Meat quality of crossbred bulls fed with sorghum silage or sugar cane and slaughtered at two levels of fat thickness

AbstractThis study aimed to evaluate feed efficiency and meat quality of 31 three-crossbred beef heifers during 84 days in a feedlot system. A 60:40 concentrate and sorghum silage ration on DM basis (ME = 2.73Mcal/kg of DM, CP = 11.90% DM) was fed ad libitum. Based on residual feed intake (RFI) calculations, the heifers were ranked in three groups of feed efficiency: High RFI (average mean = 0.776; n = 9), medium RFI (average mean = -0.010; n = 11), and low RFI (average mean = - 0.624; n = 11). High RFI heifers consumed 4.56% more DM per day than low RFI heifers (P <0.05). The ADG did not differ (P> 0.05) among RFI groups (1.40kg/day). No differences (P>0.05) were detected for digestibility of the nutrients: DM (64.00%), CP (60.01%), crude fat (72.90%), NDF (54.80%) and non-fibrous carbohydrate (NFC) (78.91%). There were no differences between low and high RFI groups for slaughter weight (475.00 vs. 479.55kg), hot carcass weight (259.09 vs. 261.44kg), Longissimus dorsi (LD) area (69.02 vs. 68.11 cm2), back-fat thickness (5.74 vs. 6.26 cm), shear force (5.45 vs. 5.19kg), sensorial traits of LD muscle, LD color (intensities L=40.47 a*=24.74 and b*=16.13) or commercial cuts yield. Low RFI heifers presented similar meat quality and carcass traits as high RFI heifers, however low RFI heifers consumed less DM (kg/d).

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Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

Archives Animal Breeding ◽

10.7482/0003-9438-56-031 ◽

2013 ◽

Vol 56 (1) ◽

pp. 315-327

Author(s):

U. Sen ◽

M. Kuran ◽

U. Ensoy

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Breeding Season ◽

Quality Parameters ◽

Growth Patterns ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Different Seasons ◽

Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

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Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

Ciência Rural ◽

10.1590/0103-8478cr20170333 ◽

2017 ◽

Vol 48 (1) ◽

Author(s):

Bruna Boito ◽

Fernando Kuss ◽

Luis Fernando Glasenapp de Menezes ◽

Eduardo Lisbinski ◽

Micheli de Paris ◽

...

Keyword(s):

Meat Quality ◽

Meta Analysis ◽

Subcutaneous Fat ◽

Meat Products ◽

Carcass Characteristics ◽

Direct Influence ◽

Bone Fraction ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

ABSTRACT: The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.

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Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2016143-9122 ◽

2016 ◽

Vol 14 (3) ◽

pp. e0604 ◽

Cited By ~ 7

Author(s):

Guillermo Ripoll ◽

Pere Albertí ◽

Javier Alvarez-Rodríguez ◽

Isabel Blasco ◽

Albina Sanz

Keyword(s):

Body Size ◽

Meat Quality ◽

Maximum Stress ◽

Subcutaneous Fat ◽

The Other ◽

Carcass Weight ◽

Slaughter Weight ◽

Fat Thickness

The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel breed’ to define the appropriate commercial option. Twenty ‘Serrana de Teruel’ male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to ‘Serrana de Teruel’ breed.

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Effect of Silage Diet (Sweet Sorghum vs. Whole-Crop Corn) and Breed on Growth Performance, Carcass Traits, and Meat Quality of Lambs

Animals ◽

10.3390/ani11113120 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3120

Author(s):

Pu Wu ◽

Xiaoyue Fu ◽

Hucheng Wang ◽

Mingjie Hou ◽

Zhanhuan Shang

Keyword(s):

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Sweet Sorghum ◽

Carcass Traits ◽

Carcass Characteristics ◽

Significant Difference ◽

Initial Ph ◽

Sorghum Silage

Diet and breed directly affect ruminant carcass traits and meat quality. Therefore, this research aimed to evaluate the effect of silage diet and breed on growth performance, carcass traits, and meat quality of lambs. A total of 28, 3–4 months old female lambs consisting of 14 Dorper lambs (DP) and 14 Thin-tailed Han lambs (TH) were allocated in a 2 × 2 factorial design and offered two experimental diets (sweet sorghum silage: SS; whole-crop corn silage: WS) for 90 days. Lambs fed the WS diet had a higher growth performance (p < 0.01), intramuscular fat content (p < 0.05), and bright meat color (p < 0.01) than lambs fed the SS diet. The lambs fed the SS diet showed a higher polyunsaturated fatty acid (PUFA) content than the lambs fed the WS diet (p < 0.01); there was no significant difference in growth performance and carcass characteristics between DP and TH lambs (p > 0.05). The meat of the DP lambs showed lower values of initial pH, shear force, lightness (L*), redness (a*), and saturated fatty acid (SFA) content (p < 0.05). The lamb breed influenced fewer variables of growth performance and carcass characteristics compared to the diet. The lambs fed the SS diet had higher nutritional quality meat than lambs fed the WS diet.

