Torta de crambe em suplemento para terminação de vacas nelore

Abstract

Through this work, we can assess the performance and characteristics of the carcass, qualifying characteristics, and the approximate composition as well as fatty acids content of beef from Nellore cows that were killed in a pasture receiving a concentrate of crambe pie in portions of 00, 05, 10, and 15% to a 1.0% ration of cow body weight (BW). 20 cows unfit for slaughter were studied for five years, maintained in pastures Brachiaria humidicula during a time of water transition, and distributed completely randomized design. The field had 70 days in total, every 28 days the cows were weighed and monitored for body condition score. The total availability was also determined, by portions of the stalk, leaf and senescent material of pasture and estimated pasture intake was made by the method of simulated grazing. The criterion of animal slaughter, was at least 5 being the number on the scale between 1 and 9 body condition. In the line of slaughter, after complete bleed out, skinning, and evisceration; the liver passagens performed, pelvic fat, determined length of the carcass, length of legs, and determination of the weight of the warm carcass (WWC). After 24 hour refrigeration it was determined between the twelfth and thirteenth rib, the fat thickness (FT) and the eye of sirloin (ES) from the Longissimus muscle. In the middle of the right side carcass evaluated the rendering of commercial cuts of the full back. Later collected were 800 g of loin to finish evaluating the qualifying characteristics of the meat from the cows such as: shear force, strength, ph, loss of firing, capacity of water retention (CWR), color (luminosity – L*; intensity of red color, and –a* intensity of yellow color –b*) as well as the areas material dryness. Sensory evaluations were also determined, the smell, taste, softness, and general condition of the meat. Fatty acid condition was also determined, from the transversal section of the Longissimus. For the characteristic of the carcass there wasn’t a difference significant enough between the inclusive levels of weight studied to levels of slaughter, weight of warm carcass, carcass length, leg length, depth of carcass, render of complete back, total meat usable, Brazilian commercial cuts, AOL/CM, AOL/100 kg, fat thickness, liver and pelvic fat. There weren’t any affects significant enough for inclusion of the crambe pie for the render of commercial cuts of the back and tip of the needle being: tenderloin, loin, rump, cup of rump, thin flank, eye of round, tail of rump, knuckle, outside (bottom) round, inside (top) round and hindshank. There wasn’t a significant effect to the ph, CRA, loss by cooking, shear force, luminosity (L*) intensity of red, (a*) intensity of yellow (b*), of the Longissimus muscle and the covering fat were not able to be observed significant enough between the levels that were tested. Centesimal composition of the Longissimus muscle presented median values of 35,95; 23,40; 10,48 and 1,12%, to MS, PB, EE and MM. The sensory analysis of odour, taste, softness, and general aspect presented median values, 19, 2, 24, 2, 66 e 2, 36%. The profile for the fatty acids were significant having stearic acid (C18:0), behenóico (C22:0) e lignoceric (C24:0) with median levels of 266, 6, 0, 33 e 0,90g/kg respectively. The total of saturated fatty acids and monosaturated fats of the Longissimus muscle had a significant effect that presented median values of 51,10 e 28,64g/kg. Total replacement of soybean meal with crambe cake by 15% in the diet does not affect performance, carcass characteristics, qualitative and sensory characteristics of meat and not affect the fatty acid profile of beef and Nellore completed the pasture.