CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
The aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cows slaughtered at different weights and degree of fatness. The treatments were according to slaughter weight, (above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatnes...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Goiás
2015-10-01
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| Series: | Ciência Animal Brasileira |
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| Online Access: | http://www.revistas.ufg.br/index.php/vet/article/view/34519/19450 |
| _version_ | 1811260046577762304 |
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| author | Leonel Da Silva Rodrigues Amanda Farias De Moura Rangel Fernandes Pacheco Perla Cordeiro De Paula Ivan Luiz Brondani Dari Celestino Alves Filho |
| author_facet | Leonel Da Silva Rodrigues Amanda Farias De Moura Rangel Fernandes Pacheco Perla Cordeiro De Paula Ivan Luiz Brondani Dari Celestino Alves Filho |
| author_sort | Leonel Da Silva Rodrigues |
| collection | DOAJ |
| description | The aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cows slaughtered at different weights and degree of fatness. The treatments were according to slaughter weight, (above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatness (fat thickness between 6 and 10 mm, >6, or between 3 and 6 mm, <6). A completely random experimental design with a 2 x 2 factorial arrangement was used with two classes of slaughter weight and two classes of carcass degree of fatness. We evaluated papers about studies on cull cows carcass and meat, performed in Brazil between January 2000 and March 2013, available for access at SciELO and Capes search platforms. The papers were found through the combination of the following keywords: carcass, meat, bovine females, heifers and cows. The increase in cow’s slaughter weight did not affect hot carcass weight (252.3 versus 233.3 kg). There was less hot carcass yield (52.9 versus 56.9%) and higher conformation (10.0 against 8.6 points). The highest degree of finishing positively influenced marbling (8.7 versus 5.4 points). The increase in slaughter weight produces better carcass conformation but does not affect meat quality; on the other hand, raising the finishing degree above 6mm changes the sensory characteristics of meat. |
| first_indexed | 2024-04-12T18:40:39Z |
| format | Article |
| id | doaj.art-7d1ceb1456c74561a51dabdd3c446103 |
| institution | Directory Open Access Journal |
| issn | 1518-2797 1809-6891 |
| language | English |
| last_indexed | 2024-04-12T18:40:39Z |
| publishDate | 2015-10-01 |
| publisher | Universidade Federal de Goiás |
| record_format | Article |
| series | Ciência Animal Brasileira |
| spelling | doaj.art-7d1ceb1456c74561a51dabdd3c4461032022-12-22T03:20:47ZengUniversidade Federal de GoiásCiência Animal Brasileira1518-27971809-68912015-10-0116450851610.1590/1089-6891v16i434519CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACHLeonel Da Silva Rodrigues0Amanda Farias De Moura1Rangel Fernandes Pacheco2Perla Cordeiro De Paula3Ivan Luiz Brondani4Dari Celestino Alves Filho5Programa de Pós-graduação em Zootecnia da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilPrograma de Pós-graduação em Zootecnia da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilPrograma de Pós-graduação em Zootecnia da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilPrograma de Pós-graduação em Zootecnia da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilDepartamento de Zootecnia da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilDepartamento de Zootecnia da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilThe aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cows slaughtered at different weights and degree of fatness. The treatments were according to slaughter weight, (above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatness (fat thickness between 6 and 10 mm, >6, or between 3 and 6 mm, <6). A completely random experimental design with a 2 x 2 factorial arrangement was used with two classes of slaughter weight and two classes of carcass degree of fatness. We evaluated papers about studies on cull cows carcass and meat, performed in Brazil between January 2000 and March 2013, available for access at SciELO and Capes search platforms. The papers were found through the combination of the following keywords: carcass, meat, bovine females, heifers and cows. The increase in cow’s slaughter weight did not affect hot carcass weight (252.3 versus 233.3 kg). There was less hot carcass yield (52.9 versus 56.9%) and higher conformation (10.0 against 8.6 points). The highest degree of finishing positively influenced marbling (8.7 versus 5.4 points). The increase in slaughter weight produces better carcass conformation but does not affect meat quality; on the other hand, raising the finishing degree above 6mm changes the sensory characteristics of meat.http://www.revistas.ufg.br/index.php/vet/article/view/34519/19450bovine femalescarcass yieldSciELOtenderness.. |
| spellingShingle | Leonel Da Silva Rodrigues Amanda Farias De Moura Rangel Fernandes Pacheco Perla Cordeiro De Paula Ivan Luiz Brondani Dari Celestino Alves Filho CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH Ciência Animal Brasileira bovine females carcass yield SciELO tenderness.. |
| title | CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH |
| title_full | CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH |
| title_fullStr | CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH |
| title_full_unstemmed | CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH |
| title_short | CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH |
| title_sort | carcass and meat characteristics of cull cows slaughtered at distinct weights and degree of fatness meta analytical approach |
| topic | bovine females carcass yield SciELO tenderness.. |
| url | http://www.revistas.ufg.br/index.php/vet/article/view/34519/19450 |
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