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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/4606
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dc.contributor.authorLage, J. F.-
dc.contributor.authorPaulino, P. V. R.-
dc.contributor.authorValadares Filho, S. C.-
dc.contributor.authorSouza, E. J. O.-
dc.contributor.authorDuarte, M. S.-
dc.contributor.authorBenedeti, P. D. B.-
dc.contributor.authorSouza, N. K. P.-
dc.contributor.authorCox, R. B.-
dc.date.accessioned2014-05-20T13:18:35Z-
dc.date.accessioned2016-10-25T16:40:00Z-
dc.date.available2014-05-20T13:18:35Z-
dc.date.available2016-10-25T16:40:00Z-
dc.date.issued2012-03-01-
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2011.11.012-
dc.identifier.citationMeat Science. Oxford: Elsevier B.V., v. 90, n. 3, p. 770-774, 2012.-
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/11449/4606-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/4606-
dc.description.abstractCarcass 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 - 1/2Angus x 1/2Nellore (AN) and 12 - 1/2Simmental x 1/2Nellore (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. (C) 2011 Elsevier Ltd. All rights reserved.en
dc.format.extent770-774-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectAngusen
dc.subjectFeedloten
dc.subjectNelloreen
dc.subjectSimmentalen
dc.titleInfluence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifersen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)-
dc.contributor.institutionUniversidade Federal Rural de Pernambuco (UFRPE)-
dc.contributor.institutionUniv Minnesota-
dc.description.affiliationUniv Estadual Paulista Julio de Mesquita Filho UN, Dept Zootecnia, BR-14884900 Jaboticabal, SP, Brazil-
dc.description.affiliationUniversidade Federal de Viçosa (UFV), Dept Anim Sci, BR-36571000 Vicosa, MG, Brazil-
dc.description.affiliationUniversidade Federal Rural de Pernambuco (UFRPE), Dept Anim Sci, BR-56900000 Serra Talhada, PE, Brazil-
dc.description.affiliationUniv Minnesota, Dept Anim Sci, St Paul, MN 55108 USA-
dc.description.affiliationUnespUniv Estadual Paulista Julio de Mesquita Filho UN, Dept Zootecnia, BR-14884900 Jaboticabal, SP, Brazil-
dc.identifier.doi10.1016/j.meatsci.2011.11.012-
dc.identifier.wosWOS:000299983800039-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofMeat Science-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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