02501naa a2200313 a 450000100080000000500110000800800410001902400390006010000180009924501490011726000090026650006700027552009020094565000210184765000100186865000120187865300090189065300190189965300090191865300170192770000140194470000250195870000200198370000160200370000190201970000180203870000170205677301140207310512942020-05-04       2008    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2008.03.0262DOI1 aDEL CAMPO, M.  aEffects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers.  c2008  aArticle history: Received 3 January 2008 // Received in revised form 15 March 2008 //Accepted 15 March 2008. Acknowledgements: This experiment was part of a cooperation agreement amongINIA Uruguay, INIA Spain and the Spanish Agency for InternationalCooperation (AECI, Spain); with the participation of IRTA Cataluña(Spain); University of Zaragoza (Spain) and the National Meat Institute (INAC, Uruguay).We wish to thank AECI (Spain) for the financial support of thefirst author’s Doctoral studies in Spain.We would like to thank the R&D&I inguistic Assistance Officeat the Politechnical University of Valencia for their help in revisingand correcting this paper.  aEighty four steers were randomly assigned to three pasture treatments with increasing levels of grain (T1: 0%; T2: 0.6%; T3: 1.2% of live weight) and to an ad libitum concentrate treatment, T4, to study the effects on carcass and meat quality. Animals were slaughtered with 500 kg of average live weight per treatment. Average daily gain increased with increasing levels of energy, determining different slaughter dates. Intermediate treatments showed higher carcass weight than T1. T4 and T3 had a higher weight of valuable cuts than T1 and T4. Pistolas from T4 had a higher fat proportion and lower bone percentage. Increasing levels of energy in diet decreased fat yellowness. After 20 days of aging, T4 had the lowest muscle a* values and shear force was higher for T4 than for T1. With pastures finishing strategy, no adverse effects on meat quality were detected and tenderness was enhanced.  aCALIDAD DE CARNE  aCARNE  aURUGUAY  aBEEF  aCARCASS TRAITS  aDIET  aMEAT QUALITY1 aBRITO, G.1 aSOARES DE LIMA, J.M.1 aVAZ MARTINS, D.1 aSAÑUDO, C.1 aSAN JULIAN, R.1 aHERNANDEZ, P.1 aMONTOSSI, F.  tMeat Science, Volume 80, Issue 3, November 2008, Pages 753-760. https://doi.org/10.1016/j.meatsci.2008.03.026