The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review

Pizzi Rotta, Polyana; Martin do Prado, Rodolpho; Nunes do Prado, Ivanor; Velandia Valero, Maribel; Vergílio Visentaine, Jesuí; Rodrigues Silva, Robério

doi:10.5713/ajas.2009.90071

Public

The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review

Shared by NobleBlocks on Oct 21, 2009 • 12:00 AM UTC

Authors:

Polyana Pizzi Rotta

Rodolpho Martin do Prado

Ivanor Nunes do Prado

Abstract

The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composit...

Subject

Marbled meat

Zebu

Polyunsaturated fatty acid

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