|Neel, James - Jim|
Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2003
Publication Date: 6/22/2003
Citation: REALINI, C.E., DUCKETT, S.K., NEEL, J.P., FONTENOT, J.P., CLAPHAM, W.M. EFFECT OF BACKGROUNDING GROWTH RATE AND FORAGE OR CONCENTRATE FINISHING ON BEEF QUALITY. JOURNAL OF ANIMAL SCIENCE. 2003. v. 81 (Suppl 1): Abstract p. 93.
Technical Abstract: Seventy two Angus steers were used to compare meat quality from cattle finished on forage (FOR) or concentrate (CONC), after being backgrounded at low (LOW, ADG=0.36 kg), medium (MED, ADG=0.55), or high (HIGH, ADG=0.82) growth levels. Steers were harvested at a commercial meat plant, the rib (IMPS107) removed and transported to the UGA. The 9-10-11 rib section was dissected into lean, fat and bone. Data were analyzed as a 3 x 2 factorial design with backgrounding treatment, finishing treatment, and two-way interaction in the model. Total rib weight tended to be greater (P < 0.10) for HIGH than LOW backgrounding treatments, and greater (P < 0.01) for CONC than FOR finishing treatments. Percent lean was greater and percent fat lower for MED than LOW. Ribs from FOR had greater (P < 0.01) bone and lean percent, and lower (P < 0.01) fat percent than ribs from CONC. Backgrounding level had no effect (P > 0.05) on longissimus or subcutaneous fat color (L* lightness, a* redness, and b* yellowness). Longissimus color of CONC was lighter (P < 0.01, higher L*) and redder (P < 0.01, higher a*) than FOR with no differences in yellowness. Subcutaneous fat color of FOR was darker (P < 0.01) and yellower (P < 0.01) than CONC. Backgrounding did not alter (P > 0.05) shear force of longissimus steaks. Warner-Bratzler shear force was higher (P < 0.05) for CONC than FOR at 14 d postmortem; but did not differ (P > 0.05) at 28 d. Increased growth in backgrounding period (MED and HIGH) reduced (P < 0.05) sensory tenderness scores for CONC but not for FOR. Juiciness was higher (P < 0.01) for FOR than CONC when animals were backgrounded on HIGH, with no differences at LOW or MED levels. Panelists assigned higher (P < 0.05) beef flavor and lower (P < 0.01) off flavor scores to CONC compared to FOR. Increased growth level during backgrounding period increased rib weight and altered composition. Finishing cattle on CONC resulted in greater rib weight and percent fat, and lower percent of lean and bone than FOR. Forage finishing reduced longissimus shear force at 14 d and increased sensory tenderness scores for higher backgrounding levels.