Gender status effect on carcass and meat quality traits of feedlot Angus × Nellore cattle.

Autor: Mueller LF; College of Animal Science and Food Engineering, University of Sao Paulo USP, Pirassununga, Brazil., Balieiro JCC; College of Veterinary and Animal Science, University of Sao Paulo USP, Pirassununga, Brazil., Ferrinho AM; College of Animal Science and Food Engineering, University of Sao Paulo USP, Pirassununga, Brazil., Martins TDS; College of Veterinary and Animal Science, University of Sao Paulo USP, Pirassununga, Brazil., da Silva Corte RRP; College of Veterinary and Animal Science, University of Sao Paulo USP, Pirassununga, Brazil., de Amorim TR; College of Animal Science and Food Engineering, University of Sao Paulo USP, Pirassununga, Brazil., de Jesus Mangini Furlan J; College of Veterinary and Animal Science, University of Sao Paulo USP, Pirassununga, Brazil., Baldi F; College of Agrarian Sciences and Veterinary Sciences, State University of Sao Paulo UNESP, Jaboticabal, Brazil., Pereira ASC; College of Veterinary and Animal Science, University of Sao Paulo USP, Pirassununga, Brazil.
Jazyk: angličtina
Zdroj: Animal science journal = Nihon chikusan Gakkaiho [Anim Sci J] 2019 Aug; Vol. 90 (8), pp. 1078-1089. Date of Electronic Publication: 2019 Jun 25.
DOI: 10.1111/asj.13250
Abstrakt: The study evaluated the effect of gender status on carcass and meat quality of feedlot Angus × Nellore cattle. A total of 176 cattle, 20 months old, were confined for 190-days and assigned to four treatments: bulls, immunocastrated, steers, and heifers. Bulls had greater rib eye area and HCW (p = 0.0001). Heifers had increased fat thickness (p = 0.0001). Steers and heifers had higher marbling scores (p = 0.0001). There was interaction between gender and aging time for Warner-Bratzler Shear Force (p = 0.0002), L* (p = 0.0118), and b* (p = 0.0113) values of beef. The sensory panel results showed that beef from bulls had the lowest consumer overall acceptance (p = 0.0278). Especially, regardless tenderness, steers and immunocastrated beef were considered tender, independent of aging time. Beef produced by heifers, steers, and immunocastrated is considered to be of higher quality than bulls. Thus, it is may be an interesting alternative to produce high-quality beef than bulls, to attend the consumer demand for high-quality products. Additionally, the low fatty acids n6 levels and low n6:n3 ratio, high levels of CLA, MUFAs, and oleic acid suggests that the heifer meat is favorable for human health.
(© 2019 Japanese Society of Animal Science.)
Databáze: MEDLINE
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