Fecha/hora: 20/05/2024 02:35:15

Biblioteca(s): 	INIA Tacuarembó.	
Tipo de la producción científica: 	Artículos en Revistas Indexadas Internacionales	
Circulación/Nivel: 	Internacional - --	
Fecha corriente: 	25/06/2019	
Fecha de la última actualización: 	25/06/2019	
Autoria: 	COSTA, F. DE O.; BRITO, G.; SOARES DE LIMA, J.M.; SANT ´ANNA, A.C.; COSTA, M.J.R.P. DA; DEL CAMPO, M.	
Afiliación: 	FRANCIELY DE OLIVEIRA COSTA, Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Programa de Pós-Graduação em Zootecnia, Jaboticabal, SP, Brasil.; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JUAN MANUEL SOARES DE LIMA LAPETINA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALINE CRISTINA SANT ´ANNA, Universidade Estadual Paulista, Grupo de Estudos e Pesquisas em Etologia e Ecologia Animal, Jaboticabal, SP, Brasil.; MATEUS JOSÉ RODRIGUES PARANHOS DA COSTA, Universidade Estadual Paulista, Grupo de Estudos e Pesquisas em Etologia e Ecologia Animal, Jaboticabal, SP, Brasil.; MARCIA DEL CAMPO GIGENA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.	
Título: 	Lairage time effect on meat quality in Hereford steers in rangeland conditions.	
Año de publicación: 	2019	
Fuente/Imprenta: 	Revista Brasileira de Zootecnia. 2019, 48(0) -  OPEN ACCESS.	
DOI: 	10.1590/rbz4820180020	
Idioma: 	Inglés	
Notas: 	Article History: Received: January 30, 2018 // Accepted: October 18, 2018 // Published online: May 13, 2019.	
Contenido: 	This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.	
Palabras-Clave: 	CRUSH SCORE; FLIGHT SPEED; GLYCOGEN; PH; SHEAR FORCE.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/12903/1/Brito-2019.pdf	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (102977-1) - PXI - AP - DD -  -  -  - DIS