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

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...

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Veröffentlicht in:	Meat science 2012-03, Vol.90 (3), p.770-774
Hauptverfasser:	Lage, J.F., Paulino, P.V.R., Filho, S.C. Valadares, Souza, E.J.O., Duarte, M.S., Benedeti, P.D.B., Souza, N.K.P., Cox, R.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose Tissue Angus Animal Feed Animals Biological and medical sciences Body Composition Body Weight Cattle - genetics Diet - veterinary Feeding. Feeding behavior Feedlot Female Food industries Fundamental and applied biological sciences. Psychology Hybridization, Genetic Meat Meat and meat product industries Muscle, Skeletal - chemistry Myofibrils - chemistry Nellore Simmental Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Zusammenfassung:	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 (P0.05) by either CL or GG. Heifers from the AN group had higher (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2011.11.012