Effects of racial groups hereford, braford and hereford crossed in the hereford meat program


Marcelo M. Severo, Saimon de S. e Souza, Fabiano N. Vaz , Ricardo Z. Vaz and Ana P. M. Martini

With quality characteristics, the meat originated from Hereford, Braford and crossed breed animals, obtained a considerable increase in the meat market, seeking improvement. In order to have an expression of this quality in the market, through this idea came meat programs, with the purpose of offering quality to the final consumer. The objective of this work was to study the effect of the racial group on the carcass characteristics, classifications and declassifications within the Meat Hereford Program and aggregation and disaggregation of the value of the animals individually and of the batches of animals. Lots with Hereford predominantly presented higher mean carcass weight, higher percentage of animals with dentition 8, higher percentage of animals with 1 “thin” and 4 “uniform” finishing in relation to the others. The average number of animals finishing 5 “excess fat” in the lot is higher when the predominance of the lot is Braford animals. The declassification of animals with a racial pattern is similar between lots with predominance of Hereford, Braford or Hereford crossed, due to lack of finishing of the carcass or with dentition superior to 6 teeth. The value paid for certified heads did not differ between the evaluated groups. Disaggregation, although negative for groups with Hereford predominance, did not differ statistically from the other groups.


Productive Chain, Pampa Meat, Agroindustrial Markets, Racial Predominance, Disaggregation

Amaz. Jour. of Plant Resear. 1(2): 94-100. October 2017
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