Efeitos do grau de acabamento em características quantitativas de carcaças de vacas de descarte Braford

Abstract

The purpose of this study was to analyze the qualitative aspects of fatness level of Braford cull cows. Were used 42 cows, with average weight of 530 kg, the animals were kept under the same management conditions and fed on natural forage. After the slaughter, carcasses were identified, weighed, classified in relation to fat, in a separate, Fatness level 1, Fatness level 2, Fatness level 3 and Fatness level 4, finally washed and cooled to -2°C for 24 hours period. Body weight differed in origin, giving superiority to animals Fatness level 4 due to carcass weight differed significantly, with the linear increase from 488.1 to 571.9 kg being the best grade of finishing the heavier animals. Yields differed significantly between the four classes of finish were 44.36, 46.08, 47.93and 47.79%, respectively, for classes 1. 2. 3 and 4 fat. The pH of the carcass did not differ and remained between 5.41 to 5.54. The commercial cuts of needle-tip front and saw, in respect of the percentage difference were not observed, and as compared to gross differences were observed as between the different levels of fat and weight. So animals with a greater deposition of subcutaneous fat resulted in heavier carcasses and higher incomes, increasing the values of absolutes saw the commercial cuts, front and center-needle in the housing.