Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Werney da Silva Moreira, Fabrícia Rocha Chaves Miotto, João Restle, Regis Luis Missio, José Neuman Miranda Neiva, Denise Adelaide Gomes Elejalde, Ricciere Rodrigues Pereira Parente, Wescley Faccini Augusto

Abstract


Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg-1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg-1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value.

Keywords


Byproduct; Color; Glycerol; Marbling; Rump cap; Shear force.

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DOI: http://dx.doi.org/10.5433/1679-0359.2016v37n4Supl1p2463

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional