Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 6/20/2003
Publication Date: 6/20/2003
Citation: Wheeler, T.L., Shackelford, S.D., Cundiff, L.V., Koohmaraie, M. 2003. Carcass, yield, and palatability traits of steer progeny of Hereford, Angus, Brangus, Beefmaster, Bonsmara, and Romosinuano sires [abstract]. American Meat Science Association Conference Reciprocal Proceedings. 56:113. Interpretive Summary:
Technical Abstract: In year one of two, carcass trait data were obtained for 270 steers resulting from artificial insemination matings of Hereford (22), Angus (22), Brangus (21), Beefmaster (22), Bonsmara (19), and Romosinuano (20) sires to Angus and composite MARC III dams. For retail product yield and palatability traits, data were obtained for 260 wholesale ribs and 15 d postmortem longissimus thoracis steaks, respectively. Carcasses from Bonsmara- and Romosinuano-sired steers (329 and 323 kg, respectively) were lighter (P < 0.05) than carcasses from other sire breeds (343 to 354 kg). A greater (P < 0.05) percentage of carcasses from Angus-sired steers graded USDA Choice (75%) than carcasses from other sire breeds (27 to 45%). Adjusted fat thickness for carcasses from Angus- and Beefmaster-sired steers (1.1 cm) was greater (P < 0.05) than for carcasses from Romosinuano-sired steers (0.8 cm). Longissimus area was greater (P < 0.05) for carcasses from Brangus-, Bonsmara-, and Romosinuano-sired steers (86.5 cm2) than for carcasses from Hereford-sired steers (81.9 cm2). Carcass yield of boneless, totally trimmed retail product was lowest (P < 0.05) for Angus-sired steers (61.4%), intermediate for Hereford-, Brangus-, and Beefmaster-sired steers (63.2, 63.4, and 63.2%, respectively), and highest (P < 0.05) for Romosinuano- and Bonsmara-sired steers (65.6 and 64.4%, respectively). Longissimus from carcasses of Beefmaster- and Brangus-sired steers had higher (P < 0.05) Warner-Bratzler shear force values (4.0 and 3.8 kg, respectively) than longissimus from Angus- and Bonsmara-sired steers (3.4 and 3.5 kg, respectively). 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 British and American sire breeds, the Bonsmara and Romosinuano breeds appear to provide heat tolerance with improved carcass yield, no detriment to longissimus tenderness, but with a smaller age-constant carcass.