Efecto de raza y niveles de energía en la  finalización de novillos en pastoreo.

José Ignacio Ramírez-Barboza; Anthony Valverde-Abarca; Augusto Rojas-Bourillón

doi:10.15517/am.v28i1.21472

Autores/as

José Ignacio Ramírez-Barboza Instituto Tecnológico de Costa Rica, Escuela de Agronomía, Sede Regional San Carlos., Alajuela, Costa Rica.
Anthony Valverde-Abarca Instituto Tecnológico de Costa Rica, Escuela de Agronomía, Centro de Investigación y Desarrollo en Agricultura Sostenible del Trópico Húmedo, Sede Regional San Carlos.
Augusto Rojas-Bourillón Universidad de Costa Rica, Escuela de Zootecnia, Centro de Investigaciones en Nutrición Animal, Campus Rodrigo Facio San Pedro, Costa Rica.

DOI:

https://doi.org/10.15517/am.v28i1.21472

Palabras clave:

ganado de carne, ganancia diaria de peso, calidad de carne, marmoleo.

Resumen

El objetivo del presente trabajo fue evaluar el efecto del componente racial y la suplementación energética en novillos en etapa de nalización en pastoreo sobre la ganancia de peso, la calidad de la canal y la fuerza de corte (kg). El periodo de evaluación del estudio fue de 144 días, durante el año 2014. Este se realizó en la nca “La Vega” ubicada en el cantón de San Carlos, Alajuela, Costa Rica. Se utilizaron veintiséis animales distribuidos en dos grupos raciales y tres niveles de suplementación para un total de seis tratamientos experimentales: E-T0 (3,2 Mcal), C-T0 (3,2 Mcal), E-T1 (3,4 Mcal), C-T1 (3,4 Mcal), E-T2 (3,67 Mcal) y C-T2 (3,67 Mcal). Se evaluaron: ganancia diaria de peso (GDP) y peso vivo y de la canal, marmoleo, desarrollo muscular, grasa dorsal, rendimiento en canal, espesor de grasa dorsal (EGD), peso de grasa perirenal, área del ojo del lomo (AOL) y nalmente la fuerza de corte (FC) como parámetro de calidad de carne. No se encontraron diferencias debido al efecto de la ración (P>0,05) para ganancia diaria de peso, peso de la canal, marmoleo, desarrollo muscular y grasa dorsal. Se encontró un efecto del componente racial sobre la calidad de carne (P<0,05), en donde los animales europeos presentaron carnes con mayor suavidad, en un periodo de maduración de catorce días (5,32 vs 8,53 kg).

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