PlumX Metrics
Embed PlumX Metrics

Carcass characteristics and meat quality of four genetics groups of beef cattle finished in feedlot

Revista Brasileira de Zootecnia, ISSN: 1516-3598, Vol: 40, Issue: 12, Page: 2791-2798
2011
  • 8
    Citations
  • 27,987
    Usage
  • 25
    Captures
  • 0
    Mentions
  • 5
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    8
    • Citation Indexes
      8
  • Usage
    27,987
    • Full Text Views
      26,520
    • Abstract Views
      1,467
  • Captures
    25
  • Social Media
    5
    • Shares, Likes & Comments
      5
      • Facebook
        5

Article Description

The objective of this study was to evaluate carcass traits and meat quality of Tabapuã and Bonsmara purebred steers, and crossbred 1/2 Bonsmara + 1/2 Nellore and 1/2 Bonsmara + 1/4 Red Angus + 1/4 Nellore steers. Five animals were used in each genetic group. The average age and weight at the beginning of the experiment were 22 months and 394±21 kg. All animals received the same diet, which was composed of sugar cane silage and a commercial ration, in a ratio of 55 and 45% (dry matter basis), respectively, with 14.99 crude protein and 59.84% total digestible nutrients. There were no differences between the genetic groups for cold carcass weight or percentages of commercial cuts (forequarter, hindquarter and sidequarter) at slaughter. Bonsmara steers presented the greatest ribeye area and percentage of muscle, and the lowest percentage of fat in the carcass. Crossbred 1/2 Bonsmara + 1/2 Nellore animals presented greater back fat thickness (BFT) than Bonsmara and Tabapuã animals; however, all genetic groups presented BFT greater than the minimum (3 mm) required by the meat industry. There was no difference in the meat centesimal composition between genetic groups. Meat from Bonsmara, 1/2 Bonsmara + 1/2 Nellore and 1/2 Bonsmara + 1/4 Red Angus + 1/4 Nellore presented greater tenderness than that from Tabapuã steers. The longissimus fat acid profile did not differ between the genetic groups studied. Meat from Bonsmara and crossbred 1/2 Bonsmara + 1/2 Nellore and 1/2 Bonsmara + 1/4 Red Angus +1/4 Nellore animals presented greater quality than that from Tabapuã steers. © 2011 Sociedade Brasileira de Zootecnia.

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know