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Integrated crop-livestock-forest system appears as strategy to reduce pasture recovery costs and diversify farmer’s income with the sale of the wood of eucalyptus trees. The objective of this work was to evaluate the animal performance and economic viability of systems without shade availability (ICL: Integrated Crop-Livestock) and with two tree densities (ICLF-1L: Integrated Crop-Livestock-Forest, 196 trees ha-1; ICLF-3L: Integrated Crop-Livestock-Forest, 448 trees ha-1). Sixty castrated Nellore cattle were used to evaluate performance during rearing and finishing. For economic analysis, the cash receipts, cash outflow, cash flow, net cash flow and internal rate of return (IRR) were evaluated between December 2012 and June 2016. The performance of the animals was lower in ICLF-3L system (P

RESUMO O objetivo deste trabalho foi avaliar a pastagem, o desempenho, o conforto térmico e os parâmetros hematológicos de bovinos Nelore na fase de terminação em sistemas integrados de produção agropecuária com duas densidades de árvores (ILPF-1L= 196 árvores ha-1 e ILPF-3L=448 árvores ha-1) e em pleno sol (ILP). Foram avaliados a massa e a composição morfológica da forragem, o ganho médio diário, o ganho de peso por área e a taxa de lotação no verão e no outono, bem como as variáveis climáticas dos sistemas em três horários e parâmetros hematológicos dos animais (n=60). A massa de forragem foi superior no tratamento ILP e no verão (P0,05). A temperatura ambiente, a temperatura do globo e o índice de temperatura e umidade foram melhores nos tratamentos com sombreamento e no período da manhã, proporcionando maior conforto aos animais, sendo ainda confirmado pelo menor volume globular dos bovinos em ILP (P

The objective of this study was to characterize the displacement patterns of Nellore cattle in areas of crop livestock and crop livestock forest integration systems with density of 196 and 448 eucalyptus ha-1. Paddock maps were drawn from satellite images of the experimental area. In each evaluated system there was one trained observer, that on the paddock map recorded the place the animals stayed every 10 minutes. The exploration of the area by the animals was observed for 12 hours, starting at 6 a.m. and ending at 6 p.m. The displacement of the animals in the ILP system during the evaluation was bigger than the ILPFs systems, resulting in greater exploration of the area, this fact was due the presence of trees that, for the animals resembled fences, limiting the exploration of the paddock in ILPFs. In the ILPF with higher density of trees, this behavior was more evident. In the period from 10:10 a.m. to 14:00 p.m. the displacement of the animals was decrease by the high temperatures in all systems, although it was more effective in the ILP system. It is concluded that the displacement of cattle is influenced by the presence and density of arboreal component integrated crop livestock system.

Made available in DSpace on 2019-10-06T16:10:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-02-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Integrated crop-livestock systems (ICLS) are strategy to increase productivity and income for the farmers while simultaneously achieving sustainability. However, its effects on the carcass and meat quality of the animals produced in it need to be elucidated. Thus, the objective of this study was to evaluate carcass and meat characteristics of Nellore cattle finished in ICLS without shade availability (integrated crop-livestock: ICL) and with two tree densities (integrated crop-livestock-forest, ICLF, at 196 trees/ha and 448 trees/ha). The experimental design was in complete blocks, with three treatments (ICL, ICLF-1L and ICLF-3L) and four replicates per treatment, totaling 12 experimental plots. Sixty castrated Nellore cattle of approximately 28 ± 2.81 months of age and mean weight at 385.71 ± 27.17 kg were used. After the slaughter of the animals, 48 samples of the longissimus thoracis muscle were collected for carcass and meat quality analyzes. There were no differences (P > 0.05) between the treatments for the final live weight, contributing to the absence of difference in weight and yield of the hot carcass, forequarter, hindquarter and flank (P > 0.05). Similarly, no differences were found (P > 0.05) between treatments for initial and final ribeye area, initial and final backfat thickness, marbling, pH and glycogen, both measured at 2 h and 24 h post mortem. The proximate composition, cholesterol, pH, cooking loss, shear force, collagen, meat color and microbiological analysis presented no differences (P > 0.05) among the evaluated treatments. In relation to the fatty acids of the meat and the nutritional quality index (NQI), no was observed difference between treatments (P>0.05), but the ω6:ω3 ratio, of the meat of the animals presented values considered healthy for human consumption in all evaluated treatments, characteristic of meat from animals to pasture. Thus, the study concludes that the integration systems that use the tree component do not benefit the quality of the final product, the meat of Nellore cattle, but should be recommended because they do not interfere in quality of the same. São Paulo State University (Unesp) School of Veterinary Medicine and Animal Science Department of Animal Production São Paulo State University (Unesp) College of Agricultural and Technological Sciences Dracena-SP Agência Paulista de Tecnologia dos Agronegócios, Polo Regional Extreme West - Andradina São Paulo State University (Unesp) School of Agriculture Botucatu-SP São Paulo State University (Unesp) School of Veterinary Medicine and Animal Science Department of Animal Production São Paulo State University (Unesp) College of Agricultural and Technological Sciences Dracena-SP São Paulo State University (Unesp) School of Agriculture Botucatu-SP FAPESP: 0 FAPESP: 2014/12662 FAPESP: –

