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1.
Carcass (n = 854) and longissimus thoracis palatability (n = 802) traits from F1 steers obtained from mating Hereford, Angus, and MARC III cows to Hereford or Angus (HA), Tuli (Tu), Boran (Bo), Brahman (Br), Piedmontese (Pm), or Belgian Blue (BB) sires were compared. Data were adjusted to constant age (444 d), carcass weight (333 kg), fat thickness (1.0 cm), fat trim percentage (21%), and marbling (Small00) end points. Results presented in this abstract are for age-constant data. Carcasses from BB- and HA-sired steers were heaviest (P < 0.05) and carcasses from Bo- and Tu-sired steers were lightest (P < 0.05). Adjusted fat thickness was greatest (P < 0.05) on carcasses from HA-sired steers and least (P < 0.05) on carcasses from BB- and Pm-sired steers. Numerical USDA yield grades were lowest (P < 0.05) for carcasses from Pm- and BB-sired steers and highest (P < 0.05) for carcasses from HA- and Br-sired steers. Marbling scores were highest (P < 0.05) for carcasses from HA- and Tu-sired steers and lowest (P < 0.05) for carcasses from Br-, BB-, and Pm-sired steers. Longissimus thoracis from carcasses of HA-, Pm-, and Tu-sired steers had the lowest (P < 0.05) 14-d postmortem Warner-Bratzler shear force values. Carcasses from HA-sired steers had longissimus thoracis with the highest (P < 0.05) tenderness ratings at 7 d postmortem. Longissimus thoracis from carcasses of Br- and Bo-sired steers had the highest (P < 0.05) Warner-Bratzler shear forces and the lowest (P < 0.05) tenderness ratings at 7 d postmortem. Adjustment of traits to various slaughter end points resulted in some changes in sire breed differences for carcass traits but had little effect on palatability traits. Carcasses from BB- and Pm-sired steers provided the most desirable combination of yield grade and longissimus palatability, but carcasses from HA-cross steers provided the most desirable combination of quality grade and longissimus palatability. Tuli, a breed shown to be heat-tolerant, had longissimus tenderness similar to that of the non-heat-tolerant breeds and more tender longissimus than the heat-tolerant breeds in this study.  相似文献   

2.
Carcass (n = 568) and longissimus thoracis palatability (n = 460) traits from F1 steers obtained from mating Hereford (H), Angus (A), and U.S. Meat Animal Research Center (MARC) III cows to H, A, Norwegian Red (NR), Swedish Red and White (RW), Friesian (F), or Wagyu (W) sires were compared. Data were adjusted to constant age (471 d), carcass weight (356 kg), fat thickness (1.0 cm), percentage of fat trim (24%), and marbling (Small35) end points. For Warner-Bratzler shear force and trained sensory panel traits, data were obtained on longissimus thoracis steaks stored at 2 degrees C for 14 d postmortem. The following comparisons were from the age-constant end point. Carcasses from H- and A-sired steers (377 and 374 kg, respectively) were the heaviest (P < 0.05) and carcasses from W-sired steers (334 kg) were the lightest (P < 0.05). A greater (P < 0.05) percentage of carcasses from A- and W-sired steers graded USDA Choice (88 and 85%, respectively) than carcasses from other sire breeds (52 to 71%). Adjusted fat thickness for carcasses from A-sired steers (1.3 cm) was highest (P < 0.05), followed by H-sired steers (1.1 cm) and W- and F-sired steers (0.9 cm); NR- and RW-sired steers (0.8 cm) had the lowest (P < 0.05) adjusted fat thickness. Longissimus thoracis area was not different (P > 0.05) among sire breeds (mean = 80.6 cm2). Carcass yield of boneless, totally trimmed retail product was least (P < 0.05) for A-sired steers (60.1%), intermediate for H-sired steers (61.5%), and similar (P > 0.05) for all other sire breeds (62.5 to 62.8%). Longissimus thoracis steaks from carcasses of A- (3.7 kg) and W-sired (3.7 kg) steers had lower (P < 0.05) shear force values than longissimus thoracis steaks from other sire breeds (4.1 to 4.2 kg). Trained sensory panel tenderness, juiciness, or beef flavor intensity ratings for longissimus thoracis steaks did not differ (P > 0.05) among the sire breeds. Sire breed comparisons were affected by adjusting data to other end points. Heritability estimates for various carcass, yield, and palatability traits ranged from very low (h2 = 0.06 for percentage of kidney, pelvic, and heart fat) to relatively high (h2 = 0.71 for percentage of retail product yield). Relative to the other sire breeds, W-sired steers had the highest percentage of USDA Choice, Yield grade 1 and 2 carcasses, but their carcasses were the lightest.  相似文献   

