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Carcass Characteristics, Chemical Composition and Fatty Acid Profile of the Longissimus Muscle of Bulls (Bos taurus indicus vs. Bos taurus taurus) Finished in Pasture Systems |
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Ivanor Nunes do Prado*, Juliana Aparecida Aricett, Polyana Pizzi Rotta, Rodolpho Martin do Prado, Daniel Perotto, Jesuí Vergílio Visentaine, Makoto Matsushita |
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Correspondence:
Ivanor Nunes do Prado,
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| Abstract |
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This experiment was carried out to evaluate the carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of three cattle genetic groups (Purunã, PUR, 11; 1/2 Purunã vs. 1/2 British, PUB, 6 and 1/2 Charolais vs. 1/2 Caracu, CHC, 10) finished in pasture systems. The field work took place at the Lapa Research Farm of the Agronomic Institute of Paraná, in the city of Lapa, south Brazil. The animals were fed during the winter with corn silage, cottonseed meal, cracked corn, urea, limestone and mineral salts as sources of protein, as well as an energy supplement, in pasture systems of Brachiaria decumbens Stapf. The animal groups were slaughtered at 20 months of age, at 50122.6 kg live weight. CHC bulls had higher (p<0.05) final weight than PUR and PUB bulls. Hot carcass weight was similar (p>0.10) between PUR and PUB. Hot carcass dressing percentage was higher (p<0.05) for PUB bulls than for PUR and CHC bulls. On the other hand, hot carcass dressing percentage was similar (p>0.05) between PUR and CHC bulls. Fat thickness was similar (p>0.10) among all genetic groups. However, the Longissimus area of CHC bulls was greater (p<0.05) than in PUR and PUB genetic groups. The genetic groups did not affect (p>0.10) the marbling of Longissimus. There was no observed difference (p>0.10) in moisture, ash, crude protein and total cholesterol contents among the three genetic groups. On the other hand, the total lipid percentage was higher (p<0.05) for the PUB genetic group in comparison with PUR and CHC. CLA percentage was highest for PUR animals. However, total CLA amounts were not altered by the different genetic groups. |
| Keywords:
Beef; British; Caracu; Chemical Composition; Longissimus Muscle |
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