Resumo

RAMIREZ TORO, Edison Julián; NIETO SIERRA, David Felipe; BARRAGAN-HERNANDEZ, Wilson Andrés  e  RESTREPO CASTANEDA, Gonzalo de Jesús. Evaluation of meat attributes and carcass quality in Blanco Orejinegro cattle. Cienc. Tecnol. Agropecuaria [online]. 2021, vol.22, n.3, e2234.  Epub 31-Ago-2021. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol22_num3_art:2234.

Aiming at evaluating the performance and beef quality in the Blanco Orejinegro (BON) breed, 77 males (castrated and non-castrated) and two age ranges (20-30 and 30-36 months) were used. Weight gain (ADG), ribeye area (RA), hip fat thickness (HFT), hot and cold carcass yield, carcass length (CL), leg circumference, carcass ossification, and fat cover grade were evaluated. Additionally, the beef quality was assessed at different days of meat ageing. A mixed-effects ANOVA and a principal component analysis were used to analyze the information. The results showed that the physiological condition, age, and the interaction of these factors did not significantly affect (p > 0.05) ADG, slaughter weight, RA, or HFT. Age significantly (p < 0.05) affected carcass weight. Likewise, the physiological condition significantly affected (p < 0.05) CL, favoring the castrated animals (166 cm vs. 149 cm). The maturation age had a significant effect on tenderness and the percentage of cooking losses (P < 0.05), with better records at 21 days (2.75 kilogram-force) and 37 days (17%), respectively. The BON beef showed high tenderness, low presence of connective tissue, and a high juiciness score. The results of this work show a good performance of the BON breed for the meat chain.

Palavras-chave : bovine carcass; genetic resource; livestock; meat ageing; meat performance; sensory evaluation.

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