Growth Performance, Quality and Chemical Composition of the Longissimus Thoracis from Bovine Genetic Groups Selected for the Production of High-Quality Meat

The growing demand for high-quality beef has driven the selection of bovine genotypes offering superior marbling and tenderness. This study evaluated meat quality parameters in heifers from four Nellore-based genetic groups: ½ Aberdeen Angus × ½ Nellore (AN), ½ Japanese Brown × ½ Nellore (BN), ½ Japanese Brown × ¼ Aberdeen Angus × ¼ Nellore (TriBAN), and ½ Japanese Black × ¼ Aberdeen Angus × ¼ Nellore (TriJAN). Thirty-two heifers (eight/group) were finished in commercial feedlots. Samples of the longissimus thoracis muscle were analyzed for physical attributes (pH, cooking loss, shear force, marbling, water retention capacity, and colour), chemical composition, and fatty acid profile. In addition, animal performance (daily gain and final weight) was determined. A completely randomized design was used with analysis of variance followed by Tukey’s test (α = 0.05). The AN group showed the greatest final weight and daily gain (p < 0.01). There were no significant differences among genetic groups for pH, cooking loss, shear force, marbling, water-holding capacity, or colour (p > 0.05). Across all groups, the mean ultimate pH was 5.59, shear force (WBSF) averaged 41.11 N, and intramuscular fat (ether extract) content averaged 13.15 g 100 g−1, indicating desirable technological and eating-quality characteristics. Most fatty acids did not differ among treatments (p > 0.05), except for arachidonic acid (C20:4 n-6), which was present at higher concentrations (p < 0.05) in the TriBAN group than in the other genetic groups. In conclusion, despite differences in productive performance, all genotypes produced meat with consistent quality traits, including tenderness, marbling, and fatty acid profiles associated with high-quality beef.