Evaluation of carcass traits and meat characteristics of Guzerat-crossbred bulls

被引：7
|
作者：
Diniz, Frederico B. [1 ]
Villela, Severino D. J. [1 ]
Mourthe, Mario H. F. [2 ]
Paulino, Pedro V. R. [3 ]
Boari, Cleube A. [1 ]
Ribeiro, Julimar S. [4 ]
Barroso, Jorge A. [1 ]
Pires, Aldrin V. [1 ]
Martins, Paulo G. M. A. [1 ]
机构：
[1] Fed Univ Jequitinhonha & Mucuri Valleys, Dept Anim Sci, BR-39100000 Diamantina, MG, Brazil
[2] Univ Fed Minas Gerais, Inst Agr Sci, BR-39404547 Montes Claros, MG, Brazil
[3] Nutron Alimentos, Cargill, BR-13091611 Campinas, SP, Brazil
[4] Univ Fed Alagoas, Dept Anim Sci, BR-57309005 Arapiraca, AL, Brazil
来源：
MEAT SCIENCE | 2016年 / 112卷
关键词：
Crossbreeding; Guzonell; Guzholstein; Meat quality; Rib-eye-area; Three-Cross; WATER-HOLDING CAPACITY; AGED BEEF TENDERNESS; PHYSICAL COMPOSITION; DIFFERENT CATEGORIES; CHAROLAIS CATTLE; FINISHING PHASES; GENETIC GROUPS; NELLORE BULLS; QUALITY; PERFORMANCE;
D O I：
10.1016/j.meatsci.2015.10.014
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Our objective was to evaluate carcass and meat characteristics of Guzerat-crossbred bulls finished in feedlot. Carcasses from 18 bulls, randomly selected from a larger group of 36 bulls, consisting of F1 Guzerat x Holstein ("Guzholstein"); F1 Guzerat x Nellore ("Guzonell"); and 1/2 Simmental + 1/4 Guzerat + 1/4 Nellore (Three-Cross; n = 6 each group) were used. Cold carcass weight was greater (P = 0.01) for Three-Cross compared with "Guzonell" and "Guzholstein". Three-Cross carcasses had greater (P < 0.01) rib-eye-area and 100-kg-adjusted rib-eye-area among groups. Longissimus lumborum length did not differ (P > 0.05) among groups, but depth was greater (P < 0.01) for Three-Cross compared with other groups. "Guzholtein" had lesser (P = 0.05) shear force compared with "Guzonell", with Three-Cross being intermediate. We conclude that "Guzholstein" is an adequate option for producers willing to finish this kind of genetic group, as it is comparable or better than Bos indicus crosses and B. indicus x Bos taurus bulls. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：58 / 62
页数：5
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