Submitted to: Journal of Animal Science Supplement
Publication Type: Abstract Only
Publication Acceptance Date: 5/30/2000
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: For carcass traits, data were obtained for 576 steers resulting from artificial insemination matings of Hereford (H, 32), Angus (A, 30), Norwegian Red-Swedish Red and White (NS, 14 and 16, respectively), Friesian (F, 24 non-Holstein influenced), and Wagyu (W, 19) sires to Hereford, Angus, and composite MARC III dams. For Warner-Bratzler shear force and trained sensory panel traits, data were obtained for 337 and 261 longissimus steaks, respectively. Carcasses from H- and A-sired steers (377 and 374 kg, respectively) were the heaviest (P < 0.05) and carcasses from W-sired steers (334 kg) were the lightest (P < 0.05). A greater (P < 0.05) percentage of carcasses from A- and W-sired steers graded USDA Choice (88 and 85%, respectively) than carcasses from other sire breeds (52 to 71%). Adjusted fat thickness for carcasses from A-sired steers (1.3 cm) was highest (P < 0.05), followed by H-sired steers (1.1 cm), then W- and F-sired steers (0.9 cm), and NS-sired steers (0.8 cm) had the lowest. Carcass yield of boneless, totally trimmed retail product was lowest (P < 0.05) for A-sired steers (60.1%), intermediate for H-sired steers (61.5%), and similar (P > 0.05) for all other sire breeds (62.5 to 62.8%). Longissimus from carcasses of A- (3.7 kg) and W- (3.7 kg) sired steers had lower (P < 0.05) shear force values than longissimus from other sire breeds (4.1 to 4.2 kg). Trained sensory panel tenderness, juiciness, or beef flavor intensity ratings for longissimus were not different (P > 0.05) among the sire breeds. Relative to the other sire breeds, W-sired steers had the highest percentage of USDA Choice yield grade 1 and 2 carcasses with similar longissimus tenderness.