Effects of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers

Mandell, I. B.; Gullett, E.A.; Buchanan-Smith, J. G.; Campbell, C. P.

doi:10.4141/a97-006

Cited by 40 publications

(46 citation statements)

References 37 publications

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“…In contrast, it is generally expected that as cattle age and deposit fat, subcutaneous fat becomes more unsaturated (e.g. Mandell et al 1997). The substantial differences in growth path and age between northern and southern cattle in this study may have contributed to the observed changes in fatty acid composition.…”

Section: Discussioncontrasting

confidence: 53%

“…Many studies have shown that increasing weight and fatness can lead to increases in C18:1c9 at the expense of C18:0 (e.g. Mandell et al 1997). It is likely that the changes in fatty acid composition observed in this study may reflect in part differences in fatness between these groups.…”

Section: Discussionmentioning

confidence: 50%

“…High levels of C18:1t11 have previously been reported as a result of inclusion of vegetable oils in the diet. O' Kelly and Speirs (1993) found that feeding safflower oil could dramatically increase the amount of Rule et al 1994;Mandell et al 1997).…”

Section: Discussionmentioning

confidence: 99%

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Environmental effects on the fatty acid composition of subcutaneous beef fat

Kelly¹,

Tume²,

Newman³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. This paper describes the effect of location and level of nutrition before finishing on the fatty acid composition of subcutaneous beef fat. Interactions between location and nutritional treatments, finishing regime and market category were also examined. The effect of level of nutrition on the fatty acid composition of beef fat during the period from weaning until feedlot entry was small but significant. The lowest level of nutrition had the highest percentage of C18:0 at slaughter, which was offset by reductions in C16:0 in cohort 93-1 and C18:1c9 in cohort 94-2. Location had a large effect on the fatty acid composition of subcutaneous beef fat. At a common slaughter weight, cattle grown in a tropical environment were older, fatter and had higher percentages of saturated fats, including C16:0 and C18:0, than cattle grown out in a temperate environment.

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Section: Discussioncontrasting

confidence: 53%

Section: Discussionmentioning

confidence: 50%

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Environmental effects on the fatty acid composition of subcutaneous beef fat

Kelly¹,

Tume²,

Newman³

et al. 2001

Aust. J. Exp. Agric.

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“…In their study, both groups were slaughtered at a similar liveweight (c. 625 kg). In contrast, Mandell et al (1997) reported significantly lower SF for silage-fed yearling Charolais-cross steers compared with animals fed high moisture corn when finished to constant rib fat thickness endpoints. Dubeski et al (1997) concluded that shear force was more sensitive to the rate of gain than to the diet.…”

Section: Tenderness and Consumer Palatability Scoresmentioning

confidence: 76%

Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits

Johnston¹,

Reverter²,

Ferguson³

et al. 2003

Aust. J. Agric. Res.

