Abstract
The objective of this study was to evaluate the meat and carcass characteristics of feedlot steers finished in different individual spaces. We used 48 steers, with average initial age and weight of 20 months and 243.4 kg, respectively. The animals were placed in collective stalls and distributed into treatments according to the available individual space, 2.5; 5.0 and 10 m 2 . The diet contained roughage:concentrate relation of 39:61 (dry matter basis). Individual spaces did not influence hot and cold carcass weight, means of 226.0 and 222.1 kg, respectively, as well their respective carcass dressing, 58.5 and 57.0 kg/ 100 kg live weight. For all treatments, the carcasses showed the minimum fat thickness required, 3 mm, being similar among the different individual spaces evaluated. The weight and percentage of commercial cuts, the absolute weight and the tissue participation in the carcass were similar among the individual spaces. The pH and temperature in Longissimus dorsi and Recto femoralis muscles were not altered by individual spaces. Color, texture, marbling, and the meat sensorial characteristics (tenderness, juiciness and palatability) were not influenced by different individual spaces. The shear force showed mean of 5.06 kgF/cm 3 . The number of lesions, location and time of occurrence was not influenced by different individual space. The individual space for feedlot steers during finishing did not influence carcass and meat characteristics, when slaughtered at 24 months of age. KEYWORDS: animal welfare; carcass dressing; carcass lesions; restrict space; tenderness.
Highlights
Minimum fat thickness required, 3 mm, being similar among the different individual spaces evaluated
The weight and percentage of commercial cuts, the absolute weight and the tissue participation in the carcass were similar among the individual spaces
The pH and temperature in Longissimus dorsi and Recto femoralis muscles were not altered by individual spaces
Summary
O experimento foi realizado no período de 25 de julho a 20 de novembro de 2011, no Laboratório de Bovinocultura de Corte, pertencente ao Departamento de Zootecnia da Universidade Federal de Santa Maria, localizado no município de Santa Maria. Ainda na meia-carcaça fria direita foi realizado corte horizontal entre a 11a e 12a costelas, visando expor o músculo Longissimus dorsi, para traçar o seu contorno em papel vegetal, sendo a área da figura posteriormente determinada em mesa digitalizadora por meio do software Corel Draw. Após resfriamento das carcaças por 24 horas (constam na Tabela 2 as temperaturas da câmara fria conforme o tempo de resfriamento), foram realizadas as avaliações de marmoreio, cor e textura da carne, a partir da secção do músculo Longissimus dorsi na altura da 12a costela, conforme metodologia descrita por MÜLLER (1987). As análises foram realizadas através do pacote estatístico SAS (Statistical Analysis System, versão 9.2)
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