| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle
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| Autores: |
Boito,Bruna
Kuss,Fernando
Menezes,Luis Fernando Glasenapp de
Lisbinski,Eduardo
Paris,Micheli de
Cullmann,Jacson Rodrigo
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| Data: |
2018-01-01
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| Ano: |
2018
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| Palavras-chave: |
Meta-analysis
Adipose tissue
Animal production
Feedlot
Meat quality
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| Resumo: |
ABSTRACT: The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000100651
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20170333
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.48 n.1 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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