title: Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers.
abstract: 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.
authors: Department of Animal Sciences, Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Campus Jaboticabal, CEP: 14884-900, Jaboticabal-SP, Brazil. josilage@gmail.com
authors: J F
authors: JF
authors: Lage
authors: P V R
authors: PV
authors: Paulino
authors: S C Valadares
authors: SC
authors: Filho
authors: E J O
authors: EJ
authors: Souza
authors: M S
authors: MS
authors: Duarte
authors: P D B
authors: PD
authors: Benedeti
authors: N K P
authors: NK
authors: Souza
authors: R B
authors: RB
authors: Cox
mesh_terms: D000273:Adipose Tissue; D000821:Animal Feed; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D002417:Cattle / Q000235:genetics*; D004032:Diet / Q000662:veterinary*; D005260:Female; D006824:Hybridization, Genetic; D008460:Meat; D018482:Muscle, Skeletal / Q000737:chemistry; D009210:Myofibrils / Q000737:chemistry