Nulliparous versus primiparous crossbred females for beef.

Bailey, Curtiss M.; Reid, Casey; Ringkob, T.P.; Koh, Y. O.; Foote, W. D.

doi:10.2527/1991.6941403x

Cited by 5 publications

(9 citation statements)

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“…The similar ultimate meat pH values for the unbred, empty, and calved heifers in this study agree with the results of Bailey et al (1991) and Dumont et al (1987), but Vincent et al (1991) reported higher values for calved heifers.…”

Section: Meat Quality Characteristicssupporting

confidence: 89%

“…38 The absence of significant differences in weight-adjusted rib-eye area agrees with the results of Bailey et al (1991) and Waggoner et al (1990). The combined weight of six hind-quarter cuts, after being adjusted to a constant carcass weight, was slightly greater in calved heifers than in the other two breeding groups ( Table 2), suggesting that carcasses of calved heifers either had less fat or higher muscle to bone ratios.…”

supporting

confidence: 70%

“…A brighter meat colour was recorded for meat of calved heifers in this study, but Dumont et al (1987) noted that pregnancy and calving had no effect on lean colour and Bailey et al (1991) reported that beef from once-calved heifers was slightly darker than that from unbred heifers. In the study of Waggoner et al (1990), the 16.5-month-old unbred heifers had the lightest visually assessed lean colour, but 29-month-old empty and 30-month-old calved heifers had similar scores for meat colour.…”

Section: Meat Quality Characteristicscontrasting

confidence: 53%

“…Vincent et al (1991) reported that at a constant dissectible fat content, oncecalved heifers produced more bone and less lean meat than unbred heifers that were 12 months younger. In the study of Bailey et al (1991), a significantly higher unadjusted mean total dissectible bone percentage was reported for 32-month-old calved heifers relative to a 22-monthold unbred group at a similar carcass weight. Oncebred heifers in the present study, and in all of the studies reported above, were slaughtered some months later than their unbred counterparts following suckling periods of 2-7 months.…”

Section: Conformation Fatness and Meat Yieldmentioning

confidence: 88%

“…Other studies have also indicated that calved heifers tend to be leaner (Sinclair et al 1989;Waggoner et al 1990;Bailey et al 1991) or that they need to be grown to heavier weights to achieve similar levels of fatness (Joseph 1975;Boucque et al 1980;Bond etal. 1986;Roux etal.…”

Section: Conformation Fatness and Meat Yieldmentioning

confidence: 99%

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Carcass and meat quality characteristics of pasture‐fed unbred and once‐bred Hereford × Friesian heifers

Khadem

Purchas

et al. 1995

New Zealand Journal of Agricultural Research

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Carcass and meat quality traits of Hereford × Friesian once-bred ("calved") heifers (n = 15) were compared with those of bred but not pregnant ("empty") heifers (n = 10) and "unbred" heifers (n = 10). Unbred and empty heifers had similar carcass weights (mean = 242 kg), but the mean carcass weight of the calved heifers was 31 kg less (P < 0.001) even though they were 6 months older. Weight-adjusted dressing-out percentages were lower (P < 0.05) in calved heifers than in unbred heifers, with values for the empty group being intermediate. Calved heifers had longer carcasses and femur bones than unbred (P < 0.05) and empty (P < 0.001) heifers at the same carcass weight. Hind-quarter cut yields were highest for 4 Reprint requests A94067 Received 20 June 1994; accepted 28 November 1994 the calved group. Measures of fatness adjusted for carcass weight were generally lower for the calved group, but differences were seldom significant. Meat quality was assessed on samples of Longissimus dorsi collected before chilling at c. 90 min post-mortem and kept above 12°C for 24 h. Beef of calved heifers was significantly brighter (i.e. higher reflectance values, P < 0.05) than meat from unbred heifers, with the empty group having intermediate values. Overall, Warner-Bratzler shear force parameters as measures of meat tenderness were similar for meat from unbred, empty, and calved heifers. It is concluded that, relative to unbred heifers, the quality of meat and carcasses of heifers that have raised one calf on pasture to c. 5 months of age will be similar, although at the same carcass weight, skeletal dimensions will be greater and dressing-out percentages slightly lower. Thus the attractive features of once-bred heifer production from the point of view of efficiency are unlikely to be offset by changes in carcass or meat quality. In a second experiment, meat quality characteristics were compared for samples of Longissimus dorsi from the carcasses of 28 oncebred heifers either before (as for Experiment 1) or after chilling. Some significant differences existed between the pre-and post-chill samples but the correlations obtained were generally moderate to high indicating that taking samples before chilling, in addition to avoiding variation in cold-shortening, also gave quality results similar to those obtained under commercial conditions.

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Section: Meat Quality Characteristicssupporting

confidence: 89%

supporting

confidence: 70%