Fecha/hora: 16/06/2024 11:47:53

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	23/10/2014	
Fecha de la última actualización: 	08/06/2020	
Autoria: 	DEL CAMPO, M.; BRITO, G.; 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; MARIA DEL PILAR HERNÁNDEZ PÉREZ, Universidad Politécnica de Valencia, Spain.; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay.	
Título: 	Finishing diet, lairage time and temperamental effects on carcass and meat quality traits in Uruguayan steers.	
Año de publicación: 	2008	
Fuente/Imprenta: 	In: Del Campo, M. El Bienestar animal y la calidad e carne de novillos en Uruguay con diferentes sistemas de terminación y manejo previo a la faena, Tesis Doctoral. Valencia, España: Universidad Politécnica de Valencia, 2008.	
Páginas: 	133-153	
DOI: 	10.4995/Thesis/10251/4326	
Idioma: 	Inglés	
Contenido: 	Abstract: Sixty Hereford (H) and Braford (B) steers were assigned to two diets: D1) native pasture plus corn grain (1 % of live weight) (H n=15, B n=15); and D2) high quality pasture (H n=15, B n=15) for finishing purposes. Temperament was individually assessed during the experiment. Animals were slaughtered the same day in two groups (50 % of animals from D1 and 50 % from D2 in each group) subjected to 15 and 3 hours in lairage pens, respectively. Average daily gain (ADG) and temperament did not differ between diets. Calmer steers had higher ADG within both breeds and also showed lower meat shear force values. Animals from D1 had higher hot carcass weight (HCW), pistola cut weight (PCW) and valuable cuts weight than D2, with no differences in meat yield. There were no differences in muscle percentage between diets, but pistola cut (PC) from D1 had higher fat percentage and higher fat thickness than those from D2. Fat colour was not affected by diet, breed or lairage time. Muscle colour was affected neither by diet nor by breed, but steers from the long lairage group had a better rate of
pH decline, which was linked to better meat colour (higher *a) and more tender meat. It seems that more than 3 hours pre-slaughter time is necessary to allow rest and recovery in cattle. Temperament appears to be an important factor regarding its effect on productivity and on meat quality. Braford animals were more excitable than Hereford, had higher HCW, PCW, muscle percentage in the PC, valuable cuts weight and meat yield, but meat was less tender in that breed (p<0.05).	
Palabras-Clave: 	DIET; LAIRAGE TIME; MEAT QUALITY; STEERS; TEMPERAMENT.	
Thesagro: 	BIENESTAR ANIMAL.	
Categoría del tema: 	A50 Investigación agraria	
URL: 	https://riunet.upv.es/bitstream/handle/10251/4326/tesisUPV2982.pdf?sequence=1&isAllowed=y	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (100240-1) - PXI - PL - PP - 636.083 DELb -  - EN 5402 - DIS