scholarly journals Effects of feeding systems and breed group on carcass characteristics and meat quality of feedlot goat kids

2018 ◽  
Vol 39 (4) ◽  
pp. 1759
Author(s):  
Pedro Paulo Sobolow de Souza ◽  
Helen Fernanda Barrros Gomes ◽  
Heraldo Cesar Gonçalves ◽  
Paulo Roberto Lima Meirelles ◽  
Raquel Ornelas Marques ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Visual Assessment ◽  
Meat Tenderness ◽  
Breed Group ◽  
Longissimus Lumborum ◽  
Carcass Conformation ◽  
Total Fat ◽  
Feeding Systems

The goal was to evaluate if feeding systems with or without milk or breed groups can improve carcass characteristics, the proportion of tissues and meat tenderness of feedlot goat kids. Were used 56 animals from five different breed groups fed by experimental diet and milk according to the treatment., without milk or with 1,5 L milk/animal/day. The kid goats were slaughtered at 30 kg of live weight, and the carcass conformation and amount of fat were determined subjectively by visual assessment. Morphometric measurements and carcass and cut yields were performed. The Longissimus lumborum muscle was separated to determinate the area and subsequently it was used to evaluate the tenderness of the meat. The feeding system changes goat carcass characteristics, and goat kids fed milk until slaughter have better carcass yield and meat quality, as it anticipates the deposition of total fat, which can benefit carcass quality, given the scarcity of fat in the carcass of goats. The breed group also influences carcass characteristics. It is recommended the use of the Boer breed up to 3/4, since more than that it reduces leg yield and does not improve the compactness index and carcass conformation.

Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

2001 ◽  
Vol 137 (2) ◽  
pp. 205-220 ◽  
Author(s):  
A. F. CARSON ◽  
B. W. MOSS ◽  
L. E. R. DAWSON ◽  
D. J. KILPATRICK
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Grass Silage ◽  
Classification Score ◽  
Forage:Concentrate Ratio ◽  
Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

Effects of growth pathway on beef quality in 18-month-old Angus and South Devon ✕ Angus pasture-fed steers

2001 ◽  
Vol 72 (2) ◽  
pp. 297-308 ◽  
Author(s):  
P.D. Muir ◽  
N.B. Smith ◽  
P.M. Dobbie ◽  
D.R. Smith ◽  
M.D. Bown
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Considerable Effect ◽  
Growth Restriction ◽  
Carcass Weight ◽  
Winter Period ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Difference

AbstractThere is evidence that, in cattle, rapid compensatory growth after a period of growth restriction may increase the variability of beef quality and that variability is greater in breeds which reach larger body size at maturity. This experiment investigated the effect of compensatory growth following a period of winter growth restriction on carcass quality in steers of small and large mature size grazed on pasture. Angus (no. = 120) and South Devon ✕ Angus (SD✕ A; no. = 110) steers were allocated to non-restricted or restricted growth treatment groups and for 126 days over winter their grazing was managed to achieve mean live-weight gains of approximately 0·7 kg/day or to maintain live weight for each group respectively. Steers were slaughtered at the start (no. = 10 per breed) and end (no. = 20 per nutrition group (10 from each breed)) of the winter period for carcass evaluation. Thereafter, remaining steers were grazed together at a high pasture allowance to maximize growth and were slaughtered for carcass evaluation as they reached target live weights (Angus, 590 kg; SD✕ A, 620 kg). SD✕ A steers grew faster (P< 0·05) during both the winter and finishing periods and reached target slaughter live weights approximately 20 days earlier than Angus steers. SD✕ A steers also had leaner carcasses than Angus steers at each slaughter although there was no significant difference in meat quality between breeds. However, there was a significant effect of restriction treatment on carcass weight and meat quality. The non-restricted steers grew faster, had heavier carcasses and more tender steaks than restricted steers, although there was no significant difference in carcass fatness (adjusted for hot carcass weight). Muscle calpain activities were positively correlated with live-weight gain during the finishing period suggesting increased potential for post-mortem myofibrillar proteolysis and therefore increased meat tenderness. However, in the present experiment this was confounded by an increase in shear force with age-at-slaughter, especially in the non-restricted steers. Nevertheless, steers which were heaviest at the start of the experiment reached slaughter live weight earliest, were leaner than average and had higher calpain system activities at slaughter regardless of breed or restriction treatment. Furthermore, in the non-restricted group, high initial live weight and early slaughter was associated with lower pH and more tender meat. In conclusion, although restriction affected meat quality attributes, it appears that live weight prior to food restriction also had a considerable effect on carcass characteristics at slaughter. Therefore, the characteristics of the early growth phase prior to the finishing period may have important consequences for meat quality.