3.
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4.
The objective of this study was to evaluate the meat quality and shelf life of steaks from steers fed dried distillers grains with solubles (DDGS) or dried corn gluten feed (CGF) compared with soybean meal with corn (SBM) as a protein supplement from weaning to slaughter. Angus cross steers (n = 81; BW = 306 ± 26.1 kg) were randomly assigned to pens (n = 9) and fed a stocker diet of corn silage (75% of DM) with DDGS, CGF, or SBM and ground ear corn. After 84 d of stockering, 12 steers (BW = 397 ± 15.3 kg) were randomly selected from each treatment and finished using the same protein supplement at 25% of DM for 100 d. Carcass data were collected (24 h) and the longissimus lumborum was fabricated into steaks at 48 h postmortem. Steaks were assigned to proximate analysis, Warner-Bratzler shear force (7-, 14-, or 21-d aging), and retail display (1, 3, 6, or 9 d). Protein source did not affect carcass yield, quality, or longissimus lumborum composition (P > 0.05). After 7 d of aging, DDGS and CGF steaks were more tender (P < 0.01) than SBM, but were similar (P = 0.30) after 14 and 21 d of aging. Feeding corn by-products did not influence subjective overall color acceptance (P = 0.17) in this study, but acceptance declined over time (P < 0.01). Subjective redness was similar (P > 0.05) among diets except SBM steaks were more red (P < 0.01) than DDGS after 9 d. On d 3 and 6 of retail display, CGF steaks exhibited more discoloration (P < 0.04) than SBM or DDGS steaks. However, after 9 d DDGS steaks were more discolored (P < 0.01) than CGF or SBM. Objective L* was lighter for CGF (P < 0.04) over 9 d of display, and all treatments became darker (P < 0.01) as time increased. Redness (a*) declined (P < 0.01) over time with SBM steaks maintaining more color in the red spectrum than CGF and DDGS after 6 d of display. Protein source did not affect (P > 0.05) the rate of lipid oxidation. Total SFA concentrations were similar (P > 0.05) among treatments; however, total MUFA were less (P < 0.05) and total PUFA concentrations were greater (P < 0.05) in DDGS steaks compared with SBM or CGF steaks. These data show that DDGS or CGF can be fed as a protein supplement at 25% DM from weaning until slaughter while maintaining meat quality when compared with steers fed soybean meal as a protein supplement.  相似文献   

5.
The objective of this experiment was to provide a current evaluation of the seven most prominent beef breeds in the United States and to determine the relative changes that have occurred in these breeds since they were evaluated with samples of sires born 25 to 30 yr earlier. Carcass (n = 649), yield (n = 569), and longissimus thoracis palatability (n = 569) traits from F(1) steers obtained from mating Hereford, Angus, and MARC III cows to Hereford (H), Angus (A), Red Angus (RA), Charolais (C), Limousin (L), Simmental (S), or Gelbvieh (G) sires were compared. Data were adjusted to constant age (445 d), carcass weight (363 kg), fat thickness (1.1 cm), fat trim percent (25%), and marbling (Small(35)) endpoints. For Warner-Bratzler shear force and trained sensory panel traits, data were obtained on LM from steaks stored at 2 degrees C for 14 d postmortem. The following comparisons were from the age-constant endpoint. Carcasses from L-, G-, and H-sired steers (361, 363, and 364 kg, respectively) were lighter (P < 0.05) than carcasses from steers from all other sire breeds. Adjusted fat thickness for carcasses from A-, RA-, and H-sired steers (1.5, 1.4, and 1.3 cm, respectively) was higher (P < 0.05) than for carcasses from steers from all other sire breeds (0.9 cm). Longissimus muscle areas were largest (P < 0.05) for carcasses from L-, C-, S-, and G-sired steers (89.9, 88.7, 87.6, and 86.5 cm(2), respectively) and smallest for carcasses from H- and RA-sired steers (79.5 and 78.4 cm(2)). A greater (P < 0.05) percentage of carcasses from RA- and A-sired steers graded USDA Choice (90 and 88%, respectively) than from carcasses from other sire breeds (57 to 66%). Carcass yield of boneless, totally trimmed retail product was least (P < 0.05) for RA- and A-sired steers (59.1 and 59.2%, respectively) and greatest (P < 0.05) for G, L-, C-, and S-sired steers (63.0 to 63.8%). Longissimus muscle from carcasses of A-sired steers (4.0 kg) had lower (P < 0.05) Warner-Bratzler shear force values than LM from carcasses of G- and C-sired steers (4.5 to 4.3 kg, respectively). Trained sensory panel tenderness and beef flavor intensity ratings for LM did not differ (P < 0.05) among the sire breeds. Continental European breeds (C, L, S, and G) were still leaner, more heavily muscled, and had higher-yielding carcasses than did British breeds (H, A, and RA), with less marbling than A or RA, although British breeds have caught up in growth rate.  相似文献   

