Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef

Ramos, Patricia M.; Scheffler, Tracy L.; Beline, Mariane; Bodmer, Jocelyn; Gerrard, David E.; Silva, Saulo Luz

doi:10.1016/j.meatsci.2023.109375

Meat Science

2024

DOI: 10.1016/j.meatsci.2023.109375

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Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef

Patricia M. Ramos,

Tracy L. Scheffler,

Mariane Beline

et al.

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Cited by 4 publications

References 117 publications

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Chinese consumer preference for beef with geographical indications and other attributes

Fu,

Li,

Wang

et al. 2024

Meat Science

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Chinese consumer preference for beef with geographical indications and other attributes

Fu,

Li,

Wang

et al. 2024

Meat Science

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Future cattle production: Animal welfare as a critical component of sustainability and beef quality, a South American perspective

del Campo,

Montossi,

Soares de Lima

et al. 2025

Meat Science

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Carcass and Meat Characteristics of Cull Heifers from Different Genetic Groups Fed Diets with Different Sources of Nonprotein Nitrogen in Confinement

Paranhos da Silva,

Ítavo,

Ítavo

et al. 2024

Animals

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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.

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Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef

Cited by 4 publications

References 117 publications

Chinese consumer preference for beef with geographical indications and other attributes

Chinese consumer preference for beef with geographical indications and other attributes

Future cattle production: Animal welfare as a critical component of sustainability and beef quality, a South American perspective

Carcass and Meat Characteristics of Cull Heifers from Different Genetic Groups Fed Diets with Different Sources of Nonprotein Nitrogen in Confinement

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