Beef versus dairy cattle: a comparison of feed conversion, carcass composition, and meat quality

Abstract

Abstract. The objective of this study was to investigate the phenotypical differences in feed conversion, carcass composition, and meat quality of two cattle breeds representing either the accretion type (Charolais) or the secretion type (Holstein). Eighteen Charolais bulls and 18 German Holstein bulls were raised and fattened under identical conditions on a high energy level with concentrates and hay. The animals were slaughtered at the age of 18 months. Charolais bulls had a body weight (BW) of 750.6 kg and an average daily gain (ADG) of 1377 g. German Holstein bulls were 84.7 kg lighter with an ADG of 1197 g. The energy expense per kg BW gain was 14% lower in the Charolais bulls compared with German Holstein. Charolais bulls gained more energy in protein than the Holstein bulls and needed less energy per kg protein gain in the hot carcass weight (HCW). The Charolais bulls showed a greater carcass weight and a higher yield grade as well as a greater cross sectional area of the M. longissimus dorsi (LD). Holstein bulls showed a greater marbling score, darker color, and more water binding capacity of the LD. The Holstein bulls gained more subcutaneous, intramuscular, and visceral fat during growth, which reflects the ability of the Holstein as a dairy breed to deposit fat as an energy source for milk production and points out the capability of Charolais for extended protein accretion. The genetic background of the recorded different nutrient utilization and turnover will be investigated in further experiments.

Search for quantitative trait loci affecting growth and carcass traits in a cross population of beef and dairy cattle1

“…This suggests that more than one locus is responsible for these fatrelated effects. The greater degree of fatness associated with the Holstein allele at these QTL is consistent with the findings of Pfuhl et al (2007), who showed that Charolais bulls have a decreased percentage of subcutaneous fat and decreased weights of internal fat deposits (e.g., gut, omental, kidney, and scrotum fat) than Holstein bulls.…”

“…The first of these positions is close to 2 other highly significant QTL detected on this chromosome for total saleable meat and rib lean proportion. For the QTL identified on this chromosome, the Charolais allele is associated with increased lean and saleable meat proportions and decreased bone proportion compared with the Holstein allele, which agrees with general comparisons between these 2 cattle breeds (Pfuhl et al, 2007).…”

“…The bone component of Charolais carcasses is known to be greater than for Holstein, although unlike the QTL effects on this chromosome, Charolais cattle generally have a decreased bone percentage than Holsteins due to their greater meat component (Istasse et al, 1990;Pfuhl et al, 2007). Although the highly significant QTL we identified on chromosome 6 appear to have alternate alleles in the founder lines, it should be noted that QTL for stature and body conformation have also been reported on this chromosomal region for Holstein cows , suggesting that alleles at this QTL may also be segregating within some cattle breeds.…”

Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

“…Meat colour is one of the main parameters influencing consumer buying decisions and is affected by a number of different factors (reviewed by Mancini and Hunt, 2005). The lighter meat produced by the CH bulls in our study confirms the results of earlier breed comparisons (Chambaz et al, 2003;Pfuhl et al, 2007). The difference may be explained by different haem iron content in the muscle (Chambaz et al, 2003).…”

Identification of Selection Signatures in Cattle Breeds Selected for Dairy Production

“…Biological differences among beef and dairy breeds in feed efficiency and utilization have been demonstrated by various researchers, usually from the perspective of beef production. Pfuhl et al (2007) found that Charolais bulls were more efficient in protein accretion than Holsteins, which directed more energy to producing fat. Robelin and Geay (1984) also reported leaner carcasses in the Charolais (and Limousin), relative to the Holstein, although other beef breeds had fatter carcasses.…”