Palatability and Muscle Characteristics of Cattle with Controlled Weight Gain: Time on a High Energy Diet

Aberle, E. D.; Reeves, E. S.; Judge, M. D.; Hunsley, R. E.; Perry, T. W.

doi:10.2527/jas1981.524757x

Cited by 154 publications

(83 citation statements)

References 16 publications

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“…Daily carcass gain varied from 0.44 to 0.74 kg/day between the treatments. Increased growth rate prior to slaughter increases the rate of protein turn over, resulting in higher concentrations of proteolytic enzymes in the carcass tissues at slaughter, which in turn may effect collagen solubility and/or myofibril fragmentation (Aberle et al, 1981). More recently, French et al (2001) concluded that carcass growth rate accounted for 0.10 of the variation in Warner Bratzler shear force and 0.03 of the variation in sensory tenderness in 14 day-aged steaks.…”

Section: Discussionmentioning

confidence: 99%

The effects of grain treatment, grain feed level and grass silage feed value on the performance of and meat quality from, finishing beef cattle

Keady¹,

Lively²,

Kilpatrick³

et al. 2008

Animal

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A completely randomised design study involving 132 continental crossbred beef steers was undertaken to evaluate the effects of method of grain treatment and feed level, and grass silage feed value on animal performance, carcass characteristics and meat quality of beef cattle. Winter wheat was harvested and the grain was stored either ensiled crimped and treated with 4.5 l/t of a proprietary acid-based additive (crimped), ensiled whole and treated with 20 kg feed-grade urea per t (urea) or stored conventionally in an open bin treated with 3 l propionic acid per t. Two grass silages, of contrasting feed value (L and H) were ensiled. For the conventional, crimped and urea treatments, grain dry matter (DM) concentrations were 802, 658 and 640 g/kg, respectively. For the L-and H-feed value silages, DM concentrations were 192 and 240 g/kg and D values were 671 and 730 g/kg DM, respectively. The silages were offered as the sole forage supplemented with either conventional, crimped or urea-treated grain-based concentrate at either 3.5 or 6.0 kg DM per steer per day. The grain supplement consisted of 850 and 150 g/kg DM of grain and citrus pulp, respectively. For the conventional, urea and crimped treatments, DM intakes were 8.85, 9.43 and 9.04 kg/day (standard error (s.e.) 5 0.129); estimated carcass gains were 0.60, 0.55 and 0.61 kg/day (s.e. 5 0.020), respectively. For the low-and high-feed value grass silages, estimated carcass gains were 0.56 and 0.61 kg/day (s.e. 5 0.014), respectively. For the low and high grain feed levels, estimated carcass gains were 0.56 and 0.61 kg/day, respectively. Grain treatment, grain feed level or silage feed value did not alter (P . 0.05) meat quality, lean colour or fat colour. There were significant silage feed value 3 grain feed level interactions (P , 0.05) for final live weight (LW) and daily live-weight gain (DLWG). Increasing grain feed level increased final LW and DLWG when offered with the low-feed value silage, however, grain feed level had no effect on final LW or DLWG when offered with the high-feed value silage. It is concluded that urea treatment of grain increased silage intake and feed conversion ratio (kg DM intake per kg carcass) and tended to decrease carcass gain. Crimping provides a biologically equally effective method to store grain as conventional methods. Improving grass silage feed value had a greater impact on animal performance than increasing grain feed level by 2.4 kg DM per day.

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Section: Discussionmentioning

confidence: 99%

The effects of grain treatment, grain feed level and grass silage feed value on the performance of and meat quality from, finishing beef cattle

Keady¹,

Lively²,

Kilpatrick³

et al. 2008

Animal

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“…Other authors have reported a marked genetic effect on collagen properties in pigs (Lebret et al, 2001), beef (Campo et al, 2000) and lamb (Heinze et al, 1986). In addition, the literature documents growth rate-dependent Growth, carcass and meat quality of pigs shifts in muscle collagen amount and/or crosslinking (Aberle et al, 1981;McCormick, 1994;Harper, 1999;Maiorano et al, 2007). During rapid growth, newly synthesized collagen dilutes older collagen and is less crosslinked than the pre-existing collagen (Etherington, 1987), with a positive effect on meat tenderness (McCormick, 1994).…”

