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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Zorzi, K. Bonilha, S. F. M. Queiroz, A. C. Branco, R. H. Sobrinho, T. L. Duarte, M. S. |
| Description | Country affiliation: Brazil Author Affiliation: Zorzi K ( Departamento de Zootecnia, Universidade Federal de Viçosa, Viçosa, MG 36.570-000, Brazil.) |
| Abstract | Fifty-nine Nellore bulls from low and high residual feed intake (RFI) levels were studied with the objective of evaluating meat quality traits. Animals were slaughtered when ultrasound-measured backfat thickness reached 4mm, and samples of Longissimus were collected. A mixed model including RFI as fixed effect and herd and diet as random effects was used, and least square means were compared by t-test. More efficient animals consumed 0.730 kg dry matter/day less than less efficient animals, with similar performance. No significant differences in carcass weight, prime meat cuts proportion, chemical composition, pH, sarcomere length, or color were observed between RFI groups. Shear force, myofibrillar fragmentation index and soluble collagen content were influenced by RFI, with a higher shear force and soluble collagen content and a lower fragmentation index in low RFI animals. Feedlot-finished low RFI young Nellore bulls more efficiently convert feed into meat, presenting carcasses within quality standards. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 3 |
| Volume Number | 93 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2013-03-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Animal Feed Animal Nutritional Physiological Phenomena Energy Intake Meat Analysis Animals Body Weight Cattle Collagen Metabolism Color Diet Least-squares Analysis Male Standards Muscle, Skeletal Myofibrils Sarcomeres Stress, Mechanical Journal Article |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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