EFFECT OF BODY CONDITION OF HOLSTEIN COWS ON WATER HOLDING CAPACITY, INSOLUBLE COLLAGEN AND SHEAR FORCE IN Longissimus dorsi EFECTO DE LA CONDICIÓN CORPORAL DE VACAS HOLSTEIN SOBRE LA CAPACIDAD PARA RETENER AGUA, COLÁGENO INSOLUBLE Y ESFUERZO DE CORTE EN Longissimus dorsi
Resumen
Body condition (CC) is a form direct for to determine the general condition of cows. The aim of this research was to evaluate the effect of body condition of Holstein cows sent to trail on technological quality of Longissimus dorsi. 180 cows from 24 to 36 months of ages were rated with body condition (CC), 10 min post mortem a sample was taken from muscle Longissimus dorsi (LD) to determine water holding capacity (CRA), shear force (FC) 1, 5, 10, 15 and 20 days and insoluble collagen (CI) by alkaline degradation in mg and %. The CRA, FC and CI were adjusted to a model considering the body condition of cows as fixed effects, their correlation were analyzed and the comparison of means were performed with polynomial contrasts. The results showed no difference in CRA of Longissimus dorsi in dairy cows with different CC, there was no correlation in the midst CRA with EC, CI and CC. By increasing the days of the meat maturation the EC was lower 1, 5, 10, 15 y 20 (P≤0.05) without effect of the CC. The results of insoluble colagen indicates less collagen when the body condition of cows increase (P≤0.05). In conclusion, the body condition of cows were no a measure correct to determine of water holding capacity and shear force, but it can be effect in the insoluble collagen of Longissimus dorsi.
La condición corporal (CC) es una forma directa para determinar el estado general de las vacas. El objetivo de la investigación fue evaluar el efecto de la condición corporal de vacas Holstein enviadas a rastro sobre la calidad tecnológica del Longissimus dorsi. Se calificaron 180 vacas de 24 a 36 meses de edad con el método de CC, 10 min post mortem se tomó una muestra del músculo Longissimus dorsi (LD) para determinar su capacidad de retención de agua (CRA), esfuerzo de corte (EC) los días 1, 5, 10, 15 y 20 y colágeno Insoluble (CI) por degradación alcalina en mg y %. La CRA, EC y CI se ajustaron a un modelo considerando la condición corporal de las vacas como efectos fijos, se analizó su correlación y la comparación de las medias se realizó con contrastes polinomiales. Los resultados no mostraron diferencia en CRA del músculo Longissimus dorsi en vacas con diferentes CC, no hubo correlación de la CRA con EC, CI y CC. Al aumentar los días de maduración de la carne el EC disminuyó 1, 5, 10, 15 y 20 (P≤0.05) sin efecto de la CC. Los resultados de colágeno Insoluble indican menor cantidad cuando aumenta la CC de las vacas (P≤0.05). En conclusión, la condición corporal de las vacas no fue una medida adecuada para determinar la capacidad de retención de agua y esfuerzo de corte, pero puede tener efecto en la cantidad de colágeno insoluble del Longissimus dorsi.
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