Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows

Abstract

Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield.

Meat quality of weaner steers adapted to a diet containing potassium humate in the feedlot

“…In the current study, although there were no significant differences in the PUFA/SFA ratio and the n6/n3 ratio, the PUFA/SFA ratios for both treatments were well below the desired ratio of 0.45. Nevertheless, the ratios obtained in the current study were higher than those obtained by Coleman et al (2016). The observed low total omega-3 fatty acids in the current study could be because of the low amounts of C18:3 n-3 and C20:5 n-3 that normally characterize the total mixed rations that are given to the steers.…”

“…Moreover, no differences were observed in the objective meat quality parameters measured in the study, except for shear force values and meat pH. The comparable values of carcass and meat quality parameters may be a reflection of similar treatments of animals prior to slaughter, as observed in other studies (Coleman et al, 2016, Mapiye et al, 2010. Meat tenderness is one of the critical indicators of meat quality that may have a significant effect on its eating quality.…”

“…Meat tenderness is one of the critical indicators of meat quality that may have a significant effect on its eating quality. Factors such as ultimate pH, intramuscular fat, and extent of proteolytic activities in meat have significant influences on the level of tenderness of meat (Coleman et al, 2016;Muchenje et al, 2009). In the current study, shear force was significantly (P < 0.05) affected by diet, with higher values observed in the control than the PH group on Day 1 and Day 7 of measurement, respectively.…”

“…The fatty acid composition of meat is one of the critical determinants of the nutritional value of meat (Coleman et al, 2016;Vessby et al, 2013). A low proportion of PUFAs and a high proportion of SFAs in meat may increase the risk of cardiovascular disease (Mapiye et al, 2011;Wood et al, 2004).…”

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

“…Nevertheless, this impact appeared especially visible when comparing animals at extreme ages or with extreme daily gains. Indeed, although tenderness is negatively correlated to animal age when evaluated using a wide range of ages Strydom, 2011a and2011b), a less clear association is observed when comparing smaller ages ranges (Guerrero et al, 2013;Lucero-Borja et al, 2014;Coleman et al, 2016).…”