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.
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Universidade Federal de Santa Maria
2018
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oai:scielo:S0103-847820180001006512018-01-19Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattleBoito,BrunaKuss,FernandoMenezes,Luis Fernando Glasenapp deLisbinski,EduardoParis,Micheli deCullmann,Jacson Rodrigo meta-analysis adipose tissue animal production feedlot meat quality 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.info:eu-repo/semantics/openAccessUniversidade Federal de Santa MariaCiência Rural v.48 n.1 20182018-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000100651en10.1590/0103-8478cr20170333 |
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Boito,Bruna Kuss,Fernando Menezes,Luis Fernando Glasenapp de Lisbinski,Eduardo Paris,Micheli de Cullmann,Jacson Rodrigo |
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Boito,Bruna Kuss,Fernando Menezes,Luis Fernando Glasenapp de Lisbinski,Eduardo Paris,Micheli de Cullmann,Jacson Rodrigo Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| author_facet |
Boito,Bruna Kuss,Fernando Menezes,Luis Fernando Glasenapp de Lisbinski,Eduardo Paris,Micheli de Cullmann,Jacson Rodrigo |
| author_sort |
Boito,Bruna |
| title |
Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| title_short |
Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| title_full |
Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| title_fullStr |
Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| title_full_unstemmed |
Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| title_sort |
influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle |
| description |
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. |
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Universidade Federal de Santa Maria |
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2018 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000100651 |
| work_keys_str_mv |
AT boitobruna influenceofsubcutaneousfatthicknessonthecarcasscharacteristicsandmeatqualityofbeefcattle AT kussfernando influenceofsubcutaneousfatthicknessonthecarcasscharacteristicsandmeatqualityofbeefcattle AT menezesluisfernandoglasenappde influenceofsubcutaneousfatthicknessonthecarcasscharacteristicsandmeatqualityofbeefcattle AT lisbinskieduardo influenceofsubcutaneousfatthicknessonthecarcasscharacteristicsandmeatqualityofbeefcattle AT parismichelide influenceofsubcutaneousfatthicknessonthecarcasscharacteristicsandmeatqualityofbeefcattle AT cullmannjacsonrodrigo influenceofsubcutaneousfatthicknessonthecarcasscharacteristicsandmeatqualityofbeefcattle |
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