| Autor: |
Manoel Gustavo Paranhos da Silva, Luís Carlos Vinhas Ítavo, Camila Celeste Brandão Ferreira Ítavo, Marina de Nadai Bonin Gomes, Angelo Herbet Moreira Arcanjo, Jessika Rodrigues de Figueiredo Moura, Brenda Farias da Costa Leite Lopes, Lucimara Modesto Nonato, Rodrigo da Costa Gomes |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Animals, Vol 14, Iss 16, p 2304 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2076-2615 |
| DOI: |
10.3390/ani14162304 |
| Popis: |
The aim of this study was to evaluate the effect of genetic groups and diets with different sources of nonprotein nitrogen (NPN) on the carcass and meat characteristics of beef heifers. The meat from 40 heifers (20 ½ Angus ½ Nellore (A × N) and 20 ½ Charolais ½ Nellore (L × N)), finished in feedlots, was used. The heifers were fed diets containing different sources of NPN—(1) a diet with livestock urea and protected urea (LPU) and (2) a diet with extruded urea (EU)—in a completely randomized design with a 2 × 2 factorial arrangement. Carcass, composition and meat quality evaluations were carried out. There were no significant interactions between diet and genetic group for most of the variables evaluated (p > 0.05). The A × N heifers had higher hot carcass weights (305.73 vs. 279.80 kg), loin eye areas (80.87 vs. 75.45 cm2), subcutaneous fat thicknesses (8.69 vs. 6.35 mm) and lower shear forces (6.98 vs. 7.7 kg) compared to the C × N heifers (p < 0.05). The meat from the A × N heifers had higher proportions of saturated fatty acids (49.41 vs. 47.95%), with no effects on the proportions of monounsaturated (47.57%) and polyunsaturated (4.01%) fatty acids. The A × N heifers had better carcass and meat characteristics, while the C × N heifers had meat and fat with better fatty acid profiles. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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