Made available in DSpace on 2016-04-28T14:59:46Z (GMT). No. of bitstreams: 1 2007 - Erika Cristina Dias de Oliveira.pdf: 213966 bytes, checksum: dbf8cfca7211b798b6da84c3d31f3aa5 (MD5) Previous issue date: 2007-11-13 / Meat characteristics of ? Guzer? x ? Simmental x ? Nellore (GG1); ? Guzer? x ? Limousin x ? Nellore (GG2) and ? Guzer? x ? Simbrasil x ? Nellore (GG3) heifers were evaluated. Each experimental group was constituted by eight animals. The females were finished in feedlot and presented respective average weights to GG1; GG2 and GG3 of 379,33 ? 13.65; 378.00 ? 11.53 kg and 382.83 ? 9.25 kg at the feedlot beginning and 446.00 ? 10.07 kg; 441.00 ? 10.54 kg e 449.00 ? 11.53 kg in the slaughter occasion. The heifers consumed a diet with 12.5% of crude protein and 73.5% of total digestible nutrients (TDN). The roughage was constituted by millet grass and the concentrate by sorghum. cottonseed. limestone and sugar cane residue. There was no significant difference (P>0.05) to the percentages of damp (74.12; 75.12% and 75.65%). ether extract (1.98; 2.30% e 2.22%). crude protein (23.19; 22.15% and 22.29%)). defrosting loss (6.54; 5.89% and 6.03%). as well as to the averages obtained to coloration (4.38; 4.50 and 4.38). texture (4.63; 4.50 e 4.38). firmness (4.38 and 4.63). taste (8.38 and 8.63). juiciness (8.63; 8.50 and 8.38) and tenderness (8.25 and 7.75) evaluated by panel method. . The meat from GG2 and GG3 animals. presented major losses on coction (25.92% and 27.46% vs 21.95%) and superior mineral contents (4.31% e 4.40% vs 3.87%) in relation to GG1. Considering the experimental conditions and the evaluated genetic groups. it was concluded that ? Guzer? x ? Limousin x ? Nellore. and ? Guzer? x ? Simbrasil x ? Nellore heifers present similar meat quality observed by the homogeneity existent between the groups to the evaluated characteristics. The taurine genotype until 25% does not promote differences in meat sensorial items and losses by defrosting. except to minor losses on coction and mineral contents influence by the Simmental genotype. / As caracter?sticas da carne de novilhas ? Guzer? x ? Simental x ? Nelore (GG1) ; ? Guzer? x ? Limousin x ? Nelore (GG2) e ? Guzer? x ? Simbrasil x ? Nelore (GG3) foram avaliadas. Cada grupo experimental era constitu?do por oito animais. As f?meas foram terminadas em confinamento e apresentaram pesos m?dios respectivos para GG1; GG2 e GG3 de 379,33 ? 13,65; 378,00 ? 11,53 kg e 382,83 ? 9,25 kg no in?cio do confinamento e 446,00 ? 10,07 kg ; 441,00 ? 10,54 kg e 449,00 ? 11,53 kg na ocasi?o do abate. As novilhas consumiram uma dieta com 12,5% de prote?na bruta e 73,5% de nutrientes digest?veis totais (NDT). O volumoso foi constitu?do por silagem de milheto e o concentrado a base de sorgo, caro?o de algod?o, calc?rio calc?tico e mela?o. N?o houve diferen?a significativa (P>0,05) para as percentagens de umidade (74,12; 75,12% e 75,65%), extrato et?reo (1,8; 2,30% e 2,22%), prote?na bruta (23,19; 22,15% e 22,29%) e perda no descongelamento (6,54; 5.89% e 6,03%), bem como para as m?dias obtidas para colora??o (4.38; 4,50 e 4,38), textura (4,63; 4,50 e 4,38), firmeza (4,38 e 4,63), sabor (8,38 e 8,63), sucul?ncia (8,63; 8,50 e 8,38) e maciez (8,25 e 7,75) avaliadas pelo m?todo do painel. As carnes das novilhas GG2 e GG3 apresentaram maiores perdas na coc??o (25,92% e 27,46% vs 21,95%) e teores mais elevados de mat?ria mineral (4,31% e 4,40% vs 3,87%) em rela??o ao GG1. Considerando as condi??es experimentais e os grupos gen?ticos avaliados, conclui-se que novilhas ? Guzer? x ? Limousin x ? Nelore, e ? Guzer? x ? Simbrasil x ? Nelore apresentam carne de qualidade semelhante observada pela homogeneidade existente entre os grupos para as caracter?sticas estudadas. O grau de sangue taurino em at? 25% n?o promove diferen?a na carne para os itens sensoriais e perdas por descongelamento, com exce??o da menor perda por coc??o e teor de minerais influenciado pelo sangue Simental.