Banca de DEFESA: GRACE ADELE GADOTTI

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : GRACE ADELE GADOTTI
DATE: 20/01/2022
TIME: 09:00
LOCAL: Web Conferência - Google Meet - https://meet.google.com/oax-qwpi-zfb.
TITLE:

Carcass and meat traits of certified steers from different finishing systems.

KEY WORDS:

Bos taurus; color; LEA; marbling; pH.

PAGES: 45
BIG AREA: Ciências Agrárias
AREA: Medicina Veterinária
SUMMARY:

The carcass quality and consequently the bovine meat quality are dependent on several intrinsic and extrinsic factors to the animals. Among the extrinsic factors we can mention the nutrition that the animal receives at the end. These factors alone or together will define the physicochemical, technological and sensory quality of the meat. Therefore, the aim of the present study was to evaluate the effect of the finishing system on the lipid profile of the longissimus thoracis muscle in carcasses of certified breed. The experiment was conducted in slaughterhouses with inspection and breed certification. The carcass samplings were carried out by deliberate selection, being selected only the carcass of slaughtered Hereford males aged between 18 and 24 months, finished in pasture, semi-feedlot and feedlot. Thus, it was a completely randomized design with three treatments and 12 replications. Hot and cold carcass weight, age, finishing, pH, ribeye area (LEA), length, height and thickness of LEA fat, meat and fat color and the marbling. Moisture, ash and crude protein contents will be evaluated, as well as the quantification and identification of the lipid profile of the longissimus thoracis muscle of each carcass. Data were analyzed using the SAS program. There was a positive correlation between hot carcass weight and cold carcass weight of the animals (r=0.95), between pH and meat color (r=0.52), between fat color and age (r=0.83) and between LEA fat thickness and marbling (r=0.45). There was an effect of the finishing system on all carcass and meat characteristics of certified meat cattle evaluated (P<0.005), except for pH, LEA fat thickness and marbling (P>0.05). The two main components explained 53.60% of the variation in carcass and meat characteristics of certified meat cattle. It is expected that animals finished on pasture have meat with higher levels of omega-3 and conjugated linoleic acid (CLA) than animals finished in semi-feedlot and feedlot, bringing benefits to human health.

BANKING MEMBERS:
Interno - 1760760 - CARLOS EDUARDO NOGUEIRA MARTINS
Externa à Instituição - MILENE OSMARI PUNTEL - UFSC
Presidente - 1085177 - VANESSA PERIPOLLI