CARCASS PHYSICAL COMPOSITION AND MEAT QUALITY OF STEERS AND CULL COWS OF DIFFERENT GENETIC GROUPS SUBMITTED TO DIFFERENT FEEDING FREQUENCY

Authors

  • Jonatas Cattelam Universidade Federal de Santa Maria
  • Luís Fernando Glasenapp de Menezes Universidade Federal de Santa Maria
  • Julcemir João Ferreira Bunge Alimentos
  • João Restle Universidade Federal de Goias
  • Ivan Luiz Brondani Universidade Federal de Santa Maria
  • Miguelangelo Ziegler Arboitte Universidade Federal de Santa Maria
  • Perla Cordeiro de Paula Universidade Federal de Santa Maria

DOI:

https://doi.org/10.5216/cab.v10i3.3450

Keywords:

Production of beef cattle

Abstract

The  objective of the study was to evaluate the carcass physical composition and the meat quality of 5/8Charolais (Ch) 3/8Nellore (Ne) and 5/8Ne 3/8Ch steers and cull cows, feedlot finished, submitted to different feeding frequencies, two (7 and 19h), three (7, 13 and 19h) or four (7, 11, 15 and 19h) times a day. Average age of the animals at the end of the experimental period was 23 months for steers and 68 months for cows. The diet, 40:60 roughage:concentrate ratio, contained 2869 kcal of digestible energy/kg of dry matter. Feeding two, three or four times a day did not affect the characteristics studied. Cows carcasses showed higher fat percentage (24.56% vs 20.54%), while steers were superior in muscle percentage (64.93% vs 61.04%). However, the categories did not differ in bone percentage neither in muscle+fat:bone ratio. Genetic group did not affect carcass physical composition neither meat quality. Significant interaction between animal categories x genetic group for meat texture was observed. Cows of the 5/8Ch 3/8Ne genetic group showed coarser meat texture in relation to steers, while for the 5/8Ne 3/8Ch group no difference between categories was observed. The increase in the supply of feeding of two to tree or four times doesn’t influence the carcass physical composition and characteristics of meat. Cows showed carcass with higher fat, while the steers showed higher percentage of muscle. The finished of cows in feedlot resulted in meat quality similar to steers. The genetic group did not influence the carcass physical composition and meat quality.

Keywords: Fat, marbling, muscle, tenderness, texture.

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Published

2009-09-30

How to Cite

CATTELAM, J.; DE MENEZES, L. F. G.; FERREIRA, J. J.; RESTLE, J.; BRONDANI, I. L.; ARBOITTE, M. Z.; DE PAULA, P. C. CARCASS PHYSICAL COMPOSITION AND MEAT QUALITY OF STEERS AND CULL COWS OF DIFFERENT GENETIC GROUPS SUBMITTED TO DIFFERENT FEEDING FREQUENCY. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 10, n. 3, p. 764–775, 2009. DOI: 10.5216/cab.v10i3.3450. Disponível em: https://revistas.ufg.br/vet/article/view/3450. Acesso em: 27 jul. 2024.

Issue

Vol. 10 No. 3 (2009)

Section

Animal Production

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