Detalhes bibliográficos
| Ano de defesa: |
2017 |
| Autor(a) principal: |
Neves, Mohana Dias das
 |
| Orientador(a): |
Lage, Moacir Evandro
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| Banca de defesa: |
Tenório, Clarice Gebara Muraro Serrate Cordeiro,
Lage, Moacir Evandro,
Oliveira, Raphael Rocha de |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Goiás
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| Programa de Pós-Graduação: |
Programa de Pós-graduação em Ciência Animal (EVZ)
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| Departamento: |
Escola de Veterinária e Zootecnia - EVZ (RG)
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| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/8028
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Resumo: |
Currently agribusiness has been seeking to increase production by improving the quality of its products and reducing costs. With the increasing number of beef consumers worldwide,there is a constant search for nutritional strategies that are easy to handle and result in quality meat. The objective of this work was to evaluate the centesimal composition, conformation, physiological maturity, marbling, color, texture, shear force and the fatty acid profile of the Nelore bulls meat with initial average weight of 380 kg fed diets with a high proportion of concentrate using whole or milled maize and levels of supply at 2% live weight or ad libitum in animals with or without access to pasture. The experimental design was completely randomized with seven treatments and nine replicates. The experimental period was 84 days. When the supply of supplement was compared at will with the restricted supply, maturity (P <0.05) and conformation (P <0.05) were higher when the animals were fed supplements at will. (P> 0.05), color * A (P> 0.05), texture (P> 0.05), color (P> 0.05), lipid (P> 0.05), moisture (P> 0.05) and ashes (P> 0.05), 05) did not present significant differences. The fatty acids that obtained the highest percentages in the meat were the oleic and stearic acids, respectively. There was dietary effect on total fatty acids only stearic, conjugated linoleic acid (CLA), palmitoleic and oleic (P <0.05). The other fatty acids were not influenced by the different levels of supplementation and the use of whole grain corn and milled corn in the diet (P> 0.05). Thus, the use of whole grain corn with a supplement of 2% of body weight is the most feasible practice, since it presents a lower cost to the producer and there is little significant difference among the analyzed parameters. |