6.
Beef carcasses (n = 150) of A-maturity were selected randomly to determine baseline shear force and sensory panel ratings, assess variation in tenderness, and evaluate mean value differences between Certified Angus Beef (CAB), commodity Choice, and Select steaks. Three steaks were removed from the triceps brachii (TB), longissimus lumborum (LL), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and quadriceps femoris complex (QF), and assigned to Warner-Bratzler shear (WBSF) and sensory panel analyses. As anticipated, marbling score and measured percentage of i.m. fat were greatest (P < 0.05) for CAB, intermediate (P < 0.05) for Choice, and least (P < 0.05) for Select carcasses. A muscle x quality level interaction (P < 0.05) was observed for WBSF values and sensory panel tenderness ratings. The TB, LL, GM, and BF steaks from CAB carcasses had lower (P < 0.05) WBSF than Select steaks from the same muscles. Even though WBSF values did not differ (P > 0.05) between CAB and Choice QF and TB steaks, the LL and GM steaks from CAB carcasses were more tender (P < 0.05) than Choice-grade LL and GM steaks. The TB from Select carcasses had higher (P < 0.05) WBSF values than TB steaks from CAB or Choice carcasses, but sensory panel ratings indicated that quality level showed little consistency among the GM, SM, BF, and QF. Trained sensory panelists rated CAB LL steaks more tender (P < 0.05) than LL steaks from Choice and Select carcasses, and Choice LL steaks were evaluated as more (P < 0.05) tender than those from Select carcasses. These results demonstrate that the influence of marbling on tenderness was more evident in muscles of middle meats than in end cuts, particularly in muscles of the round.  相似文献   

7.
Hereford x Angus crossbred steers (n = 36) were stunned, exsanguinated, and infused via the carotid artery either with an aqueous solution containing 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphates (MPSC; n = 12) or with 0.3 M CaCl2 (n = 12). The remaining 12 steers served as noninfused controls. At 48 h postmortem, the quadriceps muscles and subcutaneous fat were removed from the carcasses, frozen, and later made into ground beef (18 to 20% fat). The longissimus lumborum (LL), semimembranosus, and psoas major (PM) also were removed, vacuum packaged, aged until 14 d postmortem, and then one steak was sliced from each muscle for visual and instrumental color evaluations. The inside (ISM) and outside (OSM) portions of the SM were evaluated separately. The LL and OSM steaks from MPSC-infused carcasses had a lighter red (P < 0.05) initial appearance than steaks from the other treatments. The LL steaks from noninfused carcasses had the most (P < 0.05) uniform color; the MPSC treatment was intermediate, and the CaCl2 treatment was the most two-toned. Steaks from both infusion treatments had higher (P < 0.05) L* values for the LL, ISM, and OSM muscles compared with noninfused carcasses. In general, the LL from CaCl2-infused carcasses had lower (P < 0.05) a* values, saturation indices, and 630 nm to 580 nm reflectance values, and had larger (P < 0.05) hue angles. Infusion with MPSC increased (P < 0.05) hue angles in the LL and OSM. Display color stability was lowest (P < 0.05) for LL steaks from CaCl2-infused carcasses, whereas steaks from MPSC-infused carcasses were lighter red in initial color, but otherwise had display color stability similar to those from noninfused carcasses. No differences (P > 0.05) due to infusion were found for any color traits for the PM muscle and ground beef. Carotid artery vascular infusion of carcasses with CaCl2 resulted in undesirable meat colors, whereas the MPSC solution lightened loin and inside round color in a desirable way, but the color stability was slightly less compared to muscle from noninfused carcasses. Infusion effects were not consistent among muscles, and further research will be needed to determine what caused these differences.  相似文献   

