Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steers.

Harris, J J; Lunt, D. K.; Smith, Stephen B.; Mies, W. L.; Hale, D. S.; Koohmaraie, M.; Savell, J. W.

doi:10.2527/1997.754986x

Cited by 24 publications

(23 citation statements)

References 16 publications

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“…Low ultimate pH in relation to increased fat depth may be due to improved animal nutrition, which increases glycogen reserves along with increasing fat cover (Warner et al 1998;McGilchrist et al 2012). Harris et al (1997) found that live weight, carcass weight, fat depth, marbling score, and initial decline in muscle pH early post mortem in carcasses from calves increased as the length of time the calves were fed a concentrate diet increased. In the present study, dark cutting (Canada B4) cattle had a mean fat depth of 8.90 ± 1.06 mm at carcass grading, well above the 7.6 mm identified by Page et al (2001), and analysis of variance results showed clearly that the mean gFD of dark cutting carcasses was not different than that of normal carcasses.…”

Section: Discussionmentioning

confidence: 99%

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Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

et al. 2016

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Recent research indicated that reduced carcass muscling and weight are associated with beef dark cutting. Existing data from a single farm (44 heifers, 136 steers) from three normal beef quality grades (Canada AAA, AA, A) and the dark cutting grade (Canada B4) (n = 35, 106, 28, and 11, respectively) were used to identify relationships between sex, live animal, and carcass characteristics and the incidence of dark cutting. Categorical modelling showed a trend (P = 0.106) for heifer carcasses to have a greater probability [11.36 ± 4.78% standard error of the mean (SEM)] of dark cutting than carcasses from steers (4.4 ± 1.76% SEM). Mixed model analysis of variance indicated dark cutting heifers weighed less than cattle from normal grades at weaning (P = 0.0229) and slaughter (P = 0.0295). Logistic regression revealed that the probability of each carcass grade occurring was influenced by dry matter intake (DMI) (P = 0.0034), and the probability of dark cutting was lowest (P = 0.0286) in cattle with carcasses greater than 300 kg. Results suggested that cattle at risk of dark cutting may be identified by weight, average daily gain (ADG), and feed intake.Key words: average daily gain, beef, carcass weight, dark cutting, dry matter intake, ultrasound fat depth.Résumé : La recherche récente indique qu'une réduction des muscles de la carcasse et du poids sont associés au boeuf à coupe sombre. Les données existantes d'une seule exploitation (44 génisses, 136 bouvillons) de trois calibres de boeuf habituels (Canada AAA, AA, A) et le calibre coupe sombre (Canada B4) (n = 35, 106, 28 et 11, respectivement) ont été utilisés pour identifier les relations entre le sexe, les caractéristiques de l'animal vif et de la carcasse et l'incidence de coupe sombre. Les modèles par catégories indiquent une tendance (P = 0,106) pour que les carcasses de génisses aient une plus grande probabilité [11,36 ± 4,78 % d'erreur type (SEM, « standard error of the mean »)] de coupes sombres que les carcasses de bouvillons (4,4 ± 1,76 % SEM). L'analyse de variance à modèle mixte indique que les génisses à coupe sombre pèsent moins au sevrage (P = 0,0229) et à l'abattage (P = 0,0295) que les bovins de calibres normaux. L'analyse de régression logistique a révélé que la probabilité que chaque calibre de carcasse survienne était influencée par la prise de matière sèche (DMI, « dry matter intake ») (P = 0,0034), et la probabilité de coupes sombres était la plus faible (P = 0,0286) chez les bovins ayant des poids de carcasses de plus de 300 kg. Les résultats suggèrent que les bovins à risque de coupes sombres peuvent être identifiés par le poids, le gain moyen quotidien (ADG, « average daily gain ») et la prise alimentaire. [Traduit par la Rédaction] Mots-clés : gain moyen quotidien, boeuf, poids de carcasse, coupe sombre, prise de matière sèche, épaisseur de gras par ultrasons.

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Section: Discussionmentioning

confidence: 99%

“…Feed intake could be depressed by acidosis (Brown et al 2000), subclinical disease, or estrus in heifers (Maltz et al 1997). Feeding an energetic diet has been reported to increase ADG and the decline in early post-mortem pH in beef (Harris et al 1997). …”

Section: Discussionmentioning

confidence: 99%

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

et al. 2016

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“…All carcasses from CF or YF steers were A maturity. Calves fed for 217 d have previously been reported by Harris et al (1997) to have greater marbling scores than yearlings fed for 93 d, although calves were also reported to have heavier carcasses and greater numerical yield grades. However, when these researchers fed to a constant weight endpoint, calves fed 224 d had similar carcass weights and yield grades to yearlings fed 182 d.…”

