Impact of dietary concentrates on young Nellore and crossbred (Angus × Nellore) bulls finished in a feedlot: Intake, performance, and meat quality

Context The crossbreeding of Bos taurus taurus × Bos taurus indicus cattle has become a valuable alternative for improving performance and carcass quality. In addition, the production system adopted and the diets provided cannot only improve animal performance but also generate a product with characteristics that are more attractive to consumers. Aims The objectives of this study were to evaluate the dry-matter intake, performance, and meat quality of Nellore (purebred, NEL) and crossbred (Angus vs Nellore, AN) bulls fed with two levels of concentrate (65 and 85%). Methods Forty-eight young bulls of similar age (18 ± 2 months) were separated in the following four groups on the basis of breed and diet: Group 1: NEL 65% (n = 12; initial bodyweight (IBW): 415.66 kg ± 21.82 kg); Group 2: NEL 85% (n = 11; IBW 416.23 kg ± 21.96 kg); Group 3: AN 65% (n = 12; IBW 458.13 kg ± 24.59 kg); and Group 4: AN 85% (n = 13; IBW 463.54 kg ± 26.06 kg). The young bulls stayed on trial for 105 days (21 days for adaptation and 84 finishing) and were all slaughtered at the same time. Key results The crossbred animals showed greater average bodyweight, average daily gain, hot carcass weight, and average daily gain in carcass. There was no difference between breed or diet (P > 0.05) in dry-matter intake (DMI). The diet or breed did not affect the tenderness but did affect the color. Conclusions Even though there was no difference between breeds in the DMI, crossbred animals presented better performance than did Nellore animals. Both breeds showed a lighter-color meat, although the meat of crossbred animals was lighter, in both diets, than was that of the NEL fed 85% diet. Moreover, the use of crossbreed Angus × Nellore is a valuable strategy to improve performance and meat quality in a tropical area. Implications The superior growth performance and hot carcass weight of crossbred animals support crossbreeding as a strategy to improve beef production efficiency. Nellore animals’ meat was as tender as that of crossbred animals, which might be associated with a greater presence of proteolytic enzymes in the AN carcass owing to a genetic presence of Bos indicus in the evaluated F1 AN animals, resulting in no breed differences. However, diet and breed influenced meat color, a trait associated with favorable consumer perception, where AN animals presented a lighter meat. These findings suggest that performance can be achieved alongside desirable quality attributes. However, future research may search for a crossbreeding threshold level for meat tenderness.