title: Effect of post-weaning growth rate on carcass traits and meat quality of Nellore cattle.
abstract: This study evaluated the effects of growth rate during post-weaning growing phase on carcass traits and beef quality. Thirty-four Nellore young bulls were randomly assigned to one of three treatments: LOW, MEDIUM or HIGH growth rate during post-weaning growing phase followed by high growth rate in the finishing phase. The growth rate affected (P<0.05) all carcass traits evaluated at the end of post-weaning growing phase, except ultimate pH. Carcass dressing was greatest (P<0.05) for the HIGH growth rate group in both phases. Beef from the HIGH group exhibited the greatest (P<0.05) sarcomere length and a* and b* colour values at the end of post-weaning growing phase. However, post-weaning growth rate did not affected (P>0.05) collagen content and solubility, myofibrillar fragmentation index and Warner-Bratzler shear force. Our data suggest that a low post-weaning growth rate produces lighter and leaner carcasses, but it does not affect meat quality traits in Nellore young bulls.
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil. Electronic address: luiz.h.silva@ufv.br.
authors.forename: Luiz H P
authors.initials: LHP
authors.lastname: Silva
authors.affiliation: Cargill Animal Nutrition/Nutron, Campinas, São Paulo, Brazil.
authors.forename: Pedro V R
authors.initials: PVR
authors.lastname: Paulino
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Gutierrez J F
authors.initials: GJF
authors.lastname: Assis
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Debora E F
authors.initials: DEF
authors.lastname: Assis
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Mauricio M
authors.initials: MM
authors.lastname: Estrada
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Matheus C
authors.initials: MC
authors.lastname: Silva
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Jaqueline C
authors.initials: JC
authors.lastname: Silva
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Taiane S
authors.initials: TS
authors.lastname: Martins
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Sebastião C
authors.initials: SC
authors.lastname: Valadares Filho
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Mário F
authors.initials: MF
authors.lastname: Paulino
authors.affiliation: Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
authors.forename: Mario L
authors.initials: ML
authors.lastname: Chizzotti
mesh_terms: D000003:Abattoirs; D000273:Adipose Tissue / Q000737:chemistry; D000821:Animal Feed / Q000032:analysis; D000818:Animals; D000831:Animals, Newborn; D002417:Cattle / Q000254:growth & development*; D003094:Collagen / Q000032:analysis; D003116:Color; D004032:Diet / Q000662:veterinary; D004041:Dietary Fats / Q000032:analysis; D063427:Food Quality; D008297:Male; D018482:Muscle, Skeletal / Q000737:chemistry*; D009210:Myofibrils / Q000378:metabolism; D010641:Phenotype; D000069466:Red Meat; D013649:Taste; D014886:Weaning
chemical_list: D004041:Dietary Fats; D003094:Collagen
keywords: Compensatory gain; Meat tenderness; Myofibrillar fragmentation index; Sarcomere length