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

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.

Bibliographic Details

Main Authors:	Boito,Bruna, Kuss,Fernando, Menezes,Luis Fernando Glasenapp de, Lisbinski,Eduardo, Paris,Micheli de, Cullmann,Jacson Rodrigo
Format:	Digital revista
Language:	English
Published:	Universidade Federal de Santa Maria 2018
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000100651
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