Studies on Belgian Pietrain pigs 2. A comparison of growth and carcass characteristics of Pietrain used in three breed crosses with Landrace, Large White and Hampshire breeds

1972 ◽  
Vol 15 (1) ◽  
pp. 11-19 ◽  
Author(s):  
M. K. Curran ◽  
I. J. Lean ◽  
J. E. Duckworth ◽  
W. Holmes
Keyword(s):  
Weight Gain ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Feed Consumption ◽  
Unit Weight ◽  
Large White ◽  
Lean Meat ◽  
Live Weight Gain ◽  
Breed Crosses

SUMMARY1. The growth, feed consumption per unit weight gain, carcass characteristics and some aspects of meat quality were studied in two trials with crosses derived from Landrace (L), Pietrain (P), Hampshire (H) and Large White (LW) breeds.2. In Trial 1, 96 pigs of both pure Landrace and LW(× (L♀ × P♂)♂ origin were studied up to slaughter weights of 64 and 91 kg live weight. In Trial 2, Landrace, LW♀ × (L♀ × P♂)♂ and LW ♂x (P♀x L♂)♂, (H♀ × P♂ × L♂ and (H♀ × P♂)♀ × LW♂ pigs were compared up to 91 kg live weight using 48 pigs of each type.3. All crossbred types showed better economy of production than Landrace when assessed by live-weight gain and feed consumption per unit weight gain. Their carcasses contained greater quantities of lean meat and similar quantities of rind, bone and fat than Landrace at comparable weights, but they exhibited a variable tendency to poorer meat quality. LW × (L × P) and LW × (P × L) carcasses at 91 kg live weight were shorter than Landrace; 4% and 14% of pigs in trials 1 and 2 respectively were less than the currently acceptable length of bacon pigs (775 mm). (H × P) × LW and (H×P)×L carcasses at this weight were much shorter; 34% and 38% respectively were less than 775 mm.

Meat production from pigs which have farrowed. 2. Carcass characteristics

1975 ◽  
Vol 20 (1) ◽  
pp. 123-131 ◽  
Author(s):  
P. H. Brooks ◽  
D. J. A. Cole ◽  
W. J. N. Jennings
Keyword(s):  
Young Adult ◽  
Meat Quality ◽  
Adult Female ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Control Group ◽  
Meat Production ◽  
Large White ◽  
Treatment Groups ◽  
Significant Difference

SUMMARYThe carcass characteristics of young adult female pigs (gilts) slaughtered after weaning their first litters have been investigated using three groups of 19 Landrace × (Landrace×Large White) gilts. In two treatment groups gilts were mated at their pubertal oestrus and suckled their piglets for 5 to 11 and 35 to 42 days respectively. These gilts were slaughtered on average 10 days after weaning. A third control group consisted of unmated gilts slaughtered at 118 kg live weight.There was no significant difference in the killing-out percentage for the three groups. The carcasses of the gilts which farrowed contained significantly less fat (P<0·001) than those of the unmated controls. The carcasses of the farrowed gilts had significantly lighter middle sections (P<0·001) and significantly heavier shoulders (P<0·001) than the controls.Despite the variations in tissue yield and distribution, the yield of prime joints for the gilts which had farrowed was only 0·62 percentage units less than that of the controls.No commercially significant variations between groups in meat quality were observed.

