Carcass traits and meat quality of steers finished on pasture of white oat

• Main Authors: Matheus Massaru Goto Hirai, Luis Fernando Glasenapp de Menezes, Fernando Kuss, Douglas Vonz, Ricardo Ronsani, Clederson Martinello, Dickson Nazário, Luciane Rumpel Segabinazzi
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2014-09-01
• Series: Semina: Ciências Agrárias
• Subjects: Avena sativa L.; Cattle; Intercropped; Supplementation; Tenderness; Vica sativa
• Online Access: http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14429

The objective of this study was to evaluate carcass traits and meat quality of steers finished only on oat (Avena sativa L.) pasture or intercropped with vetch (Vica sativa) or associated with supplementation based grain ground corn. 18 steers, 1/4 Aberdeen Angus - ¼ Marchigiana - 2/4 Nellore with initial live weight and average age of approximately 360 kg and 19 months, respectively, were used. During 72 days the steers were kept in three different treatments: oat pasture, oat + legume pasture and oat pasture associated with supplementation based ground corn in the proportion of 1 % of body weight. After this period, the animals were slaughtered and the carcass traits and meat quality, were evaluated. The slaughter weight of steers receiving supplementation (428.5 kg) was higher than animals grazing only oats (400.67 kg), but did not differ of the slaughter weight of animals maintained on pasture oats and vetch (409.27 kg). The hot carcass weight (245.69 kg) and cold carcass weight (244.22 kg) of the animals receiving supplementation was higher than carcasses of animals grazing oat or oat + vetch. The carcass conformation of steers receiving supplementation (11.50 points) was higher than that animals grazing oat + vetch (10.17 points). There was no difference among treatments for metric measurements of carcasses. For commercial cuts, the hindecut + sidecut were heavier for animals receiving supplementation (158.20 kg). The meat from animals finished with oats showed less tenderness (6.53 points) when evaluated by the taste panel, requiring more shear force (6.32 kgf/cm2) .