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Abstract. Abstract. Meat quality measures, including objective measures of tenderness (shear force and compression), were taken on 2 muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)]from 7566 carcasses from temperate (TEMP) and tropically adapted (TROP) beef cattle breeds. Animals were finished to 1 of 3 market carcass weight end-points (220, 280, or 340 kg) either on pasture or in a feedlot, and in 2 different geographic regions for TROP. Both the phenotypic and genetic expressions of the traits were estimated at each market weight and for each finishing regime. Heritabilities and correlations between the traits were estimated for TEMP and TROP separately. Smaller additive variances and heritabilities were observed for temperate breeds compared with tropically adapted breeds for most of the traits studied. For TROP, the heritability of traits measured on the ST muscle [compression (ST_C), shear force (ST_SF), and L* Minolta lightness value (ST_L*)] was 0.27, 0.42, and 0.16, respectively, and for traits measured on the LTL muscle [compression (LTL_C), shear force (LTL_SF), L* Minolta lightness value (LTL_L*), a* Minolta redness value (LTL_a*), cooking loss % (LTL_CL%), and consumer assessed tenderness score (LTL_TEND)] 0.19, 0.30, 0.18, 0.13, 0.20, and 0.31, respectively. For TEMP, the heritability of traits measured on the ST muscle [ST_C, ST_SF, ST_L*, a* Minolta redness value (ST_a*), cooking loss % (ST_CL%)] was 0.12, 0.11, 0.17, 0.13, and 0.15, respectively, and of traits measured on the LTL muscle (LTL_C, LTL_SF, LTL_L, and LTL_TEND) 0.08, 0.09, 0.17 and 0.18, respectively. Genetic correlations were moderate to high for tenderness measures (shear force and compression) between muscles for the same tenderness measure (e.g. LTL_SF and ST_SF was 0.46 for TROP) and within a muscle for the different measures (e.g. ST_C and ST_SF was 0.83 for TROP). Phenotypic and genetic correlations between LTL_L* and all objective measures of tenderness were negative (e.g. LTL_SF and LTL_L* for TROP was -0.40). The genetic relationship between LTL_SF and LTL_TEND was -0.79 and -0.49 for TROP and TEMP, respectively. Finishing system affected the phenotypic expression of all traits. Pasture-finished, compared with feedlot-finished, animals had higher shear force and compression measures, darker meat colour, and lower sensory tenderness scores for both TEMP and TROP. For TROP, heifers had higher shear force and compression measures, lower sensory tenderness scores, and darker meat colour (lower L* values) than steers. Genetic correlations between markets were generally high and close to unity with the exception of the ST_L*, LTL_L*, ST_C, and ST_SF for TEMP. Geographic region had little effect on the phenotypic and genetic expression of meat quality traits for TROP. Genetic correlations between finishing regimes for all traits were positive and close to unity, with the exception of ST_C and LTL_SF for TEMP, and LTL_L* and LTL_CL% for TROP. Genetic improvement of meat quality traits is a possibility f...

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“…Another study (Mandell et al 1997) compared Charolais-cross steers finished for 42 days on alfalfa silage then 80 days on a high-grain diet with a similar group finished for 92 days on the high-grain diet. The former group spent 32 days longer in finishing, so were older but had similar carcass weights (314 v. 310 kg) and rib fat depths (7.4 mm), but 17% more intramuscular fat (51.7 v. 44.1 g/kg;…”

Section: Discussionmentioning

confidence: 99%

Post-weaning growth of cattle in northern New South Wales. 3. Carry-over effects on finishing, carcass characteristics and intramuscular fat

Robinson¹,

Oddy²,

Dicker³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The effects of prior growth on subsequent growth and body composition of cattle potentially affect the profitability of growing cattle to meet specifications based on weight and fatness. The effects of different growth rates and patterns of growth between weaning (about 230 kg) and entry to finishing (average 400 kg) on growth rate, carcass characteristics and intramuscular fat content of steers finished on pasture and in a feedlot on a predominantly grain ration to 2 liveweights (520 kg, Korean and >600 kg, Japanese) are reported here. Over a period of 4 years (1994)(1995)(1996)(1997), 1095 Bos taurus steers of 4 breeds (Angus, Hereford, Murray Grey and Shorthorn), were allocated to 1 of 3 grow-out pathways from weaning until entry into finishing. The pathways were based on introduced pasture (P1), with different animal growth rates induced by strategic supplementation with a pelleted concentrate feed (P2), or a forage crop (P3) Dicker et al. 2001).In general, the mean growth rate of steers from the different growth pathways during finishing was inversely related to mean growth rate during grow-out. However, where the difference in liveweight at the end of grow-out was greater than 15 kg, increased growth rate during finishing was insufficient to permit complete catch up of liveweight by the end of finishing. There was no further compensation beyond 520 kg liveweight. Steers with better nutrition during grow-out tended to have more intramuscular fat at Japanese market weights, but lower retail meat yield. Steers finished on pasture had less fat thickness and intramuscular fat content than those finished on the grain based ration. Compared with P3 steers, there was a tendency for steers from pathways P1 and P2 to have lower intramuscular fat content in their M. longissimus at Japanesese market weights.

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Effects of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers

Cited by 40 publications

References 37 publications

Environmental effects on the fatty acid composition of subcutaneous beef fat

Environmental effects on the fatty acid composition of subcutaneous beef fat

Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits

Post-weaning growth of cattle in northern New South Wales. 3. Carry-over effects on finishing, carcass characteristics and intramuscular fat

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