Effect Of Different Finishing Systems On Beef Color And Ph Of Angus × Nellore

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Trabalho

Título do Trabalho

EFFECT OF DIFFERENT FINISHING SYSTEMS ON BEEF COLOR AND PH OF ANGUS × NELLORE

Autores

Mikaeli Alyssa Santos da Silva
Mariana Gomes Ribeiro
Denise Baptaglin Montagner
Gelson dos Santos Difante
Priscilla Dutra Teixeira
Marislayne de Gusmão Pereira
Jéssica Gomes Rodrigues
Adrianni Dias Borges
Livia do Nascimento Gomes
Luís Carlos Vinhas Itavo

Modalidade

Resumo científico RSD 2026 - abstract - resumen

Área temática

1) Produção Animal - Animal production - Producción animal

Data de Publicação

28/08/2026

País da Publicação

Brasil

Idioma da Publicação

pt-BR

Página do Trabalho

https://www.even3.com.br/anais/anais-ecpantanaltech/1641151-effect-of-different-finishing-systems-on-beef-color-and-ph-of-angus-%3f-nellore

ISSN

Palavras-Chave

Beef cattle; Colorimetry; Meat quality; pH; Finishing system

Resumo

Color is one of the main quality attributes of beef, directly influencing consumers' purchase decisions Final pH is also an important quality indicator, since it is related to color and market display time. Therefore, pH and color parameters are important indicators of meat quality, since they reflect the biochemical changes resulting from nutritional management and different finishing systems. In this context, the this study aimed evaluate color and pH of beef from F1 Angus × Nellore cattle finished under different systems. Seventy F1 Angus × Nellore young bulls , with an average age of 20 months and 461.93 kg initial body weight, were randomly allocated to three finishing systems: pasture with supplementation (SUP), with concentrate supplied at 0.8% of body weight (BW) (n = 22); intensive pasture finishing (TIP), at 1.6% of BW (n = 24); and feedlot, at 1.6% of BW (n = 24). In the pasture-based systems, animals were kept on Brachiaria brizantha cv. Marandu pastures; in the feedlot, the total diet consisted of 52% concentrate and 48% corn silage. After 90 days of the experimental period, animals were slaughtered at a commercial abattoir by cerebral concussion and exsanguination, followed by evisceration and carcass weighing. After 24 h of carcass cooling at 2 °C , a steak with 2.54 cm thickness from the Longissimus thoracis muscle was collected from each carcass to determine pH and color indices (L*, a*, and b*). The pH was measured using a portable pH meter and color using a CR-400 spectrophotometric colorimeter (Konica Minolta®, Japan. Data were analyzed by ANOVA using PROC GLIMMIX of SAS, with means compared by Tukey's test at 5% significance. The feedlot system resulted in lower final pH (5.73), differing significantly (P < 0.0001) from animals finished on pasture (SUP: 6.55; TIP: 6.37), which did not differ from each other. Regarding color , beef from feedlot system showed higher lightness (L*: 35.37), redness (a*: 16.64), and yellowness (b*: 9.58) indices compared with pasture-finished animals (P[PT1.1] <0.0001). However, L*, a*, and b* indices did not differ significantly between SUP and TIP. Finishing systems influence the color and pH of Angus × Nellore beef, with feedlot finishing providing more desirable beef quality characteristics, highlighting the importance of nutritional management during the finishing phase on the final product.

Título do Evento: II Encontro Técnico-Científico do Pantanal Tech MS 2026
Cidade do Evento: Aquidauana
Título dos Anais do Evento: Anais do Encontro Técnico-Científico do Pantanal Tech MS
Nome da Editora: Even3
Meio de Divulgação: Meio Digital

Como citar

SILVA, Mikaeli Alyssa Santos da et al.. EFFECT OF DIFFERENT FINISHING SYSTEMS ON BEEF COLOR AND PH OF ANGUS × NELLORE.. In: . Disponível em: https//www.even3.com.br/anais/anais-ecpantanaltech/1641151-EFFECT-OF-DIFFERENT-FINISHING-SYSTEMS-ON-BEEF-COLOR-AND-PH-OF-ANGUS-%3f-NELLORE. Acesso em: 29/08/2026