Avaliação da qualidade da carne de tourinhos superprecoces F1 Guzerá-Nelore e F2 Pardo Suíço-Guzerá-Nelore

Abstract

The objective of this study was make instrumental analysis, analyze the chemical composition and fatty acid profile of ten ten cattle Guzerath - Nellore (F1) and ten Brown Swiss - Guzerath - Nellore (F2), intact and feedlot finished during seven months and slaughtered at 13 months. The animals were confined about 7 months. The Longissimus dorsi, between 12th and 13th ribs, was used for evaluation of meat. The experimental design was completely randomized. Humidity for F1 and F2 were respectively 75,34 and 75,07 of averages, 1,44 and 1,52 of averages for ether extract, proteins were 23,73 and 23,60 and 1,04 and 1,06 of averages for ash. The results for F1 and F2, respectively, with averages for color to L * of 28,92 and 30,30, averages for the color to a* of 22,55 and 23,42 and averages color to b * 15,33 and 15,40, averages for shear force of 3,35 and 3,48, averages of weight loss by the thawing of 9,83 and 10,50 and the average of weight lost by the cooking of 15,99 and 15,35. There were no significant differences for any of the analysis of genetic groups. However, the analysis of the fatty acid profile, were statistical differences for palmitic (C16:0), oleic (C18:1) and gadoleic (C20:1) fatty acid. They obtained results, respectively for F1 and F2, of palmitic 0.99g/100g and 0.54 g/100g, oleic 1.79g/100g and 0.76g/100g and gadoleic 0.025g/100g and 0.002g/100g. However, the relations of saturated, unsaturated, monounsaturated and polyunsaturated fatty acid didn’t obtain differences. It was concluded that the ½ Brown Swiss brought no advantage to composition and instrumental evaluation characteristic. However the meat of these animals can be advantageous on the fatty acid profile characteristics. Due to lower acid palmitic concentration and higher proportion of unsaturated fatty acids over saturated