Comparison of boars and castrates for bacon production 3. Composition and eating quality of bacon

ABSTRACTSixty-four commercial hybrid male pigs, half of which were castrated at 10 days of age, were fed in four groups from 27 kg live weight to 87 kg on different feeding scales so as to produce carcasses of different fatness. After curing by the Wiltshire process, there was no difference in the water or curing salt levels in the lean bacon from the different groups, although the boar bacon had a higher water content in the adipose tissue. 5a-androst-16-en- 3-one was found in the boar fat (mean 0-89mg/kg) but levels were not related to carcass composition or growth rate. Taste panellists, all of whom were sensitive to boar taint, did not give the boar bacon lower scores for flavour or overall acceptability and found it more tender.

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An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

Animal Science ◽

10.1017/s000335610001148x ◽

1972 ◽

Vol 15 (3) ◽

pp. 229-237

Author(s):

C. E. Hinks ◽

J. H. D. Prescott

Keyword(s):

Meat Quality ◽

Compensatory Growth ◽

Live Weight ◽

Grazing Intensity ◽

Carcass Composition ◽

Carcass Weight ◽

Eating Quality ◽

Winter Period ◽

Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

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The effect of breed and dietary energy concentration on lamb growth, carcass composition and meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s0308229600030774 ◽

1996 ◽

Vol 1996 ◽

pp. 109-109

Author(s):

M.I. Mustafa ◽

G.M. Webster ◽

Gillian M. Povey

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Tissue Growth ◽

Carcass Composition ◽

Metabolizable Energy ◽

Energy Concentration ◽

Eating Quality ◽

Lamb Growth ◽

Different Levels

Previous trials at Newcastle have shown that plane of nutrition affects the growth performance, carcass composition and eating quality of lambs (Mustafa and Webster, 1995). It has also been found that lean tissue growth rate, a characteristic it is possible to manipulate nutritionally, influences meat quality in pigs and cattle (Whipple et al., 1990; Blanchard et al., 1995), although no similar studies have been undertaken with growing lambs. This experiment was designed to study the effect of four diets with different levels of metabolizable energy (ME) but with the same crude protein and undegradeable protein (DUP) levels on growth, carcass composition, tissue growth rate and meat quality characteristics of lambs of two breeds.

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Sustained growth promotion, carcass and meat quality of steers slaughtered at three liveweights

Australian Journal of Experimental Agriculture ◽

10.1071/ea00016 ◽

2001 ◽

Vol 41 (7) ◽

pp. 1033 ◽

Cited By ~ 14

Author(s):

R. A. Hunter ◽

H. M. Burrow ◽

G. J. McCrabb

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Growth Promotion ◽

Domestic Market ◽

Carcass Composition ◽

Eating Quality ◽

Japanese Market ◽

Sustained Growth ◽

Feedlot Steers

The experiment measured the effect of a sustained growth promotion strategy on growth rate, carcass characteristics, and meat quality of Brahman and F 1 Brahman crossbred steers. Meat quality was assessed objectively by laboratory measurement and a subset of samples evaluated subjectively by consumer taste panels. Steers were allocated to one of 12 treatment groups; 2 implant strategies × 3 liveweights at slaughter × 2 nutritional finishing strategies. The 2 implant strategies were unimplanted controls and implantation with 20 mg oestradiol-17β (Compudose) every 100 days. The target carcass weights at slaughter were about 220 kg (Australian domestic market), about 280 kg (Korean market) and about 320 kg (Japanese market). Steers were finished either at pasture or on a grain-based diet in a feedlot. For every treatment group except where steers were finished in a feedlot for the domestic market, the implant strategy resulted in significantly (P<0.01) heavier final liveweights, significantly (P<0.01) greater cumulative liveweight gains and significantly (P<0.05) heavier carcass weights. The magnitudes of the significant liveweight responses ranged from 30 kg for pasture fed steers for the domestic market to 47 kg for pasture fed steers for the heavier weight Japanese market. Repeated treatment with oestradiol-17β had no significant effect on carcass composition as determined by indices of carcass lean and carcass fat. The additional yield of retail beef from implanted steers was principally associated with increased carcass weight. The magnitude of the increase in beef yield was 8 kg (n.s.) for domestic, feedlot steers; 15 kg (P<0.01) for Korean, feedlot steers and 18 kg (P<0.001) for Japanese, feedlot steers. In steers finished in the feedlot for the Korean and Japanese markets, sustained growth promotion was associated with a significant (P<0.01) decrease in meat tenderness as measured by peak force. In contrast there was no such effect in other groups measured (domestic market, feedlot finished and Japanese market, pasture finished). Consumer assessment of eating quality was conducted on steaks from steers, finished in a feedlot for the Korean and Japanese markets. At both slaughter weights there was no significant effect of treatment on tenderness, juiciness, flavour, overall acceptability or meat quality score which combined tenderness, juiciness, flavour and overall quality. However, mean preference scores from implanted steers were consistently lower than those from control steers. It was concluded that the aggressive implant strategy resulted in substantial increases in weight gain that were more pronounced during periods of moderate growth rate relative to periods of very low rates of gain. During periods of low weight gains or weight stasis there was little advantage from implantation. Carcass composition was not significantly modified by treatment with oestradiol. The effect of the aggressive implantation strategy on eating quality of the beef was equivocal and further investigation is certainly warranted.

