Período de descanso ante-mortem e qualidade da carne de bovinos abatidos em frigorífico comercial

• Ano de defesa: 2012
• Autor(a) principal: Messias, Cassio Toledo
• Orientador(a): Paulino, Pedro Veiga Rodrigues
• Banca de defesa: Marcondes, Marcos Inácio , Mello, Renius de Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado Profissionalizante em Zootecnia
• Departamento: Genética e Melhoramento de Animais Domésticos; Nutrição e Alimentação Animal; Pastagens e Forragicul
• País: BR
• Palavras-chave em Português: Cortisol; Qualidade da carne
• Palavras-chave em Inglês: Cortisol; Beef quality
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::NUTRICAO E ALIMENTACAO ANIMAL
• Link de acesso: http://locus.ufv.br/handle/123456789/5963

This study has assessed the impact of commercial slaughterhouse livestock antemortem rest time on their glucose, lactate and cortisol concentrations, and on parameters of beef quality, such as shear strength, drip losses, and color. A total of 60 nelore calves were assessed in seven treatments. The effects of 0, 4, 8, 12, 16, 20, and 24 hours of rest time were examined for cattle submitted to fasting and hydric diet in the lairage of theslaughterhouse. Cattle submitted to pre-slaughter fasting had lower levels of glucose and lactate in their blood (P < 0.05). Regarding the blood parameters examined, rest time has only affected glucose concentration. Beef quality, with regard to drip losses, color, and shear strength, was not affected by rest time (P > 0.05). Thus, beef was characterized as tender meat. However, beef color characteristics (L, a, b e c) have been affected (P > 0.05); differences were found only for hue (h*) and color saturation (c*), when comparing the mean of treatments that included rest time in relation to time 0 to the mean of times of resting. However, such differences do not justify changes in beef color itself, since the main parameters of color like the redness a *, yellow b*, and luminosity L* did not differ among treatments.