Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

Boito, Bruna; Kuss, Fernando; Menezes, Luis Fernando Glaszenapp de; Lisbinski, Eduardo; Paris, Micheli de; Cullmann, Jacson Rodrigo

doi:10.1590/0103-8478cr20170333

Cited by 8 publications

(6 citation statements)

References 7 publications

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“…Carcass finishing refers to the qualitative assessment of the quantity and distribution of fat in the carcass, with its excess or shortage being undesirable in the production of sheep meat. In addition, it protects the carcass against fluid loss and prevents the shortening of muscle fibers and the darkening of meat during the cooling process (Boito et al, 2018). In this study, the animals showed adequate deposits of fat (3.4 mm), according to the classification proposed by Silva Sobrinho (2001).…”

Section: Discussionmentioning

confidence: 51%

Extruded urea could replace true protein source in supplements for lambs finished in tropical pastures

Bonin

Ítavo

et al. 2023

Arq. Bras. Med. Vet. Zootec.

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The aim of this study was to evaluate the effects of replacing 50% of the true protein from soybean meal with extruded urea on the performance and carcass characteristics of lambs finished on pasture. Twenty lambs with initial weight of 29.9±6.2kg and 5 months of age, distributed in two treatments in blocks at random, were kept in pastures of Urochloa spp. Supplemented with 2% of body weight (BW). The treatments consisted of supplements containing soybean meal as the only true protein source (control), or extruded urea replacing 50% of soybean meal (NPN treatment). There was no effect of treatment on total supplement intake. There were differences in average daily gain (242.1 vs. 264.6g/day), slaughter weight (41.9 vs. 45.0kg) and carcass weight (18.9 vs. 20.1kg). There was no effect of the treatment on the final body condition score, hot carcass yield, carcass length, breast depth, subcutaneous fat thickness or rib eye area. The group of animals that received extruded urea showed superior carcass finishing characteristics (99.0% vs. 66.0%), maturity (22.0% vs. 0.0%), marbling (55.0% vs. 33.0%), meat texture (44.0% vs. 33.0%) and fat (66.0% vs. 22.0%). There were no significant effects on tenderness (7.5kg/f) or flesh color (L* = 33.2; a* = 16.2; b* = 8.3). There were no significant changes in the biochemical profile of the animals' blood during the experiment for both treatments. The replacement of 50% of protein from soybean meal by the extruded urea as NPN source in the supplement for lambs finished in Urochloa spp pastures provides better animal performance and qualitative characteristics of meat, without altering quantitative carcass characteristics.

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Section: Discussionmentioning

confidence: 51%

Extruded urea could replace true protein source in supplements for lambs finished in tropical pastures

Bonin

Ítavo

et al. 2023

Arq. Bras. Med. Vet. Zootec.

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“…A low and close to zero value was also reported in Hanwoo and Brahman beef cattle ( Smith et al, 2007 ; Kim et al, 2010 ; Choi et al, 2015 ; Mehrban et al, 2021 ; Naserkheil et al, 2021 ). The findings of Boito et al (2017) suggested that SFT does not affect marbling and palatability. This weak genetic correlation can be considered an advantage in further improving the marbling trait without increasing subcutaneous fat in beef cattle.…”

Section: Resultsmentioning

confidence: 89%

“…The findings of Boito et al (2017) suggested that SFT does not affect marbling and palatability. This weak genetic correlation can be considered an advantage in further improving the marbling trait without increasing subcutaneous fat in beef cattle.…”

Section: Estimation Of Genetic and Phenotypic Correlations Of Carcass...mentioning

confidence: 89%

Genomic heritability and correlation between carcass traits in Japanese Black cattle evaluated under different ceilings of relatedness among individuals

Mahdabi

Tian

et al. 2023

Front. Genet.

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The investigation of carcass traits to produce meat with high efficiency has been in focus on Japanese Black cattle since 1972. To implement a successful breeding program in carcass production, a comprehensive understanding of genetic characteristics and relationships between the traits is of paramount importance. In this study, genomic heritability and genomic correlation between carcass traits, including carcass weight (CW), rib eye area (REA), rib thickness (RT), subcutaneous fat thickness (SFT), yield rate (YI), and beef marbling score (BMS) were estimated using the genomic data of 9,850 Japanese Black cattle (4,142 heifers and 5,708 steers). In addition, we investigated the effect of genetic relatedness degree on the estimation of genetic parameters of carcass traits in sub-populations created based on different GRM-cutoff values. Genome-based restricted maximum likelihood (GREML) analysis was applied to estimate genetic parameters. Using all animal data, the heritability values for carcass traits were estimated as moderate to relatively high magnitude, ranging from 0.338 to 0.509 with standard errors, ranging from 0.014 to 0.015. The genetic correlations were obtained low and negative between SFT and REA [−0.198 (0.034)] and between SFT and BMS [−0.096 (0.033)] traits, and high and negative between SFT and YI [−0.634 (0.022)]. REA trait was genetically highly correlated with YI and BMS [0.811 (0.012) and 0.625 (0.022), respectively]. In sub-populations created based on the genetic-relatedness ceiling, the heritability estimates ranged from 0.212 (0.131) to 0.647 (0.066). At the genetic-relatedness ceiling of 0.15, the correlation values between most traits with low genomic correlation were overestimated while the correlations between the traits with relatively moderate to high correlations, ranging from 0.380 to 0.811, were underestimated. The values were steady at the ceilings of 0.30–0.95 (sample size of 5,443–9,850) for most of the highly correlated traits. The results demonstrated that there is considerable genetic variation and also favorable genomic correlations between carcass traits. Therefore, the genetic improvement for the traits can be simultaneously attained through genomic selection. In addition, we observed that depending on the degree of relationship between individuals and sample size, the genomic heritability and correlation estimates for carcass traits may be different.

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“…The fat content of a beef carcass is composed of adipose tissue deposited in the abdominal cavity (perirenal, mesenteric, and omental), intermuscular, subcutaneous, and intramuscular [ 73 ]. Of these, IMF content plays a key role in beef eating quality [ 96 ], although the relationships between them may depend on confounding effects such as animal breed, sex, and age, and feeding systems. IMF content refers to the lipid deposit in muscle and is an objective measure of the total triglyceride and phospholipid content present on a microscopic level [ 9 ].…”

Section: Main Factors Affecting Beef Eating Qualitymentioning

confidence: 99%

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

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Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

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Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

Cited by 8 publications

References 7 publications

Extruded urea could replace true protein source in supplements for lambs finished in tropical pastures

Extruded urea could replace true protein source in supplements for lambs finished in tropical pastures

Genomic heritability and correlation between carcass traits in Japanese Black cattle evaluated under different ceilings of relatedness among individuals

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

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