Section: Meat Qualitymentioning

confidence: 99%

Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

Maiorano

Gambacorta

Tavaniello

et al. 2013

Italian Journal of Animal Science

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To compare growth, skeletal development, carcass traits and meat quality of different genotypes, 10 Casertana (CT), 10 Italian Large White (LW) and 10 Duroc x (Landrace x Italian Large White) (DU) crosses, barrows of 90 days of age, were allotted to the same outdoor rearing and feeding conditions. Live weight was recorded and average daily gain (ADG) was calculated. At slaughter (330-day-old) dressing and lean percentages were determined; backfat thickness and loin eye depth were measured. Carcasses were dissected into commercial cuts. Water holding capacity, pH and colour (45 min and 24 h post-mortem) were measured. Longissimus lumborum muscle samples were collected for cholesterol, α-tochopherol and intramuscular collagen (IMC) analyses. CT compared to DU and LW had the lowest growth rate and skeletal development.Casertana showed higher backfat thickness, lower lean cut/fatty cut ratio and less lean meat (P<0.05). Loin eye depth differed among genotypes with LW>DU>CT (P<0.05). CT showed higher red colour of the meat than DU and LW (P<0.05). CT compared to LW had the highest hydroxylysylpiridinoline (HLP) crosslink concentration and HLP/IMC ratio, and a lower IMC amount (P<0.05). Casertana pigs produced meat that could be tougher than that from the improved breed, but more acceptable from the technological point of view.At eleven months of age bone weight, length and diameter were clearly genetic type-related; differently, the bone maturity was similar among the genotypes studied.

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“…However. Aberle et al (1981) and Miller et al (1987) indicated that collagen solubility or calpain activity may also contribute to increased tenderness (as discussed previously).…”

mentioning

confidence: 99%

“…Research by Aberle et al (1981), Rompala and Jones (1984) and Miller et al (1987) indicated that time on feed and growth rate prior to slaughter can influence beef tenderness.…”

mentioning

confidence: 99%

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The combined effects of time on feed, electrical stimulation and aging on beef quality

Aalhus¹,

Jones²,

Tong³

et al. 1992

Can. J. Anim. Sci.

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. 1992. Thecombinedeffectsof timeonfeed, electricalstimulationandagingonbeef quality.Can. J. Anim. . Two experiments were conducted to determine the combined effects of time on feed, high-voltage electrical stimulation (HVES) and postmortem aging on beef quality and palatability. Increasing time on feed resulted in an increase in carcass fat thickness, dressed carcass weight and marbling and a decrease in carcass lean content, carcass shrinkage and shear values in both experiments. Steaks from longer-fed animals were rated more highly forjuiciness, tenderness and overall palatabiltty by the consumers polled. HVES lowered muscle pH (3 ,24 and 1il4 h), increased subjectively appraised marbling fat, gave brighter, redder muscle colour up to 6 d postmortem, and improved consumer ratings for flavour, juiciness, tenderness and overail palatability. HVES also resulted in a significant improvement in shear values (shear values were decreased by 27 and35% in experiments I and 2, respectively). Aging for 6 d improved meat colour, decreased the amount of expressible juice and lowered the shear value of steaks bv I 1 and 9 % resoectivelv. in exoeriments I and 2. A consumer survev indicated that more than2O% of iteaks were rate^d ur rnu.."ptuble for tenderness when time on feei and postmortem aging were similar to Canadian beef-production practices. Incorporation of HVES as a means ofquality control would reduce the proportion ofunacceptable steaks to approximately l0%. 19'72, 1990) and the advent of rapid methods of carcass chilling may also be contributing factors.Research by Aberle et al. (1981), Rompala and Jones (1984) and Miller et al. (1987) indicated that time on feed and growth rate prior to slaughter can influence beef tenderness.Faster growth rates prior to slaughter have been associated with a higher collagen solubility, which leads to increased tenderness (Miller et al. 1987). Although Aberle et al. (1981) All unstimulated sides were broken into primal cuts that were then separated into fat, lean and bone according to the procedure described by Rahnef'eld et al. (1983). A portion of the LT, from the 4th thoracic vertebra to the 12th rib, was collecred from both carcass sides and divided into two samoles (anterior and posterior locations). These samples were then vacuum packaged and heat shrunk prior to storage at 2'C for either 3 or 6 d. Once

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Palatability and Muscle Characteristics of Cattle with Controlled Weight Gain: Time on a High Energy Diet

Cited by 154 publications

References 16 publications

The effects of grain treatment, grain feed level and grass silage feed value on the performance of and meat quality from, finishing beef cattle

The effects of grain treatment, grain feed level and grass silage feed value on the performance of and meat quality from, finishing beef cattle

Growth, Carcass and Meat Quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White) Pigs Reared Outdoors

The combined effects of time on feed, electrical stimulation and aging on beef quality

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