ArticleFoods (Basel, Switzerland)2024
Impact of Various Ration Energy Levels on the Slaughtering Performance, Carcass Characteristics, and Meat Qualities of Honghe Yellow Cattle.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Housed feeding improves rumen health by influencing the composition of the microbiota in Honghe cattle.Frontiers in veterinary science · 2025Article
- Integrating metabolomics and transcriptomics to analyze differences in muscle mass and flavor formation inFrontiers in veterinary science · 2025Article
- The effects of concentrate to roughage ratio in the diet on growth performance, carcass traits, and meat quality of housed yaks.PloS one · 2025Article
- Impact of different production systems on the slaughter performance and meat quality of gayal (Frontiers in veterinary science · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
Consumers are increasing their daily demand for beef and are becoming more discerning about its nutritional quality and flavor. The present objective was to evaluate how the ration energy content (combined net energy, Nemf) impacts the slaughter performance, carcass characteristics, and meat qualities of Honghe yellow cattle raised in confinement. Fifteen male Honghe yellow cattle were divided into three groups based on a one-way design: a low-energy group (LEG, 3.72 MJ/kg), a medium-energy group (MEG, 4.52 MJ/kg), and a high-energy group (HEG, 5.32 MJ/kg). After a period of 70 days on these treatments, the animals were slaughtered and their slaughter performance was determined, and the longissimus dorsi muscle (LD) and biceps femoris (BF) muscles were gathered to evaluate meat quality and composition. Increasing the dietary energy concentration led to marked improvements (
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