Desempenho e características de carcaça de bovinos jovens terminados com diferentes níveis de concentrado na dieta

Content Provider	Semantic Scholar
Author	Bren, Leandro
Copyright Year	2012
Abstract	The objective of the present experiment was to evaluate the effect of feeding increasing levels of concentrate to feedlot steers on animal performance and carcass characteristics. Crossbred animals (18) Purunã x Canchim of 12 months of age and mean initial weight of 278 kg were confined individually, at the Experimental Station of Fazenda Modelo, IAPAR Ponta Grossa, Paraná. Feed formulation consisted of corn silage ad libitum and a concentrate composed of 73% corn grain, 25% soybean meal and 2% mineral mixture, given at different proportions, according to treatment: T1 = 0.8% live weight (LW); T2 = 1,1% LW; T3 = 1,4% LW. Average daily gain, dry matter intake and feed conversion efficiency were evaluated along the confinement period. Animals were slaughtered at an average of 17 months of age. Carcass temperature and pH were measured at the forequarter, loin and rear. Other characteristics measured were carcass and leg length, round thickness, coloration, texture, marbling and loin surface area. Also the tenderness, juiciness and palatability were evaluated and chemical composition of the meat was analyzed. Internal organs, perirenal fat and tail were weighed for the calculation of the percentage of the body weight they represented. Dry matter intake increased linearly (P<0.01) with the increasing level of concentrate. Feed conversion efficiency and final weight were not affected (P>0.05) by the level of concentrate in the diet. A significant effect of treatment was observed on daily weight gain and total weight gain (P<0.01). There was a significant difference (P<0.05) among treatments for the weight of hot carcass, which was greater for T3 than T1, with no difference between T3 and T2 (P>0.05). However, the level of concentrate in the diet did not affect significantly carcass yield, carcass and leg length, or round thickness. Likewise, no effect was observed on loin surface area or depth of subcutaneous fat, bone, muscle and fat proportions in meat, weight of internal organs or carcass pH. However, a significant difference (P<0.05) was seen on carcass temperature, which was higher at T3. Carcass conformation, coloration, texture and marbling were not significantly changed by the increasing levels of concentrate in the diet, as well as weight loss at thawing and cooking, and tenderness and juiciness of the meat. Nevertheless, meat juiciness was significantly lower at the lowest level of concentrate in the feed (P<0.05). Concentrate levels also did not affect (P<0.05) chemical characteritics of the meat.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://acervodigital.ufpr.br/bitstream/handle/1884/28797/D%20-%20LEANDRO%20BREN.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article