BREED AND CARCASS CHARACTERISTICS ON BRUISES AND MEAT PH IN BEEF OF STEERS AND CULLING COWS

Autores

  • Fábio Souza Mendonça Universidade Federal de Pelotas http://orcid.org/0000-0003-2477-0360
  • Ricardo Zambarda Vaz Universidade Federal de Pelotas
  • Fabiano Nunes Vaz Universidade Federal de Santa Maria
  • João Restle Universidade Federal de Goiás
  • Guilherme Barbieri Gonçalves Universidade Federal de Pelotas
  • Carina Crizel Da Vara Universidade Federal de Pelotas

Palavras-chave:

Animal Welfare, Carcass Classification, Meat Quality

Resumo

This study aimed to evaluate genetic group, maturity, and fatness score of cattle on bruises and final pH value of the carcass of steers and cows. The number of bruises and the final pH value of the carcasses were evaluated as response variables as a function of: genetic group; physiological maturity and fatness score. Increases of 174.6 and 159.4% were found when maturity evolved from deciduous to eight teeth for males and females, respectively. Only in males did the carcasses with moderate fat show a higher number (P<0.05) of bruises than scarce-fat carcasses. Bruises increased by 37.93 and 23.52% for the zebu animals compared with taurine cattle, for males and females, respectively. As regards the pH values, there were variations between sexes, with females having, on average, higher pH, which differed between the zebu and the taurine. Two-teethed males displayed higher pH values, while as four and six-teethed females were higher to the others (P<0.05). Bruises losses in bovine carcass are influenced by physiological maturity, fatness score, and genetic group, with older animals being more susceptible to bruises; in zebu animals. Females are more susceptible to final pH alterations carcass, mainly in the carcasses of zebu animals.

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Biografia do Autor

Fábio Souza Mendonça, Universidade Federal de Pelotas

Departamento de Zootecnia, área de Produção Animal.

Ricardo Zambarda Vaz, Universidade Federal de Pelotas

Departamento de Zootecnia, Produção de Ruminantes

Fabiano Nunes Vaz, Universidade Federal de Santa Maria

Departamento de Educação Agrícola e Extensão Rural, Produção de Ruminantes

João Restle, Universidade Federal de Goiás

Escola de Veterinária e Zootecnia, Produção de Ruminantes

Guilherme Barbieri Gonçalves, Universidade Federal de Pelotas

Departamento de Zootecnia, Produção de Ruminantes

Carina Crizel Da Vara, Universidade Federal de Pelotas

Faculdade de Veterinária, Produção de Ruminantes

Publicado

2017-06-23

Como Citar

MENDONÇA, F. S.; VAZ, R. Z.; VAZ, F. N.; RESTLE, J.; GONÇALVES, G. B.; DA VARA, C. C. BREED AND CARCASS CHARACTERISTICS ON BRUISES AND MEAT PH IN BEEF OF STEERS AND CULLING COWS. Ciência Animal Brasileira / Brazilian Animal Science, Goiânia, v. 18, 2017. Disponível em: https://revistas.ufg.br/vet/article/view/e-45295. Acesso em: 6 jul. 2022.

Edição

Seção

ZOOTECNIA