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The effect of breed and dietary energy concentration on lamb growth, carcass composition and meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200593065 ◽

1996 ◽

Vol 1996 ◽

pp. 109-109

Author(s):

M.I. Mustafa ◽

G.M. Webster ◽

Gillian M. Povey

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Tissue Growth ◽

Carcass Composition ◽

Metabolizable Energy ◽

Energy Concentration ◽

Eating Quality ◽

Lamb Growth ◽

Different Levels

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A comparison of concentrate and silage-based finishing diets on the performance, carcass composition and meat quality of suffolk cross and scottish blackface lambs

Proceedings of the British Society of Animal Science ◽

10.1017/s0308229600028579 ◽

1995 ◽

Vol 1995 ◽

pp. 90-90

Author(s):

M. I. Mustafa ◽

G. M. Webster

Keyword(s):

Growth Rate ◽

Growth Performance ◽

Meat Quality ◽

Quality Characteristics ◽

Carcass Composition ◽

Eating Quality ◽

Carcass Quality ◽

Finishing Diets

There is great variation in lamb carcass quality due to there being many breeds and crosses involved in lamb production. Breed of lamb appears to influence the pattern of development of the important carcass components, and thus the carcass quality, when comparison is made at equal weights. Plane of nutrition may also affect the growth rate, carcass composition and eating quality of lambs of the same genotype. It was planned to study the effect of both breed and diet on growth performance, carcass and meat quality characteristics by feeding two different diets to the lambs of two different breeds similarly managed from birth to slaughter.

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The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

Animal Science ◽

10.1017/s1357729800008225 ◽

1995 ◽

Vol 60 (1) ◽

pp. 125-131 ◽

Cited By ~ 6

Author(s):

M. Ellis ◽

C. Lympany ◽

C. S. Haley ◽

I. Brown ◽

C. C. Warkup

Keyword(s):

Shear Force ◽

Live Weight ◽

Taste Panel ◽

The Other ◽

Eating Quality ◽

Large White ◽

Reciprocal Crosses ◽

Overall Acceptability ◽

Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

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Carcass composition and eating quality of meat in ram and ewe lambs

BSAP Occasional Publication ◽

10.1017/s0263967x00001063 ◽

1984 ◽

Vol 8 ◽

pp. 104-104

Author(s):

B. W. Butler-Hogg

Keyword(s):

