Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:29:26Z No. of bitstreams: 2 felipe_sousa_moreira.pdf: 747902 bytes, checksum: c48aace073efb527178a79a337f76a81 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:31:15Z (GMT) No. of bitstreams: 2 felipe_sousa_moreira.pdf: 747902 bytes, checksum: c48aace073efb527178a79a337f76a81 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:31:47Z (GMT) No. of bitstreams: 2 felipe_sousa_moreira.pdf: 747902 bytes, checksum: c48aace073efb527178a79a337f76a81 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Made available in DSpace on 2015-01-13T11:31:47Z (GMT). No. of bitstreams: 2 felipe_sousa_moreira.pdf: 747902 bytes, checksum: c48aace073efb527178a79a337f76a81 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) Previous issue date: 2013 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Avaliaram-se as caracter?sticas de desempenho de 48 bovinos inteiros dos grupos gen?ticos Guzer?, F1Guzer? x Holand?s (Guzolando), F1 Guzer? x Nelore (Guzonel) e F1 ? Simental + ? Guzer? + ? Nelore (Tricross) com idade m?dia de vinte meses e peso corporal m?dio de 386,45 ? 9,7 kg; 395,25 ? 14,2 kg; 435,07 ? 20,5 kg e 461,59 ? 11,7 kg, respectivamente. Os animais foram confinados por 83 dias, com dieta a base de silagem de sorgo e o concentrado (50: 50). O delineamento experimental utilizado foi inteiramente casualizado. Os animais Guzolando apresentaram ganho de peso di?rio semelhante ao dos grupos Tricross e Guzer? e superior aos animais Guzonel. Os animais Guzonel apresentaram menores ganhos de peso total, por?m n?o houve diferen?a na efici?ncia alimentar e convers?o alimentar entre os grupos. O consumo de mat?ria seca foi menor para o grupo Guzer? e igual entre os demais grupamentos; o consumo de mat?ria seca em rela??o ao peso corporal foi menor no grupo Tricross. Para as caracter?sticas de carca?a, foram abatidos dezoito animais, sendo seis Guzolando, seis Guzonel e seis Tricross. O grupo Tricross apresentou melhor efici?ncia biol?gica (EB) e maior ganho de peso de carca?a do que os demais grupos gen?ticos. O rendimento de carca?as quente e fria foi menor para o grupo Guzolando e semelhante entre os grupos Tricross e Guzonel. N?o houve diferen?a entre os grupos para as perdas por resfriamento e propor??o do traseiro. O grupo Tricross apresentou maiores rendimentos de costela e contrafil? e menores para o de fil? mignon que os demais grupos. O grupo Guzonel foi superior para os rendimentos de alcatra completa e alcatra. Houve semelhan?a entre os grupos para os rendimentos dos cortes fraldinha, cox?o, maminha, lagarto e picanha. Para os componentes n?o integrantes da carca?a, o grupo Guzonel apresentou maior rendimento de couro; o Guzolando, maior rendimento de f?gado e o Tricross, menor rendimento de patas. N?o houve diferen?a no rendimento de cabe?a, l?ngua, pulm?o e traqu?ia, ba?o, cora??o e rabo entre os grupos gen?ticos. Para qualidade da carne, a an?lise das vari?veis foi feita em amostras do Long?ssimus dorsi retirados entre a 12a e a 13a costela de cada animal. Os animais Tricross apresentaram maior ?rea de olho-de-lombo e profundidade do que os demais cruzamentos, n?o havendo diferen?a no comprimento entre os grupos gen?ticos e na espessura de gordura subcut?nea. A for?a de cisalhamento foi maior para os animais Guzonel comparada aos Guzolando, entretanto foi semelhante aos animais Tricross. Os valores para pH, capacidade de reten??o de ?gua e caracter?sticas de colora??o da carne foram semelhantes entre os grupos gen?ticos. Os animais do grupo Tricross foram mais eficientes em direcionar alimentos em carca?a. Os grupos foram equivalentes em produzir cortes c?rneos de valor comercial e nos componentes n?o-integrantes de carca?a, por?m os animais Guzolando apresentaram a carne mais macia. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013. / ABSTRACT The aim of this study was to evaluate the performance characteristics of cattle of 48 genetic groups Guzerat (GZ), F1 Guzerat x Holstein (GH), F1 Guzerat x Nellore (GN) and F1 ? Simmental + ? Guzerat + ? Nellore (SG) with average age of twenty months and weight body average 386.45 ? 