Victor Cruz Rodrigues

Características físico-químicas da carne de bubalinos e de bovinos castrados e inteiros

Meat physical and chemical characteristics of Nellore (NE) and F1 Nellore x Sindi (NS) cattle and Mediterranean buffaloes (BM) castrated and entire were evaluated. The experimental design was completely randomized in a factorial arrangement 3 (genetic groups) x 2 (sexual conditions) with 24 plots. Animals were confined, received the same diet and were slaughtered at average weight of 437.5 kg. Meat samples were taken from Longissimus dorsi muscle between 12th and 13th ribs. Castrated and entire animals meat obtained higher moisture (73.6 vs 71.0%), protein (87.5 vs 78.6%), ash (4.33 vs 3.85%) and smaller fat (8.9 vs 16.8%) content. NE cattle meat showed higher fat content (15.4%) than NS cattle (12.5%) and BM (10.8%), but no difference of sexual condition was observed in BM group. Meat and fat luminosity, red intensity and yellow intensity were similar among NE, NS and BM, while castrated reached higher luminosity (39.0 vs 37.2) and yellow intensity (1.82 vs 0.87) than entire, but meat red intensity and fat luminosity, red intensity and yellow intensity were similar among genetic groups and between sexual condition. BM meat showed smaller shearing force (3.75 kgf) than NS (4.85 kgf) e NE (5.9 kgf), as well as castrated (4.5 kgf) in relation to entire (5.2 kgf), but no difference was observed among genetic groups and sexual condition from cooking weight loss and final pH. Buffaloes meat and entire animals showed smaller fat content, maintaining the nutritive value and tenderness and decreasing cooking weight loss.

Ácidos graxos na carne de búfalos e bovinos castrados e inteiros

The objective of this experiment was to compare fat and cholesterol content, and fatty acids (FA) profile in Longissimus dorsi muscle of castrated and young bulls from Nellore (NE) and ½ Nellore x Sindi (NS) cattle and Mediterranean buffaloes. Eight animals (four castrated and four young bulls) per genetic group was used, with a total of 24 animals. A completely randomized experimental design in a 3 x 2 factorial arrangement (three genetic groups and two sexual conditions) was used. Animals were fed the same diet and were slaughtered at average live weight of 437.5 kg (± 3.4 kg). Buffaloes and ½ NS beef cattle showed smaller fat percentage in meat (10.8 and 12.5%, respectively) than NE beef cattle (15.4%), as well as young bulls animals (8.9%) as compared to castrated animals (16,8%). For cholesterol and monounsaturated FA there was no difference among genetic groups and sexual conditions. For polyunsaturated FA, buffaloes showed higher content (9.55%) than beef cattle (7.27 NE and 8.95% ½ NS), as well as young bulls animals (9.96%) as compared to castrated animals (7.21%). Buffaloes and NE beef catle showed higher saturated FA content, 42.7 and 42.1%, respectively, in relation to ½ NS beef catle (39.8%). Buffaloes and young bull animal meat showed smaller fat content and higher polyunsaturated FA, showing that could be better for human healthy.

Qualidade da carne de bovinos superprecoces terminados em confinamento

Avaliou-se a qualidade da carne de 10 bovinos F1 Guzera-Nelore e 10 F2 Pardo Suico-Guzera-Nelore, inteiros, e abatidos precocemente. Na avaliacao da carne, foi utilizado o musculo Longissimus dorsi. O delineamento experimental foi o inteiramente ao acaso. Verificaram-se para F1 e F2, respectivamente, medias para umidade de 75,3 e 75,1, extrato etereo de 1,4 e 1,5, proteina de 23,7 e 23,6 e cinzas de 1,04 e 1,06. Cor em L* de 28,9 e 30,3, medias para cor em a* de 22,6 e 23,4 e cor em b* de 15,3 15,4, forca de cisalhamento de 3,4 e 3,5, perda de peso pelo descongelamento de 9,8 e 10,5 e perda pelo cozimento de 15,9 e 15,6. Nao houve diferenca estatistica para nenhuma das variaveis analisadas entre os grupos geneticos.