Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , |
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 |
Resumo: | 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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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 |
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Elsevier B. V. |
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openAccess |
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Meat Science |
publisher.none.fl_str_mv |
Meat Science |
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