Section: Carcass Characteristicsmentioning

confidence: 97%

“…However, others have shown minimal effects of the finishing system on carcass quality grade or meat palatability (Dikeman et al, 1985a;Huffman et al, 1990). Harris et al (1997) compared cloned steers finished as calves or yearlings and reported that the calves had heavier carcasses, numerically greater yield grades, and greater quality grades when fed to an age-constant endpoint, whereas calves and yearlings fed to a constant weight yielded carcasses similar in weight and fat thickness, with no differences in quality grade. Neither endpoint in the latter study affected meat palatability between the calves and the yearlings.…”

Section: Introductionmentioning

confidence: 99%

Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers1

Brewer

James

Calkins

et al. 2007

Journal of Animal Science

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A 2-yr experiment was conducted to compare carcass characteristics and meat palatability attributes of steers (³⁄₄ British, ¹⁄₄ Continental) finished postweaning as calves or yearlings. Calves and yearlings of the same contemporary group were designated to a finishing system at weaning. Calves (n = 73) were finished in the feedlot (191 d) on a high-concentrate diet. Yearlings (n = 84) grazed crop residues after weaning, followed by spring and summer pasture grazing, and concluded with a short finishing period (91 d) in the feedlot. All steers were fed to a constant, fat thickness endpoint of 1 cm. The M. longissimus lumborum steaks from each production system were aged for 7, 14, or 21 d for Warner-Bratzler shear force determination and for 7 or 14 d for in-house sensory panel evaluation. Insoluble, percent soluble, and total collagen were determined. Yearlings produced heavier (P < 0.001) carcasses with larger (P < 0.001) LM areas and lower (P < 0.001) marbling scores and quality grades. Calves possessed greater amounts of total collagen (P < 0.001), with a significantly greater percentage of soluble collagen compared with yearlings (39.72 vs. 24.38%). Calves

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“…Increased ADG has been observed for older cattle placed on finishing diets compared with cattle placed directly on a finishing diet after weaning and is considered to be due to compensatory gains (Dikeman et al, 1985;Harris et al, 1997;Lunt and Orme, 1987). However, these increased gains do not improve efficiency of live-weight gain due to increased maintenance costs of the older cattle (Dikeman et al, 1985).…”

Section: Appendix Tables 1 and 2)mentioning

confidence: 99%

Effects of sire growth potential, growing-finishing strategy, and time on feed on performance, composition, and efficiency of steers.

Short

Grings

MacNeil

et al. 1999

Journal of Animal Science

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Beef production systems that increase use of unharvested forages and use animals with greater potential for gain affect age and size of animals placed on a finishing regimen. This experiment was conducted to evaluate effects of genetic potential for gain, age at the start of a finishing period, and time on feed on composition, quantity, and quality of beef produced and efficiency of production during finishing. Crossbred cows were bred by AI to Charolais or Line 1 Hereford bulls that represented potentially high (HG) or moderate growth (MG) rates, respectively, to produce spring- or fall-born calves. Steer calves from these matings were placed on an individually fed finishing diet at three ages (A). Spring-born steers were started at 6 or 18 mo of age (A6 and A18), and fall-born steers were started at 12 mo of age (A12). Slaughter times (T) were at 0, 90, 180, and 270 d for A6; 68, 136, and 204 d for A12; and 0, 45, 90, and 135 d for A18. Data collected on each animal included feed intake, growth, chemical composition of the complete body and carcass, and quantitative and qualitative assessment of the meat produced. Four steers of each sire group were slaughtered in each of the 11 A-T treatment groups, and the experiment was repeated for 2 yr in the A12 groups and 3 yr in the A6 and A18 groups (n = 237). Steers sired by HG bulls were larger and produced larger carcasses and more carcass protein than MG-sired steers (S, P < .05 or .01). Steers sired by MG bulls were fatter, had higher quality grades, and accumulated fat at a faster rate than HG-sired steers, and this effect was greater in older steers (G and GA, P < .05 or .01). Sire growth potential did not affect gain, intake, live weight efficiency, tenderness, or taste panel scores (P > .2). Steers sired by HG bulls were more efficient at producing carcass weight and carcass protein at A12 and A18 than were MG-sired steers. At the end of the finishing period, older (A18), HG-sired steers were too large with insufficient fat by current industry standards, and younger (A6), MG-sired steers were too small. Our conclusions are that both HG- and MG-sired steers can produce acceptable carcasses for current market standards with comparable efficiencies of live-weight gain, but the growing and finishing strategy must be adapted to the genotype.

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Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steers.

Cited by 24 publications

References 16 publications

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers1

Effects of sire growth potential, growing-finishing strategy, and time on feed on performance, composition, and efficiency of steers.

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