1. Evaluation of carcass traits and meat characteristics of Guzerat-crossbred bulls.
- Author
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Diniz FB, Villela SD, Mourthé MH, Paulino PV, Boari CA, Ribeiro JS, Barroso JA, Pires AV, and Martins PG
- Subjects
- Animals, Back Muscles growth & development, Body Weight, Brazil, Cattle, Chemical Phenomena, Crosses, Genetic, Diet veterinary, Humans, Hydrogen-Ion Concentration, Male, Mechanical Phenomena, Shear Strength, Subcutaneous Fat growth & development, Water analysis, Adiposity, Back Muscles chemistry, Dietary Fats analysis, Food Quality, Meat analysis, Muscle Development, Subcutaneous Fat chemistry
- Abstract
Our objective was to evaluate carcass and meat characteristics of Guzerat-crossbred bulls finished in feedlot. Carcasses from 18 bulls, randomly selected from a larger group of 36 bulls, consisting of F1 Guzerat×Holstein ("Guzholstein"); F1 Guzerat×Nellore ("Guzonell"); and 1/2 Simmental+1/4 Guzerat+1/4 Nellore (Three-Cross; n=6 each group) were used. Cold carcass weight was greater (P=0.01) for Three-Cross compared with "Guzonell" and "Guzholstein". Three-Cross carcasses had greater (P<0.01) rib-eye-area and 100-kg-adjusted rib-eye-area among groups. Longissimus lumborum length did not differ (P>0.05) among groups, but depth was greater (P<0.01) for Three-Cross compared with other groups. "Guzholtein" had lesser (P=0.05) shear force compared with "Guzonell", with Three-Cross being intermediate. We conclude that "Guzholstein" is an adequate option for producers willing to finish this kind of genetic group, as it is comparable or better than Bos indicus crosses and B. indicus×Bos taurus bulls., (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Published
- 2016
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