9.7 kg, 395.25 ? 14.2 kg, 435.07 ? 20.5 kg and 461.59 ? 11.7 kg, respectively. The animals were confined for 83 days and its diets were composed of sorghum silage and concentrate (50:50). The analysis was performed by a completely randomized design. The GH group showed an average daily weight gain similar to SG and GZ groups and higher than GN group. GN group gained less total weight, but there was no difference in feed efficiency and feed conversion among the groups. The dry matter intake was lower for the GN group and similar among the other groups; the dry matter intake relative to body weight was lower for SG group. For carcass traits were slaughtered eighteen animals: six GH, six GN and six SG group. The SG group showed better biological efficiency and higher carcass weight gain than the other genetic groups. The hot and cold carcass yields were lower for the GH group and were similar between SG and GN groups. There was no difference among groups for cooling losses and hindquarter yield. The SG group had higher rib and striploin yields and lower tenderloin yield than the other groups. The GN group was superior to full rump and rump yields. There were similar among groups for skirt steak, rump roast, titty, eye round and steak yield. For the non-integrate body components of the carcass, the GN group showed the highest rawhide yield, the GH highest liver yield and SG lower feets yield. There was no difference in the head, tongue, lung and trachea, spleen, heart and tail yields among genetic groups. For meat quality, analysis of variables was performed on samples taken from the Longissimus dorsi between the 12th and 13th rib of each bull. The SG group had higher loin eye area than the other groups, but the subcutaneous fat thickness was similar among the genetic groups. The shear force was higher to GN group compared GH group, however was similar to SG group. The values for pH, water holding capacity and staining characteristics of meat were similar among the genetic groups. The SG group was more efficient in directing food into carcass, however the groups were equivalent in producing commercial value higher meat`s cuts and non-integrate body components of carcass. The GH group showed higher tenderness of meat.

Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-05T12:45:29Z No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-05T12:45:57Z (GMT) No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-05T12:46:36Z (GMT) No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) / Made available in DSpace on 2015-01-05T12:46:36Z (GMT). No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Previous issue date: 2013 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Foram avaliados os Longissimus dorsi et lumborum (LTL), Semitendinosus (ST) e Triceps brachii (TB) obtidos de seis animais ?Guzer? ?Nelore ?Simmental (Tri), seis animais ?Guzer? ?Nelore (GN) e seis animais ?Guzer? ?Holand?s (GH), recriados a pasto com suplementa??o, terminados em confinamento de 82 dias e abatidos aos 24 meses. Foram mensurados o pH24horas, a capacidade de reten??o de ?gua, luminosidade (L*), teor de prote?na total, extrato et?reo, mat?ria seca, res?duo mineral fixo, teor de vermelho (a*), teor de amarelo (b*), croma (C*), matiz (H*), perdas de peso por cozimento, teor de col?geno total e sol?vel, ?ndice de fragmenta??o miofibrilar e for?a de cisalhamento. N?o houve efeito significativo (P>0,05) dos grupos gen?ticos sobre o pH24horas do LTL (5,64), do ST (5,72) e TB (5,85). Os valores de pH24horas do LTL, refer?ncia ? carca?a, estiveram dentro do intervalo de normalidade (5,3-5,7). Os grupos gen?ticos tamb?m n?o influenciaram, significativamente, o teor de extrato et?reo, os teores de prote?na e mat?ria seca, res?duo mineral fixo, teor de amarelo, o matiz, as perdas de peso por cozimento, o ?ndice de fragmenta??o miofibrilar, assim como o teor de col?geno total e sol?vel. A for?a de