8.
The objective of this study was to evaluate the effect of growth implants on the carcass characteristics and tenderness of steers and heifers with different genetic potentials for growth, lean meat yield production, and marbling. Two experiments were conducted. Experiment 1 evaluated Angus steers sired by bulls with high EPD for retail product yield or marbling. Implant treatment was imposed randomly within sire groups. Loins (Institutional Meat Purchasing Specifications 180) were collected from each carcass and cut into three 2.54-cm steaks aged for 7, 14 and 21 d to evaluate tenderness. The second experiment evaluated steers and heifers of British and Continental breed descent. Steers and heifers were slaughtered after 120 d on feed. Loin sections were collected, and one 2.54-cm steak aged 7 d was used for tenderness analysis. When implants were used in Angus steers, HCW and LM area increased, whereas internal fat and marbling decreased (P < 0.01). In Angus steers, sire type did not affect shear force values of steaks; however, implant use significantly increased shear force values (P < 0.01). Carcasses from cattle of Continental breed descent were significantly heavier than carcasses of British breed descent with larger LM area, slightly less fat, and a reduced yield grade (P < 0.01). Also, steer carcasses were heavier than heifer carcasses with larger LM (P < 0.05), but no effect of sex on fat depth, internal fat, yield grade or marbling was observed. No significant interactions were seen between growth implant and breed or between growth implant and sex for shear force values. Shear force values were significantly less for steaks from steers and heifers of British decent compared with steers and heifers of Continental descent (P < 0.01). Steaks from implanted steers and heifers had significantly (P < 0.01) greater shear force values than steaks from steers and heifers not implanted. Use of growth implants in growing cattle resulted in significantly heavier carcass weights, larger LM area, and reduced internal fat. However, implant use also reduced the amount of marbling along with contributing to reduced tenderness. Complicating the tenderness issue is the increased shear force values reported for heifers as well as steers of Continental breed descent. Use of implants may contribute to tenderness variability because of different animal responses to implants.  相似文献   

9.
Effects of repetitive use of anabolic implants on beef carcass quality, tenderness, and consumer ratings for palatability were investigated using crossbred steer calves (n = 550). Steers from five ranches were randomly allocated to one of 10 different lifetime implant strategies or to a nonimplanted control group. Cattle were implanted at some or all of five phases of production (branding, weaning, backgrounding, feedlot entry, or reimplant time). Carcasses from the control group had higher (P < 0.05) marbling scores than carcasses from steers in all other treatment groups. Implanting steers at branding, weaning, or backgrounding vs. not implanting steers at these production stages did not affect (P > 0.05) marbling scores. Steers implanted twice during their lifetime produced carcasses with higher (P < 0.05) marbling scores than did steers receiving a total of four or five implants. Steaks obtained from carcasses in the control group had lower (P < 0.05) shear force values and were rated by consumers as more desirable (P < 0.05) for tenderness like/dislike than steaks obtained from carcasses in all other treatment groups. Implanting steers at branding or weaning production stages did not affect (P > 0.05) steak shear force values, consumer ratings for like/dislike of steak tenderness, or percentage of consumers rating overall eating quality of steaks as satisfactory. Implanting steers at backgrounding vs. not implanting steers at this production stage increased (P < 0.05) steak shear force values, but did not influence (P > 0.05) consumer ratings for like/dislike of steak tenderness or percentage of consumers rating overall eating quality of steaks as satisfactory. Steaks from nonimplanted steers were rated as more desirable (P < 0.05) for overall eating quality than steaks from steers implanted two, three, four, or five times. Use of implants increased (P < 0.05) average daily gain by 11.8 to 20.5% from weaning to harvest compared with nonimplanted controls. Implant strategies increased (P < 0.05) hot carcass weight of steers by 8.9 to 13.8% compared with the control group. Use of implants also increased (P < 0.05) longissimus muscle area and decreased (P < 0.05) estimated percentages of kidney/pelvic/heart fat, but did not affect (P > 0.05) dressing percentage or adjusted fat thickness. Our findings suggest that beef quality, palatability, and production characteristics are influenced by lifetime implant protocols.  相似文献   

10.
Angus x Hereford steers (n = 48) similar in frame size and in muscle thickness were allotted to eight groups (n = 6) of similar mean live weight for serial slaughter at 28-d intervals (0 to 196 d). Except for d-0 steers, which served as grass-fed controls, all steers were fed a high-concentrate diet during the finishing period. Upon slaughter, one side of each carcass was trimmed of subcutaneous fat in the wholesale rib region. Postmortem longissimus muscle (LM) temperature was monitored for each side during the 24-h chilling period. After quality and yield grade data were collected, rib steaks were removed and aged (7 d) and sensory traits of the steaks were evaluated. Most carcass grade traits increased linearly (P less than .01) with days on feed, whereas most sensory panel variables and marbling increased curvilinearly (P less than .05). Generally, after 56 d on feed, carcasses chilled at slower rates (P less than .05) with increased days fed. Taste panel tenderness, amount of perceived connective tissue, and shear force values peaked at 112 d and were slightly less desirable for cattle fed longer than 112 d (quadratic term, P less than .01). Postmortem muscle temperature at 2.5 h was the chilling time most highly correlated with tenderness values among untrimmed sides. Correlations for shear force with 2.5-h LM temperature, marbling score, days fed, fat thickness, and carcass weight were -.63, -.61, -.56, -.55, and -.53, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)  相似文献   

