52a Reunião Anual da Sociedade Brasileira de
Zootecnia
Zootecnia: Otimizando Recursos e Potencialidades
Belo Horizonte – MG, 19 a 23 de Julho de 2015
Cor da Carne e Gordura de Tourinhos da Raça Nelore Terminados em Pasto ou Confinamento. 1
Adriana Cristina Ferrari2, Rondineli Pavezzi Barbero3, Diego Monteira Renesto2, Carolina Toledo Santos4, Flávio Dutra
de Resende5, Ricardo Andrade Reis5, Andre Luis da Silva Valente6.
Parte da dissertação de mestrado da primeira autora, financiada pela Fapesp
Mestrando do Programa de Pós-Graduação em Zootecnia – FCAV/UNESP, Jaboticabal, Brasil. Bolsista
[email protected]
3
Doutorando em Zootecnia – FCAV/UNESP, Jaboticabal, SP. Bolsista FAPESP. E-mail: [email protected]
4
Doutoranda em Zootecnia – FMVZ/UNESP, Botucatu, SP. Bolsista Capes. E-mail: [email protected].
5
Professor FCAV/UNESP, Jaboticabal, SP. Bolsista CNPq/Capes. E-mail: [email protected].
6
Pós-doutorando FCAV/UNESP, Jaboticabal, SP. Bolsista CNPq. E-mail: [email protected]
1
2
FAPESP.
E-mail:
Resumo: A cor da carne, apesar de não afetar a palatabilidade e seu valor organoléptico, influencia seu aspecto
visual, importante no momento da comercialização. Produtos de cor escura, geralmente são observados em animais
mais velhos enquanto a cor da gordura e influenciada pelo sistema de produção bem como pela dieta. Neste contexto, o
objetivo do presente trabalho foi avaliar a cor da carne e da gordura de bovinos da raça Nelore, terminados no
confinameno ou pasto. Vinte e sete animais foram terminados no pasto recebendo 1% do peso corporal (PC) de
suplemento e outros vinte e sete animais no confinamento, recebendo dieta na relação 20:80 (volumso:concentrado)
com bagaço de cana-de-açúcar e concentrado composto de 17% de PB e 65% de NDT. Foi adotado o delineamento
inteiramente casualizado, com dois sistemas de terminação (pastagens ou confinamento), e nove repetições (animais).
Foram aplicados testes de normalidade e análise de variância (P<0,05), usando os procedimentos PROC MIXED do
software SAS®. Os parâmetros de cor de carne e a cor de gordura apresentaram menor intensidade de amarelo em
animais terminados em confinamento. Não foi observado alteração na intensidade de vermelho e luminosidade em
função dos tratamentos estudados.
Palavras–chave: altura de pasto, intensidade de amarelo, histórico de recria, nutrição, qualidade de carne.
Meat and Fat Color of Young Nellore Bulls Finishing on Pasture or Feedlots
Abstract: The meat color is a characteristic that does not affect the palatability or organoleptic value, however is
a important aspect for meat commercialization. The fat color is influenced by production system and nutrients in diet.
The aim of this study was to evaluate the meat and fat color of Nellore young bulls finishing in different system.
Twenty seven animals were finished on pasture receiving 1% of BW of energy protein supplement and other twenty
seven animals were finished on feedlot. The experiment was conducted in completely randomized design with two
finish systems and nine replicates (animals). Normality tests and analysis of variance (P <0.05) were applied using
PROC MIXED of SAS® software. The color parameters of meat and fat color was less yellowness in animal from
feedlot finished, there was no change in the redness and luminosity comparing the treatments studied.
Keywords: intensity of yellow, meat quality, pasture, feedlot
Introduction
The meat color is a important visual aspect for meat market although not affect the palatability or organoleptic
value. Meat color is related with age of animal is slaughter, whilst fat color is influenced by nutrients on diet and system
production. Animals raised on pasture have greater yellowish fat that feedlot system (LAWRIE et al., 2008). Probably
due the higher slaughter age of animal on finished on pasture and largest concentration of carotenoids in plant,
reflecting the fat composition. The aim of this study was to evaluate the meat color of Nellore young bulls finished on
pasture or feedlot.
Material and Methods
This trial was conducted in São Paulo State University, campus Jaboticabal, São Paulo. The experimental area
were consist of Brachiaria brizantha cv. Marandu, divided 18 paddocks and twenty seven individual pen on feedlot. The
treatments were two finishing systems where 27 animals were kept on the pasture and received 1% of BW of energy
protein supplement and other 27 animals were fed with diet of 20:80 roughage:concentrate with sugarcane bagasse and
concentrate composed of 17% CP and 65% TDN.