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Growth performance, body composition, carcass traits and meat quality of young Nellore bulls fed freshly cut or ensiled sugar cane

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2016.06.008 ◽

2016 ◽

Vol 219 ◽

pp. 102-110 ◽

Cited By ~ 1

Author(s):

Cláudio Teixeira Lombardi ◽

Carlos Augusto de Alencar Fontes ◽

Tiago Cunha Rocha ◽

Elizabeth Fonsêca Processi ◽

Laila Cecília Ramos Bendia ◽

...

Keyword(s):

Body Composition ◽

Growth Performance ◽

Meat Quality ◽

Sugar Cane ◽

Carcass Traits

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Carcass characteristics and meat quality of Nellore females reared in an intensive system using progesterone ear implant

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n6p4295 ◽

2016 ◽

Vol 37 (6) ◽

pp. 4295

Author(s):

Rafael Alves da Costa Ferro ◽

Aldi Fernandes de Souza Franca ◽

Emmanuel Arnhold ◽

Cláudia Peixoto Bueno ◽

Diogo Alves da Costa Ferro ◽

...

Keyword(s):

Meat Quality ◽

Muscle Area ◽

Longissimus Dorsi Muscle ◽

Randomized Design ◽

Intensive Rearing ◽

Fat Thickness ◽

Completely Randomized Design ◽

Qualitative Characteristics ◽

Intensive System

This study was carried out to evaluate the influence of a synthetic progesterone ear implant on weight gain and meat quality of Nellore heifers. Twenty-eight Nellore heifers with an average initial weight of 240.9 kg were used in this experiment. All heifers received the same dietary management, in an intensive rearing system, with mineral salt and water ad libitum. Heifers were distributed, in a completely randomized design, into two treatments (with and without progesterone ear implant) with seven replications, in 14 stalls. Analysis of variance was performed, and, for non-parametric variables, the Kruskal-Wallis test was applied. Parameters referring to the meat quantitative and qualitative characteristics, represented by the weight and yield of the carcass, conformation, marbling, color, meat texture, carcass morphometric measurements, longissimus dorsi muscle area, and fat thickness, were not affected by the progesterone hormone. The use of the progesterone ear implant did not change the carcass physical characteristics or the meat quality characteristics.

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Meat quality of cattle subjected to period of aging process: a cross-heifer study

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1175 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1175-1188

Author(s):

Lucy Mery Antonia Surita ◽

Marina de Nadai Bonin Gomes ◽

Brayan Dias Dauria ◽

Rodrigo da Costa Gomes ◽

Marilia Williane Filgueira Pereira ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Subcutaneous Fat ◽

Fat Distribution ◽

Ether Extract ◽

Marbling Score ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Effects Of Aging

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.

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Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

Journal of Food Research ◽

10.5539/jfr.v1n4p141 ◽

2012 ◽

Vol 1 (4) ◽

pp. 141 ◽

Cited By ~ 2

Author(s):

José A. Partida ◽

Edith Vázquez ◽

María S. Rubio ◽

Danilo Méndez

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Carcass Traits ◽

The Other ◽

Consumer Acceptability ◽

Meat Color ◽

Font Size ◽

Fat Thickness

Crossbred lambs (n = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest M. Longissimusdorsi (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm2; respectively). Breed of sire had no effect (P>0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower L*, a*, b* and Ch* values compared to the other crossbreeds (P<0.05). Consumer acceptability of lamb was similar (P>0.05) across genotypes.

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The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results

Animal Science ◽

10.1017/s0003356100002749 ◽

1986 ◽

Vol 43 (3) ◽

pp. 535-544 ◽

Cited By ~ 65

Author(s):

J. D. Wood ◽

R. C. D. Jones ◽

M. A. Francombe ◽

O. P. Whelehan

Keyword(s):

Special Reference ◽

Meat Quality ◽

Eating Quality ◽

Average Weight ◽

Lipid Concentration ◽

Consumer Panel ◽

Significant Difference ◽

Fat Thickness ◽

Pig Meat

ABSTRACTEvaluations of meat quality were made of 300 carcasses, of average weight 58 kg, falling into three fatness groups, 8, 12 and 16 mm for P2 fat thickness. There were equal numbers of entire males and gilts. An increase in fat thickness was associated with an increase in the firmness of loin and shoulder backfat, a reduced incidence of fat separation and changes in the composition of both muscle and backfat: the concentration of lipid increased and that of water decreased, more markedly in backfat. In addition, the concentration of collagen in backfat decreased. The loin joint was visually most attractive when P2 was 11 mm, attractiveness decreasing below and particularly above this value. Eating quality of grilled chops was assessed in a representative subsample of 96 pigs falling into the 8-mm and 16-mm P2 categories. The only statistically significant difference observed between these extremes of fat thickness was in juiciness which was lower in the leaner pigs; the correlation between juiciness score and m. longissimus lipid concentration (‘marbling fat’) was 0·31. Juiciness did not influence the assessment of overall eating quality which showed no association with fatness. Entire males of similar backfat thickness to gilts (12 mm P2) had a higher concentration of water and lower concentration of lipid in backfat and slightly softer backfat. There were no differences in eating quality, or in the presence of abnormal odours or flavours, between entire males and gilts. These results confirm those obtained in butcher and consumer panel tests in the same carcasses.

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