EFEITOS DO SISTEMA DE RECRIA E TERMINAÇÃO E DOS TEMPOS DE MATURAÇÃO SOBRE A COLORAÇÃO DA CARNE DE TOURINHOS NELORE.

The objective of this work is to evaluate the color of the meat of Nelore bulls recreated in Brachiaria brizantha cv Marandu pasture associated with supplementation. In the experiment, thirty Nelore bulls distributed in nine marandu grass pickets received the following supplements:1) mineral blend ;2) conventional multiple supplementation with maize as energy source and soybean meal as a protein source; and 3) multiple supplementation with corn as energy source and DDG as a protein source, at 0.3% of body weight. In the period of termination, the animals were kept in the pasture and received a single corn-based supplement as an energy source and DDG as a protein source, at 1.5% PC. The meat color evaluation was performed with the aid of a Konica Minolta DL65 colorimeter. The luminosity characteristics, red intensity in the meat, showed a significant difference between the treatments. Meats matured for 14 days have a higher red intensity than meats that do not undergo ripening.