Carcass and meat characteristics of different cattle categories fed diets containing crude glycerin

Autores

  • Jean Pacheco Leão Equipamentos Indusriais Ltda
  • Jose Neuman Miranda Neiva Universidade Federal do Tocantins
  • João Restle Universidade Federal do Tocantins
  • Regis Luis Míssio Universidade Federal do Tocantins
  • Pedro Veiga Rodrigues Paulino Universidade Federal de Viçosa
  • Fabricia Rocha Chaves Miotto Universidade Federal do Tocantins
  • Aline Evangelista Machado Santana Universidade Federal do Tocantins
  • Luciano Fernandes Sousa Universidade Federal do Tocantins
  • Emerson Alexandrino Universidade Federal do Tocantins

DOI:

https://doi.org/10.5433/1679-0359.2013v34n1p431

Palavras-chave:

Biodiesel, Biofuel, Tenderness, Marbling, Byproducts, Cows.

Resumo

The objective of the present study was to assess the carcass and meat characteristics of cows and castrated crossbred steer from dairy breeds fed in a feedlot with different levels of crude glycerin in the diet. Twenty-four animals were used, 12 cows with 467 ± 15 kg initial bodyweight and 12 steer 347 ± 17 kg initial bodyweight. A complete randomized design in a 4 x 2 factorial arrangement (four crude glycerin levels and two animal categories) was used. The crude glycerin levels were 0, 60, 120 and 240 g/kg in dry matter diet, formulated with 800 g concentrate/kg dry matter. Including crude glycerin in the diet did not alter carcass weight and yield, backfat thickness and meat qualitative characteristics. Cows presented heavier hot carcass (279.4 versus 231.8 kg) with greater backfat thickness (3.8 versus 5.2 mm) than steer. Crude glycerin in quantities from 0 and 120 g/kg dry matter diet resulted in less muscle and greater fat participation in the cow carcass compared to the steer carcass. The cow meat was darker in coloring and had a higher degree of marbling than the steer. There was no difference for tenderness or total liquid losses during meat thawing and cooking between cows and steer. Crude glycerin can be added up to 240 g/kg diet dry matter for cows and steer from dairy breeds, because it does not decrease the quality of the carcass or the meat produced.

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Biografia do Autor

Jean Pacheco Leão, Equipamentos Indusriais Ltda

Técnico da Equipamentos Indusriais Ltda, EJEPLAN, Araguaína, TO.

Jose Neuman Miranda Neiva, Universidade Federal do Tocantins

Prof. da Escola de Medicina Veterinária e Zootecnia, Araguaína, TO.

João Restle, Universidade Federal do Tocantins

Prof. Visitante Nacional Sênior da Escola de Medicina Veterinária e Zootecnia, Araguaína,TO.

Regis Luis Míssio, Universidade Federal do Tocantins

Pós-Doutorando da Escola de Medicina Veterinária e Zootecnia, Araguaína, TO.

Pedro Veiga Rodrigues Paulino, Universidade Federal de Viçosa

Prof. da Universidade Federal de Viçosa, UFV, Viçosa, MG.

Fabricia Rocha Chaves Miotto, Universidade Federal do Tocantins

Profª da Escola de Medicina Veterinária e Zootecnia, Araguaína, TO.

Aline Evangelista Machado Santana, Universidade Federal do Tocantins

Discente de Mestrado da Escola de Medicina Veterinária e Zootecnia, Araguaína, TO.

Luciano Fernandes Sousa, Universidade Federal do Tocantins

Prof. da Escola de Medicina Veterinária e Zootecnia, Araguaína, TO.

Emerson Alexandrino, Universidade Federal do Tocantins

Prof. da Escola de Medicina Veterinária e Zootecnia, Araguaína, TO.

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Publicado

2013-03-05

Como Citar

Leão, J. P., Neiva, J. N. M., Restle, J., Míssio, R. L., Paulino, P. V. R., Miotto, F. R. C., Santana, A. E. M., Sousa, L. F., & Alexandrino, E. (2013). Carcass and meat characteristics of different cattle categories fed diets containing crude glycerin. Semina: Ciências Agrárias, 34(1), 431–444. https://doi.org/10.5433/1679-0359.2013v34n1p431

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