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

• Autor(a) principal: Paulino, P. V. R.
• Data de Publicação: 2012
• Outros Autores: 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.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.meatsci.2011.11.012; http://www.locus.ufv.br/handle/123456789/23724
• topic: Angus; Feedlot; Nellore; Simmental

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.