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Carcass Characteristics and Chemical Composition of the Longissimus Muscle of Puruna and 1/2 Puruna vs. 1/2 Canchin Bulls Meat Quality of Bulls
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 Title & Authors
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; Rotta, Polyana Pizzi; Martin do Prado, Rodolpho; Visantainer, Jesui Vergilio; Moletta, Jose Luis; Perotto, Daniel;
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 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;
 Language
English
 Cited by
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Asian-Australasian Journal of Animal Sciences, 2009. vol.22. 12, pp.1718-1734 crossref(new window)
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