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Carcass characteristics and meat quality of Nellore bulls submitted to different nutritional strategies during cow–calf and stocker phase

  • Published:2019 Issue:7 Volume:13 Page:1544-1551
  • ISSN:1751-7311
  • Container-title:Animal
  • language:en
  • Short-container-title:Animal

Author:

Andreo N.,Bridi A.M.,Peres L.M.,dos Santos É.R.,Barro A.G.,Gonçalves J.R.S.,Bonfá H.C.,Pires A.V.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference38 articles.

1. Research guidelines for cookery, sensory evaluation,and instrumental tenderness measurements of meat,2015

2. Official methods of analysis,1995

3. Ontogenesis of muscle and adipose tissues andtheir interactions in ruminants and other species;Bonnet;Animal,2010

4. Growth, carcass traits and palatability: canthe influence of the feeding regimes explain the variability found on thoseattributes in different Uruguayan genotypes?;Brito;Meat Science,2014

5. Effects of size and rate of maturing on carcass composition of pasture- or feedlot-developed steers;Brown;Asian Australian Journal of Animal Science,2006

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