RESUMO
This study was carried out to identify associations among carcass traits and residual feed intake (RFI) in young Nellore males feedlot finished. Data was obtained in four experiments, after the animals had been evaluated in individual pens and classified in low RFI( mean - 0.5 standard deviation), medium RFI (± 0.5 standard deviation from mean) and high RFI (> mean + 0.5 standard deviation). One hundred-sixteen non castrated males from low and high RFI classes, with 369 kg of initial body weight and 439 days of initial age, were used for finishing phase. Animals were distributed in individual pens for 100 days and weighed at the beginning and end of experimental period after 16 hours solids fasting. Animals were slaughtered with a minimum of 4 mm for subcutaneous fat thickness over Longissimus muscle between the 12th and 13th ribs. Slaughter was carried out in experimental slaughter houses following the normal procedures of Federal inspection. After slaughter, carcasses were weighed (hot carcass weight) and transferred to chilling room where they were kept at 2C for 24h. Dressing percentage was calculated as the ratio between hot carcass weight and slaughter body weight. After chilling, carcasses right halves were divided into carcass primary cuts: forequarter, hindquarter and spare ribs, which were also weighed. Data were analyzed using the SAS MIXED procedure (SAS Inst
O artigo não apresenta resumo em português.
RESUMO
This study was carried out to identify associations among carcass traits and residual feed intake (RFI) in young Nellore males feedlot finished. Data was obtained in four experiments, after the animals had been evaluated in individual pens and classified in low RFI( mean - 0.5 standard deviation), medium RFI (± 0.5 standard deviation from mean) and high RFI (> mean + 0.5 standard deviation). One hundred-sixteen non castrated males from low and high RFI classes, with 369 kg of initial body weight and 439 days of initial age, were used for finishing phase. Animals were distributed in individual pens for 100 days and weighed at the beginning and end of experimental period after 16 hours solids fasting. Animals were slaughtered with a minimum of 4 mm for subcutaneous fat thickness over Longissimus muscle between the 12th and 13th ribs. Slaughter was carried out in experimental slaughter houses following the normal procedures of Federal inspection. After slaughter, carcasses were weighed (hot carcass weight) and transferred to chilling room where they were kept at 2C for 24h. Dressing percentage was calculated as the ratio between hot carcass weight and slaughter body weight. After chilling, carcasses right halves were divided into carcass primary cuts: forequarter, hindquarter and spare ribs, which were also weighed. Data were analyzed using the SAS MIXED procedure (SAS Inst
O artigo não apresenta resumo em português.