The purpose of this study was to use instrumental analysis to evaluate the chemical composition and fatty acid profile of 10 cattle Guzerath-Nellore (F1) and 10 Brown Swiss-Guzerath-Nellore (F2), intact and feedlot finished and slaughtered at 13 months. The Longissimus dorsi was used for meat evaluation. The experimental design was completely randomized. Humidity for F1 and F2 was respectively 75,3 and 75,1 averages, 1,4 and 1,5 averages for ether extract, proteins were 23,7 and 23,6 and 1,04 and 1,06 averages for ash. The results for F1 and F2, respectively, with averages for color to L * of 28,9 and 30,3, averages for the color to a* of 22,6 and 23,4 and color to b * 15,3 and 15,4, averages for shear force of 3,4 and 3,4, weight loss by thawing of 9,8 and 10,5 and weight lost by cooking of 15,9 and 15,4. There were no differences in genetic groups analysis.
beef cattle; crossbreeding; ether extract; Longissimus dorsi; meat quality
