Comparison of Friesian, Friesian‐Jersey‐cross, and Jersey steers in beef production

Barton, R. A.; Donaldson, John L.; Barnes, F.; Jones, Clarence F.; Clifford, H. J.

doi:10.1080/00288233.1994.9513040

Cited by 15 publications

(22 citation statements)

References 2 publications

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“…Both studies agree that carcass conformation class was significantly better for the Norwegian Red animals while carcass fat class did not differ. The lower carcass weight, kill out proportion, carcass conformation class and carcass fat class for JE would be expected from the lower slaughter weight and are in general agreement with the findings of Barton et al (1994) and Alberti et al (2008) for a comparison of Holstein and Jersey pure-bred bulls. The 15 g/kg difference in kill out proportion in favour of the bulls over the steers compares with values of 23 g/kg (Keane, 2003) and 13 g/kg (McGee et al, 2005;Campion et al, 2009a).…”

Section: Carcass Traitssupporting

confidence: 78%

Beef production from Holstein–Friesian, Norwegian Red×Holstein–Friesian and Jersey×Holstein–Friesian male cattle reared as bulls or steers

et al. 2015

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Section: Carcass Traitssupporting

confidence: 78%

Beef production from Holstein–Friesian, Norwegian Red×Holstein–Friesian and Jersey×Holstein–Friesian male cattle reared as bulls or steers

et al. 2015

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“…In the present study, there were no differences [P > 0.05) reported for dressing percentage, KPH, and USDA Yield grade between the Jersey treatment groups. Although KPH was not different in the present study, others have reported that internal (KPH) fat is greater for Jersey steers and bulls compared with Holstein steers and bulls (Talamantes et al, 1986;Barton et al, 1994Barton et al, , 1997, and at similar amounts of subcutaneous fat, Jersey carcasses had greater KPH and intramuscular fat than Holsteins (Butler-Hogg and Wood, 1982). Because Jerseys deposit fat in various depot sites differently than Holsteins, Jerseys have greater trim loss (Lehmkuhler and Ramos, 2008).…”

Section: Resultscontrasting

confidence: 45%

“…Jersey cattle demonstrate the potential to produce a highly marbled product (Alberti et al, 2008) and thus may create the opportunity for a niche market. However, Jerseys are recognized as one of the slowest growing breeds of cattle (Barton et al, 1994;Alberti et al, 2008;Lehmkuhler and Ramos, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef1,2

Arnett

Fluharty

Loerch

et al. 2012

Journal of Animal Science

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Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P < 0.05) Warner-Bratzler shear force values compared with COM steaks. Trained sensory panelists rated JL greater (P < 0.05) for initial and sustained tenderness and initial juiciness than COM, whereas JH was intermediate. As expected, marbling was greater (P < 0.05) for both JL and JH compared with COM, and trained sensory panel sustained juiciness, beef flavor intensity, and overall acceptability scores were greater (P < 0.05) for both JL and JH compared with COM; however, no differences (P = 0.14) were reported for consumer tenderness and flavor. Objective color (L*, a*, b*) measurements decreased (P < 0.05) over time across treatments. There were no differences among treatments for lightness (L*); however, overall during retail display JL were less (P < 0.05) red (a*) and yellow (b*) than JH and COM. Subjective color scores indicated both JL and JH were less red (P < 0.05) than COM. Steaks from Jersey were equal to and on some measurements more desirable than steaks from COM carcasses for both color stability and palatability. These results suggest that dietary forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.

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“…Naude & Armstrong [9] also found low growth rates and efficiency of gain for purebred Jersey steers in comparison to beef-Jersey crossbred steers, and the weight gain of Jersey bulls was improved by 39% from crossbreeding with Simmental bulls. Jersey steers grew slowly and when slaughtered at 22 -23 months of age, their carcass were too light [10]. Reported heavier carcass weight for beef crosses in this study were consistent with the study by [11] who found carcass weight of Jersey to be lower than that of crossbreds on beef production of Belgian-Blue/Jersey, Limousin/Jersey and Jersey cattle in a pasture-based system.…”

Section: Discussionsupporting

confidence: 82%

“…32 and 31 vs. 24 kg, respectively [11]. Purchas et al, [16] and [10] also found that the disadvantages of purebred Jersey cattle in beef production were greatly reduced by crossbreeding with beef breeds. Breed cross effect became more evident and the live weight advantage continued through to slaughter with crosses being significantly heavier at birth, weaning and at the final weighing prior to slaughter [17].…”

Section: Discussionmentioning

confidence: 99%

Effect of Crossbreeding on Beef Production of Jersey Herd Using Fleckvieh Sires Maintained on a Pasture-Based Feeding System

Goni¹,

Muller²,

Dube³

et al. 2016

OJAS

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Jersey bull calves and steers produce high quality meat; however, the growth rate of Jersey bull calves for veal and beef are low in comparison to other dairy breeds. This could be improved by crossbreeding with beef breeds. In the current study, the veal and beef production of Jersey and Fleckvieh × Jersey (F × J) bull calves and steers were compared. Bull calves were reared intensively for veal up to a carcass weight not exceeding 100 kg, or as steers for beef to 21 months of age. In both veal and steer production systems, the mean birth weight of F × J bull calves was higher (P < 0.001) than Jersey bull calves, i.e. 33.5 ± 1.2 kg vs. 27.9 ± 1.2 kg and (33.4 ± 0.9 kg vs. 26.9 ± 0.9 kg, respectively. The body weight of Jersey and F × J veal calves at 6 months of age differed (P < 0.01) being 163.5 ± 3.9 and 180.6 ± 4.0 kg respectively. This could be attributed to a higher (P < 0.01) average daily gain (ADG) of 0.82 ± 0.02 kg/day for F × J compared to 0.73 ± 0.02 kg/day for Jersey bull calves. Marketing age in the veal production system differed (P < 0.001) with Jersey and F×J bull calves marketed at 7.1 ± 0.1 and 6.3 ± 0.1 months of age, respectively. End live weight at 21 months of age of Jersey and F × J differed (P < 0.01) being 322.6 ± 13.4 and 441.4 ± 14.9 kg respectively. This was due to a higher (P < 0.01) average daily gain in F × J vs. Jersey steers, i.e. 0.64 ± 0.02 and 0.46 ± 0.0 kg/day, respectively. Fleckvieh × Jersey steers had a higher (P < 0.01) carcass weight at 21 months of age being 206.5 ± 8.9 kg vs. 157.9 ± 8.6 kg respectively. These results indicated the potential of improving beef production characteristics of the Jersey cattle through cros-* Corresponding author. S. Goni et al. 164sbreeding.

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Comparison of Friesian, Friesian‐Jersey‐cross, and Jersey steers in beef production

Cited by 15 publications

References 2 publications

Beef production from Holstein–Friesian, Norwegian Red×Holstein–Friesian and Jersey×Holstein–Friesian male cattle reared as bulls or steers

Beef production from Holstein–Friesian, Norwegian Red×Holstein–Friesian and Jersey×Holstein–Friesian male cattle reared as bulls or steers

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef1,2

Effect of Crossbreeding on Beef Production of Jersey Herd Using Fleckvieh Sires Maintained on a Pasture-Based Feeding System

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