<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-0690</journal-id>
<journal-title><![CDATA[Revista Colombiana de Ciencias Pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Colom Cienc Pecua]]></abbrev-journal-title>
<issn>0120-0690</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-06902020000200121</article-id>
<article-id pub-id-type="doi">10.17533/udea.rccp.v33n2a04</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Beef quality of Nellore steers fed dried or rehydrated and ensiled corn or sorghum grains]]></article-title>
<article-title xml:lang="es"><![CDATA[Calidad de la carne de Ganado Nelore alimentado con grano de maíz o sorgo seco o rehidratado y ensilado]]></article-title>
<article-title xml:lang="pt"><![CDATA[Qualidade de carne de bovinos Nelore alimentados com grãos de milho ou sorgo seco ou reidratado e ensilado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Fabiano A]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chizzotti]]></surname>
<given-names><![CDATA[Mario L]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamudio]]></surname>
<given-names><![CDATA[Germán DR]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Estrada]]></surname>
<given-names><![CDATA[Mauricio M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco]]></surname>
<given-names><![CDATA[Marcos VC]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Breno C]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valadares-Filho]]></surname>
<given-names><![CDATA[Sebastião C]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodrigues]]></surname>
<given-names><![CDATA[Rafael TS]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal de Viçosa Departamento de Zootecnia ]]></institution>
<addr-line><![CDATA[Viçosa MG]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal de Lavras Departamento de Zootecnia ]]></institution>
<addr-line><![CDATA[Lavras MG]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidade Federal do Vale do São Francisco Departamento de Zootecnia ]]></institution>
<addr-line><![CDATA[Petrolina PE]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>33</volume>
<numero>2</numero>
<fpage>121</fpage>
<lpage>133</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-06902020000200121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-06902020000200121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-06902020000200121&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: Rehydration of grains, such as corn and sorghum, is used to increase nutrient absorption. However, the effect of this practice on meat quality is poorly understood.  Objective: To evaluate the effects of type of grain and processing on the meat quality of Nellore steers in a feedlot.  Methods: Twenty-four non-castrated Nellore steers (270 ± 53 kg initial body weight) were distributed in a completely randomized 2×2 factorial design, with six replicates. The first factor was cereal type (corn or sorghum), and the second was the grain processing (dry or rehydrated and ensiled). The diets were composed of 30% corn silage and 70% concentrate. Sixty days before the beginning of the experiment, corn and sorghum grains were rehydrated and ensiled. The animals were slaughtered after 140 days of confinement. Meat quality analyses were determined in samples of fresh and aged meat (7 days) from the Longissimus lumborum muscle.  Results: no difference between treatments was observed for carcass pH and L* (lightness), a* (redness), and b* (yellowness) values, shear force, thawing and cooking losses, and chemical composition of meat (p&gt;0.05). The b* (yellowness) value of subcutaneous fat was higher in steers fed corn, regardless of grain processing (p=0.03). Sarcomere length was higher in aged meat of steers fed sorghum, regardless of processing method (p=0.01).  Conclusions: the grain processing method does not affect beef quality; however, grain type can affect subcutaneous fat color and sarcomere length of aged beef.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: La rehidratación de granos, tales como maíz y sorgo, se usa para aprovechar mejor sus nutrientes. Sin embargo, es poco conocido el efecto de esta práctica sobre la calidad de la carne.  Objetivo: Evaluar los efectos del tipo de cereal y su procesamiento sobre la calidad de carne de toretes Nelore en confinamiento.  Métodos: Veinticuatro novillos Nelore enteros con un peso promedio inicial de 270 ± 53 kg, se distribuyeron en un diseño factorial 2×2 completamente aleatorizado (n=6). El primer factor fue el tipo de cereal (maíz o sorgo) y el segundo fue su procesamiento (seco o rehidratado y ensilado). Las dietas estuvieron compuestas por 28,44% de ensilaje de maíz y 71,56% de concentrado. Sesenta días antes de iniciar el experimento, los granos de maíz y sorgo se rehidrataron y ensilaron. Los animales se sacrificaron después de 140 días de confinamiento. La calidad de la carne se determinó en muestras de carne fresca y madurada (7 días) obtenidas del músculo Longissimus lumborum.  