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Produção De Carne Bubalina* Buffalo Meat Production

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Produção De Carne Bubalina* Buffalo Meat Production Rev Bras Reprod Anim, Belo Horizonte, v.29, n.2, p.84-95, abril/jun. 2005. Disponível em www.cbra.org.br Produção de carne bubalina* Buffalo meat production André Mendes Jorge1 1Departamento de Produção e Exploração Animal, FMVZ-UNESP, Caixa Postal 560. Fazenda Experimental Lageado, s/n. CEP 18618-000, Botucatu-SP, Brasil. Correspondência: [email protected]; [email protected] Núcleo de Bubalinocultura da Escola de Veterinária da UFMG Caixa Postal 567 - 30270-901 – Belo Horizonte, MG Resumo A produção de bubalinos de corte tem apresentado grande expansão no Brasil e no intuito de subsidiar a cadeia produtiva da carne bubalina o presente estudo objetivou reunir informações sobre as características de carcaça de bubalinos de vários grupos genéticos e abatidos em diferentes estádios de maturidade fisiológica. Serão apresentados resultados de pesquisa enfocando rendimento de carcaça, rendimento de cortes básicos e comerciais, composição física da carcaça, relações entre os tecidos da carcaça, comprimento de carcaça, medidas de área do músculo Longissimus dorsi e espessuras de gordura subcutânea obtidas entre a 12a e a 13a costelas e na altura do músculo Bíceps femoris. Será destacada a importância do uso do ultra-som para predição de características de carcaça de bubalinos. Palavras-chave: búfalo, características de carcaça, peso de abate, ultra-som Abstract The buffalo meat production has been presenting great expansion in Brazil and in the intention of subsidizing the meat buffalo productive chain the present study aimed at to gather information on the buffalo carcass traits from several genetic groups and slaughtered at different stages of physiological maturity. Research results will be presented focusing carcass yield, primal and comercial cuts yield, physical carcas composition, relationships among carcass tissues, carcass length, measures of Longissimus dorsi muscle area and backfat thickness obtained between 12th and 13th ribs and in the height of the Biceps femoris muscle. It will be outstanding the importance of the ultrasound use to prediction buffalo carcass traits. Keywords: buffalo, carcass traits, slaughter weight, ultrasound Introdução Segundo estimativas da FAO (2003), a população mundial de bubalinos está em torno de 170 milhões de cabeças, sendo que 99,6% desde contingente situa-se em países considerados em desenvolvimento. O Brasil possui, segundo a FNP (2003), um rebanho de 1,20 milhão de cabeças, sendo que deste total 65,9%; 7,1%; 7,5%; 13,3% e 6,2% localizam-se nas regiões Norte, Nordeste, Sudeste, Sul e Centro-Oeste, respectivamente. A despeito das estatísticas oficiais controversas e muitas vezes subestimadas, a criação de búfalos no mundo todo e, em particular no Brasil e países vizinhos do Mercosul, tem apresentado um crescimento substancial, rompendo fronteiras, produzindo e se reproduzindo em locais onde outras espécies de ruminantes não têm apresentado índices zootécnicos satisfatórios. A pecuária de corte participa significativamente na formação do produto interno bruto, sendo um dos setores mais importantes do agro-negócio na economia nacional. Porém, diversos setores da indústria e do comércio de carnes operam ainda por meio de sistemas desatualizados e com métodos arcaicos. A carne bubalina é tratada e comercializada, em boa parte do país, sem uma forma definida de identificação das suas características, principalmente de qualidade ou do valor justo. Como a carne bovina, ela também é uma commodity, ou seja, vale quanto pesa. Sem uma diferenciação baseada na identificação da carne, do rendimento e na qualidade, deixa de existir o estímulo para que o setor produtivo se modernize e invista na obtenção de um produto mais adequado, orientado para o atendimento dos desejos e anseios do consumidor. A mudança de orientação do sistema produtivo da carne bubalina, necessita urgentemente começar a se voltar para o consumidor. É o consumidor que diz o que quer comprar, quando, como, para que tipo de prato e, mais importante ainda, quanto pode pagar pelo produto. Neste sentido, é muito importante conhecer o valor relativo da carne quanto aos outros produtos similares, lembrando que o consumidor, não paga pelo aspecto nutricional, segurança ou qualidade óbvia, pois estes estão embutidos no preço. O preço deve ser determinado _______________________________ *Palestra apresentada no ZOOTEC 2004, em Brasília, DF, em maio de 2004. Recebido: 4 de janeiro de 2005 Recebido após modificações: 15 de setembro de 2005 Aprovado para publicação: 20 de setembro de 2005 Jorge. Produção de carne bubalina. pelo que o consumidor necessita e o valor que ele quer pagar, e não aquilo que o produtor quer receber. Segundo Luchiari Filho et al. (2003), outro grande desafio é como conectar o produtor à indústria e ao consumidor. Cada participante da cadeia interpreta