), color components of meat (L*, a* and b* 0 and 14 days) and shear force (SF at 0 and 14 days), the ether extract (EE) of the samples was also evaluated according to the genetic group of the cull cows. The Means were compared according to the adjusted Tukey-Kramer test (α = 0.05). The data were evaluated for the presence of outliers, homogeneity of variance, and normality of residuals. The effects of genetic groups on the described characteristics were evaluated by restricted maximum likelihood (REML) analysis, adjusting a mixed model containing the effects of cow age, g... Mostrar Tudo |
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Thesagro: |
Abatedouro; Carcaça; Vaca de Corte. |
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Thesaurus Nal: |
Beef cattle; Meat carcasses; Meat quality; Nellore; Slaughter weight; Slaughterhouses. |
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Categoria do assunto: |
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Marc: |
LEADER 03542naa a2200337 a 4500
001 2171277
005 2025-01-08
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.livsci.2024.105439$2DOI
100 1 $aLATTA, K. I.
245 $aCarcass characteristics and meat quality of cull cows from different genetic groups.$h[electronic resource]
260 $c2024
520 $aABSTRACT - We aimed to evaluate the quality of the carcass and meat of cull cows from different genetic groups. It was considered 48 cows being 16 of the Nellore breed (NEL), 16 ½Angus ½Nellore (ANGNEL), and 16 ½Caracu ½Nellore (CARNEL), slaughtered at the end of eight pregnancy seasons, with approximately 11 years of age. For carcass analysis, body weight at slaughter (SW), hot carcass weight (HCW), carcass yield (CY), carcass finishing (CF), fat distribution (FDIST), cold storage conformation (CSC), marbling (MAR), subcutaneous fat thickness (SFT), ribeye area (REA), internal depth (INTD), external depth (EXTD), carcass length (CL), physiological maturity (FMAT), muscle color (COLOR) and texture (TEXT). For meat analysis, samples taken from the Long issimus muscle were analyzed after zero and 14 days of maturation for exudation losses (ExuL at 0 and 14 days), cooking losses (CookL), pH (pH at 0 and 14 days), color components of meat (L*, a* and b* 0 and 14 days) and shear force (SF at 0 and 14 days), the ether extract (EE) of the samples was also evaluated according to the genetic group of the cull cows. The Means were compared according to the adjusted Tukey-Kramer test (α = 0.05). The data were evaluated for the presence of outliers, homogeneity of variance, and normality of residuals. The effects of genetic groups on the described characteristics were evaluated by restricted maximum likelihood (REML) analysis, adjusting a mixed model containing the effects of cow age, genetic group, and slaughter date. NEL and ANGNEL cows presented higher SFT results when compared to CARNEL cows. The REA, INTD, and EXTD, ANGNEL and CARNEL cows obtained greater results when compared to NEL cows group. There was no significant effect on the genetic group of cull cows for the variables CY, CF, FDIST, CSC, MARM, FMAT, COLOR and TEXT. A significant difference was observed only for the L* characteristic (0 and 14 days of maturation), in which NEL cows presented darker meat than ANGNEL, with CARNEL cows having intermediate results. The ANGNEL cull cows have higher slaughter weights, and carcass weights, and AOL and EGS with better carcass finish. Cull cows slaughtered at an advanced age, between 10 and 11 years old, have similar meat quality. We recommend the meat maturation process for 14 days to improve the tenderness of the meat from cull cows, since in this 14-day meat maturation process, calpains degrade the myofibrillar proteins at certain internal points of the molecules and improve the tenderness of the meat, regardless of the genetic group.
650 $aBeef cattle
650 $aMeat carcasses
650 $aMeat quality
650 $aNellore
650 $aSlaughter weight
650 $aSlaughterhouses
650 $aAbatedouro
650 $aCarcaça
650 $aVaca de Corte
700 1 $aÍTAVO, L. C. V.
700 1 $aGOMES, R. da C.
700 1 $aGOMES, M. de N. B.
700 1 $aFERREIRA, J. R.
700 1 $aNEVES, A. P.
700 1 $aARAUJO, T. A. C. de
700 1 $aFEIJO, G. L. D.
700 1 $aMENEZES, G. R. de O.
773 $tLivestock Science$gv. 282, 105439, 2024.
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Embrapa Gado de Corte (CNPGC) |
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| Registros recuperados : 2 | |
| 1. |  | MENEZES, A. J. E. A. de; FRAZÃO, D. A. C.; HOMMA, A. K. O.; MATOS, G. B. de; ISHISUKA, Y.; ROCHA, A. C. P. N. da; COUTO NETO, M. da C.; MOREIRA, J. Influência da colônia nipo brasileira na formação dos sistemas agroflorestais dos pequenos agricultores familiares de Tomé Açú, Pará. In: CONGRESSO BRASILEIRO DE SISTEMAS AGROFLORESTAIS, 5., 2004, Curitiba. SAFs: desenvolvimento com proteção ambiental: anais. Colombo: Embrapa Florestas, 2004. p. 105-107. (Embrapa Florestas. Documentos, 98).| Biblioteca(s): Embrapa Florestas. |
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| 2. | | MENEZES, A. J. E. A. de; FRAZAO, D. A. C.; HOMMA, A. K. O.; MATOS, G. B. de; ISHISUKA, Y.; ROCHA, A. C. P. N. da; COUTO NETO, M. da C.; MOREIRA, J. Influência da colônia nipo-brasileira na formação dos sistemas agroflorestais dos pequenos agricultores familiares de Tomé-Açu, Pará. In: CONGRESSO BRASILEIRO DE SISTEMAS AGROFLORESTAIS, 5., 2004, Curitiba. SAFs: desenvolvimento com proteção ambiental: anais. Colombo: Embrapa Florestas, 2004. p. 105-107. il. (Embrapa Florestas. Documentos, 98).| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 2 | |
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