The objective of this study was to evaluate the physical and microbiological characteristics of aged and tenderized beef commercialized in the Dracena region, SP. Eight samples of aged meat and eight samples of tenderized meat were randomly purchased from commercial establishments and submitted to measurements of pH, shear force, cooking losses and color and to microbiological analysis. A completely randomized design consisting of two treatments and eight replicates was used. Among the physical characteristics studied, significant differences between the tenderization processes were observed for pH, cooking loss, redness ( a *), yellowness ( b *) and oxymyoglobin/metmyoglobin ratio (O/M) (P 0.05) in shear force or lightness between processes. Microbiological analysis revealed a significant difference (P 0.05) Despite clear and perceptible differences to the human eye in some physical characteristics, aged and tenderized beef commercialized in the Dracena region, SP, is similar in terms of tenderness and its color and microbiological quality meet the standards required for sale and human consumption.

O objetivo deste trabalho foi avaliar a influência do período de abertura da embalagem a vácuo na cor da carnematurada e não maturada de bubalinos e ovinos. Foram utilizadas dez amostras de carne bubalina (músculolongissimus thoracis entre a 9ª e 10ª vértebra torácica) e oito amostras de carne ovina (músculo bicepsfemoris), separadas em amostras apenas embaladas a vácuo e não maturadas, e amostras maturadas por14 dias (0 a 1ºC). Foi avaliada a cor da carne (luminosidade, teor de vermelho, teor de amarelo e percepçãosubjetiva da diferença total de cor - ΔE) ao 0, 20, 40, 60, 80 e 100 minutos após a abertura da embalagem. Odelineamento experimental foi inteiramente ao acaso em fatorial (2 x 6 x 2) com duas espécies (bubalinos eovinos) e seis tempos de abertura da embalagem (0, 20, 40, 60, 80, 100 minutos), avaliadas em dois períodosde maturação (0 e 14 dias). Observou-se efeito linear dos tempos de abertura da embalagem para teor devermelho e quadrático para o teor de amarelo (P < 0,05) da carne bubalina não maturada e maturada. Paraa carne ovina houve efeito quadrático para teor de amarelo da carne não maturada e teor de vermelhoe amarelo da carne maturada (P < 0,05), sendo possível determinar entre 67 e 69 minutos estabilidadena cor da carne dessa espécie. Em relação ao ΔE, observou-se que para a carne bubalina as amostras nãomaturadas e maturadas por 14 dias apresentaram variações claras ao olho humano, sem estabilidade dacor até o último tempo avaliado (100 minutos) (P < 0,05). Em contraposição, a carne ovina não apresentoudiferença total de cor significativa entre os tempos de abertura da embalagem a vácuo (P > 0,05). Emboraas mudanças tenham se apresentado evidentes ao olho humano, a ausência de diferença estatística entre osvalores obtidos reforça a estabilidade da cor da carne dessa espécie. Conclui-se que mesmo com 100 minutosde abertura da embalagem a vácuo, a carne bubalina ainda apresenta alterações na cor, sendo necessário rever para essa espécie a recomendação do tempo de abertura de 30 minutos da embalagem a vácuo. Para a carneovina a estabilização da cor ocorre aos 67 e 69 minutos após a abertura da embalagem.