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Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-05T12:45:29Z No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-05T12:45:57Z (GMT) No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-05T12:46:36Z (GMT) No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Made available in DSpace on 2015-01-05T12:46:36Z (GMT). No. of bitstreams: 2 jorge_augusto_barroso.pdf: 605983 bytes, checksum: 4317652388abdb60186382b0434386ea (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Previous issue date: 2013 Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) Foram avaliados os Longissimus dorsi et lumborum (LTL), Semitendinosus (ST) e Triceps brachii (TB) obtidos de seis animais ?Guzer? ?Nelore ?Simmental (Tri), seis animais ?Guzer? ?Nelore (GN) e seis animais ?Guzer? ?Holand?s (GH), recriados a pasto com suplementa??o, terminados em confinamento de 82 dias e abatidos aos 24 meses. Foram mensurados o pH24horas, a capacidade de reten??o de ?gua, luminosidade (L*), teor de prote?na total, extrato et?reo, mat?ria seca, res?duo mineral fixo, teor de vermelho (a*), teor de amarelo (b*), croma (C*), matiz (H*), perdas de peso por cozimento, teor de col?geno total e sol?vel, ?ndice de fragmenta??o miofibrilar e for?a de cisalhamento. N?o houve efeito significativo (P>0,05) dos grupos gen?ticos sobre o pH24horas do LTL (5,64), do ST (5,72) e TB (5,85). Os valores de pH24horas do LTL, refer?ncia ? carca?a, estiveram dentro do intervalo de normalidade (5,3-5,7). Os grupos gen?ticos tamb?m n?o influenciaram, significativamente, o teor de extrato et?reo, os teores de prote?na e mat?ria seca, res?duo mineral fixo, teor de amarelo, o matiz, as perdas de peso por cozimento, o ?ndice de fragmenta??o miofibrilar, assim como o teor de col?geno total e sol?vel. A for?a de cisalhamento e a capacidade de reten??o de ?gua foram, no entanto, influenciados pelos grupos gen?ticos, observando maior maciez no grupo GH, em rela??o ao GN. A capacidade de reten??o de ?gua apresentou maiores valores para o grupo GN em rela??o ao grupo GH, o que n?o demonstrou impacto sobre as principais qualidades comerciais da carne. O teor de vermelho e o croma apresentaram intera??es entre os grupos gen?ticos e os m?sculos estudados, sendo a varia??o dentro do grupo GH, diferente dos demais grupos gen?ticos, apresentando valores menores no ST, em rela??o aos demais grupos gen?ticos, e, substancialmente, maiores valores no TB em rela??o aos demais m?sculos. Comparando-se as caracter?sticas entre os diferentes m?sculos, foram percebidas diferen?as significativas em todos os par?metros estudados, dentre elas a menor for?a de cisalhamento do TB, e tamb?m do ST em rela??o ao LTL. Tal fato talvez seja decorrente do maior teor de extrato et?reo, das menores perdas de peso por cozimento do TB e do maior ?ndice de fragmenta??o miofibrilar do TB e ST. Admite-se, tamb?m, que varia??es em par?metros, quando comparados LTL, ST e TB entre si, decorram de especificidades anat?micas e fisiol?gicas dos m?sculos que os originaram. Conclui-se que, os grupos gen?ticos apresentaram semelhan?a em quase todos os par?metros de qualidade estudados, demonstrando, por?m, menores valores de for?a de cisalhamento para o grupo GH. Foi tamb?m representativa a melhor qualidade do TB, medida por par?metros objetivos, em rela??o aos demais m?sculos estudados. Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013. ABSTRACT Were tested Longissimus dorsi et lumborum (LTL), Semitendinosus (ST) e Triceps brachii (TB) obtained from six animals ?Guzer? ?Nellore ?Simmental (Tri), six animals ?Guzer? ?Nellore (GN) and six ?Guzer? ?Holstein (GH) recreated with pasture supplementation, 82 days in feedlot and slaughtered at 24 months. We measured the pH24hors, the ability to retain water, lightness (L*), total protein, ether extract, dry matter, fixed mineral residue, redness (a*), yellowness (b*), chroma (C*), hue (H*), cooking weight loss, total collagen and soluble, myofibrillar fragmentation index and shear force. There was no significant effect on pH 24hours (P> 0.05) between the genetic groups on the LTL (5.64), ST (5.72) and TB (5.85). The PH 24hours values of LTL, the reference substrate, were within the normal range (5.3 to 5.7). Genetic groups did not significantly influence the content of fat, the protein, dry matter and mineral, the yellowness, the hue, the weight losses by cooking, myofibrillar fragmentation index, as well as the content of total and soluble collagen. The shear force and the water retention capacity were influenced by genetic groups. The GH group was more tenderness than in the GN group. The capacity of water retention was higher in the GN group than in the GH group, which showed no impact on the main commercial qualities of meat. The content of red and chroma showed interactions among genetic groups and the muscles studied, and the variation in the GH group unlike other genetic groups had lower values in the ST and the other genetic groups had substantially higher values for TB compared to other muscles. Comparing the properties of the different muscles, significant differences were observed in all parameters studied, among them the lowest shear force of TB, and also the ST compared to LTL. This fact might be due to the higher content of fat, the less weight loss by cooking the TB and higher myofibrillar fragmentation index of TB and ST. Also it is assumed that variations in parameters when compared LTL, ST and TB among themselves, might be resulting of anatomical and physiological peculiarities of the muscles that originated them. We can conclude that the genetic groups were similar in almost all quality parameters studied, but lower values of shear force on the GH group. Also was relevant the best quality of TB, measured by objective parameters, compared to the other muscles studied.