Effects of finishing regime and duration on carcass and beef quality in different Ugandan cattle genotypes

Puntos clave

• Carcass quality improves with specific finishing regimes, significantly affecting beef quality.
• Nutrition during the finishing phase is critical for achieving desirable meat tenderness and flavor.
• Analysis across various Ugandan cattle genotypes reveals variability in growth rates and meat characteristics.
• Findings may inform optimal beef production practices, helping to enhance quality across different cattle breeds.