Carcass Characteristics and Chemical Composition of the Longissimus Muscle of Puruna and 1/2 Puruna vs. 1/2 Canchin Bulls Meat Quality of Bulls (Report‪)‬

ABSTRACT : This work was conducted to study the performance, carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of first-generation Puruna (n = 7, PUR1), second-generation Puruna (n = 9, PUR2), and 1/2 Puruna vs. 1/2 Canchin (n = 13, PUCA) bulls finished in a feedlot. The animals averaged 18 months of age at the beginning of the experiment. The animals were kept in a feedlot from 18 to 22 months of age. They were fed twice a day with corn silage ad libitum, along with soybean meal, cracked corn, urea, limestone and mineral salt. PUR1 bulls had greater (p0.05) final weight (496.0 kg) than PUCA bulls (449.2 kg). However, there was no difference (p0.05) between PUR1 and PUR2 (472.0 kg), and between PUR2 and PUCA. Hot carcass weight was similar (p0.05) among the different genetic groups. Hot carcass dressing percentage was similar (p0.10) between PUR1 (50.4%) and PUCA (53.8%), and higher (p0.10) than PUR2 (48.6%). Cushion thickness was greater (p0.05) in PUCA bulls (27.12 cm). The other parameters were similar (p0.05) among the three genetic groups. Total lipid and cholesterol contents were higher (p0.01) in PUR2. Moisture, ash and crude protein contents were similar (p0.05) among the three genetic groups. Saturated fatty acid (SFA) levels were higher (p0.10) in PUR1 and PUR2 (51.58% and 50.41%, respectively). Polyunsaturated fatty acid levels were higher (p0.05) in PUR1 and PUCA (6.50% and 8.29%, respectively). N-6, n-3 and PUFA/SFA ratios were higher (p0.05) in PUCA. MUFA and n-6/n-3 ratios were similar (p0.05) among the different genetic groups. (Key Words : Cattle, Crossbreed, Fatty Acids, Longissimus Muscle, Meat Quality) INTRODUCTION