title: Growth, carcass traits and palatability: can the influence of the feeding regimes explain the variability found on those attributes in different Uruguayan genotypes?
abstract: It is well known what genetic and nutritional factors affect growth and meat quality, but there is less information related to interactive importance of them during the productive process. These systems are mainly based on rangelands affecting animal growth in early stages of life thus producing smaller cattle and reduced retail yield comparing with well grown calves. During the last ten years, Uruguayan livestock production systems have been intensified using improved pastures, concentrates and better genetic. The main breeds in Uruguay are Hereford, Angus and their crosses. These British breeds are under genetic evaluation programs which consider carcass trait parameters. It is important for beef industry to know if interactions between genotype and nutrition during growth and fattening phases are influencing production, efficiency, carcass weight and meat quality attributes. The aim of this article is to present information obtained under different feeding strategies during the post weaning and fattening and their influence on those attributes.
authors.affiliation: National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay. Electronic address: gbrito@inia.org.uy.
authors.forename: G
authors.initials: G
authors.lastname: Brito
authors.affiliation: National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay.
authors.forename: R
authors.initials: R
authors.lastname: San Julián
authors.affiliation: National Institute of Agricultural Research, INIA La Estanzuela, Ruta 50 Km 11, Colonia, Uruguay.
authors.forename: A
authors.initials: A
authors.lastname: La Manna
authors.affiliation: National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay.
authors.forename: M
authors.initials: M
authors.lastname: Del Campo
authors.affiliation: National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay.
authors.forename: F
authors.initials: F
authors.lastname: Montossi
authors.affiliation: National Institute of Agricultural Research, INIA La Estanzuela, Ruta 50 Km 11, Colonia, Uruguay.
authors.forename: G
authors.initials: G
authors.lastname: Banchero
authors.affiliation: National Institute of Agricultural Research, INIA La Estanzuela, Ruta 50 Km 11, Colonia, Uruguay.
authors.forename: D
authors.initials: D
authors.lastname: Chalkling
authors.affiliation: National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay.
authors.forename: J M
authors.initials: JM
authors.lastname: Soares de Lima
mesh_terms: D000273:Adipose Tissue; D000821:Animal Feed; D000822:Animal Husbandry; D000818:Animals; D001823:Body Composition / Q000235:genetics; D001835:Body Weight / Q000235:genetics; D001947:Breeding; D002417:Cattle / Q000235:genetics; D003433:Crosses, Genetic; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D019649:Food Industry; D005838:Genotype; D006128:Growth / Q000235:genetics; D008460:Meat / Q000032:analysis* / Q000592:standards; D009753:Nutritive Value; D010641:Phenotype; D006109:Poaceae; D013649:Taste; D014583:Uruguay; D014886:Weaning
chemical_list: D004041:Dietary Fats
keywords: Beef; Carcass traits; Diet; Meat quality; Uruguay