qualidade à sua maneira e tem seus pontos de controle que irão contribuir para a melhoria da qualidade. O desenvolvimento de alianças do tipo do búfalo ao prato é uma forma de sair da commodity. Se não forem grandes e fortes, os produtores terão pouco ou nenhum poder de barganha na comercialização de seus produtos. A integração vertical ou coordenação entre os setores produtores da carne, na forma de alianças, associações ou cooperativas, irá ajudar os produtores na competição, e na capitalização dos seus esforços no sentido de adicionar valor aos seus produtos. A verdade é que um criador de búfalos sozinho, por maior que ele seja, se torna impotente perante o mercado da carne. Só para exemplificar: se o produtor de carne bubalina quiser exportar apenas um container de filé-mignon são necessários cerca de 10 mil búfalos padronizados. No caso de um único container de contra-filé, são necessários cerca de 3,5 mil búfalos padronizados. Porém, se o foco for o mercado interno, não se pode ignorar o invejável poder de barganha do setor varejista, em especial o da carne bovina. Segundo Pedroso (2003) as duas maiores redes de supermercados do país detêm a venda mensal de aproximadamente 100 mil bovinos, o que eqüivale a 1,2 milhão de cabeças por ano e, considerando um desfrute de seus fornecedores acima da média nacional (25%), um rebanho de 4,8 milhões de cabeças Diante do exposto, serão apresentadas informações de diversas fontes com razoável grau de fundamentação e bom senso obtidas junto à Universidades, Instituições de Pesquisa, Órgãos de Extensão e Empresas que trabalham com a cadeia de carne bubalina, visando subsidiar o produtor no seu empreendimento, sem esquecer do consumidor final, cada vez mais exigente, quanto aos aspectos nutricionais, sanitários e do bem-estar animal. Tabela 1. Rebanho bubalino, produção de carne e de couro dos principais países produtores Rebanho Animais Taxa de Produção Produção Animais Produção (Cab) Abatidos Abate Carne de Carcacas Abatidos de Couro Carne" (%) (TonM) (kg/Cab) "Couro" Fresco (Cab) (Cab) (TonM) MUNDO 170.458.495 22.701.140 13,3 3.179.887 140,1 31.047.140 856.825 Bangladesh 830.000 46.000 5,5 3.500 76,1 75.000 2.250 Brasil (1) 1.200.500 159.667 13,3 22.369 140,1a 159.667 4.406 Brasil (2) 5.000.000 1.130.000 22,6c(3) 271.200 240b (4) 1.130.000 31.185 Camboja 625.912 84.000 13,4 13.440 160,0 84.000 2.772 China 22.759.500 3.955.700 17,4 396.250 100,2 3.955.700 118.770 Egito 3.560.000 1.750.000 49,2 306.500 175,1 1.750.000 35.000 India 96.900.000 10.660.000 11,0 1.471.080 138,0 17.500.000 525.000 Indonesia 2.350.000 209.000 8,9 45.128 215,9 209.000 6.897 Iran 550.000 78.500 14,3 11.775 150,0 78.500 1.727 Itália 178.000 8.000 4,5 1.600 200,0 8.000 240 Laos 1.080.000 166.360 15,4 18.300 110,0 166.360 2.662 Malásia 140.000 20.100 14,4 3.646 181,4 20.100 502 Myanmar 2.600.000 132.000 5,1 22.440 170,0 250.000 5.000 Nepal 3.750.000 595.000 15,9 130.000 218,5 854.000 33.306 Paquistão 24.800.000 3.800.000 15,3 509.000 133,9 4.900.000 85.750 Filipinas 3.146.000 425.000 13,5 81.000 190,6 425.000 9.350 Sri Lanka 635.000 47.000 7,4 5.311 113,0 47.000 1.645 Tailândia 1.800.000 210.000 11,7 53.130 253,0 210.000 6.300 TimorLeste 70.000 5.400 7,7 540 100,0 5.400 124 Turquia 164.000 28.000 17,1 5.100 182,1 28.000 560 Vietnam 2.814.452 460.000 16,3 98.900 215,0 460.000 18.400 a Peso (kg) de carcaça (média mundial) b Peso (kg) de carcaça bubalina (média brasileira) c Taxa média geral de abate bovino no Brasil em 2002 Fonte: 1FAO (2003); 2Estimativa do autor; 3FNP (2003); 4Jorge e Fontes (1997a), Jorge (2001). Estatísticas da produção de carne e de couro bubalino Segundo estatísticas recentes da FAO (2003), o rebanho bubalino mundial no ano de 2003 era de aproximadamente 170 milhões de cabeças, sendo que foram abatidos quase 23 milhões de cabeças, o que representou em termos grosseiros uma taxa de abate média mundial de 13,3% (Tab. 1). Dada à ausência de estatísticas brasileiras quanto à produção de carne e de couro bubalino, devido à Rev Bras Reprod Anim, Belo Horizonte, v.29, n.2, p.84-95, abril/jun. 2005. Disponível em www.cbra.org.br 85 Jorge. Produção de carne bubalina. inúmeros fatores, fizemos algumas estimativas, a saber: Estimativa 1 Tomando-se como base o rebanho brasileiro apontado pela FAO (2003) e, considerando-se a taxa de abate média mundial (13,3%) e o peso médio de carcaça mundial de 140,1 kg/cab, neste mesmo ano o Brasil abateu aproximadamente 159,6 mil animais, produzindo 22,3 mil toneladas métricas de carne e 4,4 mil toneladas métricas de couro fresco; Estimativa 2 Supondo que o rebanho bubalino brasileiro esteja em torno de 5 milhões de cabeças e, considerando-se a taxa de abate média nacional bovina em 2002 (22,6%) e o peso médio de carcaça bubalina no Brasil, segundo Jorge (2001), de 240,0 kg/cab, no ano de 2003 o Brasil abateu aproximadamente 1 milhão e 100 mil cabeças, produzindo cerca de 271 mil toneladas métricas de carne e 31 mil toneladas métricas de couro fresco.
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