Effects of diet, breed and slaughter endpoint on growth performance, carcass composition and beef quality traits in Limousin and Charolais steers

Mandell, I. B.; Gullett, E.A.; Wilton, J. W.; Allen, O. B.; Osborne, V.R.

doi:10.4141/a96-020

Cited by 23 publications

(19 citation statements)

References 27 publications

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“…The taste panel was trained and conducted according to procedures outlined by Mandell et al (1997). Roasts were prepared for the taste panel by tempering for approximately 44 h at 0-4°C to reach an internal temperature of 2-5°C at time of cooking.…”

Section: Methodsmentioning

confidence: 99%

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Mandell¹,

Gullett²,

Wilton³

et al. 1998

Can. J. Anim. Sci.

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. 1998. Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers. Can. J. Anim. Sci. 78: 533-541. Forty-eight Hereford and 60 Simmental steers were used to evaluate breed differences as affected by dietary energy content on growth performance, carcass and chemical composition, and beef quality. Diets were based on corn silage, alfalfa haylage, whole corn, and SBM and were formulated to provide 2.52 to 2.81 Mcal kg -1 ME and 11.7 to 12.6% protein in the growing phase and 2.69 to 2.86 Mcal kg -1 ME and 9.7 to 10.4% protein in the finishing phase. Low-and high-energy diets were formulated for each breed with the high-energy diet for Hereford serving as the low-energy diet for Simmental. Steers were slaughtered after attaining 8 to 10 mm backfat determined by ultrasound. Higher energy diets increased (P < 0.09) average daily gain (ADG) and feed efficiency within both breeds. Hereford gained more rapidly (P = 0.074) and were more (P = 0.001) efficient in converting feed to gain than Simmental. High-energy diets decreased (P = 0.001) days on feed for both breeds and increased (P = 0.001) carcass weights for Simmental. Otherwise, carcass and chemical composition were generally unaffected by dietary energy content. Simmental were heavier (P = 0.001) and leaner (P = 0.001) than Hereford while marbling classification and intramuscular fat content were similar (P > 0.10) between breeds. While shear force decreased (P = 0.043) feeding the low-energy diet to Simmental, other shear and palatability attributes were unaffected by dietary energy content or breed. Altering dietary energy content for Hereford and Simmental influenced growth performance without affecting carcass and chemical composition and beef quality. Simmental ont été utilisés pour évaluer les différences raciales quant à l'influence du contenu énergétique de l'aliment sur les performances de croissance, sur la composition de carcasse et la composition chimique et sur la qualité de la viande. Les aliments étaient faits d'ensilage de maïs, d'ensilage de luzerne mi-fané, de maïs-grain entier et de tourteau de soja, formulés de façon à fournir de 2,52 à 2,81 Mcal kg -1 de EM et de 11,7 à 12,6 % de protéines dans la phase de croissance et de 2,69 à 2,86 Mcal kg -1 EM et de 9,7 à 10,4 % de protéine dans la phase de finition. Chaque race était exposée à un régime à haute et un à basse teneur énergétique, le régime à haute teneur utilisé pour les Hereford servant de régime à basse teneur pour les Simmental. Les bouvillons étaient abattus lorsque l'épaisseur du gras de couverture, mesurée aux ultrasons, était de 8 à 10 mm. Dans chaque race, les aliments à fort contenu énergétique donnaient lieu à un accroissement (P < 0,09) du GMQ et de l'efficacité alimentaire. Les Hereford grandissaient plus rapidement (P = 0,74) et valorisaient mieux (P = 0,01) leurs aliments que les Simmental. En outre, la durée de l'engraissement était plus courte (P = 0,001) chez les deux rac...

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Section: Methodsmentioning

confidence: 99%

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Mandell¹,

Gullett²,

Wilton³

et al. 1998

Can. J. Anim. Sci.

Self Cite

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“…The compiled literature data of Owens & Gardner (1999) indicate that juiciness was negatively related to longissimus moisture and positively related to longissimus fat concentration. Mandell et al (1997) noted that longissimus steaks with higher fat content (3·5-5 %) were more juicy than steaks that contained 2-3 % intramuscular lipid. Although electrical stimulation of the carcass usually improves beef tenderness, it has been reported to reduce juiciness (Nour et al 1994), possibly through altering glycogen or energy reserves and the rate of pH decline post-mortem.…”

Section: Juicinessmentioning

confidence: 99%

Producing tender and flavoursome beef with enhanced nutritional characteristics

et al. 2001

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The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production systems represent the combined and interacting effects of genotype, gender, age at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthiness of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum ‘pasture to plate’ management systems are being established to ensure beef tenderness. The chemistry underlying beef flavour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour by a taste panel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25–50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in saturated fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommendations.

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“…Variations in these production traits can be attributed to differences in genetic composition, nutrition, slaughter endpoints and sex (e.g. Mandell et al, 1997a;Albertí et al, 2008). Several reports have been published that compare feedlot and carcass characteristics of bulls and heifers finished under various feeding conditions and slaughtered at different live weights (Steen, 1995;Steinwidder et al, 2002).…”

mentioning

confidence: 99%

“…Several authors have also examined sex differences in meat quality between bulls and steers (Cross et al, 1984a;Mandell et al, 1997a). While only minor differences in meat quality between crossbred bulls and heifers had been observed in a study by Hoving-Bolink et al (1999), significant effects were reported by Velik et al (2008).…”

mentioning

confidence: 99%

Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages

Bureš¹,

Bartoň²

2012

Czech J. Anim. Sci.

119

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ABSTRACT:The effects of sex and slaughter age on growth, feed intake, carcass composition and meat quality attributes of musculus longissimus lumborum were investigated in Charolais × Simmental bulls (n = 12) and heifers (n = 12) reared and finished under identical management conditions. The animals entered the experiment at similar age (251 days) and were slaughtered at 14 or 18 months of age. Bulls gained more rapidly (P < 0.001), consumed more dry matter daily (P < 0.05), and had a higher killing-out proportion (P < 0.05). The sex × slaughter age interaction was significant (P < 0.01) for feed conversion ratio, which deteriorated markedly more in heifers than in bulls as slaughter age increased. Bulls produced leaner carcasses with a higher proportion of total meat (P < 0.001). While bulls contributed to high-priced meat by a higher proportion of meat from the shoulder (P < 0.01), heifers had higher proportions of meat from the rump and loin (P < 0.05). Older animals were generally fatter and their carcasses contained lower proportions of high-priced meat (P < 0.01) and bones (P < 0.05). Bulls exhibited lower contents of dry matter (P < 0.001), protein (P < 0.05) and intramuscular fat (P < 0.001), and a higher content of collagen (P < 0.001) in musculus longissimus lumborum than hei-fers. The meat from heifers was assessed by the sensory panel as more tender and, when aged for 11 days, more acceptable than the meat from bulls. Older animals obtained higher scores for beef flavour intensity (P < 0.01), tenderness (P < 0.001), juiciness (P < 0.05), and overall acceptance (P < 0.001).

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Effects of diet, breed and slaughter endpoint on growth performance, carcass composition and beef quality traits in Limousin and Charolais steers

Cited by 23 publications

References 27 publications

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Producing tender and flavoursome beef with enhanced nutritional characteristics

Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages

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