Qualidade da carne de contrafilé de bovinos three-cross submetidos a três dietas contendo grão de girassol, grão de linhaça ou grão de soja
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Data
2018-02-16
Autores
Pereira, Paula Alessandra Costa Carosio
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A procura por cortes cárneos de alta qualidade nutricional e sensorial vem aumentando, e algumas das estratégias utilizadas para melhorar as características de qualidade final da carne são o cruzamento entre raças bovinas, a alimentação em confinamento e a inclusão de fontes de oleaginosas na dieta. Neste contexto, o objetivo nesse trabalho foi avaliar a qualidade final do contrafilé (longissimus thoracis) de 24 bovinos three-cross (1/2 Wagyu, ¼ Angus e ¼ Nelore), fêmeas e machos precocemente castrados, durante o período de estocagem (0, 30 e 60 dias), submetidos a dietas contendo grãos de oleaginosas, durante o período de terminação. Os animais foram separados em três grupos, por um período de 100 dias: Dieta com adição de grãos de girassol (GIR); dieta com adição de grãos de linhaça (LIN) e dietas com adição de grãos de soja (SOJ). Após período de terminação no confinamento os animais foram abatidos, com idade média de 36 meses, e peso médio de 678Kg, as amostras de contrafilé foram retiradas iniciando entre a 12ª e 13ª costela e armazenadas a 0°C. Avaliou-se peso de abate, ganho médio diário de peso, composição centesimal (umidade, lipídeos, proteínas e cinzas), o pH (0, 30 e 60 dias), perda de peso por cocção e força de cisalhamento (0, 30 e 60 dias), a oxidação lipídica (0, 30 e 60 dias), a estabilidade da cor (0, 30 e 60 dias), a estabilidade microbiológica ( 0 e 60 dias), o perfil lipídico e o teor de colesterol, e aspectos sensoriais. O delineamento experimental foi inteiramente casualisado em esquema fatorial, tendo dieta (3 níveis: GIR, LIN e SOJ) como fator principal, e classe sexual (2 níveis: Fêmea e macho) como fator secundário, com 8 repetições/tratamento e 12 repetições/classe sexual. As dietas não influenciaram ganho médio de peso diário e peso de abate, composição centesimal, valores de pH no início da estocagem, perda por cocção (0 e 60 dias), força de cisalhamento no início do armazenamento, oxidação lipídica (30 e 60 dias) e intensidade da cor vermelha no início e no final do armazenamento. A inclusão de grãos de girassol diminuiu valores de pH (30 e 60 dias) e aumentou a perda por cocção (30 dias). A adição de grãos de soja melhorou o teor de ácidos graxos poli-insaturados, ácidos graxos poli-insaturados/ácidos graxos saturados, e a quantidade de ômega 6, porém aumento força de cisalhamento (30 e 60 dias) e oxidação lipídica no início da estocagem. A adição grãos de linhaça influenciou positivamente a cor, o teor de ômega 3, ômega 6/ômega 3 e a qualidade sensorial de contrafilé de bovinos three-cross. Animais machos apresentarem melhores características de crescimento, menor teor de colesterol, porém maior oxidação lipídica (30 e 60 dias), as fêmeas apresentaram maior teor de lipídios, em bifes com a gordura subcutânea, e maior valor de L* (30 dias) e b* (0 e 30 dias).
