Meat quality from four genetic groups of bulls slaughtered at 14 months old

Roberto Haruyoshi Ito,Daniel Perotto,Maribel Velandio Valero,Ivanor Nunes Do Prado,Dayane Cristina Rivaroli,Rodolpho Martin Prado

doi:10.4025/actascianimsci.v34i4.14728

Abstract

Carcass characteristics and chemical composition of Longissimus muscle of 32 young bulls from four genetic groups slaughtered at 14 months old were evaluated. Experimental design was completely randomized and distributed into four genetics groups: 1. Caracu (CAR); 2. Canchin (CAN); 3. Charolais vs. Caracu (CHC) and 4. Aberdeen Angus vs. Canchin (AAC). Carcass dressing and carcass conformation were lower for CAR than CAN, CHC and AAC genetic groups. No difference has been reported with regard to moisture, ash, crude protein, total lipids and total cholesterol among four genetics groups. The genetic groups influence fatty acid profile on Longissimus muscle in bulls. Cattle with zebu genes had the highest rates in unsaturated fatty acids, saturated fatty acids represented approximately 50% of total fatty acid composition on Longissimus muscle. The genetic groups presented differences in PUFA, SFA, n-6 and n-3 percentages and n-6 and n-3 ratios.

Highlights

Carcass production characterized by adequate weight and subcutaneous fat thickness that guarantees meat quality during the chilling process is essential in beef cattle-production system (SUGUISAWA et al, 2006)
There was no difference among treatments, the slaughter weight of different genetic groups revealed that CAR and CAN genetic bull groups failed to achieve the final weight of 450 kg
Carcass dressing and carcass conformation were lower (p < 0.05) for CAR genetic group (49.6% and 9.25 points) when compared to CAN (54.5% and 12.4 points), Charolais vs. Caracu (CHC) (52.7% and 11.6 points) and Angus vs. Canchin (AAC) (54.0% and 12.0 points) genetic groups. These results show that CAR genetic group may not be slaughtered with 445 kg body weight due to low fat characteristics

Summary

Introduction

Carcass production characterized by adequate weight and subcutaneous fat thickness that guarantees meat quality during the chilling process is essential in beef cattle-production system (SUGUISAWA et al, 2006). British cattle are known for their highly marbled meat, while the Zebu breeds contain less fat and more connective tissue (PRADO et al, 2009a and c; ROTTA et al, 2009a and b). Genetic variability comprises differences among species, breeds or lines, differences due to breed crossing and to the difference between animals within breeds (ROTTA et al, 2009b). The latter source of variation is estimated by heritability and genetic correlations. Comparison of breed is often confused with other effects, such as fat level, body weight, age at slaughter and production system (ARICETTI et al, 2008; KAZAMA et al, 2008; PRADO et al, 2008a, b and c; ROTTA et al, 2009a and b; WEBB, 2006)

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Results

Conclusion