A note on the carcass quality of Dairy Shorthorn, Red Friesian, Red Holstein, Danish Red, Meuse-Rhine-Yssel, Simmental and North Devon progeny of Dairy Shorthorn dams

1983 ◽  
Vol 36 (2) ◽  
pp. 295-297
Author(s):  
P. M. Hocking
Keyword(s):  
Standard Error ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Carcass Quality ◽  
Improvement Programme ◽  
Breed Improvement ◽  
Average Standard Error ◽  
Feeding Systems

ABSTRACTCarcass characteristics of 246 bulls and steers by Dairy Shorthorn (DS), Red Friesian (RF), Red Holstein (RH), Danish Red (DR), Meuse-Rhine-Yssel (MR), Simmental (SM) and North Devon (BB) bulls were recorded as part of a breed improvement programme. Carcasses of animals on grass-feeding systems were older, had lower fat and conformation scores and higher estimated lean yield than on intensive cereal systems, BB were fatter, and MR and SM leaner, than the remaining breed groups which were similar to DS and SM progeny had high conformation scores. Estimated lean in the live weight (g/kg) relative to DS was RF +5, RH −3, DR +5, MR +16, SM +16 and BB +6 with an average standard error of 3.

scholarly journals Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

2008 ◽  
Vol 48 (11) ◽  
pp. 1434 ◽  
Author(s):  
J. M. Thompson ◽  
R. Polkinghorne ◽  
M. Porter ◽  
H. M. Burrow ◽  
R. A. Hunter ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Meat Tenderness ◽  
Sensory Testing ◽  
Anterior Portion ◽  
End Points ◽  
Longissimus Lumborum ◽  
Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

The effect of plane of nutrition during calfhood on the subsequent performance of Hereford × Ayrshire steers

1969 ◽  
Vol 11 (2) ◽  
pp. 155-160 ◽  
Author(s):  
P. J. Broadbent ◽  
C. Ball ◽  
T. L. Dodsworth
Keyword(s):  
Weight Gain ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Restricted Feeding ◽  
Live Weight Gain ◽  
Subsequent Performance ◽  
Liquid Feed ◽  
Carcass Conformation

SUMMARYThe growth and carcass characteristics of autumn-born Hereford × Ayrshire castrated male calves reared on two planes of nutrition have been studied. Restricted feeding for 12 weeks after weaning from liquid feed to the time the calves were turned out to grass created a difference of 52·0 lb per head in live-weight gain and 15·2 lb of this difference persisted at slaughter. There were small differences in carcass conformation and composition.

Growth, carcass characteristics and meat quality of rabbits given maize ears or maize plant

2006 ◽  
Vol 82 (5) ◽  
pp. 731-737
Author(s):  
M. Pla ◽  
M. Martínez ◽  
C. Cervera
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Point Of View ◽  
Maize Plant ◽  
Control Group ◽  
Intermuscular Fat ◽  
Group 2

AbstractThree hundred young rabbits were divided into three groups at weaning and given ad libitum a control diet (C), or an experimental diet in which 0·20 of control diet was substituted by maize ear (E) or by whole maize plant (P) in order to examine their effects on fattening rabbits performance, carcass characteristics and meat quality. No significant differences were found in live-weight gain (45 g/day) or in food intake between diets but food conversion ratio was higher in the P group (2·4 g dry matter (DM) per g gain) than in E group (2·2 g DM per g gain). The rate of mortality was similar in the three groups. No differences between groups on live weight (2152 g) or in the digestive tract weight (437 g) were found and the dressing yield was similar in the three groups. At constant carcass weight, the carcasses of rabbits of the P group had lesser lumbar circumference and higher length to circumference ratio (P<0·0001) than of the C or E groups. No differences were found in the weights of liver or thoracic viscera, but kidneys of rabbits of P group were lighter than of the C or E groups. No differences between groups were found in the weights of scapular fat, perirenal fat, forelegs or thoracic cage, but the loin of rabbits of P group was heavier (291 v. 286 g) than in the other groups. Meat of rabbits P had higher L* and b* parameters of colour and higher water-holding capacity (P=0·003) but the meat of rabbits of the control group had less lipids (31 v. 36 g/kg meat) and more moisture (739 v. 735 g/kg meat) than of the experimental groups. The proportion of protein was higher in E group than in P group. Intra and intermuscular fat of hind leg meat from rabbits ‘maize’ substituted was more monounsaturated than control rabbits (34·2 v. 32·5 g·100 g lipids) and had lesser saturated: monounsaturated ratio (1·2 v. 1·3) indicating a more desirable meat from a nutritional point of view, but had less n-3 fatty acid content. Loin meat of the rabbits given E and P diets seems more tender than one fed conventionally (10·4 v. 11·4 kg) and meat of the rabbits ‘whole maize plant’ had more grass flavour (P=0·009) which is a positive factor for acceptability of consumers.

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