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Effect of the gain rate during growing phase on the performance and characteristics of carcass and meat of super precocious steers. | LitMetric

AI Article Synopsis

  • The study assessed how different rates of weight gain during backgrounding affected the performance and meat quality of Angus steers finished in feedlots.
  • 36 steers were divided into groups with high, medium, and low average daily gain (ADG), with varying feed restrictions to achieve these rates.
  • Results showed that steers with low ADG had better overall carcass and meat quality traits, like higher weight, yield, and tenderness, despite taking longer in the finishing phase compared to those with medium or high ADG.

Article Abstract

The aim was to evaluate the effect of different rates of weight gain during the backgrounding on animal performance and carcass and meat characteristics of steers finished in feedlots. Thirty-six Angus steers, 12 ± 2 months of age, were backgrounded during 91 days on Aruana grass pasture (Panicum maximum cv. Aruana) managed under different stocking rates to achieve three different weight gains: HIGH ADG (average daily gain)-no feed restriction (ADG = 0.846 kg); MEDIUM ADG-moderate feed restriction (ADG = 0.456 kg); and LOW ADG-high feed restriction (ADG = 0.154 kg). To ensure the difference in ADG, we offered 0.7% live weight of concentrate feed in the HIGH treatment and a better forage supply in the MEDIUM treatment. After the backgrounding, the animals were finished in feedlot. There was no effect of the previous performance on the animals' performance in the feedlot. The LOW presented higher weight (218.9 vs. 207.9 kg) and hot (54.0% vs. 51.3%) and cold (53.5% vs. 50.5%) carcass yield than the MEDIUM, besides presenting meat with less cooking losses (15.0% vs. 18.2%), marbling (7 vs. 4.0 points), palatability (7.1 vs. 6.3 points), juiciness (7.2 vs. 6.4 points), tenderness (7.1 vs. 6.3 points), and lower shear force (5.78 vs. 8.75 kg) than HIGH. LOW ADG steers stay longer in the finishing phase but presented in general better quality carcass and meat than those with MEDIUM or HIGH during the backgrounding.

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Source
http://dx.doi.org/10.1111/asj.13803DOI Listing

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