11.
Three experiments were conducted to examine the effects of vitamin E supplementation on feedlot cattle. Vitamin E supplementation did not affect feedlot performance or carcass characteristics of cattle fed a high-concentrate diet (P greater than .1). The major finding was the effectiveness of vitamin E in extending the color stability of displayed beef (P less than .01). Color stability during display of longissimus lumborum steaks from cattle supplemented with 300 IU/d for 266 d, 1,140 IU/d for 67 d, or 1,200 IU/d for 38 d was extended by 2.5 to 4.8 d. Gluteus medius steaks had an extended color display life of 1.6 to 3.8 d. The accumulation of lipid oxidation products, but not aerobic microbes, associated with displayed longissimus lumborum was suppressed for muscle from vitamin E-supplemented steers. Taste panelists detected no difference among longissimus lumborum steaks from control and vitamin E-supplemented steers but found (P less than .01) steaks aged for 21 d to be more tender than steaks aged for 7 d. Supplementing cattle with vitamin E should reduce economic losses associated with discolored beef during retail display.  相似文献   

12.
To assess the effects of feeding high-oil corn on carcass characteristics and meat quality, 60 yearling steers were fed high concentrate diets containing either control corn (82% of diet), high-oil corn (82% of diet), or high-oil corn at a concentration that was isocaloric with the control diet (74% of diet). After being fed for 84 d, steers were slaughtered. At 72 h postmortem, carcass data were collected and rib sections from five steers grading U.S. Choice and five steers grading U.S. Select from each treatment were collected, vacuum packaged, and aged for 14 d. Three steaks (2.54 cm thick) were removed from each rib for Warner-Bratzler shear force measurement, sensory appraisal, and fatty acid composition analyses. Data were analyzed with treatment as the main effect for the carcass data and treatment, quality grade, and two-way interaction in the model for the longissimus data. The two-way interaction was nonsignificant (P > 0.05) for all variables tested. No differences were detected (P > 0.05) in carcass measurements except for marbling scores and quality grades, both of which were greater (P < 0.05) for carcasses from steers fed the high-oil corn. Overall, 78% of steers fed the high-oil corn graded U.S. Choice compared with 47% for the control and 67% for isocaloric group. Shear force and sensory properties of the longissimus were not different (P > 0.05) among treatments. Steaks from U.S. Choice carcasses rated higher (P < 0.05) for tenderness and tended to rate higher (P < 0.10) for juiciness. Feeding the isocaloric and high-oil diets increased (P < 0.05) linoleic acid, arachidonic acid, and the total PUFA content of lipid extracted from the longissimus. Saturated fatty acid percentage was lowest (P < 0.05) for high-oil corn and highest (P < 0.05) for control, with isocaloric being intermediate. Feeding high-oil corn increased (P < 0.05) pentadecyclic acid, margaric acid, and total odd-chain fatty acid content. Feeding high-oil corn in finishing beef cattle diets enhanced intramuscular lipid deposition and increased unsaturation of fatty acids of the longissimus.  相似文献   

13.
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14.
The objectives of this work were to estimate heterosis and breed genetic effects for carcass quantity, quality, and palatability traits of steers (Bos spp.) produced from matings of Romosinuano, Brahman, and Angus cattle. Steers (n = 464) were weaned at 7 mo of age and transported to the Southern Great Plains where they grazed winter wheat for 6 mo and were then fed a finishing diet until serial slaughter after different days on feed (average 130 d). Carcass quality and quantity traits were measured; steaks (aged 7 d) were obtained for palatability evaluation. Heterosis was detected for BW, HCW, dressing percentage, LM area, and yield grade for all pairs of breeds. Generally, Romosinuano-Angus heterosis estimates were smallest, Romosinuano-Brahman estimates were intermediate, and Brahman-Angus heterosis estimates were largest. The direct Romosinuano effect was to decrease (P < 0.05) BW (-67 ± 16 kg), HCW (-48 ± 10 kg), dressing percentage (-1.4 ± 0.5 units), 12th rib fat thickness (-5.2 ± 0.8 mm), and yield grade (-0.9 ± 0.1), and to increase LM area per 100 kg HCW (3.6 ± 0.3 cm(2)/100 kg). Significant Brahman direct effects were detected for BW (34 ± 17 kg), HCW (29 ± 10 kg), dressing percentage (1.6 ± 0.6 %), LM area per 100 kg HCW (-3.3 ± 0.4 cm(2)/100 kg), and yield grade (0.6 ± 0.1). Significant Angus direct effects were to increase 12th rib fat thickness (3.8 ± 1 mm). Among sire breed means, Romosinuano had reduced (P = 0.002) marbling score (393 ± 9) than Angus, but greater mean sensory tenderness scores (5.8 ± 0.1), and reduced percentage Standard carcasses (10 ± 2%) than Brahman (P < 0.002). Angus sire breed means for marbling score (475 ± 10), overall tenderness (5.8 ± 0.1), and percentage Choice carcasses (75 ± 5%) were greater (P < 0.05) than Brahman sire breed means (360 ± 11, 5.4 ± 0.1, 31 ± 5%). From consideration only of characteristics of the end product of beef production, Romosinuano did not provide a clearly superior alternative to Brahman for U.S. producers, as they had some quality and palatability advantages relative to Brahman, but at lighter HCW.  相似文献   