Resultados: No hubo diferencias entre tratamientos para el pH de las canales, ni para los valores de color (L* &#8220;luminosidad&#8221;, a* &#8220;intensidad de rojo&#8221; y b* &#8220;intensidad de amarillo&#8221;), fuerza de corte, composición química, o pérdidas de agua por descongelamiento o cocción (p&gt;0,05). El valor de b* de la grasa subcutánea fue mayor en los novillos alimentados con maíz, independientemente del tipo de procesamiento (p=0,03). La longitud de sarcómero fue más alto en la carne madurada de novillos alimentados con sorgo, sin importar el método de procesamiento (p=0,01).  Conclusiones: El método de procesamiento del grano no afecta la calidad de la carne; sin embargo, el tipo de cereal afecta el color de la grasa subcutánea y la longitud del sarcómero de la carne madurada.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo  Antecedentes: A reidratação de grãos, como milho e sorgo, tem sido usada para aumentar a utilização de seus nutrientes. Contudo, o efeito dessa prática na qualidade da carne é pouco compreendido.  Objetivo: Avaliar os efeitos do tipo de grão de cereais e seu processamento sobre a qualidade da carne de bovinos confinados.  Métodos: Vinte e quatro bovinos Nelore não castrados, com peso corporal médio inicial de 270 ± 53 kg foram distribuídos em delineamento inteiramente casualizado, fatorial 2×2, com seis repetições. O primeiro fator foi o tipo de grão de cereal no concentrado (milho ou sorgo), e o segundo foi o processamento destes grãos (seco ou reidratado e ensilado). As dietas foram compostas por 28,44% de silagem de milho e 71,56% de concentrado. Sessenta dias antes do início do experimento, os grãos de milho e sorgo foram reidratados e ensilados. Os animais foram abatidos após 140 dias de confinamento. As análises de qualidade da carne foram determinadas em amostras não maturadas e maturadas (7 dias) obtidas do músculo Longissimus lumborum.  Resultados: Não houve diferenças significativas (p&gt;0,05) entre os tratamentos para pH da carcaça e L* (luminosidade), a* (intensidade de vermelho), b* (intensidade de amarelo), força de cisalhamento, perdas por descongelamento, perdas por cocção, perdas totais e composição química da carne. O valor de b* da gordura subcutânea foi maior (p=0,03) em bovinos alimentados com dietas contendo grãos de milho, independentemente do tipo de processamento. O comprimento de sarcômero foi maior na carne maturada de novilhos alimentados com sorgo, independente do método de processamento (p=0,01).  Conclusões: O método de processamento dos grãos não afetou a qualidade da carne bovina, no entanto, a cor da gordura subcutânea e o comprimento de sarcômero da carne maturada foram afetados pelo tipo de grão.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[beef]]></kwd>
<kwd lng="en"><![CDATA[bovine]]></kwd>
<kwd lng="en"><![CDATA[cattle]]></kwd>
<kwd lng="en"><![CDATA[corn]]></kwd>
<kwd lng="en"><![CDATA[ensiled grain]]></kwd>
<kwd lng="en"><![CDATA[grain]]></kwd>
<kwd lng="en"><![CDATA[maize]]></kwd>
<kwd lng="en"><![CDATA[marbling]]></kwd>
<kwd lng="en"><![CDATA[meat color]]></kwd>
<kwd lng="en"><![CDATA[meat quality]]></kwd>
<kwd lng="en"><![CDATA[Nellore]]></kwd>
<kwd lng="en"><![CDATA[sarcomere]]></kwd>
<kwd lng="en"><![CDATA[silage]]></kwd>
<kwd lng="en"><![CDATA[sorghum]]></kwd>
<kwd lng="en"><![CDATA[subcutaneous fat]]></kwd>
<kwd lng="en"><![CDATA[zebu]]></kwd>
<kwd lng="es"><![CDATA[bovino]]></kwd>
<kwd lng="es"><![CDATA[calidad de carne]]></kwd>
<kwd lng="es"><![CDATA[carne]]></kwd>
<kwd lng="es"><![CDATA[cebú]]></kwd>
<kwd lng="es"><![CDATA[cereal]]></kwd>
<kwd lng="es"><![CDATA[color de la carne]]></kwd>
<kwd lng="es"><![CDATA[ensilado]]></kwd>
<kwd lng="es"><![CDATA[ensilaje]]></kwd>
<kwd lng="es"><![CDATA[ganado]]></kwd>
<kwd lng="es"><![CDATA[grano]]></kwd>
<kwd lng="es"><![CDATA[grano ensilado]]></kwd>
<kwd lng="es"><![CDATA[grasa subcutánea]]></kwd>
<kwd lng="es"><![CDATA[maíz]]></kwd>
<kwd lng="es"><![CDATA[marmoreo]]></kwd>
<kwd lng="es"><![CDATA[Nelore]]></kwd>
<kwd lng="es"><![CDATA[sarcómero]]></kwd>
<kwd lng="es"><![CDATA[sorgo]]></kwd>
<kwd lng="pt"><![CDATA[bovino]]></kwd>
<kwd lng="pt"><![CDATA[color da carne]]></kwd>
<kwd lng="pt"><![CDATA[gado]]></kwd>
<kwd lng="pt"><![CDATA[gordura subcutânea]]></kwd>
<kwd lng="pt"><![CDATA[grão]]></kwd>
<kwd lng="pt"><![CDATA[grão ensilado]]></kwd>
<kwd lng="pt"><![CDATA[marmoreio]]></kwd>
<kwd lng="pt"><![CDATA[milho]]></kwd>
<kwd lng="pt"><![CDATA[Nelore]]></kwd>
<kwd lng="pt"><![CDATA[qualidade de carne]]></kwd>
<kwd lng="pt"><![CDATA[sarcômero]]></kwd>
<kwd lng="pt"><![CDATA[sorgo]]></kwd>
<kwd lng="pt"><![CDATA[zebuíno]]></kwd>
</kwd-group>
</article-meta>
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