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http://dx.doi.org/10.5713/ajas.2008.70708

Carcass Characteristics and Chemical Composition of the Longissimus Muscle of Puruna and 1/2 Puruna vs. 1/2 Canchin Bulls Meat Quality of Bulls  

Nunes do Prado, Ivanor (Animal Science Department, State University of Maringa)
Rotta, Polyana Pizzi (Animal Science Department, State University of Maringa)
Martin do Prado, Rodolpho (Animal Science Department, State University of Maringa)
Visantainer, Jesui Vergilio (Chemistry Department, State University of Maringa)
Moletta, Jose Luis (Agronomic Institute of Parana)
Perotto, Daniel (Agronomic Institute of Parana)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.21, no.9, 2008 , pp. 1296-1302 More about this Journal
Abstract
This work was conducted to study the performance, carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of first-generation Purunã (n = 7, PUR1), second-generation Purunã (n = 9, PUR2), and 1/2 Puruna vs. 1/2 Canchin (n = 13, PUCA) bulls finished in a feedlot. The animals averaged 18 months of age at the beginning of the experiment. The animals were kept in a feedlot from 18 to 22 months of age. They were fed twice a day with corn silage ad libitum, along with soybean meal, cracked corn, urea, limestone and mineral salt. PUR1 bulls had greater (p<0.05) final weight (496.0 kg) than PUCA bulls (449.2 kg). However, there was no difference (p>0.05) between PUR1 and PUR2 (472.0 kg), and between PUR2 and PUCA. Hot carcass weight was similar (p>0.05) among the different genetic groups. Hot carcass dressing percentage was similar (p>0.10) between PUR1 (50.4%) and PUCA (53.8%), and higher (p<0.10) than PUR2 (48.6%). Cushion thickness was greater (p<0.05) in PUCA bulls (27.12 cm). The other parameters were similar (p<0.05) among the three genetic groups. Total lipid and cholesterol contents were higher (p<0.01) in PUR2. Moisture, ash and crude protein contents were similar (p>0.05) among the three genetic groups. Saturated fatty acid (SFA) levels were higher (p<0.10) in PUR1 and PUR2 (51.58% and 50.41%, respectively). Polyunsaturated fatty acid levels were higher (p<0.05) in PUR1 and PUCA (6.50% and 8.29%, respectively). N-6, n-3 and PUFA/SFA ratios were higher (p<0.05) in PUCA. MUFA and n-6/n-3 ratios were similar (p>0.05) among the different genetic groups.
Keywords
Cattle; Crossbreed; Fatty Acids; Longissimus Muscle; Meat Quality;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 6  (Related Records In Web of Science)
Times Cited By SCOPUS : 22
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