Fecha/hora: 16/06/2024 12:00:59

Biblioteca(s): | INIA Tacuarembó.
Fecha corriente: | 09/10/2014
Fecha de la última actualización: | 04/05/2020
Autoria: | DEL CAMPO, M.; BRITO, G.; SOARES DE LIMA, J.M.; HERNANDEZ, P.; MONTOSSI, F.
Afiliación: | MARCIA DEL CAMPO GIGENA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; GUSTAVO WALTER BRITO DIAZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; JUAN MANUEL SOARES DE LIMA LAPETINA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; PILAR HERNANDEZ, ICTA, Universidad Politécnica de Valencia, Spain; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay.
Título: | Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers.
Año de publicación: | 2010
Fuente/Imprenta: | Meat Science, Volume 86, Issue 4, December 2010, Pages 908-914.   Doi: https://doi.org/10.1016/j.meatsci.2010.07.014
DOI: | 10.1016/j.meatsci.2010.07.014
Idioma: | Inglés

Notas:

Article history: Received 1 February 2010 // Received in revised form 23 June 2010 // Accepted 19 July 2010. Acknowledgements: M. del Campo wishes to thank AECID (Spain) for the financial support of her Doctoral studies in Spain. The authors are grateful to the R&D&I Linguistic Assistance Office at the Universidad Politécnica de Valencia for their help in revising
and correcting this paper.

Contenido: | Sixty Hereford (H) and Braford (B: 3/8 Zebu and 5/8 H) steers were finished on: D1) rangeland plus corn grain (1% of live weight) (H n= 15, B n= 15); and D2) high quality pasture (H n= 15, B n= 15) to study the effect of diet, temperament and lairage time on carcass and meat quality. Steers were slaughtered the same day in two groups, spending 15 and 3 h in pens, respectively (50% from D1, 50% from D2 in each group). Animals from D1 had better carcass performance without effect of the diet on meat quality. Regardless of breed, calmer steers showed higher average daily gain and lower shear force values. Carcasses from animals in the long lairage group had a better rate of pH decline and more tender meat, suggesting that more than 3 h preslaughter time should be necessary to rest and recover, mainly depending on lairage conditions.
Palabras-Clave: | DIET; LAIRAGE TIME; STEERS; TEMPERAMENT; TENDERNESS.
Thesagro: | CARNE.
Categoría del tema: | L01 Ganadería
Registro original: | INIA Tacuarembó (TBO)
Ejemplares: | TBO - (100186-1) - PXI - AP - PP - PP/MEAT SCIENCE/2010 -  -  - DIS