cisalhamento e a capacidade de reten??o de ?gua foram, no entanto, influenciados pelos grupos gen?ticos, observando maior maciez no grupo GH, em rela??o ao GN. A capacidade de reten??o de ?gua apresentou maiores valores para o grupo GN em rela??o ao grupo GH, o que n?o demonstrou impacto sobre as principais qualidades comerciais da carne. O teor de vermelho e o croma apresentaram intera??es entre os grupos gen?ticos e os m?sculos estudados, sendo a varia??o dentro do grupo GH, diferente dos demais grupos gen?ticos, apresentando valores menores no ST, em rela??o aos demais grupos gen?ticos, e, substancialmente, maiores valores no TB em rela??o aos demais m?sculos. Comparando-se as caracter?sticas entre os diferentes m?sculos, foram percebidas diferen?as significativas em todos os par?metros estudados, dentre elas a menor for?a de cisalhamento do TB, e tamb?m do ST em rela??o ao LTL. Tal fato talvez seja decorrente do maior teor de extrato et?reo, das menores perdas de peso por cozimento do TB e do maior ?ndice de fragmenta??o miofibrilar do TB e ST. Admite-se, tamb?m, que varia??es em par?metros, quando comparados LTL, ST e TB entre si, decorram de especificidades anat?micas e fisiol?gicas dos m?sculos que os originaram. Conclui-se que, os grupos gen?ticos apresentaram semelhan?a em quase todos os par?metros de qualidade estudados, demonstrando, por?m, menores valores de for?a de cisalhamento para o grupo GH. Foi tamb?m representativa a melhor qualidade do TB, medida por par?metros objetivos, em rela??o aos demais m?sculos estudados. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013. / ABSTRACT Were tested Longissimus dorsi et lumborum (LTL), Semitendinosus (ST) e Triceps brachii (TB) obtained from six animals ?Guzer? ?Nellore ?Simmental (Tri), six animals ?Guzer? ?Nellore (GN) and six ?Guzer? ?Holstein (GH) recreated with pasture supplementation, 82 days in feedlot and slaughtered at 24 months. We measured the pH24hors, the ability to retain water, lightness (L*), total protein, ether extract, dry matter, fixed mineral residue, redness (a*), yellowness (b*), chroma (C*), hue (H*), cooking weight loss, total collagen and soluble, myofibrillar fragmentation index and shear force. There was no significant effect on pH 24hours (P> 0.05) between the genetic groups on the LTL (5.64), ST (5.72) and TB (5.85). The PH 24hours values of LTL, the reference substrate, were within the normal range (5.3 to 5.7). Genetic groups did not significantly influence the content of fat, the protein, dry matter and mineral, the yellowness, the hue, the weight losses by cooking, myofibrillar fragmentation index, as well as the content of total and soluble collagen. The shear force and the water retention capacity were influenced by genetic groups. The GH group was more tenderness than in the GN group. The capacity of water retention was higher in the GN group than in the GH group, which showed no impact on the main commercial qualities of meat. The content of red and chroma showed interactions among genetic groups and the muscles studied, and the variation in the GH group unlike other genetic groups had lower values in the ST and the other genetic groups had substantially higher values for TB compared to other muscles. Comparing the properties of the different muscles, significant differences were observed in all parameters studied, among them the lowest shear force of TB, and also the ST compared to LTL. This fact might be due to the higher content of fat, the less weight loss by cooking the TB and higher myofibrillar fragmentation index of TB and ST. Also it is assumed that variations in parameters when compared LTL, ST and TB among themselves, might be resulting of anatomical and physiological peculiarities of the muscles that originated them. We can conclude that the genetic groups were similar in almost all quality parameters studied, but lower values of shear force on the GH group. Also was relevant the best quality of TB, measured by objective parameters, compared to the other muscles studied.