Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos
Ano de defesa: | 2018 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/18954 |
Resumo: | The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on pasture and growth performance, carcass traits, presence of rumenitis, abomasitis, and liver abscesses, and beef quality. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. The legume-grass pasture provided high levels of protein (more than 19% DM) and improved digestibility (more than 88% DM) over all three periods. Pasture of paddocks where steers were assigned to SUPP and PAST treatments showed similar nutritional quality. When compared to PAST, SUPP diet increased total weight gain per hectare, stocking rate, daily and total weight gains. The increase of weight gains was high to GRAIN than SUPP and PAST (1.81, 1.51, and 1.20 kg/animal/day respectively). Steers finished on GRAIN had higher fat thickness and marbling score when compared to PAST. There were no differences on hot carcass weight for cattle finished on GRAIN and SUPP. Abomasum lesions were more prevalent in steers finished on GRAIN when compared to PAST. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P < 0.001), and highest deposition of C18:2 cis-9 trans-11 (P < 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Steaks from steers fed GRAIN were less red (P < 0.001), showed higher lipid oxidation (P < 0.001) during retail display, and higher metmyoglobin formation (P < 0.001) from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass (P < 0.001). Inclusion of concentrate on finishing diet of steers increase growth performance, however, carcass from steers finished on legume-grass pasture has desirable traits. The roughage, independently of what level was offered, is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, minimize off-flavor, maintain retail color and prevent lipid and myoglobin oxidation. |
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Biblioteca Digital de Teses e Dissertações do UFSM |
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2019-11-18T20:13:26Z2019-11-18T20:13:26Z2018-08-20http://repositorio.ufsm.br/handle/1/18954The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on pasture and growth performance, carcass traits, presence of rumenitis, abomasitis, and liver abscesses, and beef quality. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. The legume-grass pasture provided high levels of protein (more than 19% DM) and improved digestibility (more than 88% DM) over all three periods. Pasture of paddocks where steers were assigned to SUPP and PAST treatments showed similar nutritional quality. When compared to PAST, SUPP diet increased total weight gain per hectare, stocking rate, daily and total weight gains. The increase of weight gains was high to GRAIN than SUPP and PAST (1.81, 1.51, and 1.20 kg/animal/day respectively). Steers finished on GRAIN had higher fat thickness and marbling score when compared to PAST. There were no differences on hot carcass weight for cattle finished on GRAIN and SUPP. Abomasum lesions were more prevalent in steers finished on GRAIN when compared to PAST. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P < 0.001), and highest deposition of C18:2 cis-9 trans-11 (P < 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Steaks from steers fed GRAIN were less red (P < 0.001), showed higher lipid oxidation (P < 0.001) during retail display, and higher metmyoglobin formation (P < 0.001) from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass (P < 0.001). Inclusion of concentrate on finishing diet of steers increase growth performance, however, carcass from steers finished on legume-grass pasture has desirable traits. The roughage, independently of what level was offered, is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, minimize off-flavor, maintain retail color and prevent lipid and myoglobin oxidation.O objetivo do estudo foi avaliar o efeito de três diferentes sistemas alimentares de terminação de novilhos compostos por concentrado e pastagem consorciada de leguminosas e gramíneas no desempenho produtivo da pastagem e dos novilhos, características da carcaça, presença de ruminite, abomasite e abscessos hepáticos, assim como qualidade da carne. Novilhos foram terminados por 91 dias com dieta composta exclusivamente grão inteiro de milho (GRAIN), em pastagem consorciada de gramíneas e leguminosas e suplementação de 1,4% do peso vivo (SUPP), ou somente em pastagem consorciada de leguminosas e gramíneas (PAST). A pastagem consorciada proporcionou alto nível proteico (mais de 19% MS) e digestibilidade (mais de 88% MS) durante todo experimento. Piquetes utilizados para terminação de novilhos com dietas SUPP e PAST apresentaram similar qualidade nutricional. Quando comparado com PAST, a terminação SUPP aumentou o ganho de peso total por hectare, taxa de lotação, ganho de peso diário e total. O ganho de peso diário foi superior na dieta GRAIN do que SUPP e PAST (1,81, 1,51 e 1,20 kg/animal/dia respectivamente, P < 0,001). Novilhos terminados no tratamento GRAIN obtiveram aumento de espessura de gordura subcutânea e marmoreio quando comparado com PAST. Não houve diferença no peso de carcaça quente de bovinos terminados com dietas GRAIN e SUPP. Lesões abomasais foram mais prevalentes em novilhos terminados no GRAIN do que PAST. Dietas composta por pastagem (PAST e SUPP) reduziram a relação n-6/n-3 (P < 0,001) e elevaram a deposição muscular de C18:2 cis-9 trans-11 (P < 0,001). Carne de novilhos terminados com GRAIN apresentaram maiores valores de compostos voláteis associados com oxidação lipídica e a intensidade de off-flavor foi maior em carne de novilhos alimentados com GRAIN quando comparado com PAST. A carne de novilhos alimentados com GRAIN apresentou inferior coloração vermelha (P < 0,001) e maior oxidação lipídica (P < 0,001) durante a o período de estocagem, assim como maior formação de metamioglobina (P < 0,001) do dia 7 ao 13 quando comparado com PAST. Os níveis musculares de α-tocoferol foram superiores em novilhos terminados em pastagem consorciada (P < 0,001). A inclusão de concentrado na dieta de terminação de novilhos eleva o desempenho produtivo, no entanto, carcaças de novilhos terminados em pastagem consorciada de gramíneas e leguminosas apresentam desejável acabamento. A presença de forragem, independentemente do nível utilizado, é essencial para melhorar o perfil lipídico, diminuir compostos voláteis relacionados com oxidação lipídica, minimizar off-flavor, manter a estabilidade de cor durante estocagem aeróbica e prevenir a oxidação lipídica e da mioglobina.