Otro
Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
Registro en:
Meat Science. Oxford: Elsevier B.V., v. 90, n. 3, p. 770-774, 2012.
0309-1740
10.1016/j.meatsci.2011.11.012
WOS:000299983800039
Autor
Lage, J. F.
Paulino, P. V. R.
Valadares Filho, S. C.
Souza, E. J. O.
Duarte, M. S.
Benedeti, P. D. B.
Souza, N. K. P.
Cox, R. B.
Resumen
Carcass and meat quality traits of thirty-six feedlot beef heifers from different genetic groups (GG) fed at two concentrate levels (CL) were evaluated using 12- Nellore (NE), 12 - 1/2Angus x 1/2Nellore (AN) and 12 - 1/2Simmental x 1/2Nellore (SN) animals. Six heifers of each GG were randomly assigned into one of two treatments: concentrate at 0.8% or 1.2% of body weight (BW). Heifers fed concentrate at 0.8% of BW had greater (P<0.05) dressing percentage. None of the proximate analysis components of the beef were affected (P>0.05) by either CL or GG. Heifers from the AN group had higher (P<0.05) carcass weights, 12th rib fat thickness and lower dressing percentage (P<0.05) compared to the other groups. NE heifers had greater WBSF values (P<0.05) than the other genetic groups. Data suggest that the concentrate level can be reduced without compromising meat quality traits. (C) 2011 Elsevier Ltd. All rights reserved.