Efecto del ambiente cálido sobre algunas características de matanza en toretes Jersey

Abstract

Fourteen Jersey bull calves sired by one bull were grown from weaning up to puberty (during 10 months) in two climatic chambers One chamber was heated to 37°C daily for seven hours; the other chamber followed the natural changes in ambient temperature with daily maxima around 27°C Shortly after puberty the bull calves were slaughtered and several measures of carcass yield and meat quality were taken. The high daily temperature had no effect on loin muscle area, weight of the heart or total carcass weight. But, differences at the 5% level were found for a higher dressing percentage and more tender meat in the calves on the high temperature chamber