[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5713/ajas.2009.90071

The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review

Pizzi Rotta, Polyana (Department of Animal Science, State University of Maringa)
do Prado, Rodolpho Martin (Department of Animal Science, State University of Maringa)
do Prado, Ivanor Nunes (Department of Animal Science, State University of Maringa)
Valero, Maribel Velandia (Department of Animal Science, State University of Maringa)
Visentainer, Jesui Vergilio (Department of Chemistry, State University of Maringa)
Silva, Roberio Rodrigues (Department of Basic and Instrumental Studies and Fellowship Junior Post-Doctor of CNPq, Southestern State University of Bahia)

Publication Information

Asian-Australasian Journal of Animal Sciences / v.22, no.12, 2009 , pp. 1718-1734 More about this Journal

Abstract

The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composition show higher hot carcass dressing than genetic groups without zebu genes. Genetic groups that have European breeds in their composition have higher marbling scores. On the other hand, genetic groups that have zebu breeds show low marbling scores. Bulls finished in feedlots present higher final weight than steers, cull cows and heifers. Fat thickness is one of the principal parameters that are affected by different gender. Cull cows (4.72 mm) and heifers (4.00 mm) present higher values than bulls (1.75 mm) and steers (2.81 mm). The major effects observed by different systems of termination are fat thickness and marbling. Crude protein presents variation due to nutrition. Nutrition influences variation of fatty acid profile. Genetic groups also influence fatty acid profile. Genetic groups that have zebu genes in their composition show high percentage of PUFA. The major class of fatty acids that is changed with nutrition is PUFA. The better ratios of PUFA/SFA and n-6/n-3 are found in Longissimus muscle of animals finished in pasture systems.

Keywords

Carcass Characteristics; Chemical Composition; Fatty Acid Profile; Longissimus Muscle; Cattle;

Citations & Related Records

Times Cited By KSCI : 6 (Citation Analysis)
Times Cited By Web Of Science : 9 (Related Records In Web of Science)
Times Cited By SCOPUS : 15

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