Nutritional and Management Factors Affecting Marbling Deposition
نویسندگان
چکیده
Introduction: The future success of the beef industry will be largely determined by our ability to meet consumer demands. Consumers want beef to be safe, consistently tender, palatable, free of outside fat, easy to prepare, and reasonably priced compared to other proteins. The dramatic increase in the number of cattle marketed through grid pricing structures is an example of the beef industry rewarding cattle that meet consumer demands. Quality and yield grade are the major factors determining price in most grids. For young cattle, quality grade is determined primarily by marbling, the amount of intramuscular fat in the ribeye. Yield grade is greatly influenced by the amount of backfat on the carcass. Developing a system to produce high quality carcasses with minimal subcutaneous fat offers the opportunity for significant economic rewards.
منابع مشابه
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