Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers

Bibliographic Details
Main Author: Paulino, P. V. R.
Publication Date: 2012
Other Authors: Valadares Filho, S. C., Duarte, M. S., Benedeti, P. D. B., Souza, N. K. P., Lage, J. F., Souza, E. J. O., Cox, R. B.
Format: Article
Language: eng
Source: LOCUS Repositório Institucional da UFV
Download full: https://doi.org/10.1016/j.meatsci.2011.11.012
http://www.locus.ufv.br/handle/123456789/23724
Summary: 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 - ½Angus x ½Nellore (AN) and 12 - ½Simmental x ½Nellore (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.
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spelling Paulino, P. V. R.Valadares Filho, S. C.Duarte, M. S.Benedeti, P. D. B.Souza, N. K. P.Lage, J. F.Souza, E. J. O.Cox, R. B.2019-02-27T16:39:37Z2019-02-27T16:39:37Z2012-030309-1740https://doi.org/10.1016/j.meatsci.2011.11.012http://www.locus.ufv.br/handle/123456789/23724Carcass 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 - ½Angus x ½Nellore (AN) and 12 - ½Simmental x ½Nellore (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.engMeat ScienceVolume 90, Issue 3, Pages 770-774, March 2012Elsevier B. V.info:eu-repo/semantics/openAccessAngusFeedlotNelloreSimmentalInfluence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifersinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf187687https://locus.ufv.br//bitstream/123456789/23724/1/artigo.pdf244dd6d709555bd359761f2b168c8555MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23724/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/237242019-02-27 13:42:38.158oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-02-27T16:42:38LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
title Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
spellingShingle Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
Paulino, P. V. R.
Angus
Feedlot
Nellore
Simmental
title_short Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
title_full Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
title_fullStr Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
title_full_unstemmed Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
title_sort Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
author Paulino, P. V. R.
author_facet Paulino, P. V. R.
Valadares Filho, S. C.
Duarte, M. S.
Benedeti, P. D. B.
Souza, N. K. P.
Lage, J. F.
Souza, E. J. O.
Cox, R. B.
author_role author
author2 Valadares Filho, S. C.
Duarte, M. S.
Benedeti, P. D. B.
Souza, N. K. P.
Lage, J. F.
Souza, E. J. O.
Cox, R. B.
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Paulino, P. V. R.
Valadares Filho, S. C.
Duarte, M. S.
Benedeti, P. D. B.
Souza, N. K. P.
Lage, J. F.
Souza, E. J. O.
Cox, R. B.
dc.subject.pt-BR.fl_str_mv Angus
Feedlot
Nellore
Simmental
topic Angus
Feedlot
Nellore
Simmental
description 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 - ½Angus x ½Nellore (AN) and 12 - ½Simmental x ½Nellore (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.
publishDate 2012
dc.date.issued.fl_str_mv 2012-03
dc.date.accessioned.fl_str_mv 2019-02-27T16:39:37Z
dc.date.available.fl_str_mv 2019-02-27T16:39:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.meatsci.2011.11.012
http://www.locus.ufv.br/handle/123456789/23724
dc.identifier.issn.none.fl_str_mv 0309-1740
identifier_str_mv 0309-1740
url https://doi.org/10.1016/j.meatsci.2011.11.012
http://www.locus.ufv.br/handle/123456789/23724
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 90, Issue 3, Pages 770-774, March 2012
dc.rights.driver.fl_str_mv Elsevier B. V.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Elsevier B. V.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Meat Science
publisher.none.fl_str_mv Meat Science
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
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institution UFV
reponame_str LOCUS Repositório Institucional da UFV
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