Longissimus muscle samples were used, taken from the left carcass, between the 12 th and 13th ribs. Were
evaluated L*, a* and b* of CIELab system, wherein L* is the lightness (L * = 0 black and L * = 100 white), a* is red
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Página 1 de 3
52a Reunião Anual da Sociedade Brasileira de
Zootecnia
Zootecnia: Otimizando Recursos e Potencialidades
Belo Horizonte – MG, 19 a 23 de Julho de 2015
intensity, ranging from green (0 to -60) to red (0 to +60) and b* the yellow intensity, ranging from blue (0 -60) to
yellow (0 to 60). Three measurements were obtained at different points of surface M. longissimus (AMSA, 2012) and
fat. Completely randomized design with two finishing systems and nine replicates (animals) were evaluated. Normality
tests and analysis of variance (P <0.05) were apply using the procedures PROC MIXED of SAS ® software.
Results and Discussion
The finishing system influenced the yellowness of meat and fat color (P> 0.05). The values of lightness
(L *) and redness (a*) showed no significant difference in the treatments, as shown in Table 1.
Table 1. Mean values of meat and fat color of Nellore young bulls finished on pasture or feedlot
Finish system
Variable
P value
Feedlot
Pasture
pH
5,67ª
6,10a
0.299
Meat colour
L*
38,5a
38,1a
0.88
a*
13,0a
11,1a
0.06
b*
3,21ª
1,89b
0.01*
Fat colour
L*
64,85ª
68,45a
0.42
a*
7,37ª
5,99a
0.06
b*
8,35b
10,34ª
0.01*
The yellow color of meat and fat showed statistical difference between finish systems. Likely the carotenoids
present in forages, increasing the intensity of chromatin b* in meat and fat (Table 1). The meat color values found of a*
and b* were lower than Pitombo et al. (2015), that reported values of a* = 22.55 and b *= 15.33, and L * = 28.92, for
meat color on young Guzera-Nellore bulls. This difference might be explained by the different age of the animals on
both studies. In this trial animals were 24 months old, meat tends to be darker because the concentration of myoglobin
increases proportionally with the age of the animal, as well the muscle activity necessary on grazing increase myoglobin
concentration (PERLO, 2008). The values of a* is higher in comparison with literature. Probably, myoglobin could be
lost by exudates during storage, furthermore, chemical change of the myoglobin pigment by the oxidation of iron,
forming met myoglobin (brown) (FARIA, 2011 & LAWRIE, 2005).
Table 1 shows the average of color parameters for each dependent variable. In this study animals finished on
pasture showed higher pH (6.1), resulting in DFD meat (dark, firm and dry), probably due the abnormal decrease in pH.
Conclusions
Animals finished in feedlot achieved lower values of b* in fat and less intense yellowish while pasture system
had greater b* on meat.
Acknowledgements
We are grateful to the São Paulo Research Foundation (Process 2012/20264-0).
References
AMSA. Meat Color Measurement Guidelines – Revised December 2012. American Meat Science Association.
Champaign, IL, USA, 136p.
FARIA, D. S. Estabilidade da cor da carne de bovinos armazenadas sobre refrigeração. In: CONGRESSO
BRASILEIRO DE ZOOTECNIA, 13., 2011, Maceió. Anais... Maceió:[s.n.], 2011.
FERNANDES, A. R. M., et al. "Características da carcaça e da carne de bovinos sob diferentes dietas, em
confinamento." Arquivo Brasileiro de Medicina Veterinária e Zootecnia (2008): 139-147.
LAWRIE, R. A. Ciência da carne. 6. ed. Porto Alegre: ArtMed, 2005. 384 p.
PERLO, F.; BONATO, P.; TEIRA, G. et al. Meat quality of lambs produced in the Mesopotamia region of Argentina
finished on different diets. Meat Science, v.79, n.3, p.576-581, 2008.
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52a Reunião Anual da Sociedade Brasileira de
Zootecnia
Zootecnia: Otimizando Recursos e Potencialidades
Belo Horizonte – MG, 19 a 23 de Julho de 2015
PITOMBO, R. S., et al. "Qualidade da carne de bovinos superprecoces terminados em confinamento." Arq. bras. med.
vet. zootec 65.4 (2013): 1203-1207.
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