15.
The influence of growth potential or growth path on the tenderness of the longissimus muscle was investigated using 117 Angus and Angus-cross bulls and steers raised on pasture over two successive years. Growth rate for a period of 100 d from a weight of about 200 kg was used to identify the faster-growing two-thirds of cattle within the gender groups, half of which were grown fast to a slaughter weight of 530 kg at 16 to 18 mo of age (the Fast group), whereas the other half were restricted in growth (the Restricted group) so they attained a similar final weight as the slower-growing third (the Slow group) at about 26 mo of age. The Restricted group was included to determine whether the tougher meat expected from the Slow group relative to the Fast group (based on previous results) was due to the greater age of the Slow group or to their slower early growth rate. Beef from the Fast group was tenderer than that from both the Slow and Restricted groups based on sensory panels (P < 0.05) and objective measures (P < 0.05), indicating that the early growth-rate potential was less important than the differences in age or the patterns of growth for the Slow and Restricted groups. Improved tenderness for the Fast group was associated with more intramuscular fat (P < 0.05) and higher myofibrillar fragmentation indexes (P < 0.05). Patterns of tenderness differences between treatment groups were similar for bulls and steers, but beef from bulls was tougher (P < 0.001) than that from steers. The more tender beef from steers was associated with a slightly lower ultimate pH (P < 0.001), higher myofibrillar fragmentation indexes (P < 0.001), and more intramuscular fat (P < 0.001). Ultimate pH affected beef tenderness (P < 0.01), but adjustments to a constant pH did not decrease differences between treatment and gender groups. The higher growth rates (P < 0.01) and leaner carcasses (P < 0.01) of bulls compared with steers were consistent with other studies. Increases in age of 8 to 10 mo may be associated with less tender beef for cattle finished on pasture, and beef from bulls is likely to be less tender than that from steers.  相似文献   

16.
Anabolic growth promotants influence beef grade factors and Warner-Bratzler shear force of steaks. No study has assessed the consumer acceptability of beef derived from implanted cattle. This study determined beef carcass grades and consumer acceptability for cooked beef from unimplanted (control) cattle and from cattle implanted with one of seven different implant strategies (initial implant/implant at 59 d = Encore & Component T-S/no implant, Ralgro/Synovex Plus, Ralgro/Revalor-S, Revalor-S/Revalor-S, Revalor-S/no implant, no implant/Synovex Plus, and Synovex Plus/no implant). British crossbred steers (n = 448) were allocated randomly into one of eight pens for each of the control and seven treatment groups. Carcass quality and yield grade (n = 403) and Warner-Bratzler shear force (n = 298) data were collected by trained personnel. Twenty steaks per control or treatment group were selected randomly for use in consumer sensory evaluation. Steaks were evaluated by consumers for overall like, tenderness like, tenderness level, flavor like, flavor intensity, and juiciness level using 9-point, end-anchored hedonic scales. Control carcasses had smaller (P < .05) longissimus muscle areas than carcasses in all treatment groups except those receiving Encore & Component T S/no implant, Ralgro/Synovex Plus, or Revalor S/no implant. Control carcasses had higher (P < .05) marbling scores than carcasses in all treatment groups except those receiving Ralgro/Revalor-S or Encore & Component T-S/no implant. Steaks from control steers had lower (P < .05) Warner-Bratzler shear force values than steaks from steers given Revalor-S/no implant. Consumer ratings for tenderness like and tenderness level were influenced (P < .05) by implant strategy. Effects of implant strategy on overall like, flavor like, and flavor intensity approached significance (P = .07 to .09). Consumers rated steaks from unimplanted steers as more tender (tenderness level; P < .05) than steaks from all treatment groups except that involving Encore & Component T-S/no implant. Consumers rated steaks from unimplanted steers as more desirable (P < .05) for tenderness like than steaks from all treatments except those involving Encore & Component T-S/no implant or Revalor-S/no implant. Although use of implants in this study resulted in heavier hot carcass weights and larger ribeyes, some of the implant strategies reduced consumer preference of tenderness of steaks.  相似文献   