Subcutaneous Fat ◽

Live Weight ◽

Carcass Composition ◽

Carcass Weight ◽

Eating Quality ◽

Meat Production ◽

Early Maturity ◽

Ewe Lambs ◽

Ram Lambs

Improving the efficiency of lean meat production is a major objective of producers. With cattle and, particularly, pigs, this has resulted in an increase in the use of entire male animals but not apparently so in the sheep sector, despite similar advantages. Ram lambs have traditionally been castrated for ease of management, particularly when they are ‘stored’ during winter. However, in early maturing breeds which can be finished off grass, considerable advantages may be gained from leaving ram lambs intact.In a trial which examined growth, composition and the eating quality of meat in 15 rams and 15 ewes of the Dorset Down breed (noted for early maturity), there were clear advantages in favour of the rams. In particular, ram lambs grew 28g/day faster on average than ewes, taking 2 weeks less to achieve 35 kg live weight. At the mean carcass weight of 16.8 kg, rams contained more lean (42 g) and bone (20 g) per kg carcass weight but less subcutaneous fat (33 g), intermuscular fat (28 g) and KKCF (kidney knob and channel fat) (13 g).

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Carcass and meat quality of ram and ewe lambs

Animal Science ◽

10.1017/s0003356100027677 ◽

1984 ◽

Vol 39 (1) ◽

pp. 107-114 ◽

Cited By ~ 29

Author(s):

B. W. Butler-Hogg ◽

M. A. Francombe ◽

E. Dransfield

Keyword(s):

Subcutaneous Fat ◽

Live Weight ◽

Carcass Composition ◽

Carcass Weight ◽

Eating Quality ◽

Meat Production ◽

Ewe Lambs ◽

Intermuscular Fat ◽

Entire Male

ABSTRACTCarcass composition and quality and eating quality of the m. longissimus dorsi (LD) were compared in 15 entire male (ram) and 15 female (ewe) pure bred Dorset Down lambs (carcass weight range 12 to 23 kg).Rams grew 28 g/day faster than ewes, taking on average 2 weeks less to achieve 35 kg live weight. At the mean carcass weight of 16-8 kg, ram carcasses contained more lean (42 g/kg carcass weight) and bone (19 g/kg) and less fat (subcutaneous, 33 g/kg; intermuscular, 28 g/kg; perirenal-retroperitoneal, 14 g/kg) than ewe carcasses.At the same level of fat cover in the commercially prepared side, ewe carcasses required more trimming of subcutaneous fat than rams. However, there was more intermuscular fat (which is not removed by conventional cutting) in the ewes; consequently their saleable meat contained 51 g/kg more fat and 37 g/kg less lean than that from rams.The roast LD was invariably tender and the eating quality of LD from rams was as desirable as that from ewes, while overall eating quality compared favourably with that of animals studied previously. There was no evidence of an undesirable sexual odour or flavour in ram meat.With early maturing breeds, which can be finished off grass, non-castration of entire males offers the opportunity of improving the efficiency of lean meat production whilst retaining good carcass and eating quality.

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An evaluation of beef carcass quality 1. The influence of cereal feeding on the growth and carcass quality of Friesian steers

Animal Science ◽

10.1017/s0003356100011478 ◽

1972 ◽

Vol 15 (3) ◽

pp. 215-227 ◽

Cited By ~ 3

Author(s):

C. E. Hinks ◽

J. H. D. Prescott

Keyword(s):

Meat Quality ◽

Live Weight ◽

Carcass Composition ◽

Factorial Experiment ◽

Carcass Quality ◽

Grazing Cattle ◽

Weight Gains ◽

Second Period ◽

Tasting Panel

SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley. In the second period, the cattle were subdivided into four groups and fed varying levels of barley with silage. Finally all the animals received 3·65 kg/head per day of barley. Replicates of the four treatments were slaughtered at random after 5 to 11 weeks on this treatment. Whilst supplementary cereal feeding significantly increased the live-weight gains of steers at grass by 11%, this live-weight advantage was offset by their slower gains in the final weeks before slaughter. Feeding cereals to grazing cattle had little effect on carcass composition or the proportions of carcass joints, but their beef was considered, by a tasting panel, to be more tender than the meat from the control steers.Increasing the level of barley fed with silage only increased live-weight gains by 2%, and had little effect on carcass or meat quality.

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Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

1996 ◽

Vol 1996 ◽

pp. 155-155

Author(s):

M S Redshaw ◽

J Wiseman ◽

D J A Cole ◽

J D Wood ◽

M Enser ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Fatty Acids ◽

Eating Quality ◽

Finishing Pigs ◽

Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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