Residual Feed Intake as a Measure to Select Genetically Productive Beef Cattle: A Review
作者机构：Department of Animal ScienceInstituto Federal Goiano(IFGoiano)Campus PossePosse City73900-000Goiás StateBrasil Department of Animal ScienceInstituto Federal Goiano(IFGoiano)Campus MorrinhosMorrinhos City75650-000Goiás StateBrasil Department of Animal ScienceFaculdades Metropolitanas Unidas(FMU)São Paulo City05607-000São Paulo StateBrazil Department of Animal ScienceFederal University of Southern Bahia(UFSB-BA)Teixeira de Freitas City45613-204Bahia StateBrazil
出 版 物：《Journal of Agricultural Science and Technology(B)》 (农业科学与技术（B）)
年 卷 期：2020年第10卷第2期
页 面：118-123页
主 题：Feed conversion feed efficiency enteric fermentation
摘 要：Measures such as residual feed intake(RFI)have been increasingly considered to select cattle with superior feed efficiency,as it is a characteristic of feed efficiency calculated as the difference between observed intake and estimated intake considering metabolic weight and the weight *** feed intake is obtained through the multiple regression equation of observed consumption on metabolic mean live weight and weight *** standard was shared among animals into one herd selected for low RFI(high efficiency)and compared to the one selected for high RFI(low efficiency).There was no correlated response in weight per year and in weight gain,and the effectiveness of low RFI selection in reducing feed costs was proven without affecting ***,selection of animals with negative RFI is not done by selecting animals directly according to the size of the viscera,rather it is done indirectly,that is,when selecting the most efficient animals and normally these animals already have the smallest viscera *** RFI is a trait that presents genetic variability,selectable to improve and has moderate heritability,between 0.30 and *** RFI is important because it reduces the direct economic impacts of reduced feed intake,as well as the effects of environmental impact on reducing methane emissions from enteric fermentation of ruminants.
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