17.
Research was conducted to determine the effects of supplemental dietary vitamin D3 on DMI, carcass traits, Warner Bratzler shear (WBS) force, calpastatin activity, plasma minerals, pH (0, 3, 12, and 24 h after slaughter), water-holding capacity (WHC), and sensory characteristics of three muscles. Pre-slaughter vitamin D3 treatments included no supplemental vitamin D3, 6 x 106 IU (MIU) of vitamin D3 for 4 d, or 6 MIU of vitamin D3 for 6 d. Cattle were slaughtered and carcasses were chilled for 48 h before removal of steaks from the longissimus, gluteus medius, and biceps femoris muscles. Steaks were aged at 2 degrees C for 7, 14, or 21 d before cooking to a final internal temperature of 70 degrees C for WBS and sensory panel analysis. Dry matter intake was lower for steers supplemented with vitamin D3 for 4 or 6 d. Live and carcass weights were lower (P < 0.05) in steers supplemented with vitamin D3. Supplementing 6 MIU/6 d of vitamin D3 decreased (P < 0.05) WBS values of gluteus steaks (pooled over aging times). Longissimus steaks from steers supplemented with vitamin D3 for 6 d had lower (P < 0.05) WBS force values than these steaks from control steers or steers fed vitamin D3 for 4 d at 7 d postmortem. Biceps femoris steaks from steers receiving vitamin D3 for 4 d had higher WBS values than steaks from control steers at 14 and 21 d postmortem. Feeding vitamin D3 at 6 MIU for 6 d decreased (P < 0.05) the percentage of steaks that had WBS values > or = 3.86 kg for all steaks. Feeding vitamin D3 had no effect on palatability traits evaluated by trained panelists. Blood Ca concentrations were greater (P < 0.05) when vitamin D3 was fed and with increased vitamin D3 feeding time. Feeding vitamin D3 for 6 d (vs 4 d) delayed pH decline for all muscle types after 0, 3, and 12 h postmortem. Water-holding capacity was increased (P > 0.02) after 0 h, 24 h, and 21 d postmortem when vitamin D3 was fed and was greater at 0 and 24 h if vitamin D3 was fed for 6 d rather than 4 d. These data suggest that supplementing 6 MIU of vitamin D3 will decrease DMI and improve beef tenderness through increased blood plasma Ca concentrations and WHC.  相似文献   

18.
One hundred eighty-four Angus x Simmental steers (initial BW 161.7 +/- 3.4 kg) were used to determine whether different sources and amounts of energy in the growing phase could extend the growth curve and maintain high amounts of intramuscular fat deposition in early-weaned steers. Steers were allotted by source, age, and BW to one of four growing-phase (119 to 259 d of age) regimens. For three regimens, steers were weaned at 119 d of age and either 1) fed (DM basis) a 50% grain diet ad libitum (ALC); 2) limit-fed a 70% grain diet to achieve a gain of 0.8 kg/d from 119 to 192 d of age, and 1.2 kg/d from 193 to 259 d of age (LFC); or 3) fed a 60% haylage diet ad libitum from 119 to 192 d of age, and a 25% haylage diet ad libitum from 193 to 259 d of age (ALF). For the fourth regimen, steers were normal-weaned at 204 d of age and fed a silage diet from 205 to 259 d of age (NW). From 260 d of age to slaughter, all steers consumed a 70% grain (DM basis) diet. Limit-fed and ALF steers spent the most, and NW the least amount of time (P < 0.01) in the feedlot to achieve a target fat depth of 1.27 cm. Ad libitum-fed steers were the youngest (331 d), and NW the oldest (383 d) at slaughter (P < 0.01). Overall ADG was greatest for ALC and least for NW steers (P < 0.01). Overall, ALF steers consumed the most DM (P < 0.01). While in the feedlot, LFC and ALC steers were more efficient in converting feed to BW gain (P < 0.01) than ALF and NW steers. Normal-weaned had the least and ALC the greatest (P < 0.01) fat depth at 260 d of age. Consequently, NW steers produced the heaviest, and ALC the lightest (P < 0.01) carcasses at slaughter. Normal-weaned steers had the largest, and ALC and LFC steers had the smallest longissimus muscle area (P < 0.06). Growing phase dietary treatments did not affect (P > 0.20) yield grade. Marbling score did not differ (P > 0.35), but laboratory analysis revealed that ALC steers had the lowest percentage of fat (P < 0.02) in the longissimus muscle. Shear force was greatest (P < 0.08) for steaks from ALC and LFC steers, and least for steaks from ALF and NW steers. Feeding steers the ALC diet from 119 to 260 d of age hastened physiological maturity, decreased marbling scores, and decreased muscle tenderness compared with forage feeding (ALF, NW). Limit-feeding a high-grain diet also hastened physiological maturity and decreased muscle tenderness but did not decrease marbling scores. Source and amount of energy affected partitioning of fat deposition.  相似文献   