The search for beef of high nutritional and sensorial quality has increased, and as a strategy to improve the final quality characteristics of the meat is the crossing between bovine breeds, feedings in confinement and inclusion of oil sources in the diet. In this context, the objective of this study was to evaluate the final quality of the longissimus thoracis of 24 three-cross (1/2 Wagyu, ¼ Angus and ¼ Nelore) females and precociously castrated males, during the maturation period (0, 30 and 60 days), submitted to diets containing oilseeds, in the period of termination of the confinement. The animals were separated in three groups for a period of 100 days: Diet with the addition of sunflower seeds (SF), diet with the addition of linseed (LS) and diets with the addition of soybean (SB). After finishing period, the animals were slaughtered, with a mean age of 36 months and average weight of 678 kg. Samples were taken from the 12th to 13th rib and stored at 0 °C. The parameters evaluated were average weight gain, chemical composition (moisture, lipids, proteins and ashes), pH (0, 30 and 60 days), cooking loss and shear force (0, 30 and 60 days), lipid oxidation (0, 30 and 60 days), color stability(0, 30 and 60 days), microbiological stability (0 and 60 days), fatty acid profile, cholesterol content, and sensorial quality. The experimental design was entirely randomized, with diet (3 levels: SF, LS and SB) as the main effect, and gender (2 levels: Female and male) as a secondary effect, with 8 replications / treatment and 12 replications / gender. The diets did not influence the weight gain and slaughter weight, chemical composition, pH values at the beginning of storage, cooking loss (0 and 60 days), shear force at the beginning of storage, lipid oxidation (30 and 60 days ) and red color intensity at the beginning and end of storage. The inclusion of sunflower seeds decreased pH values (30 and 60 days) and increased the loss by cooking (30 days). Addition of soybean positively affected polyunsaturated fatty acid, ratio between polyunsaturated fatty acid and saturated fatty acid, and omega 6 content, but increased shear force (30 and 60 days) and lipid oxidation at the beginning of the storage. The addition of flaxseed positively influenced the color, amount of omega 3, ratio omega 6 and omega 3, and the sensorial quality of three-cross meat steak. Male animals presented better growth characteristics, lower cholesterol content, but higher lipid oxidation (30 and 60 days), females shower higher lipid content, in steaks with subcutaneous fat, and higher values of luminosity (30 days) and yellow color intensity (0 and 30 days).
The search for beef of high nutritional and sensorial quality has increased, and as a strategy to improve the final quality characteristics of the meat is the crossing between bovine breeds, feedings in confinement and inclusion of oil sources in the diet. In this context, the objective of this study was to evaluate the final quality of the longissimus thoracis of 24 three-cross (1/2 Wagyu, ¼ Angus and ¼ Nelore) females and precociously castrated males, during the maturation period (0, 30 and 60 days), submitted to diets containing oilseeds, in the period of termination of the confinement. The animals were separated in three groups for a period of 100 days: Diet with the addition of sunflower seeds (SF), diet with the addition of linseed (LS) and diets with the addition of soybean (SB). After finishing period, the animals were slaughtered, with a mean age of 36 months and average weight of 678 kg. Samples were taken from the 12th to 13th rib and stored at 0 °C. The parameters evaluated were average weight gain, chemical composition (moisture, lipids, proteins and ashes), pH (0, 30 and 60 days), cooking loss and shear force (0, 30 and 60 days), lipid oxidation (0, 30 and 60 days), color stability(0, 30 and 60 days), microbiological stability (0 and 60 days), fatty acid profile, cholesterol content, and sensorial quality. The experimental design was entirely randomized, with diet (3 levels: SF, LS and SB) as the main effect, and gender (2 levels: Female and male) as a secondary effect, with 8 replications / treatment and 12 replications / gender. The diets did not influence the weight gain and slaughter weight, chemical composition, pH values at the beginning of storage, cooking loss (0 and 60 days), shear force at the beginning of storage, lipid oxidation (30 and 60 days ) and red color intensity at the beginning and end of storage. The inclusion of sunflower seeds decreased pH values (30 and 60 days) and increased the loss by cooking (30 days). Addition of soybean positively affected polyunsaturated fatty acid, ratio between polyunsaturated fatty acid and saturated fatty acid, and omega 6 content, but increased shear force (30 and 60 days) and lipid oxidation at the beginning of the storage. The addition of flaxseed positively influenced the color, amount of omega 3, ratio omega 6 and omega 3, and the sensorial quality of three-cross meat steak. Male animals presented better growth characteristics, lower cholesterol content, but higher lipid oxidation (30 and 60 days), females shower higher lipid content, in steaks with subcutaneous fat, and higher values of luminosity (30 days) and yellow color intensity (0 and 30 days).
Descrição
Palavras-chave
Qualidade da carne, Bovinos three-cross, Contrafilé, Girassol, Linhaça, Soja, Perfil de ácidos graxos, Meat quality, Three-cross cattle, Longissimus thoracis, Sunflower seed, Linseed, Soybean, Fatty acid profile