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessEstabilidade oxidativaGramíneasGrão inteiroLeguminosasLongissimus thoracisOxidative stabilityGrassWhole grainLegumeCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEfeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhosEffect of legume-grass pasture and diferent concentrate levels on growth performance and beef qualityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisNörnberg, José Laertehttp://lattes.cnpq.br/1252443045127710Rosado Júnior, Adriano Garciahttp://lattes.cnpq.br/6616610243089655Zeni, Diegohttp://lattes.cnpq.br/4541646734177467Pötter, Lucianahttp://lattes.cnpq.br/0683474086643296Wagner, Rogerhttp://lattes.cnpq.br/4780821244553957http://lattes.cnpq.br/0684046207947294Fruet, Ana Paula Burin5007000000066007ac0e6d5-9893-4fed-84ef-69171f1cb67b77c178c3-de42-4082-9bac-f6af23442e1e6090d036-cdea-49c3-a999-154b53b49ca78e15da94-c42b-4e5d-8820-746c83d3271556ed6389-e6ab-499b-a662-502cf6df02d417536234-2395-4244-a37f-fcbfdb645545reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2018_FRUET_ANA.pdfTES_PPGCTA_2018_FRUET_ANA.pdfTese de Doutoradoapplication/pdf2107121http://repositorio.ufsm.br/bitstream/1/18954/1/TES_PPGCTA_2018_FRUET_ANA.pdf18e7fad038bea33f781dc1315b629c54MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
dc.title.alternative.eng.fl_str_mv |
Effect of legume-grass pasture and diferent concentrate levels on growth performance and beef quality |
title |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
spellingShingle |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos Fruet, Ana Paula Burin Estabilidade oxidativa Gramíneas Grão inteiro Leguminosas Longissimus thoracis Oxidative stability Grass Whole grain Legume CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
title_full |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
title_fullStr |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
title_full_unstemmed |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
title_sort |
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos |
author |
Fruet, Ana Paula Burin |
author_facet |
Fruet, Ana Paula Burin |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Nörnberg, José Laerte |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1252443045127710 |
dc.contributor.referee1.fl_str_mv |
Rosado Júnior, Adriano Garcia |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/6616610243089655 |
dc.contributor.referee2.fl_str_mv |
Zeni, Diego |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/4541646734177467 |
dc.contributor.referee3.fl_str_mv |
Pötter, Luciana |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/0683474086643296 |
dc.contributor.referee4.fl_str_mv |
Wagner, Roger |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/4780821244553957 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0684046207947294 |
dc.contributor.author.fl_str_mv |
Fruet, Ana Paula Burin |
contributor_str_mv |
Nörnberg, José Laerte Rosado Júnior, Adriano Garcia Zeni, Diego Pötter, Luciana Wagner, Roger |
dc.subject.por.fl_str_mv |
Estabilidade oxidativa Gramíneas Grão inteiro Leguminosas Longissimus thoracis |
topic |
Estabilidade oxidativa Gramíneas Grão inteiro Leguminosas Longissimus thoracis Oxidative stability Grass Whole grain Legume CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Oxidative stability Grass Whole grain Legume |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on pasture and growth performance, carcass traits, presence of rumenitis, abomasitis, and liver abscesses, and beef quality. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. The legume-grass pasture provided high levels of protein (more than 19% DM) and improved digestibility (more than 88% DM) over all three periods. Pasture of paddocks where steers were assigned to SUPP and PAST treatments showed similar nutritional quality. When compared to PAST, SUPP diet increased total weight gain per hectare, stocking rate, daily and total weight gains. The increase of weight gains was high to GRAIN than SUPP and PAST (1.81, 1.51, and 1.20 kg/animal/day respectively). Steers finished on GRAIN had higher fat thickness and marbling score when compared to PAST. There were no differences on hot carcass weight for cattle finished on GRAIN and SUPP. Abomasum lesions were more prevalent in steers finished on GRAIN when compared to PAST. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P < 0.001), and highest deposition of C18:2 cis-9 trans-11 (P < 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Steaks from steers fed GRAIN were less red (P < 0.001), showed higher lipid oxidation (P < 0.001) during retail display, and higher metmyoglobin formation (P < 0.001) from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass (P < 0.001). Inclusion of concentrate on finishing diet of steers increase growth performance, however, carcass from steers finished on legume-grass pasture has desirable traits. The roughage, independently of what level was offered, is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, minimize off-flavor, maintain retail color and prevent lipid and myoglobin oxidation. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-08-20 |
dc.date.accessioned.fl_str_mv |
2019-11-18T20:13:26Z |
dc.date.available.fl_str_mv |
2019-11-18T20:13:26Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/18954 |
url |
http://repositorio.ufsm.br/handle/1/18954 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
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atendimento.sib@ufsm.br||tedebc@gmail.com |
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