Carcass and meat quality traits in Nellore and F1 Nellore-Araguaia crosses

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dc.contributor.authorCosta, N. V.
dc.contributor.authorAboujaoude, C. [UNESP]
dc.contributor.authorVieira, G. S.
dc.contributor.authorPaiva, V. V.
dc.contributor.authorMoraes Neto, R. A.
dc.contributor.authorGondim, V. S. [UNESP]
dc.contributor.authorAlves, L. R.
dc.contributor.authorTorres, M. C.L.
dc.contributor.authorAntunes, R. C.
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionAssociação Brasileira dos Criadores da Raça Araguaia
dc.contributor.institutionServiço Nacional de Aprendizagem Rural
dc.contributor.institutionUniversidade Federal de Goiás (UFG)
dc.date.accessioned2022-04-28T19:01:05Z
dc.date.available2022-04-28T19:01:05Z
dc.date.issued2015-05-22
dc.description.abstractWe evaluated and compared carcass traits and meat quality in Nellore cattle and F1 crosses between Nellore and Araguaia, where 17 individuals were from the Nellore group and 19 were ½ Nellore and ½ Araguaia crosses. All animals belonged to the same birth season and were raised in pasture systems under the same nutritional, environmental, and management conditions. When the animals reached slaughter weight, they were taken to an industrial slaughterhouse where food was not provided for 24 h (free access to water); they were then stunned, bled, the leather was removed, and they were eviscerated. The carcasses were weighed (hot weight), kept in chilled storage for approximately 24 h at 4°C, and weighed again to obtain the chilled carcass weight. Carcass yield, carcass length, carcass width, leg length, thigh perimeter, loin eye area (LEA), retail cuts, cooling loss, pH, fat depth, marbling rate, intramuscular fat, color, and shear force were analyzed and sensory analysis of the meat was conducted. Significant differences (P < 0.05) were observed for the following variables: slaughter weight, hot and chilled carcass weights, carcass and leg lengths, thigh perimeter, LEA, retail cuts, and lightness (L*), where the ½ Nellore ½ Araguaia individuals showed higher means for all of these traits, except leg length and L*. Therefore, crossbreeding between Nellore and Araguaia did not affect the meat’s sensory characteristics, but contributed to an improvement in carcass traits, providing an alternative for farmers that aim for good meat quality, with a higher meat percentage.en
dc.description.affiliationUniversidade Federal de Uberlândia
dc.description.affiliationUniversidade Estadual de São Paulo
dc.description.affiliationAssociação Brasileira dos Criadores da Raça Araguaia
dc.description.affiliationServiço Nacional de Aprendizagem Rural
dc.description.affiliationDepartamento de Engenharia de Alimentos, Universidade Federal de Goiás
dc.description.affiliationUnespUniversidade Estadual de São Paulo
dc.format.extent5379-5389
dc.identifierhttp://dx.doi.org/10.4238/2015.May.22.7
dc.identifier.citationGenetics and Molecular Research, v. 14, n. 2, p. 5379-5389, 2015.
dc.identifier.doi10.4238/2015.May.22.7
dc.identifier.issn1676-5680
dc.identifier.scopus2-s2.0-84929998867
dc.identifier.urihttp://hdl.handle.net/11449/220369
dc.language.isoeng
dc.relation.ispartofGenetics and Molecular Research
dc.sourceScopus
dc.subjectBos indicus
dc.subjectBos taurus
dc.subjectLoin eye area
dc.subjectSensory analysis
dc.subjectShear force
dc.subjectSlaughter weight
dc.titleCarcass and meat quality traits in Nellore and F1 Nellore-Araguaia crossesen
dc.typeArtigo

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