19.
One hundred forty-three Angus x Simmental crossbred steers (initial BW = 155.1 +/- 4.5 kg) were used in a 2-yr study (yr 1, n = 67; yr 2, n = 76) to determine the effects of weaning age, implant regimen, and the weaning age x implant regimen interaction on steer growth and performance, organ mass, carcass characteristics, and cooked beef palatability. Steers were early-weaned at an average age of 108 d (EW) or normally weaned at an average age of 202 d (NW) and allotted by weight to an aggressive or nonaggressive implant regimen. On their respective weaning dates, EW and NW steers were penned individually and fed a grain-based diet until they were slaughtered at a final BW of 546 kg. A subsample of steers (n = 2 per treatment) were slaughtered at 254 kg. At 254 kg, EW steers implanted with the aggressive implant regimen had 64% greater backfat depth than those implanted with the nonaggressive implant regimen; conversely, NW steers implanted with the aggressive implant regimen had 52% lower backfat depth than those implanted with the nonaggressive implant regimen (weaning status x implant regimen interaction; P < 0.01). A similar interaction was observed for empty visceral organ weights. Early-weaned steers were younger (354.7 vs 372.4 d; P < 0.01) at final slaughter but were in the feedlot longer (246.5 vs 169.6 d; P < 0.01) than NW steers, whereas the aggressive implant regimen decreased days fed (203.3 vs 212.7; P < 0.07) compared to the nonaggressive implant regimen. Overall ADG was greater for EW than for NW steers (1.61 vs 1.50 kg/d; P < 0.01) and for the aggressive compared with the nonaggressive implant regimen (1.59 vs 1.52 kg/d; P < 0.02). Early-weaned steers consumed less DM per day (7.4 vs 8.5 kg/d; P < 0.01) and were more efficient (0.217 vs 0.208 kg/kg; P < 0.02) but consumed more total DM (1,817 vs 1,429 kg; P < 0.01) than NW steers while in the feedlot. Implant regimen did not affect DMI (P > 0.37) or feed efficiency (P > 0.15). Weaning status did not affect carcass characteristics (P > 0.14), final empty body composition (P > 0.25), or final longissimus muscle composition (P > 0.18); however, steaks from EW steers had higher (P < 0.05) taste panel tenderness and juiciness ratings than steaks from NW steers. The aggressive implant regimen decreased yield grade (P < 0.02), but did not affect quality grade (P > 0.86) compared to the nonaggressive implant regimen. Placing early-weaned steers on an aggressive implant regimen is a viable management option.  相似文献   

20.
Steers of known percentage Brahman (B) and Angus (A) breeding (100% A, n = 6; F1 B x A, n = 6; and 100% B, n = 6) were used to determine the effect of calcium chloride injection on the calpain proteinase system and meat tenderness. The steers were slaughtered in six replications (at either 9 or 14 mm of backfat, determined ultrasonically), with each breed type represented. Calpains and calpastatin activities were measured on fresh, prerigor longissimus muscle samples. Carcass data were collected after a 24-h chill, and the short loin (IMPS #180), top sirloin (IMPS #184), and top round (IMPS #168) were removed from both sides of each carcass. The cuts from the right side were then injected at 5% (wt/wt) with CaCl2 solution (2.2%). Longissimus muscle calpain and calpastatin activities were also measured at 48 h postmortem from the injected and control sides of each carcass. Warner-Bratzler shear force was measured on steaks from the three subprimals aged 1, 2, 5, 15, or 31 d. Marbling scores and USDA quality grades were higher (P<.05) in A than in F1 B x A and B carcasses. Calpastatin activity was higher (P<.05) in muscle from B than in muscle from A and F1 B x A steers, and postmortem storage (O vs 48 h) and CaCl2 injection reduced (P<.05) the activity of the calpains and calpastatin. Strip loin and top sirloin steaks from A and F1 B x A steers were more tender (P<.05) than steaks from B steers; however, top round steak tenderness did not differ (P>.05) across breed type. Calcium injection improved strip loin and top sirloin steak tenderness, but it did not affect top round steak tenderness. Collectively, these data show that CaC12 injection can be used to improve meat tenderness, with similar responses shown in cattle containing 0, 50, and 100% B inheritance. However, even with CaCl2 injection, B steaks are less tender than their A and F1 B x A counterparts.  相似文献   

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