Physical and chemical characteristics of heifers beef from different genetic groups

Abstract

This study has evaluated physical (marbling, tenderness, evaporation losses, leak losses and total cooking losses) and chemical (moisture, crude protein, lipids and ash) characteristics of beef heifers from different genetic groups raised in an intensive production system. The diet presented 16% of crude protein and 2.6 Mcal of metabolisable energy per kg of dry matter and it was composed by 20% of roughage (Tifton hay and corn silage) and 80% of concentrate (high moisture corn and protein concentrate). There was significant difference (P<0.01) for marbling among the genetic groups, and the three cross-bred heifers showed higher marbling score than the ¾ and ½ Canchim heifers. Crossbred beef tenderness was higher (P<0.01) after 24 hours compared to other animals, but no differences were noted after 7 days. Regarding cooking losses after 24 hours of meat cooling, ½ Canchim heifers presented lower losses (P<0.01) on three measurements, in comparison with the others treatments. TC crossbred animals had lower cooking losses (P<0.01) after 7 days of ageing. There were not differences concerning chemicals characteristics.