Parâmetros para desenvolvimento de um selo de carne e alternativas de predição de temperatura internas de bovinos de corte

Abstract

Decision making to increase the efficiency of animal performance in beef cattle production systems has as its main ally tools and technologies that assist in measurements and can be implemented and measured today within the meat production system, providing technicians, producers and researchers are much more precise in obtaining and producing superior animals, with precocity and meat quality. For this, these strategies must be increasingly elucidated and used, helping to make assertive decisions and productive competitiveness. In this context, the main objectives of this work were: to address zootechnical data that will serve as principles to obtain the relative standards of classification of beef, and to advance the concept that there is potential to achieve a significant desirable change to a more consumer-focused system and produce an equation to estimate the internal temperature of beef cows using the variable THI as a predictor. The main results obtained were to specify attributes that will serve as a standard for the beef quality certification program, making evident a superior product, with added value and with the seal of quality certification, as is the proposal of the project. The models explored using the THI predictor variable allowed the estimation of the internal temperature forecast, both for Nelores and Crossed cows. The general model for Nellore (R² = 76) and Crusades (R²=85) showed greater accuracy. The study indicates the distinct use of the equations, but they can be used together.