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

2011; Elsevier BV; Volume: 90; Issue: 3 Linguagem: Inglês

10.1016/j.meatsci.2011.11.012

1873-4138

Josiane Fonseca Lage, Pedro Veiga Rodrigues Paulino, Sebastião de Campos Valadares Filho, Evaristo Jorge Oliveira de Souza, Márcio de Souza Duarte, Pedro Del Bianco Benedeti, N.K.P. Souza, R. B. Cox,

Animal Nutrition and Physiology

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) 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.