Matos, Aylle MedeirosDuarte, VanessaCarvalho, Venício MacedoPrado, Rodolpho Martin doCardoso, Melina Aparecida PlastinaVital, Ana Carolina PelaesSilva, Luiz Fernando Costa eMonteschio, Jéssica de OliveiraPrado, Ivanor Nunes doGuerrero Barrado, AnaUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos2024-02-122024-02-122024-01-31Matos, A.M., Duarte, V., Carvalho, V.M., Prado, R.M. do, Cardoso, M.A.P., Vital, A.C.P., Silva, L.F.C., Monteschio, J.O., Guerrero, A. & Prado, I.N. do. (2024). Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets. Food Science and Technology, vol. 44, art. e00108. DOI: https://doi.org/10.5327/fst.001081678-457X (Electrónico)http://hdl.handle.net/10637/15465This study assessed carcass characteristics and meat quality of bulls finished in individual pens and fed with different diets. A completely randomized design determined how to feed 24 crossbred bulls (European × Nellore) with four diets over 84 days: CONT) without additives; MONE) inclusion of 30 mg of monensin/kg DM; MO + VI) inclusion of 30 mg of monensin + 30 mg of virginiamycin/kg DM; and MO+AD) inclusion of 30 mg of monensin/kg DM + 1.57 g of a blend of organic trace minerals, live yeast, beta-glucan, and mannans per kg DM (Advantage-Confinamento). MO+VI resulted in lower pH (P < 0.05) and lighter meat (P < 0.05) compared with other treatments. Cooking loss was less (P < 0.05) with MO+AD at 14 days of aging time. At 14 days, Warner-Bratzler shear force was higher for meat from bulls fed with CONT and MONE diets and slower (P < 0.05) for meat from bulls fed with MO+VI and MO+AD diets. In conclusion, including monensin combined with virginiamycin and monensin combined with a blend of organic trace minerals and yeast in the diets of bulls finished in individual pens can improve the color, Warner-Bratzler shear force of meat, and lower cooking losses.enopen accessAditivosAdditivesAntibióticos en veterinariaAntibiotics in veterinary medicineCarneMeatCalidadQualityGanado vacunoCattleArtículohttps://doi.org/10.5327/fst.00108https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es